Tahini Chocolate Cake with Coconut Chocolate Mousse frosting. This chocolate and tahini mousse recipe is creamy, light and fluffy. If you are not familiar with Tahini, it's smooth and rich sesame paste. This Chocolate Cake with Chocolate Mousse Filling belongs in a baking contest! It's a simply amazing moist chocolate cake filled with dark chocolate mousse, and a warm chocolate frosting poured on top! Think savory, sweet, chocolaty, and nutty.

Add tahini (or other nut/seed butter), cacao powder, and maple syrup and blend to combine. Then taste and adjust flavors as needed, adding more tahini for nuttiness, cacao for intense chocolate flavor, or maple syrup (or pitted dates) for sweetness. Layers of fluffy chocolate cake and creamy coconut-pecan frosting come together in a towering, triple-decker German chocolate cake no one will be German chocolate cake might look difficult, but with this easy recipe you will never buy a pre-made version again. You can have Tahini Chocolate Cake with Coconut Chocolate Mousse frosting using 20 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Tahini Chocolate Cake with Coconut Chocolate Mousse frosting

Prepare 140 gram of all purpose flour.
You need 100 gram of granulated sugar, powdered.
You need 200 gram of condensed milk.
It's 1 tsp of baking powder.
It's 1/2 tsp of baking soda.
Prepare 1/4 cup of oil.
It's 1/4 cup of milk.
Prepare 30 gram of coco powder.
You need 1 tsp of Vanilla essence.
It's of White sesame paste with 1 tbsp olive oil 1/4 cup.
It's of For mousse:.
You need 200 gram of dark chocolate compound.
Prepare 100 gram of non dairy whipped cream.
You need 250 gram of coconut milk cream.
You need 4 tbsp of icing sugar.
It's 1 tsp of vanilla essence.
It's of For decoration:.
You need of Chopped roasted nuts.
Prepare bag of Piping.
You need of Star nozzle.

This cake of course starts with the. Absolutely incredible paleo chocolate cake made with almond flour and coconut flour and topped with a whipped paleo chocolate frosting. Once you make this, you'll never need another chocolate cake recipe again. Three words that individually stand their own ground, but when put the two together you get a total flavor party in NOTE: with coconut flour, the batter may initially look and feel like it's very thin and watery.

Tahini Chocolate Cake with Coconut Chocolate Mousse frosting step by step

Sieve together all purpose flour, baking powder, baking soda 3 times..
In a big bowl take condensed milk, vanilla, milk, oil, and powdered sugar and beat until fluffy. Will take some time..
Add the dry ingredient into wet ingredient..
Mix with rubber spatula very gently..
Divide the batter into 2 parts..
In one part mix tahini paste and in another part mix coco powder..
Preheat oven at 180C for 10 minutes..
Start pouring batter in a greased loaf pan. Pour randomly..
Make some patterns with a toothpick..
Bake 25-30 minutes in a preheated oven at 180C..
After baking cool it on a wire rack..
For the chocolate mousse:.
Heat the non dairy whipped cream until bubbles appear on top..
Pour this cream on chopped chocolates and melt the chocolates completely..
Refrezerate for 2 hours..
After 2 hours bring it out and beat it with electric beater..
Take coconut milk in a large and chilled bowl and whip it for 10 minutes or until stiff peaks form..
Now add the icing sugar, vanilla essence and beat again for 2 minutes..
Now add the chocolate ganache in this whipped coconut cream and mix well..
Mix and beat with a beater and refrezerate..
Now cover the Tahini cake with this coconut chocolate mousse and decorate according to your choice..

This will change as the coconut flour starts to absorb the moisture. From classic chocolate fudge cake to gooey chocolate torte, find your new favourite. Tahini gives this cake a subtle nutty flavour that partners perfectly with rich chocolate. Sandwich our best ever chocolate sponge with a fruity coconut mousse and smother in a rich ganache for a stunning party. I always wished red velvet cakes had more chocolate flavor in them, so my prayers were answered In a stand mixer bowl with whisk attachment, add the beet puree, almond milk, melted coconut oil -make cake pops (just mush the cake with the frosting with some melted chocolate, roll into balls.