In a large bowl, whisk together the sugar, flour, cocoa powder, salt, baking powder, and baking soda.

In a medium bowl, whisk together the eggs, milk, vanilla, oil and tahini.

Add the wet ingredients to the dry ingredients and stir to combine.

Whisk in the boiling water.

Divide batter evenly between cake pans and bake until a toothpick inserted into the center comes out clean, about 23-25 minutes.

Let cakes cool completely before frosting.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and tahini until creamy.

Gradually add the powdered sugar and mix to combine.

Mix in the salt, cinnamon and vanilla extract.

Beat on high until fluffy, about one minute.

Level any domes that might have baked up on your cake layers.

Place the first cake layer cut-side-up on a cake board or plate.

Using an offset spatula, fill the layer with tahini frosting; add the second layer, cut-side-down, on top.

Fill the second layer with frosting and add the final layer, cut-side-down, on top.

Frost the entire exterior of the cake and use a cake smoother to smoothe, if desired.

Place cake in freezer to chill for 12-15 minutes to set the frosting.

Remove cake from freezer and frost a final layer of frosting, using a cake smoother if desired.

Optional: add a final sprinkle of fleur de sel and decorate with edible flowers or fresh berries!