Join! 12 weeks for $1

.
Milk Street Recipe
Milk Street Community
Milk Street Bowtie Chocolate-Tahini Loaf with Cinnamon and Cayenne

Chocolate-Tahini Loaf with Cinnamon and Cayenne

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Chocolate-Tahini Loaf with Cinnamon and Cayenne

Free

The idea to make a quick bread with cocoa, cinnamon and cayenne pepper comes from Milk Street Facebook Community member Jennifer Polse. Lisa Kinser had the same thing in mind, but she also suggested the addition of tahini. The bitter notes of the chocolate, nuttiness of the tahini, warmth of the cinnamon and fieriness of the cayenne are wonderfully complementary flavors. A dark, shiny chocolate-tahini glaze makes this a simple quick bread elegant enough to serve as dessert.

163 grams (1¼ cups) all-purpose flour
42 grams (⅓ cup) plus 2 tablespoons unsweetened Dutch-processed cocoa powder, divided
2 teaspoons baking powder
½ teaspoon baking soda
1¼ teaspoons ground cinnamon, divided
½ teaspoon cayenne pepper, plus more for sprinkling
¾ teaspoon table salt
113 grams semisweet chocolate, chopped
3 large eggs
218 grams (1 cup) packed light brown sugar
½ cup grapeseed or other neutral oil
203 grams (¾ cup) sour cream, divided
110 grams (⅓ cup) plus 3 tablespoons tahini, divided
2 teaspoons vanilla extract, divided
124 grams (1 cup) powdered sugar
Ingredients
  • 163

    grams (1¼ cups) all-purpose flour

  • 42

    grams (⅓ cup) plus 2 tablespoons unsweetened Dutch-processed cocoa powder, divided

  • 2

    teaspoons baking powder

  • ½

    teaspoon baking soda

  • teaspoons ground cinnamon, divided

  • ½

    teaspoon cayenne pepper, plus more for sprinkling

  • ¾

    teaspoon table salt

  • 113

    grams semisweet chocolate, chopped

  • 3

    large eggs

  • 218

    grams (1 cup) packed light brown sugar

  • ½

    cup grapeseed or other neutral oil

  • 203

    grams (¾ cup) sour cream, divided

  • 110

    grams (⅓ cup) plus 3 tablespoons tahini, divided

  • 2

    teaspoons vanilla extract, divided

  • 124

    grams (1 cup) powdered sugar

Directions
  1. 01
    Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan.
  2. 02
    In a medium bowl, whisk together the flour, the 42 grams (⅓ cup) cocoa, the baking powder, baking soda, 1 teaspoon cinnamon, the cayenne and the salt. Add the chopped chocolate and toss to coat.
  3. 03
    In a large bowl, whisk the eggs. Add the brown sugar, oil, 135 grams (½ cup) of the sour cream, 110 grams (⅓ cup) of the tahini and 1 teaspoon vanilla; whisk until well combined. Add the flour mixture and mix with a silicone spatula until just combined. Scrape the batter into the prepared pan and smooth the surface, then rap the pan on the counter a few times to remove any air bubbles. Bake until a toothpick inserted at the center of the loaf comes with a few moist crumbs attached, 55 to 60 minutes.
  4. 04
    Cool in the pan on a wire rack for about 15 minutes. Lift the loaf out of the pan using the parchment and set it directly on the rack. Let cool completely.
  5. 05
    Remove the parchment liner under the loaf. In a medium bowl, combine the powdered sugar, the remaining ¼ teaspoon cinnamon, the remaining 2 tablespoons cocoa, the remaining (68 grams) ¼ cup sour cream, the remaining 3 tablespoons tahini and the 1 remaining teaspoon vanilla. Whisk until smooth. Pour the glaze onto the loaf and smooth with a spatula, then sprinkle with additional cayenne. Let stand for about 15 minutes before slicing.
.
In the store
More

Desserts

Reviews
Diana L.

I made this cake a few days ago. Its a good cake. My glaze came out thick. I did not put cayenne as my kid wont eat it. Overall I give this cake 3.5 stars. I wish the glaze had something special about it.

Susan E.

Made this and it's very good but glaze didn't set, so it's very sticky and messy.

Mary H K.

