Dubai Chocolate Pistachio Cake with Toasted Kunafa Crunch
By Andre Bell
Prep
45 min
Cook
35 min
Total
80 min
Servings
12
Level
Hard
Look for an unsweetened pistachio paste․ It acts as a binding and flavoring agent in the cake․ Thin kunafa strands‚ dark chocolate‚ and other cake layers are cut when slicing pieces of this cake (my favorite part)․ Slices of the cake are golden brown․
I bake in three 8-inch-deep pans․ I prepare the wet cake ingredients without coffee‚ as the batter is very runny and easy to pour into pans‚ and bake․ Test for doneness by checking for separation of the cake from the sides of the pan and toothpick doneness with a few moist crumbs․ Let baked and cooled cakes cool completely before frosting․
Toast the chopped kunafa in a skillet until brown and fragrant․ Mix the toasted kunafa into the pistachio filling without breaking the strands․ I don't like to break the kunafa strands․ Stop the filling 1/4 inch from each cake edge․ This will leave an attractive edge on the last layer․
For the ganache‚ let the hot cream and chocolate sit before mixing them with a circular motion․ Pour ganache over the cake at 90°F․ Decorate the cake with crushed and whole pistachio nuts while the ganache is still wet․ Slice the layers of your cake with a serrated knife to avoid damaging the bottom layer․
Why you'll love this recipe
- Dutch-processed cocoa powder and boiled coffee in the sponge give a dark chocolate taste but no coffee taste․
- One cup of pistachio paste will fill two layers and provide a pronounced pistachio flavor․
- Butter-baked kunafa can be seen as thin strings of dough within the layers of thick filling․
- White chocolate and heavy cream prevent the pistachio filling from leaking out and add some green color from the pistachios․
- Pistachio nibs in the ganache provide texture․
- The top three layers of chocolate have filling and ganache so that the cake can be sliced cleanly and leave a high layer of chocolate․
Ingredients
- •flour
- •2 cups granulated sugar (400g)
- •½ cup light brown sugar (100g, packed)
- •1 ½ cups Dutch-process cocoa powder (135g)
- •2 tsp baking soda (10g)
- •1 tsp baking powder (5g)
- •salt
- •1 cup buttermilk (240ml, room temperature)
- •½ cup neutral oil (120ml)
- •½ cup unsalted butter (115g, softened)
- •eggs
- •vanilla
- •1 cup hot brewed coffee (240ml, boiling)
- •2 cups kunafa pastry (150g, shredded phyllo dough, finely chopped)
- •4 tbsp unsalted butter (56g, for toasting the kunafa)
- •1 cup pistachio paste (250g, pure and unsweetened)
- •1 cup white chocolate chips (170g)
- •½ cup heavy cream (120ml, for white chocolate ganache)
- •1 cup heavy cream (240ml, for dark chocolate ganache)
- •8 oz dark chocolate (225g, 60% cocoa, chopped)
- •raw pistachios (crushed, for topping)
- •toasted pistachio kernels (whole, for topping)
Instructions
- 1
Preheat the oven to 350°F (175°C), then grease and line three 8-inch cake pans with parchment paper.
- 2
Whisk the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until no lumps remain.
- 3
Whisk the buttermilk, oil, softened butter, eggs, and vanilla in a separate jug.
- 4
Slowly whisk the wet ingredients into the dry ingredients until just combined.
- 5
Stir in the boiling coffee.
- 6
Divide the thin batter evenly among the pans and bake for 30-35 minutes, until the edges pull slightly away and a toothpick comes out with a few moist crumbs.
- 7
Cool the cake layers completely.
- 8
Melt the 4 tablespoons butter in a wide skillet over medium heat.
- 9
Add the chopped kunafa pastry and stir constantly until deep golden toasted.
- 10
Remove the skillet from the heat and fold the toasted kunafa into the pistachio paste and white chocolate mixture.
- 11
Let the kunafa filling cool until it is spreadable and paste-like.
- 12
Place the first chocolate cake layer on a plate.
- 13
Spread half of the pistachio kunafa cream in an even layer, stopping 1/4 inch from the edge.
- 14
Repeat with the second cake layer and the remaining pistachio kunafa cream.
- 15
Set the third cake layer on top with its bottom side facing up.
- 16
Chill the assembled cake in the refrigerator for 30 minutes.
- 17
Heat 1 cup heavy cream until just simmering.
- 18
Pour the hot cream over the chopped dark chocolate and let it sit for 5 minutes.
- 19
Stir the ganache gently from the center outward until glossy and smooth.
- 20
Pour the ganache onto the center of the chilled cake.
- 21
Use an offset spatula to push the ganache toward the edges and let it drip down the sides.
- 22
Top the wet ganache with crushed raw pistachios and whole toasted pistachio kernels.
FAQ
Nutrition (per serving)
Calories
645
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