Ingredients
Equipment
Method
Step-by-Step Instructions
Step 1: Bake the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together sugars, eggs, oil, buttermilk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing gently.
- Stir in hot espresso or coffee to deepen the chocolate flavor.
- Divide the batter evenly between the pans and bake for 22-25 minutes.
- Let the cakes cool completely before assembling.
Step 2: Make the Crispy Kunafa Layer
- Toss shredded kunafa with melted butter and honey until coated.
- Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, stirring occasionally, until golden and crispy.
- Let cool completely.
Step 3: Prepare the Pistachio Cream Filling
- Blend pistachios in a food processor until finely ground.
- Add melted white chocolate, mascarpone, powdered sugar, and rosewater. Blend until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Fold the whipped cream into the pistachio mixture until smooth. Chill until needed.
Step 4: Make the Milk Chocolate Glaze
- Heat heavy cream in a small saucepan until warm (not boiling).
- Pour over chopped milk chocolate and let sit for 1-2 minutes.
- Stir in butter until smooth and glossy. Let cool slightly before using.
Step 5: Assemble the Cake
- Place one chocolate cake layer on a serving plate.
- Spread half of the pistachio cream filling evenly on top.
- Sprinkle with half of the crispy kunafa for crunch.
- Repeat with the second cake layer and remaining pistachio cream and kunafa.
- Place the third cake layer on top.
Step 6: Glaze & Decorate
- Pour the milk chocolate glaze over the cake, letting it drip over the edges.
- Sprinkle with chopped pistachios and edible gold dust for a stunning finish.
- Let the cake set for 30 minutes before slicing.
Nutrition
Notes
Pro Tips and Variations
- Test Your Oven: Use an oven thermometer to ensure your temperature is accurate—even a 10 °F (5 °C) difference can change bake times for both the cake layers and kataifi.
- Espresso Boost: Stir 1 tsp of instant espresso powder into the melted butter before tossing the kataifi strands. It deepens the chocolate notes and adds a hint of mocha.
- Nut Swap: If you can’t find kataifi or prefer a crunchier texture, substitute a layer of toasted chopped pistachios or crushed pistachio praline between the cake and filling.
- Lightened Filling: For a lighter pistachio cream, swap half the mascarpone for full-fat Greek yogurt—this still whips to soft peaks and adds a subtle tang.
- Flavor Twist: Fold 1 Tbsp of orange zest into the pistachio cream before spreading for a bright, citrusy counterpoint to the rich chocolate.
- Make-Ahead Friendly: Assemble the cake up to the glaze step, wrap lightly in plastic, and chill overnight. Pour the ganache and garnish just before serving to keep the shine.
FAQs
❓ Can I use store-bought pistachio cream instead of homemade?
Yes! Store-bought pistachio cream works well in this recipe. You’ll still want to combine it with the mascarpone and cream — they create the light, mousse-like texture and balance the sweetness. If your jarred pistachio cream is quite sweet, reduce any extra sugar slightly.❓ Do I need to toast the pistachios first?
Toasting the pistachios isn’t essential, but it does bring out a richer, nuttier flavour. If you have a few extra minutes, lightly toast them in the oven before using — it makes a big difference.❓ My glaze didn’t cover the whole cake — should I make more?
The glaze is designed to give a thin, glossy coating. If you’d like a thicker layer or want to be sure the whole cake is fully covered, you can increase the glaze by 50% (use 1½ times the chocolate and cream). For the best finish, pour the glaze while it’s still warm so it spreads easily.
❓ Can this cake be made ahead of time?
Yes, this cake is perfect for making in advance. In fact, it tastes even better the next day once the flavours have had time to settle. Simply refrigerate and bring to room temperature before serving.❓ How should I store leftovers?
Store any leftover cake in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze individual slices (well wrapped) for up to 1 month.❓ What can I substitute for mascarpone cheese?
If you can’t find mascarpone, you can use full-fat cream cheese. It won’t be quite as delicate, but the flavour still works beautifully with the pistachios and chocolate.❓ My kunafa layer didn’t seem to stick — what went wrong?
The kunafa layer can be a little tricky! If it isn’t pressed down firmly enough, the top layers may separate when slicing. To help it hold:-
- Press the kunafa layer gently but firmly into place before adding the filling.
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- Make sure the butter or syrup is evenly distributed, as that helps bind it together.
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- Chill the cake well before slicing — the layers will adhere better once set.
