Chocolate Tahini Layer Cake

Preheat oven to 350°F. Grease 3 6-inch round cake pans or 2 8-inch cake pans. Set aside.

In a large bowl, whisk sugars, flour, cocoa, salt, baking powder and baking soda.

In a separate bowl, whisk eggs, coconut milk, vanilla, oil, and tahini until smooth. Add wet ingredients to flour mixture, mixing until just combined. Whisk in boiling water and instant coffee.

Divide batter into prepared cake pans and bake 25–28 minutes (35–40 minutes for 8-inch cakes), or until a toothpick inserted into the middle comes out clean.

Remove from oven and cool for 5 minutes. Remove from pan and cool completely on cooling racks.

To make the filling, beat buttery sticks (or real butter) on medium speed until light and fluffy, about 5 minutes. Add tahini and mix until combined. Add powdered sugar and vanilla, beating until smooth and fluffy.

Reserve ⅓ of the frosting for the filling. Mix cocoa powder into the remaining frosting.

To assemble the cake, place one layer on a cake stand. Spread half of the filling and top with second layer. Repeat and top with final layer. Use the chocolate frosting to cover the cake.