Put black sesame seeds in a food processor & process until almost all the seeds have been ground into a powder

Add honey to the black sesame powder & continue to process until mixture turns into a thick paste

Pre-heat oven to 350f & prepare your mini bundt cake pan by brushing the wells with melted butter & then dusting them with black cocoa powder

In a bowl, whisk together the flour, black cocoa powder, baking powder & salt

In the bowl of a stand mixer (or a large bowl with an electric mixer) blend butter, sugar & black sesame paste on medium speed until pale & creamy

Reduce speed to low & add eggs, one at a time, mixing well after each egg – add in the vanilla extract & mix until incorporated

Alternately add the flour mixture & buttermilk in three additions, mix until just combined.

Spoon batter evenly into the wells of the prepared bundt cake pan & bake for 20 minutes

Let cakes cool in pan for 5 minutes, then invert onto a rack to cool completely

Place the finely chopped white chocolate in a heat safe bowl

Sift the matcha into a saucepan, add 2 tablespoons of the heavy cream & whisk until perfectly smooth

Whisk in the remaining heavy cream & heat mixture over medium heat, stirring often, until it just begins to boil

Remove mixture from the heat & then pour it over the chopped white chocolate

Allow the hot matcha cream to melt the chocolate a bit & then stir until the white chocolate is fully melted – the glaze should be a thick pourable consistency

Place the rack with the black sesame bundt cakes over a piece of parchment paper & pour glaze over the cooled cakes

Allow glaze to set before serving