I am questioning the amount of Tahini, it says 12 grams (1/3 of a cup) in the ingredient list 110 grams in the directions. when I looked it up in google I found that 1/3 of a cup is 79 grams. Please clarify. Thanks

Lynn C.

Hi Mary -

You are correct, there is a typo in the recipe. It should be 110 grams (1/3 cup) plus 3 tablespoons of tahini. In our testing on ingredient weights, we found that 330 grams equals 1 cup of tahini. Thank you for letting us know about the error and happy baking!

Best,
The Milk Street Team


Down arrow

Chocolate-Tahini Loaf with Cinnamon and Cayenne

Get Ready to Cook

One 9-inch loaf

Servings

Ingredients
  • 163

    grams (1¼ cups) all-purpose flour

  • 42

    grams (⅓ cup) plus 2 tablespoons unsweetened Dutch-processed cocoa powder, divided

  • 2

    teaspoons baking powder

  • ½

    teaspoon baking soda

  • teaspoons ground cinnamon, divided

  • ½

    teaspoon cayenne pepper, plus more for sprinkling

  • ¾

    teaspoon table salt

  • 113

    grams semisweet chocolate, chopped

  • 3

    large eggs

  • 218

    grams (1 cup) packed light brown sugar

  • ½

    cup grapeseed or other neutral oil

  • 203

    grams (¾ cup) sour cream, divided

  • 110

    grams (⅓ cup) plus 3 tablespoons tahini, divided

  • 2

    teaspoons vanilla extract, divided

  • 124

    grams (1 cup) powdered sugar

Step 1 of 5

Prepare Your Pan

Heat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan.

Step 2 of 5

Whisk Dry Ingredients

163
grams (1¼ cups) all-purpose flour
42
grams (⅓ cup) plus 2 tablespoons unsweetened Dutch-processed cocoa powder, divided
2
teaspoons baking powder
½
teaspoon baking soda
1
teaspoons ground cinnamon, divided
½
teaspoon cayenne pepper, plus more for sprinkling
¾
teaspoon table salt
113
grams semisweet chocolate, chopped

In a medium bowl, whisk together the flour, the 42 grams (⅓ cup) cocoa, the baking powder, baking soda, 1 teaspoon cinnamon, the cayenne and the salt. Add the chopped chocolate and toss to coat.

Step 3 of 5

Mix In Wet Ingredients

3
large eggs
218
grams (1 cup) packed light brown sugar
½
cup grapeseed or other neutral oil
203
grams (¾ cup) sour cream, divided
110
grams (⅓ cup) plus 3 tablespoons tahini, divided
2
teaspoons vanilla extract, divided

In a large bowl, whisk the eggs. Add the brown sugar, oil, 135 grams (½ cup) of the sour cream, 110 grams (⅓ cup) of the tahini and 1 teaspoon vanilla; whisk until well combined. Add the flour mixture and mix with a silicone spatula until just combined. Scrape the batter into the prepared pan and smooth the surface, then rap the pan on the counter a few times to remove any air bubbles. Bake until a toothpick inserted at the center of the loaf comes with a few moist crumbs attached, 55 to 60 minutes.

Step 4 of 5

Let Cool

Cool in the pan on a wire rack for about 15 minutes. Lift the loaf out of the pan using the parchment and set it directly on the rack. Let cool completely.

Step 5 of 5

Make Glaze

124
grams (1 cup) powdered sugar
teaspoons ground cinnamon, divided
42
grams (⅓ cup) plus 2 tablespoons unsweetened Dutch-processed cocoa powder, divided
203
grams (¾ cup) sour cream, divided
12
grams (⅓ cup) plus 3 tablespoons tahini, divided
2
teaspoons vanilla extract, divided

Remove the parchment liner under the loaf. In a medium bowl, combine the powdered sugar, the remaining ¼ teaspoon cinnamon, the remaining 2 tablespoons cocoa, the remaining (68 grams) ¼ cup sour cream, the remaining 3 tablespoons tahini and the 1 remaining teaspoon vanilla. Whisk until smooth. Pour the glaze onto the loaf and smooth with a spatula, then sprinkle with additional cayenne. Let stand for about 15 minutes before slicing.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Desserts