Small Batch Tahini Swirl Chocolate Sheet Cake

I can't preach enough about this Fudgy Small Batch Chocolate Sheet Cake cake! This recipe is SO SIMPLE and made in one bowl. It makes a small sized moist and delicious cake perfect for a small household. It's what I call no risk, high reward baking!

HOW TO MAKE CHOCOLATE SHEET CAKE

This recipe is so easy! To make this Chocolate Sheet Cake, all you need to do is mix the ingredients in one bowl, spread it into the pan and bake -- it ALWAYS turns out moist and fudgy! 

There's no need to use a mixer for this recipe. You know what that means, right? Less dishes! We can all appreciate that.

• STEP 1.) Sift flour, cocoa powder, baking soda and baking powder into a medium bowl. Add salt and whisk to blend well.

• STEP 2.) Whisk together eggs with sugar in a medium bowl until pale and thick. Mix in vanilla. Stir in melted butter and oil.

• STEP 3.) Gradually whisk in half of the dry ingredients until just combined. Whisk in buttermilk. Mix in remaining dry ingredients until evenly incorporated. Do not over-mix.

• STEP 4.) Spread the batter into prepared pan and bake for 25-30 minutes until it springs back when pressed gently and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely before glazing.

• STEP 5.) For the White Chocolate Tahini Glaze, combine chopped white chocolate with cream in a small saucepan over very low heat. Stir until melted and smooth. Remove from heat and stir in tahini. Let stand until thick and spreadable.

• STEP 6.) For the Milk Chocolate Glaze, combine chopped milk chocolate with cream and a pinch of salt in a small saucepan over very low heat. Stir until melted and smooth, then let stand until it cools down a bit but is still runny. Pour over cooled cake and spread it out. Spoon the white chocolate ganache randomly on top and swirl it through with a skewer. Cover and refrigerate until set, then serve.

For the frosting, it's NO FUSS.

We're making a chocolate glaze. That means no need to worry about having butter at room temperature for creaming, no sickly sweet powdered sugar mess all over the kitchen... just a silky smooth chocolate glaze swirled to perfection.

WHAT MAKES THIS CHOCOLATE SHEET CAKE SO SPECIAL?

There's a special ingredient that makes the swirl so delicious and it's tahini!

The rich nuttiness really transforms this into a sophisticated dessert and contrasts the sweetness to make it super irresistible.

I mean, you could just top it with a milk chocolate ganache and cover it in sprinkles -- that would be so much fun! Or, you can go with this bi-coloured swirl and make it a bit fancy.

WHAT IS A SUBSTITUTE FOR TAHINI?

If you don't have tahini (or you don't like tahini), you can also use any natural drippy nut butter.

I would suggest natural unsalted almond butter, cashew butter or peanut butter. Either one will make a delicious substitute!

Whichever icing you choose, I know that at least this fudgy chocolate sheet cake will become your favourite!

It's such an easy sheet cake to make and you can easily double the ingredient quantities to make a larger cake to feed a crowd.

WHAT IS A SUBSTITUTE FOR BUTTERMILK?

If you don't have buttermilk, you can still make this chocolate sheet cake recipe!

Replace the total volume of buttermilk with half milk + half low fat plain yogurt. Stir it together so it is smooth before adding it to the batter.

CAN I MAKE THIS RECIPE IN A 9x13-inch PAN?

Yes! You can double the quantities and bake in a 9x13-inch pan to make a larger cake.

In this case you will need to bake for about 15 minutes longer than the time stated in the recipe below.

I hope you try it and let me know what you think!

Enjoy!