Beauty shot of Molly Yeh's Chocolate Tahini Fudge Cake, as seen on Girl Meets Farm, season 10.
Recipe courtesy of Molly Yeh

Chocolate-Tahini Fudge Cake

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  • Level: Easy
  • Total: 2 hr 15 min (includes cooling time)
  • Active: 20 min
  • Yield: 8 servings


Tahini Whipped Cream:


  1. Place an oven rack in the middle position and preheat the oven to 300 degrees F.
  2. Grease a 9-inch cake pan with cooking spray or butter. Line the bottom with a parchment round. Set aside.
  3. In a medium mixing bowl set over a saucepan with barely simmering water over medium-low heat, add the butter, tahini and chocolate chips. Gently cook, stirring occasionally, until just melted and smooth. Whisk in the granulated sugar until combined. Remove from the heat. Add the eggs one at a time, whisking until fully incorporated. Add the vanilla and salt and stir to combine. Add the flour and mix until just combined.
  4. Pour the cake batter into the prepared pan. Bake for 1 hour to 1 hour and 15 minutes, until a toothpick inserted into the middle comes out with a few fudgy crumbs and the sides pull slightly away from the pan. Cool completely in the pan on a wire rack.
  5. To assemble the cake, remove the cooled cake onto a platter or cake stand. Cut and serve with a dollop of Tahini Whipped Cream and crumbled halva on top.

Tahini Whipped Cream:

  1. In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, powdered sugar and salt. Beat on low speed until incorporated, then increase the speed to medium. Beat to medium peak and then add the tahini. Beat until smooth and just under a stiff peak.