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1
Position an oven rack in the center of the oven and preheat the oven to 350u00b0F/180u00b0C/gas 4. Generously spray a 9.5-inch/24-cm Bundt pan with baking spray. Set aside.
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2
In a medium saucepan, bring the stout and molasses to a boil over medium-high heat, whisking occasionally. Remove from the heat and whisk in the baking soda. (The soda will make the mixture foam up a bit.) Whisk in the grated ginger and set aside to cool.
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3
Place the eggs, canola oil, and vanilla in the bowl of your KitchenAid(R) Stand Mixer fitted with the wire whip. On low speed, beat the egg mixture until well combined, about 1 minute.
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4
Attach the KitchenAid(R) Sifter + Scale Attachment to your mixer. Place the scale lid on top. Weigh the brown sugar and add it to the mixing bowl. (Do not feed the brown sugar through the ingredient hopper.) Make sure the ingredient valve is closed. Remove the scale lid and weigh the granulated sugar in the ingredient hopper. On low speed, open the ingredient valve, and sift the sugar into the mixer bowl. Beat until well combined, about 30 seconds. With the mixer running, pour the molasses mixture, in a slow steady stream, into the mixer bowl. Beat until well incorporated, about 1 minute. Turn the mixer off.
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5
Close the ingredient valve and weigh the flour, baking powder, spices, and salt, in the ingredient hopper, taring the scale between ingredients. With the mixer on low speed, open the ingredient valve, and sift in the flour mixture. Be careful not to over mix the batter. Remove the mixer bowl, and use a rubber spatula to blend in any flour remaining on the sides of the bowl.
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6
Pour batter into the prepared pan. Bake the cake until a toothpick inserted near the center comes out clean, 35 to 45 minutes. For even baking, at the midpoint, rotate the pan from front to back. Let the cake cool in the pan on a wire rack for 20 minutes. Then invert the over the top of the pan, and invert the pan and rack together. Lift off the pan and let the cake cool to room temperature on the rack.
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7
To make the tahini glaze, attach the Sifter + Scale Attachment to your mixer, and close the ingredient valve. Weigh the confectioners' sugar and salt in the ingredient hopper. With the mixer on low, sift the sugar into the mixing bowl. Turn off the mixer.
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8
In a small saucepan, warm the cream, tahini, and honey over low heat until warm. Add the cream mixture to the sugar in the bowl, and mix on low speed until smooth, about 1 minute.
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9
With the cake set on a wire rack, place a plate or rimmed baking sheet underneath to catch the excess glaze. Drizzle the glaze evenly and slowly over top, using a large spoon to coat the top of the cake, allowing the excess to run down and coat the sides. (The tahini glaze is thick, so pouring slowly coats the cake evenly without missing spots.) Sprinkle with the toasted sesame seeds. Let the glaze set before transferring the cake to a cake plate. The finished cake will keep, covered, at cool room temperature for 2 days.
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10
Note: To toast sesame seeds, bake on a parchment-lined baking sheet at 350u00b0F for 8 to 10 minutes. Alternatively, place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, stirring occasionally, for 3 to 5 minutes.
