Description

A luxurious three-layer chocolate cake featuring a moist chocolate base, crispy pistachio kataifi filling, and smooth chocolate ganache. Inspired by Middle Eastern flavors, this dessert is as beautiful as it is delicious.

Ingredients

For the Cake:

1 cup all-purpose flour

1 cup granulated sugar

¼ cup unsweetened cocoa powder (preferably Dutch-processed)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 large egg

1 teaspoon vanilla extract

½ cup milk

½ cup vegetable oil

½ cup hot coffee

For the Pistachio Filling:

2 cups shredded phyllo dough (kataifi), finely chopped

2 tablespoons butter

1 cup pistachio cream

For the Chocolate Layer:

4 oz milk or semi-sweet chocolate, chopped

½ cup heavy cream (or canned table cream)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking pan.
Mix cake batter: In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. Add egg, vanilla, milk, and oil. Whisk until combined, then add hot coffee and mix until smooth.
Bake: Pour batter into the pan and bake for 25 minutes, or until a toothpick comes out clean. Cool for 10–15 minutes.
Toast kataifi: In a large pan, cook chopped kataifi with butter over medium heat until golden brown and crispy. Transfer to a bowl and mix with pistachio cream.
Make ganache: Combine chocolate and heavy cream in a bowl. Microwave for 45 seconds, let sit 3–5 minutes, then whisk until smooth.
Assemble cake: Spread pistachio mixture evenly over the cooled cake. Pour ganache over the top and smooth. Garnish with crushed pistachios or extra kataifi.

Notes

To serve warm, allow ganache to set for 5 minutes before slicing.
Store chilled for a firmer bite.
Use dark chocolate for a richer topping.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: dessert
Method: Baking
Cuisine: Middle Eastern–Inspired