A six inch chocolate cake is the perfect size for smaller groups! Make this delicious chocolate cake recipe and pair it with a light and nutty tahini buttercream frosting.
Preheat your oven to 350 F. Butter two 6" round cake pans and line with parchment paper circles. Set aside.
Pour the batter evenly between the two six inch cake pans and bake for 25-30 minutes until a tester inserted in the center of each cake comes out clean. Allow to cool completely before filling.
In a stand mixer fitted with the paddle attachment or in a clean mixing bowl, whip the butter on medium speed until light and fluffy. Scrape the sides of the bowl.
Stir in the tahini, honey, cinnamon, and salt until well combined.
Start adding the powdered sugar one cup at a time, scraping the sides of the bowl after each addition. Add the heavy cream as needed until the desired consistency is reached.
Frost the cake. :)