Description
A rich chocolate cake layered with light pistachio cream and topped with a chocolate ganache, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup pistachios, finely chopped
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 cup kataifi pastry, shredded
- 1 cup pistachios, for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add in the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
- Stir in the boiling water carefully; the batter will be thin.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
- Whip the heavy cream until soft peaks form and fold in the finely chopped pistachios.
- Layer the cooled cakes with the pistachio cream and shredded kataifi pastry.
- Make a chocolate ganache by melting chopped chocolate into whipped cream and spreading it over the cake.
- Garnish with chopped pistachios and chill before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 21g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg