Introduction
This dessert combines a moist chocolate cake base with a rich pistachio kunafa layer and a smooth chocolate ganache topping. The contrast between the soft cake, crunchy kunafa, and glossy chocolate makes it a luxurious dessert inspired by popular Middle Eastern fusion sweets.
Ingredients
1. Chocolate Cake Base
1 cup all-purpose flour (about 125 g)
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup milk
1/2 cup vegetable oil
1/2 cup hot water or hot coffee
1 teaspoon vanilla extract
2. Pistachio Kunafa Layer
1 1/2 to 2 cups kataifi (kunafa pastry), roughly chopped
3 to 4 tablespoons butter or ghee
1/2 cup pistachio cream
or finely ground pistachios mixed with 1–2 tablespoons honey or sugar syrup
3. Chocolate Ganache Topping
200 g dark or milk chocolate, chopped
100 ml heavy cream (whipping cream)
Optional Garnish
Finely chopped pistachios
Preparation Method
Step 1: Prepare the Chocolate Cake
Preheat the oven to 180°C (350°F). Grease and line a square baking pan (about 20 × 20 cm).
In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the egg, milk, oil, and vanilla extract. Mix until combined.
Gradually pour in the hot water or coffee while mixing. The batter will be thin.
Pour the batter into the prepared pan.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before adding layers.
Step 2: Prepare the Pistachio Kunafa Layer
Melt the butter or ghee in a pan over medium heat.
Add the chopped kunafa pastry and stir continuously until golden and crispy.
Remove from heat and mix in the pistachio cream (or ground pistachios with honey).
Stir until the kunafa is well coated and fragrant. Set aside.
Step 3: Prepare the Chocolate Ganache
Heat the heavy cream until just beginning to simmer (do not boil).
Pour the hot cream over the chopped chocolate.
Let it sit for one minute, then stir gently until smooth and glossy.
Allow the ganache to cool slightly so it thickens.
Step 4: Assemble the Cake
Spread the pistachio kunafa layer evenly over the cooled chocolate cake.
Pour the chocolate ganache on top and smooth the surface with a spatula.
Sprinkle chopped pistachios on top if desired.
Refrigerate for 1–2 hours until fully set.
Cut into squares and serve.
Tips for Best Results
Using hot coffee instead of water enhances the chocolate flavor without tasting like coffee.
Toast the kunafa slowly to achieve an even golden color and maximum crunch.
Chill the cake before slicing for clean, sharp edges.