This chocolate pistachio cake is inspired by the viral Dubai chocolate bar. It features 2 moist chocolate cake layers, a thick filling with homemade white chocolate and pistachio cream mixed with crunchy kataifi pastry, and a whipped chocolate ganache frosting. It's one of the best cakes you'll ever have!
Transfer the sugar, the flour, the cocoa powder, the baking powder, the cinnamon and the salt to a large bowl and mix with a whisk.Add the oil, the milk, the vanilla and the egg and whisk until you get a smooth cake batter.
Pour the chocolate cake batter to an 8-inch round cake pan which is greased, floured and lined with parchment paper. Bake for 37-40 minutes or until a toothpick inserted in the middle comes out clean or with a few crumbs stuck.
Chop the kataifi pastry and fluff it up very well with your hands (you don't want any strands stuck together).
Place a large pot over medium heat and add the butter and the kataifi pastry. Stir very often and use 2 forks to "comb" the strands in order to separate them and keep them fluffy.Toast the kataifi until deep golden brown. This step is very important if you want the filling to be crunchy, so don't rush it. When done, transfer to a bowl and let it cool completely.
Melt the white chocolate (and the vegetable oil - if using) in a bowl, add the pistachio butter and the salt and mix well. Let it cool until slightly thickened (like the consistency of Nutella). Don't refrigerate it because it will become too thick.
Add the toasted kataifi pastry to the pistachio cream and mix well to combine.
Whip the very cold heavy (whipping) cream with a hand mixer until soft peaks form. Add the honey and whip until combined. Then add the melted dark chocolate and quickly mix with a spatula until homogenized. Keep in the fridge until needed.
The next day:
Take the chocolate ganache out of the fridge to let it warm a little bit. Trim the dome of the chocolate cake and cut it in the middle into 2 layers.
Transfer the one cake layer onto a cake platter. Transfer the dark chocolate ganache into a piping bag (if it's still too stiff, work it with a spatula to soften it). Make a tall border with the ganache and fill with the pistachio and kataifi filling.
Cover with the second chocolate cake layer, and frost the cake with the remaining whipped chocolate ganache.
Dip an offset spatula into a mug with hot water and smooth the surface of the cake. Sprinkle some chopped pistachios on top for pretier presentation.
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Notes
note #1: Toast the kataifi over medium heat, stirring constantly. Using too much heat will burn it or it will cause it to brown unevenly.note #2: You can melt the dark chocolate in the microwaves (in 20 seconds bursts) or in a double boiler.note #3: To enhance the flavor of pistachio butter, you can add a pinch of cinnamon, ¼ teaspoon vanilla extract, ¼ teaspoon orange zest, and 2-3 drops of almond extract. Be careful to not overdo it, because the flavors can overpower the delicate taste of pistachios.note #4: If you want the filling more green, you can add a few drops of green food coloring.note #5: You can replace the white chocolate and the natural pistachio butter with equal amount of pistachio cream (add the weight of the chocolate and the pistachio butter to find how much pistachio cream you'll need). note #6: This is a very rich cake, so small portions are recommended.note #7: This cake will last for two days at room temperature. If you plan to keep it for more days, refrigerate and take it out of the fridge at least 3 hours before serving (otherwise the filling may be stiff).note #8: If you love pistachios and chocolate, don't miss these Pistachio Chocolate Chip Cookies (with flavor boost!) and this 2-ingredient pistachio cream recipe. This post will show you how to make pistachio butter (the easy and hard way).