Description
A decadent chocolate cake infused with coffee and layered with toasted kataifi pastry and pistachio cream, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 3/4 cup milk (dairy or non-dairy)
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot coffee
- 1 cup kataifi pastry (finely chopped)
- 2 tbsp butter (for toasting kataifi)
- 1/2 cup pistachio cream
- 1/2 cup chopped chocolate (milk or semi-sweet)
- 1/2 cup heavy cream (for ganache)
Instructions
- In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Add egg, milk, vegetable oil, vanilla extract, and hot coffee. Mix gently until just combined.
- Pour the batter into a greased 8- or 9-inch cake pan and bake in a preheated oven at 350°F (175°C) for 25-30 minutes.
- Allow cake to cool completely.
- In a skillet, melt butter and toast kataifi pastry over medium heat until golden and crisp.
- Slice the cooled cake into two layers. Spread pistachio cream mixed with toasted kataifi on the bottom layer, then place the second layer on top.
- Heat chocolate and heavy cream together until melted. Spread ganache over the top layer and sides of the cake.
- Garnish with chopped pistachios or a drizzle of pistachio cream.
Notes
This cake freezes well and can be reheated for a warm dessert option.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg