Description
A stunning layered cake with a moist dark chocolate sponge, crispy toasted kunafa and pistachio cream filling, and a rich dark chocolate ganache, topped with crushed and whole pistachios for a show-stopping finish.
Ingredients
Dark Chocolate Sponge:
- 2 cups (250g) all-purpose flour
- 1.5 cups (135g) Dutch-processed dark cocoa powder
- 2 cups (400g) granulated sugar
- 0.5 cup (100g) light brown sugar, packed
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (240ml) hot brewed coffee, freshly boiled
- 0.5 cup (120ml) vegetable oil
- 3 large eggs, room temperature
Pistachio Kunafa Filling:
- 2 cups (150g) kunafa (kataifi) pastry, finely chopped
- 4 tbsp (56g) unsalted butter, for frying
- 1 cup (250g) pure unsweetened pistachio paste
- 1 cup (170g) white chocolate chips, melted with cream
Dark Chocolate Ganache & Topping:
- 8 oz (225g) dark chocolate (60% cacao), chopped
- 1 cup (240ml) heavy cream
- 0.5 cup (60g) raw pistachios, finely crushed
- 10-12 whole toasted pistachios, for garnishing
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, and brown sugar until combined.
- Add the buttermilk, hot coffee, vegetable oil, and eggs, whisking until a smooth, glossy batter forms.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cakes completely on a wire rack before assembling.
- In a skillet over medium heat, melt the butter and toast the finely chopped kunafa pastry, stirring constantly until golden and crispy. Set aside to cool.
- Stir the pistachio paste into the melted white chocolate and cream mixture until smooth, then fold in the cooled toasted kunafa.
- Place one cake layer on a serving plate and spread the pistachio kunafa filling evenly over the top.
- Place the second cake layer on top and press gently.
- Heat the heavy cream until just simmering, then pour over the chopped dark chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
- Pour the ganache over the assembled cake, letting it drip down the sides naturally.
- Sprinkle crushed pistachios over the top and finish with whole toasted pistachios for garnish.
Notes
- Use room temperature eggs and buttermilk for the smoothest batter.
- Make sure the kunafa is fully cooled before mixing into the pistachio filling to keep it crispy.
- Prep Time: 40 minutes
- Cook Time: 35 minutes