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Honey Sesame Cake with Tahini and Chocolate Buttercream

by Bill Clark
dessert
Source: https://email.mg1.substack.com/c/eJxVUk2P2jAQ_TXkBortfJCDD3TZ1QZBEBVt4BQ5zoSYJHYaO8uaX18Dl1Yaj6X33sxI84YzAxc1WjoobbxHKowdgEq46Q6MgdGbNIyFqCgOw2gZeBX1Y8zj0hO6qEeAnomOesNUdoIzI5R8akmwRJHX0DDkMUcsZjyCJEpqzsJwiX1S8zpGJAlfI9lUCZAcqJKdLQYmKq-jjTGDnpHVDH-4YIMADso1aGGhp1IbxtsFV73jBvcaJcHONWjWw_whmt-EaeaGNUKKOZPVjHwY1YKckTXYDeL4tz3hrk2vymbHX3i_PuhU_vji5GfN8oPYX3d4fzx_Z2v-vX3bDOfTA3vHu2tqd_fVA9dp3925TSNXh87Cd_gh2B3PwunvVZ6KvdjcSpL529OmO-eZz_JkSqW_2IfppxC8KbLP1THP2AqP41ve_IH3e2xvRG6_9i3JjdO2nqDYx8gP8RIlOPGDBVoEBBjnFWKoRH4QQFKVNSOEJ49VA4tmgd9f0H9L8kYKveiso7TqVK_kTXRaySfnvCvc309SGFuAZGUHFTXjBJ553cXT5OICEkZ3L1XBDEURxpj4KIiTIHm56HwnURI5CHlueKVclaT_GvcXRP_TUQ

Ingredients

protein
  • 2eggs
dairy
  • 2 tablespoonsheavy cream
  • 1 stickunsalted butter(room temp)
  • ½ cupbuttermilk
  • ½ poundunsalted butter(room temp)
  • ½ poundcream cheese(room temp)
grain
  • 1 ¾ cupall-purpose flour
pantry staple
  • 1 teaspoonvanilla
  • 1 cupconfectioner's sugar
  • ½ teaspoonkosher salt
  • ½ cupcocoa powder
  • 2 teaspoonkosher salt
  • 4 cupsconfectioner's sugar
  • 1 ¼ teaspoonbaking powder
  • 1 teaspoonkosher salt
  • ½ cuptahini
  • ¼ cuphoney
  • ¾ cupsugar
other
  • ½ cupsesame seeds(toasted)

Instructions

  1. Whisk together the flour, baking powder, salt, and sesame seeds in a medium bowl. Set aside.
  2. In a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the honey until fully combined. Scrape the bottom and sides of the bowl.
  3. Beat in the eggs one at a time. The mixture should be fluffy and luscious. Add the vanilla.
  4. With the mixer on low, add half the dry mix, then the buttermilk, and then the second half of the dry mixture. Continue to mix until just combined. Finish folding by hand with a rubber spatula until fully combined and homogenous.
  5. Line two 6 x 3-inch cake pans with parchment and grease with pan spray. Split the batter evenly between the two pans and bake at 350 degrees for 30-40 minutes, until a toothpick comes out clean. Cool the cakes in the pans on a wire rack.
  6. In a stand mixer with the paddle mixture, beat the butter until fluffy and smooth.
  7. With the mixer running on medium, add the cream cheese by tablespoon-sized chunks, mixing thoroughly between each chunk. Scrape the bottom and sides of the bowl and beat until fully smooth and fluffy. Remove the bowl from the mixer.
  8. Sift the cocoa powder, salt, and confectioner’s sugar into the mixer bowl with the cream cheese and butter. Return the bowl to the mixer. Mix on low, in short bursts to prevent a mess, until the sugar and cocoa is incorporated into the butter mixture.
  9. Beat on medium-high until fluffy and visibly lighter in color. Chill for 20 minutes, to firm the buttercream a bit, but not so long that the buttercream hardens.
  10. In a stand mixer with the whisk attachment, whip the butter until fluffy and smooth.
  11. Add the remaining ingredients and beat until fluffy. Set aside.
  12. Split the two cake layers in half, making 4 thin layers.
  13. Fill a piping bag fitted with a larger round tip with a third of the buttercream.
  14. Place one layer cut-side up, and pipe an outline of buttercream around the edge to create a moat. Fill the moat with a third of the tahini, then top with a thin layer of chocolate caramel.
  15. Repeat this process two more times until you have four layers of cake, with three layers of filling in between. The top layer of cake should be placed face-down, with the bottom side of the cake facing up, leaving a nice smooth surface to frost.
  16. Stick 3 bamboo skewers through all layers of the cake to provide support if necessary. Trim them to the top of the cake.
  17. Frost the cake with a thin layer of buttercream. Chill until stable and set.
  18. Frost with the remaining buttercream, using the finish texture of your choice. A nice rustic one works well here.
  19. Garnish with crumbled halva and serve!