Skip to main content
Bon Appétit

Tahini Hot Fudge Skillet Cake

5.0

(10)

A chocolate cake baked in a castiron skillet topped with three scoops of ice cream and a tahinichocolate sauce.
Photograph by Joe Lingeman, food styling by Shilpa Uskokovic, prop styling by Marina Bevilacqua

If cake had a personality, this one would be the people pleaser. Gluten-free? “Pick me!” it would say. Dairy-free? “I’m here!” No mixer? “I got you.” Intensely chocolaty with a brownie-like chew, it has a little something for everyone. (Semisweet chocolate contains no dairy by default, but check your package to be sure.) Thanks to its slick viscosity, tahini magically emulsifies with water and chocolate for a smooth, satiny sauce. For the fudgiest texture, be careful not to overmix the cake batter. 

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

What you’ll need

Recipe information

  • Yield

    6 servings

Ingredients

Cake

½

cup extra-virgin olive oil, plus more for skillet

1

cup (100 g) blanched almond flour or almond meal

2

Tbsp. cornstarch

½

tsp. baking powder

1

cup (packed; 200 g) light brown sugar

½

cup (40 g) Dutch-process cocoa powder

2

tsp. vanilla bean paste or vanilla extract

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt

2

large eggs

1

cup (170 g) semisweet chocolate chips (about 50% cacao; preferably Guittard)

Sauce and assembly

¼

cup (packed; 50 g) light brown sugar

2

Tbsp. Dutch-process cocoa powder

½

cup (85 g) semisweet chocolate chips (about 50% cacao; preferably Guittard)

⅓

cup (75 g) well-stirred tahini

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1

tsp. vanilla bean paste or vanilla extract

Vanilla ice cream (dairy-free if desired; for serving)

Flaky sea salt

Preparation

  1. Cake

    Step 1

    Place a rack in middle of oven; preheat to 350°. Lightly grease bottom and sides of a 9"-diameter ovenproof skillet, preferably cast iron, with extra-virgin olive oil. Whisk 1 cup (100 g) blanched almond flour or almond meal, 2 Tbsp. cornstarch, and ½ tsp. baking powder in a medium bowl until well combined.

    Step 2

    Vigorously whisk 1 cup (packed; 200 g) light brown sugar, ½ cup (40 g) Dutch-process cocoa powder, 2 tsp. vanilla bean paste or vanilla extract, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ cup extra-virgin olive oil, and ¼ cup room-temperature water in a large bowl until combined and smooth. Add 2 large eggs and whisk to combine. Using a rubber spatula, gently fold in dry ingredients and 1 cup (170 g) semisweet chocolate chips (about 50% cacao) until just incorporated, scraping down sides and bottom of bowl to ensure no dry pockets of flour remain. Scrape batter into prepared skillet; smooth surface.

    Step 3

    Bake cake until puffy and set with no visible wet spots on top (cake is fudgy, so a tester isn’t of much use; err on the side of underbaking), 20–30 minutes. Let cool slightly.

  2. Sauce and assembly

    Step 4

    While the cake is baking, bring ¼ cup (packed; 50 g) light brown sugar, 2 Tbsp. Dutch-process cocoa powder, and ¾ cup water to a boil in a small saucepan over medium-high, whisking constantly. Remove from heat, add ½ cup (85 g) semisweet chocolate chips (about 50% cacao), and whisk until melted and smooth. Whisk in ⅓ cup (75 g) well-stirred tahini, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or vanilla extract until smooth (mixture will thicken once tahini is added). Let cool 10–15 minutes.

    Step 5

    To serve, scoop vanilla ice cream onto warm cake and drizzle with a few spoonfuls of fudge sauce. Sprinkle with a small pinch of flaky sea salt. Serve with remaining fudge sauce alongside.

Explore Bon AppétitDessertBakingCakeChocolateTahiniAlmond FlourCocoaHealthyishDairy-FreeGluten-Free
Sign In or Subscribe
to leave a Rating or Review

How would you rate Tahini Hot Fudge Skillet Cake?

Leave a Review

Reviews (10)

Back to Top

  • I made this for valentines dessert, it was absolutely delicious, so decadent I may need a sleep aid tonite. Super easy to prepare, had to pick up almond flour, everything else was in the pantry. Make it, your partner will love you for it!

    • Anonymous

    • Aptos, CA

    • 2/15/2023

  • I’m thinking of making this for Passover. Can it be made in advance up to a point and frozen? How many does it serve?

    • Ireneymo

    • Oak Park, IL

    • 2/16/2023

  • AH- mazing!!! So easy, I’m never very *precise* on my measurements, and sometimes end up with disasters, but this was perfect! Super rich and decadent, felt like a fancy restaurant quality dessert. Totally pantry friendly, didn’t even need to pick up anything. 10/10! Pairs well with strawberries, next time I’ll try raspberries!

    • Kit

    • Tennessee

    • 2/16/2023

  • I searched for recipes that are "nut free" - and this recipe with ALMOND FLOUR came up. Please do better BA!

    • Lisa

    • Stamford, CT

    • 2/26/2023

  • If one does not have a 9" cast iron skillet would an 8" metal pan work as well? Was it tested with other baking pans? What about making this in muffin tins for individual cakes? thank you

    • Anonymous

    • Michigan

    • 2/28/2023

  • This was easy and great, and as a person who can’t have gluten I am grateful. BUT what is with the product placement? I love Food52 but there is no need to buy a $240 skillet to make this cake. It would work in a plain old cake or brownie pan. Or 9” cast iron Lodge pan for $18. :)

    • Jess

    • West Cheater

    • 3/4/2023

  • Great idea, but be careful with that salt. Err on the side of caution!

    • Kristin

    • Maui

    • 3/20/2023