Middle Eastern INSPIRED Cake ????

Instructions

For the chocolate cake:

1. Sift together all the dry ingredients in a bowl
2. In the bowl of a stand mixer add all the wet ingredients and mix with the whisk attachment until thoroughly combined
3. Add the sifted dry ingredients to the mixer and combine with the wet ingredients
4. Pour in the boiling water and mix thoroughly until the cake mix looks like a soupy mixture
5. Prepare your cake pans with a nonstick spray, or use butter and cacao powder
6. Divide the mixture equally amongst the pans, then hit each filled pan against the counter to release air bubbles
7. Preheat your oven to 180c (fan) and bake the cakes for 20-25 minutes, until an inserted toothpick comes out clean (no liquid on it)
8. Allow cooling in the pan until cool enough to handle

For the Cardamom Tea Cake:

1. Place the butter in a small pot and melt over medium heat
2. When melted add the tea leafs on low heat, and allow to simmer for 10-15 minutes. Turn off the heat and allow to simmer for 10 minutes more
3. Strain the melted butter using a cheesecloth, then place this in the fridge to cool until solidified
4. Mix together the dry ingredients and set aside
5. Mix together the milk and sour cream and set aside
6. In the bowl of your mixer, add the tea-infused butter and beat on medium spean until light & fluffy for about 2-3 mins
7. Gradually add in the sugar and increase the speed
8. Mix until light and fluffy for 4-5 mins
9. Add the eggs+yolk, then add vanilla and mix for 1 min
10. Add 1/3rd of the flour mixture, and work into the butter, then add 1/3rd of the sourcream mixture
11. Repeat step 10 2 more times until all the flour and buttercream have been added
12. Once incorporated, immediately stop mixing

For the Condensed milk filling:

1. Place all ingredients in the bowl of a stand mixer
2. Mix on low speed for 1 minute, then medium for 2-3 minutes until whisked up and fluffy
3. Store in the refrigerator

Tahina white chocolate ganache

Swiss Meringue Buttercream