First off, the 5-star rating is given not in comparison to a full-on chocolate cake but in comparison to the few other tahini recipes I’ve made in the past. Secondly, this is a great alternative. The texture is a little dense and slightly dry, but I could have over cooked it by a few minutes. The icing was too runny even after using half the milk. I added extra cocoa. Because of that, it was hardly sweet, so I added just a very little amount of powdered sugar plus a tiny bit of salt and vanilla extract. The icing still wasn’t quite thick enough to ice the sides of the cake so I put in in the middle and on top so it ran down the sides. After the extra icing had spent an hour or so in the fridge, I went ahead and iced the sides. My husband didn try like it but he’s not a good indicator of a food’s taste. Our dinner guests liked it well enough to take half home. For the cake in the picture, I used half the recipe and included a medium sized tomato for size reference.