Thanks @arjunmartavela! Have a great Sunday!
Ingredients
Cake:
6 egg whites
2 cups sugar
1/2 cup butter, softened
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon salt
2 cups buttermilk
2 cups flour
Tahini Cake:
3 tablespoons tahini (sesame seed paste)
3 tablespoons flour
Chocolate Cake:
1/4 cup cocoa powder
Frosting:
3/4 cup butter
3/4 cup tahini
6 cups powdered sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/3 cup whole milk
60g (about 1/2 cup) semi-sweet dark chocolate
1/4 cup heavy whipping cream
1/4 cup cocoa powder
1/3 cup additional powdered sugar
Optional Chocolate Drip:
100g (about 2/3 cup) semi-sweet dark chocolate
2 tablespoons coconut or vegetable oil
Instructions
Cake:
Preheat oven to 350ºF (180 C). Grease and lightly flour bottoms and sides of three 9-inch round pans.
Pour egg whites into the bowl of a stand mixer and beat on high speed until they form stiff peaks, it can take up to 7 ot 8 minutes.
While the whites are beating, whisk together the butter, oil, and sugar in a medium mixing bowl until mixed. Add the vanilla, baking powder, salt, and milk and mix to combine. Stir in flour until you have a smooth batter, it should be a little over 6 cups total, then measure out about 3 cups plus 2 tablespoons into a seperate bowl.
Add the cocoa powder to one bowl and the tahini and additional flour to the other and whisk each well. Once the whites are stiff and ready, divide them between the two flavors (it should be about 7 cups total egg whites, so 3 1/2 cups for each but gauge by eye as well) and fold in gently with a large rubber spatula. You want to simply get them evenly mixed while keeping as much of your egg white volume as possible.
Divide each batter between two pans so that you have four evenly filled layers and place them in the oven to bake for 18 - 25 minutes, or until a toothpick inserted in the center comes out clean. (If you don't have space in your oven you can bake them two pans at a time.)
Remove them from oven and cool for 5 - 10 minutes, then loosen edges from the pan and invert them onto large plates. Cover them with plastic to retain the moisture and set aside to cool completely. I like to put them in the fridge to speed up the cooling and make them easier to work with. (At this point you can refrigerate them overnight or even freeze for a longer period if needed.)
Frosting:
Beat together the butter and tahini in the bowl of a stand mixer fitted with whisk attachment. Add in powdered sugar one cup at a time, mixing after each, until fully combined, then pour in the milk, vanilla, and salt and beat on high for about 3 minutes until light and fluffy.
Measure out about 2 2/3 cups of the frosting and place in a seperate bowl. Melt the chocolate and cream together in a double boiler until smooth, then add to the remaining frosting in mixing bowl along with the cocoa and powdered sugar then mix in until combined.
Checkerboard Time!:
Once they are cooled, remove from fridge and place on a clean work surface. Use a serrated edge knife to level the cakes so that they are all the same height. To make the checkered design use a 6-inch and a 3-inch round cookie cutter to make your rings (If you don't have the right cookie cutters you can measure the diameter across one of the cakes and divide into 5, 3-inch sections to make 3 rings and then use that as a template for the rest.)
Now carefully separate the rings and place them with alternating colors (see pictures for reference). Before adding each of the two smaller rings to the largest ones, spread a small amount of the tahini frosting on the outside of each to act as your glue. Once you've got each layer assembled, place one of them on your chosen serving plate or tray and spread with a thin layer of tahini frosting. Add the next layer and repeat alternating like this for each layer, then add another thin layer on top of cake and sides. Place the cake in the fridge to chill for 30 minutes to an hour for best results.
To finish off, spoon a generous amount of the chocolate frosting over the cake and spread with an offset spatula on top and sides to get a smooth coating. Now you can use your own creativity to decorate as you want with the remaining frosting. I used some more of the tahini frosting to kind of do an ombre thing around the bottom half. Then I piped some of each frosting in little stars on top to make a half-border. (Or, of you're not a big decorator, you could just cover the whole thing in sprinkles and call it a day.)
Optional Chocolate Drip:
If you want to add the chocolate on top, melt the chocolate and oil together in a small double boiler (or microwave safe bowl), over low heat until smooth. Pour as desired over cake and allow it to set.
thank you dear ... this is the cake for you which is very delicious cuisine typical of aceh people.
👍☝
Beautiful cake! Looks delicious)
Thanks @gayatriyoga!
Had to show this to Vera for it is a pretty amazing cake. Maybe she'll bake us a similar cake some day. :)