Description
A rich and decadent chocolate cake layered with a delightful pistachio filling and topped with a smooth chocolate layer.
Ingredients
Scale
- 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
- 2 cups shredded phyllo dough, kataifi, finely chopped
- 2 Tablespoons butter
- 1 cup pistachio cream
- 4 oz milk or semi-sweet chocolate bar
- ½ cup heavy cream, or a can of table cream
Instructions
- Preheat oven to 350℉. Grease a 9’’ square or round baking pan and set aside.
- Make cake layer: In a large mixing bowl, whisk together the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt). Add the egg, vanilla, milk, and oil and whisk to combine. Add the hot coffee and whisk until the batter is smooth. Pour batter into prepared pan and bake for 25 minutes or until a toothpick inserted comes out clean.
- Prepare pistachio filling: Heat a large heavy-duty pan over medium heat. Add the chopped Kadaif and butter and cook stirring occasionally, until it’s golden brown and crispy, then transfer to a medium mixing bowl. Add the pistachio cream to the toasted katifi and gently mix to combine.
- Make chocolate layer: Chop the chocolate into small chunks. Add the chocolate and heavy cream to a medium microwave-safe bowl—microwave for 45 seconds or until the heavy cream is warmed through. Allow the mixture to sit for 3-5 minutes then whisk to gently whisk together until completely melted and smooth.
- Assemble: After the cake has cooled for at least 10-15 minutes. Spread the pistachio mixture over the cake in an even layer using an offset spatula then pour the chocolate sauce evenly over the pistachio layer. Garnish with pistachio sauce, toasted Kadaif and/or crushed pistachios. Serve immediately (warm) or allow to set in the fridge.
Notes
- For a less intense coffee flavor, you can substitute hot water for coffee.
- Store leftovers in the refrigerator for up to 3 days.
- Allowing the cake to set in the fridge enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg