Usually our first In the Kitchen With post in January promotes a return to “healthy” eating. I decided to break with tradition this year and post a cake recipe. Before reading Molly Yeh’s blog, Molly on the Range, I would have probably never eaten chocolate and tahini together unless I’d had a Reese’s peanut butter cup type happy accident — even though they are two ingredients you will almost always find in my home. Molly did it for me! One of the many recipes she combines the two in is her Chocolate Tahini Cake with Tahini Frosting from her cookbook Molly on the Range. If you are a bit skeptical, try it to believe it. (And make it in the form of the little mini cakes because they are so cute, and look at how much trim is leftover for snacks!) —Kristina
Why Molly loves this recipe: Whoever invented the saying “if it ain’t broke, don’t fix it” clearly didn’t have a pyramid of tahini jars in their pantry and a bowl of chocolate cake batter in front of them. It’s true that there aren’t many better things in life than a rich chocolate cake, but a chocolate cake with nutty tahini sends this thing right over the edge into a territory that’s similar to a chocolate peanut butter cake but every so slightly fancier. The chocolate here remains the star of the show, but with tahini there to play a hearty supporting role, everybody shines their brightest and this cake becomes the dessert of your grownup birthday party dreams.
Cake and cover photography by Molly Yeh | Cooking and headshot photography by Chantelle Quernemoen