Make The Cake

1. Preheat the oven to 170°C fan. Grease three 6-inch cake tins and line the bases with baking parchment.
2. Make the cake batter: In a bowl, whisk together the all-purpose flour, cornflour, black sesame powder, baking powder and salt until evenly combined. Set aside.
3. In a large mixing bowl, beat the softened butter and caster sugar together on medium speed for about 3–5 minutes, until pale, light and fluffy.
4. Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. If the mixture looks slightly curdled, don’t worry; it should come together when you add the dry ingredients.
5. Add the dry ingredient mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed just until incorporated. Avoid overmixing to keep the cake tender.
6. The total weight of the batter is around 900 grams, weighing 300 grams of batter into each prepared 6-inch cake tin, dividing the batter evenly between the three tins. Smooth the tops with an offset spatula.
7. (Optional) Soak the cake baking strips in water, squeeze out the excess, and wrap them around the outside of the cake tins.
8. Bake the cakes: Bake for approximately 20 – 25 minutes, or until a skewer inserted into the centre comes out clean. Baking time may vary depending on your oven.
9. Cool the cakes: Leave the cakes in their tins for about 10 minutes, then carefully turn them out onto a cooling rack. Remove the baking parchment and allow the layers to cool completely before assembling with the coconut mascarpone frosting.

Make The Frosting

1. Refrigerate the can of coconut cream overnight to allow the thick cream to separate from the liquid. Carefully scoop out 90 grams of the thick coconut cream, leaving the watery liquid behind. Keep chilled until needed.
2. Mix the salt with the icing sugar until evenly combined. Set aside.
3. Place the chilled mascarpone cheese, thick coconut cream and icing sugar mixture in a large mixing bowl. Use a spatula to roughly combine the ingredients, then whisk on low speed until smooth and creamy. Scrape down the sides of the bowl as needed.
4. Gradually pour in the chilled double cream while whisking on low speed. Once all the cream has been incorporated, increase to medium speed and whisk until the frosting thickens and holds its shape. Be careful not to over whip.
5. Cover the bowl with a lid and refrigerate the frosting until ready to use.

Make the Brittle

1. Place a silicone baking mat on a heatproof baking tray and set aside.
2. Add the caster sugar and water to a small saucepan. Heat over medium heat until the sugar dissolves and the mixture comes to a boil. Avoid stirring once it starts boiling; gently swirl the pan if needed.
3. Continue cooking until the syrup turns a golden amber colour. Keep a close eye on it, as caramel can burn quickly.
4. Remove the pan from the heat and quickly stir in the salt, black sesame seeds and butter until evenly coated.
5. Immediately pour the mixture onto the silicone mat. Use a heatproof spatula to spread it into a thin, even layer.
6. Leave the brittle to cool completely until hard and crisp. Peel it off the silicone mat and break it into pieces for decorating the cake.

Assemble And Decorate The Cake

1. Trim The Cake Layers: Place each cake layer on a turntable and carefully trim off the domed tops with a serrated knife to create flat, even layers.
2. Stack And Fill The Cake: Spread a little coconut mascarpone frosting in the centre of the cake stand to help secure the cake. Place the first cake layer on top, then spread an even layer of frosting over it using an offset spatula. Repeat with the second cake layer and another layer of frosting. Place the third cake layer on top, upside down, with the bottom facing up to create a flat surface.
3. Apply The Crumb Coat: Cover the top and sides of the cake with a thin layer of frosting to trap any loose crumbs. Use a dough scraper to smooth the frosting, then refrigerate the cake for 15 minutes to allow the crumb coat to set.
4. Apply The Final Coat: Spread a thicker layer of frosting over the top and sides of the cake. Use a dough scraper to smooth the frosting and create an even finish.
5. Create The Watercolour Effect (Optional): Scoop out a small amount of frosting and add a tiny amount of super black gel food colouring. Mix gently until the colour is evenly distributed. Randomly apply small dollops of the coloured frosting around the sides of the cake. Using a dough scraper with a very light hand, gently smooth the frosting to create a soft watercolour effect.
6. Pipe And Decorate: Transfer the remaining frosting to a piping bag fitted with a 2D piping tip, or your preferred piping tip. Pipe decorative swirls on top of the cake, then garnish with pieces of homemade black sesame brittle.