Ube Black Sesame Cake

Ube cake layer with black sesame praline and black sesame whipped ganache in the middle, and frosted with ube whipped cream. It is my first time trying this flavor combo and it is surprising delicious! Ube jam is used in this cake to enhance the ube flavor. It is light, fluffy and not too sweet!

Ube Cake

Adopted from Hungry Huy

Wet Ingredients

3 egg yolks
117g ube halaya (I brought it in our local Asian market. You can find it on Amazon)
88g coconut milk
1 tsp ube natural flavoring Halo Pantry
50g caster sugar
50g water
150g cake flour
8g baking powder
A bit of salt

Meringue Ingredients

3 egg white
1 teaspoon cream of tartar
30g caster sugar

Steps

Preheat the oven to 325°F. Prepare two 4-inch round cake pan with removable bottom. Set aside. (I only use two layers of this receipt)
In a large mixing bowl, whisk egg yolk, sugar, coconut milk, ube halaya, ube extract together. Then add in water.
Add cake flour and baking powder until combined.
In the bowl of an electric mixer, add egg white & cream of tartar in slow for 30 seconds.
Add the sugar slowly and beat for another 1 minute. Speed up to medium high until meringue reaches soft peak.
Add 1/3 of meringue into the batter. Mix well. Then using a spatula, add 1/3 meringue into the batter and fold until combined. Add the reminder of the meringue and fold until combined.
Use a scale to weight the batter to split equally into each baking pan.
Bake for 25-30 minutes or until a toothpick comes out clean.
Put the cake upside down on a wire rack. Let it cool completely before releasing the cake. Cooling upside prevents the cake from deflating.

Black Sesame Praline

300g Toasted black sesame seeds
160g Sugar
20g Grapeseed oil

Steps

1. In the large saucepan, melt the sugar
2. Heat on medium heat while whisking the sugar
3. When the sugar is melted and slightly turned brown, add in black sesame seeds
4. Coat the black sesame seeds completely with caramel
5. Take it off the heat and spread it over a silicone mat to cool down completely
6. Grind it in a food processor, add grapeseed oil until it turns into paste (make take 10-15 minutes. be patience!)

Black Sesame Whipped Ganache

175g heavy whipped cream
35g white chocolate chips
20g honey
35g black sesame praline from above
3g gelatin + 2 tablespoons cold water

Steps

Put the gelatin into the cold water first
1. In a saucepan, heat the heavy whipped cream and honey to boil
2. Add the cream mixture to white chocolate. Let it sit for 30 seconds.
3. Stir with a spatula until white chocolate is melted.
4. Add in the black sesame praline and bloomed gelatin.
5. Emulsify with a hand blender
6. Place it in the fridge overnight. Whip it with a whisk attachment until smooth and soft peak.

Ube Whipped Cream

3/4 cup cold heavy whipped cream
1 tablespoon powdered sugar
1 teaspoon ube natural flavoring from Halo Pantry
Few drops of Enco purple natural gal coloring (no after taste or smell!)

Steps

1. Pour the cold heavy cream into the bowl
2. Add in powdered sugar & coconut extract
3. Whip it on high until reaching soft peak. DO NOT walk away. It is very fast to whip up.
4. Put the whipped cream in the piping bag

Assemble

*I only used 2 cake layers for this cake. Cut each cake into two layers.

1. Place first cake layer on a cake turntable.
2. Pipe the black sesame ganache on cake layer
3. Pipe the black sesame praline on top of the ganache
4. Place another layer on top
5. Frost the cake with ube whipped cream
6. Enjoy!

Storage: Once prepared, the cake needs to be refrigerated up to 5 days in the fridge.