Chocolate Fudge & Tahini Cake

I didn't have the three 6-inch cake pans Benjamina used to create the cake pictured in her book (above). But you all know I have an endless collection of bundt pans. So that's what I used. I baked the batter in a single 9-inch / 8 cup quantity bundt pan. My sense is you can get away with baking in a single 13x9 pan, or two 8-inch rounds as well (adjusting the timing, of course). A long way of saying, don't be deterred if you don't have the "correct" pan. Bake until a cake tester or toothpick comes out clean. That said, if you have an oven that runs hot, keep an eye on things. It's better to underbake this cake a shade rather than over bake - because of the whole grain aspect its more likely to end up dry.


For Chocolate Fudge Cake:

  • 2 1/4 cups / 270 g rye flour or all-purpose flour
  • 1 1/2 cups / 300 g granulated sugar
  • 3/4 cup plus 1 tablespoon / 65 g cocoa powder
  • 1 1/2 teaspoon / 8g baking powder
  • 1 1/2 teaspoon / 7 g baking soda
  • 1/2 teaspoon fine grain salt
  • 2 eggs
  • Scant 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/3 cup / 80 g unsalted butter, melted & cooled
  • 2/3 cup / 160 ml hot coffee

For the Salted Tahini Icing:

  • 2 cups / 225 g confectioners’ powdered sugar
  • 1/8 + teaspoon fine grain salt
  • 1 1/2 teaspoon vanilla extract
  • 3 tablespoons tahini
  • 3 tablespoons buttermilk, milk, or oat milk


  1. Preheat the oven to 350°F / 180°C with a rack in the center. Butter and flour a 9-inch / 8-cup bundt pan, or equivalent*. See head note.

Make the cake batter:

  1. Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a medium bowl whisk together the eggs, milk, and vanilla extract. Mix in the melted butter. Pour the wet mixture over the dry ingredients and stir until uniform. Add the coffee and stir until the batter is smooth. Pour the batter into your prepared pan and bake for 45-50 minutes, or until a cake tester comes out clean. Leave the cake to rest for ten minutes, and turn out onto a rack to cool completely.

Make the icing:

  1. Whisk together the powdered sugar, salt, vanilla extract, and tahini. Add 2 tablespoons of the buttermilk, and stir until smooth and thick. Add another tablespoon, or so, if needed to get the icing to a consistency you like - not so thick that it won’t spread down the cake, or so thin it runs right off. Somewhere between.

  2. When the cake has cooled completely, slowly pour the icing over the cake, and allow it to set for ten minutes or so. If you have the cake on a cooling rack, set over a rimmed baking sheet, you can avoid any mess.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Serves 12


Makes 1 9-inch cake.

Adapted from The New Way To Cake by Benjamina Ebuehi, published by Page Street Publishing Co. (2019)