Uploaded August 2021 | Updated September 2026, 1 week ago
Thank you all for getting us to 100K subscribers. It really is one of the best things to ever happen to us, and we wanted to celebrate in style. So we made a two tier cake with Middle Eastern inspired flavours. The first is a dark chocolate cake, with a white chocolate and Tahina ganache. The second is a cardamom tea flavoured cake, with a condensed milk frosting. It's coated with swiss meringue buttercream and decorated with edible chocolate balls, sprinkles and glitter.
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🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
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🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
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For the chocolate cake: (makes 4 8 inch round cakes. 1/2 the recipe for 6 inch)
Wet Ingredients:
340g Buttermilk
340g Oil
150g Egg (4 eggs)
25g Vanilla essence
Dry Ingredients:
400g Sugar
420g Flour
130g Cocoa Powder (unsweetened)
15g Salt
15g Baking Soda
15g Baking Powder
Sugar Syrup:
200g Sugar
100g Water
Additional ingredients:
340g Boiling water
Directions:
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 non stick spray, or using 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 to cool in the pan until cool enough to handle
For the Cardamom Tea Cake (makes 4 6 inch cakes):
Dry Ingredients:
250g Cake Flour (or all purpose)
40g Corn Starch
2 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp salt
Wet Ingredients:
180g Sour Cream
60g Milk
2 Large eggs
1 Egg yolk from a large egg
1 Tbsp Vanilla
Additional ingredients:
280g Unsalted butter + 1 additional Tsp
200g Sugar
3.5 Tsp Loose leaf Tea
1 Tsp Ground Cardamom
Directions:
1- Place the butter in a small pot and melt over medium heat
2- When melted add the tea leafs on low heat, 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 cheese cloth, 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 sourcream 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 has been added
12- Once incorporated, immediately stop mixing
For the Condensed milk filling:
500g Heavy Cream
250g Mascarpone
175g Sweetened Condensed milk
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:
200g White Chocolate, finely chopped
150ml Double (Heavy) Cream
60g Tahini
20g Unsalted Butter, softened
Pinch of Salt
Directions:
carrotandcrumb.com/blog/almond-cake-white-chocolate-tahini-ganache
Swiss Meringue Buttercream (we made 1.5 recipes):
6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs
11 ounces plain or lightly toasted sugar (about 1 2/3 cups; 310g) (see note)
3/4 teaspoon (3g) Diamond Crystal kosher salt; use half as much if iodized
1/4 teaspoon cream of tartar
Scraped seeds from 1 split vanilla bean (optional)
20 ounces unsalted butter (5 sticks; 565g), softened to about 65°F (18°C)
1 teaspoon (5ml) vanilla extract
1/4 teaspoon almond extract (optional)
Directions:
seriouseats.com/swiss-meringue-buttercream-frosting-recipe
Thank you all for getting us to 100K subscribers. It really is one of the best things to ever happen to us, and we wanted to celebrate in style. So we made a two tier cake with Middle Eastern inspired flavours. The first is a dark chocolate cake, with a white chocolate and Tahina ganache. The second is a cardamom tea flavoured cake, with a condensed milk frosting. It's coated with swiss meringue buttercream and decorated with edible chocolate balls, sprinkles and glitter.
----
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
----
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
----
For the chocolate cake: (makes 4 8 inch round cakes. 1/2 the recipe for 6 inch)
Wet Ingredients:
340g Buttermilk
340g Oil
150g Egg (4 eggs)
25g Vanilla essence
Dry Ingredients:
400g Sugar
420g Flour
130g Cocoa Powder (unsweetened)
15g Salt
15g Baking Soda
15g Baking Powder
Sugar Syrup:
200g Sugar
100g Water
Additional ingredients:
340g Boiling water
Directions:
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 non stick spray, or using 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 to cool in the pan until cool enough to handle
For the Cardamom Tea Cake (makes 4 6 inch cakes):
Dry Ingredients:
250g Cake Flour (or all purpose)
40g Corn Starch
2 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp salt
Wet Ingredients:
180g Sour Cream
60g Milk
2 Large eggs
1 Egg yolk from a large egg
1 Tbsp Vanilla
Additional ingredients:
280g Unsalted butter + 1 additional Tsp
200g Sugar
3.5 Tsp Loose leaf Tea
1 Tsp Ground Cardamom
Directions:
1- Place the butter in a small pot and melt over medium heat
2- When melted add the tea leafs on low heat, 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 cheese cloth, 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 sourcream 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 has been added
12- Once incorporated, immediately stop mixing
For the Condensed milk filling:
500g Heavy Cream
250g Mascarpone
175g Sweetened Condensed milk
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:
200g White Chocolate, finely chopped
150ml Double (Heavy) Cream
60g Tahini
20g Unsalted Butter, softened
Pinch of Salt
Directions:
carrotandcrumb.com/blog/almond-cake-white-chocolate-tahini-ganache
Swiss Meringue Buttercream (we made 1.5 recipes):
6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs
11 ounces plain or lightly toasted sugar (about 1 2/3 cups; 310g) (see note)
3/4 teaspoon (3g) Diamond Crystal kosher salt; use half as much if iodized
1/4 teaspoon cream of tartar
Scraped seeds from 1 split vanilla bean (optional)
20 ounces unsalted butter (5 sticks; 565g), softened to about 65°F (18°C)
1 teaspoon (5ml) vanilla extract
1/4 teaspoon almond extract (optional)
Directions:
seriouseats.com/swiss-meringue-buttercream-frosting-recipe
