How to make it

1. https://www.youtube.com/watch?v=WXuNp4Ufnj4
2. With the rack in the middle position, preheat the oven to 350°F. Butter the sides of a 6” springform pan and line the bottom with parchment paper.
3. In a bowl, whisk together the flour, cocoa powder, baking soda and baking powder. In a separate large bowl, whisk together the eggs, sugar, Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Panda Brand Cooking Soy Sauce and vanilla extract. Stir in the cocoa powder mix alternately with the milk until smooth. Spoon into the prepared pan.
4. Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool for 15 minutes. Unmold and let cool completely on a wire rack. Line a baking sheet with a silicone mat or parchment paper. Place the ring of the springform pan on the prepared sheet.
5. While the cake cooks and cools, make the ganache. Place the chocolate in a bowl. In a saucepan or in the microwave, bring the cream to a boil. Pour over the chocolate and let melt for 1 minute without stirring. Using a whisk, stir until smooth. Stir in the butter. Cover and refrigerate for 45 minutes or until the ganache is spreadable.
6. If you would like, slice the cake in half horizontally to create two layers. Spread the ganache onto each layer and stack them. Spread remaining ganache over the rest of cake and sprinkle with sesame seeds. Enjoy!