Melt 4 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup of light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.

Turn the heat to low and add the heavy cream. Whisk until smooth. Simmer for 1 to 2 minutes.

Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Add 4 tablespoons of butter and ½ cup of granulated sugar to a large bowl. Use an electric hand mixer to cream them until light. Add 2 eggs and 3 tablespoons of black sesame paste and beat until smooth. Continue beating until the mixture lightens in color, about 3 to 4 minutes total.

Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until incorporated. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!

Transfer the cake to the oven and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Place a large plate over the cake pan and carefully invert the cake onto the plate. Let stand at room temperature until completely cool.

Add the mascarpone cheese and continue beating until stiff peaks form. Refrigerate until needed.

Transfer the frosting to a piping bag fitted with a star tip and frost the cake. Or spoon the frosting on top of the cake and smooth it out with a rubber spatula.

Finish with a dusting of black sesame powder or Halloween sprinkles if you like. Enjoy!