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.