Sieve the flour, baking soda and powder twice.

Meanwhile grease the tin and preheat the pan for 10 minutes. Pour the half bater in one tin and tap twice to realise air bubbles. Place the tin and bake the cake for 45 minutes. Repeat the process to make other cake layer.

Next in a mixing bowl add melted butter, sugar, condensed milk and mix very well. Now start pouring dry mixture into wet mixture and combine very well. Add vanilla essense and mix.

Add little by little water and make a smooth bater. Divide the bater into two parts and in second part add coco powder and mix.

After 45 minutes check if it's done or not with toothpick. Allow the both the cake to cool completely and demould the cake.

Now in other mixing bowl add cream, butter,, condensed milk, sesame paste and whisk very well to make a firm peak. Next add powdered sugar little by little and mix continuously. When it's done keep it aside.

Now place the one layer of cake spread prepared cream, than place another layer of cake and start spreading the cream layer.

Decorate with cashew nuts and sesame sugar coated crunch. Keep the cake for 15 minutes and slice the cake and serve.