Ingredients
- For the chocolate cake:
- 1 1/2 cups plain flour (all-purpose flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup whole milk
- 1 tbsp white vinegar (or use buttermilk)
- 1/3 cup neutral oil
- 1 tsp vanilla extract (optional)
- 1/2 cup freshly brewed hot coffee
- 1/3 cup unsweetened cocoa powder
- For the pistachio filling:
- 1 cup fresh kadayif pastry, chopped
- 2 tbsp salted butter
- 1/2 cup pistachio cream
- 1 tbsp tahini
- For the chocolate ganache:
- 1/2 cup double cream (or heavy cream)
- 3/4 cup chopped chocolate (milk, dark, or mix)
Instructions
- Preheat oven to 180°C (350°F) and line a 9×13-inch baking pan with parchment paper.
- Combine milk and vinegar in a cup and let sit to create buttermilk.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and both sugars.
- In another bowl, whisk eggs, milk mixture, oil, and vanilla.
- Pour wet ingredients into dry and mix gently.
- In a small bowl, mix hot coffee with cocoa powder until smooth, then stir into batter until combined.
- Pour batter into the prepared pan and bake for 20–22 minutes. Let cool completely.
- Toast kadayif pastry in butter over medium heat until golden. Let cool.
- Mix pistachio cream and tahini into the toasted kadayif until evenly coated.
- Cut cake into squares and place into individual boxes or containers.
- Spread a layer of pistachio-kadayif mixture on top of each cake piece.
- Heat cream until gently bubbling, remove from heat, and stir in chopped chocolate to form ganache.
- Pour ganache over each box and smooth the tops. Let set slightly before serving.
Notes
- Substitute coffee with hot water if preferred.
- Use hazelnut or almond cream for a different twist.
- Top with chopped pistachios, strawberries, or white chocolate drizzle for extra flair.
- Layer in jars or cups for an easier serving option.
- Let rest at room temperature before serving to soften ganache and enhance flavors.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake box
- Calories: 520
- Sugar: 36g
- Sodium: 180mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg
