I'm going to make this cake tonight/tomorrow, and I have a few questions for anyone who has baked it. (Or, for that matter, anyone who might have experience with this type of thing.) I've linked to the recipe below.
1. The corn syrup in the ganache--Can I get away with not using it? I never use corn syrup (I rarely bake), and the recipe only calls for the sesame seeds to be coated in the syrup, then added to the ganache. How does the corn syrup function? Is there something else I can substitute? I'd rather not have to purchase a whole bottle just to get 1 Tbsp.
2. I have a feeling that I won't be able to find black sesame seeds (though maybe I'll luck out). Will white seeds suffice? Would toasting the white seeds help, if there is a great difference in flavor? I understand that I won't get the visual impact of the black seeds on the white frosting, but I think I can make up for that with the shaved chocolate.
Thanks in advance--I hope to return with a success story and photos.