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Decadent Chocolate Cake with Pistachio Cream and Kadaif Topping Recipe

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4.4 from 79 reviews

This decadent Chocolate Cake combines a moist cocoa-flavored base with a crunchy, buttery shredded phyllo and pistachio cream layer, topped with a smooth, rich chocolate ganache. Perfect for special occasions, it delivers a delightful contrast of textures and flavors, balancing bittersweet chocolate, nutty pistachio, and crisp kataifi topping.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

For the Cake Layer

  • 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

For the Pistachio Filling

  • 2 cups shredded phyllo dough (kataifi, finely chopped)
  • 2 tablespoons butter
  • 1 cup pistachio cream

For the Chocolate Ganache

  • 4 oz milk or semi-sweet chocolate bar
  • ½ cup heavy cream (or a can of table cream)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350℉ (175℃). Grease a 9-inch square or round baking pan thoroughly to ensure the cake does not stick.
  2. Make the Cake Batter: In a large mixing bowl, whisk together all dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, vanilla extract, milk, and vegetable oil and whisk well until combined. Slowly add the hot coffee to the batter and whisk until smooth and uniform in texture.
  3. Bake the Cake: Pour the batter into the greased pan and spread evenly. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for at least 10-15 minutes.
  4. Toast the Kataifi: While the cake is baking, heat a large heavy-duty pan over medium heat. Add the shredded kataifi and butter. Stir occasionally and cook until the kataifi turns golden brown and crispy. Transfer the toasted kataifi to a medium mixing bowl.
  5. Combine Pistachio Filling: Add the pistachio cream to the warm toasted kataifi and gently mix together until well combined.
  6. Prepare Chocolate Ganache: Chop the chocolate into small chunks. Place chocolate and heavy cream in a medium microwave-safe bowl. Microwave for 45 seconds or until the cream is warmed through. Let it sit for 3-5 minutes, then whisk gently until smooth and fully melted.
  7. Assemble the Cake: Spread the pistachio-kataifi mixture evenly over the cooled cake layer using an offset spatula. Pour the prepared chocolate ganache evenly over the pistachio layer.
  8. Garnish and Serve: Optionally, garnish with additional pistachio sauce, toasted kataifi, or crushed pistachios for added texture and decoration. Serve immediately while warm, or chill in the refrigerator to set before serving.

Notes

  • For a more intense coffee flavor, use espresso instead of regular hot coffee.
  • Ensure kataifi is finely chopped for even toasting and texture.
  • Can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving for best taste.
  • Substitute dairy heavy cream with a plant-based cream to make this recipe dairy-free.
  • Using dutch-processed cocoa powder results in a richer chocolate flavor.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Find it online: https://yourdailycook.com/decadent-chocolate-cake-with-pistachio-cream-and-kadaif-topping-recipe/