Egyptian Chocolate Cake
Indulge in the rich flavors of Egyptian Chocolate Cake, a unique twist on the classic dessert that blends deep chocolate notes with the nutty creaminess of tahini. This moist, decadent cake is infused with warm undertones of cinnamon, giving it a subtly spiced aroma that sets it apart. The batter comes together effortlessly with simple pantry staples, while the addition of tahini gives it a velvety texture and a touch of Middle Eastern flair. Perfectly balanced with sweetness and spice, this cake is finished with a delicate dusting of powdered sugar, making it an elegant treat for any occasion. Ready in under an hour and served in generous portions, it pairs beautifully with a steaming cup of tea or coffee for a satisfying dessert experience.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1.25 cups granulated sugar
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 pieces large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 0.25 cup tahini (sesame seed paste)
- 1 teaspoon vanilla extract
- 0.5 cup boiling water
- 0.25 cup powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, cinnamon, and salt. Mix well to combine.
In a separate medium bowl, whisk together the eggs, milk, vegetable oil, tahini, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Slowly pour in the boiling water while stirring the batter to thin it out. The batter will be slightly runny; this is normal.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar before serving, if desired.
Serve and enjoy! This cake pairs wonderfully with a cup of tea or coffee.
Nutrition Facts
Calories |
3456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 2237 mg | 97% | |
| Total Carbohydrate | 492.0 g | 179% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 265.5 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 793 mg | 61% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 2769 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
