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Ingredients
Scale
- 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
- 2 cups shredded phyllo dough (kataifi), finely chopped
- 2 tablespoons butter
- 1 cup pistachio cream
- 4 oz milk or semi-sweet chocolate bar
- ½ cup heavy cream, or a can of table cream
Instructions
- Preheat oven to 350℉ and grease a baking pan.
- Whisk together dry ingredients in a bowl.
- Mix in wet ingredients until smooth.
- Incorporate hot coffee and pour batter into the pan.
- Bake for 25 minutes; cool before transferring to a rack.
- Toast kataifi with butter until golden brown.
- Combine toasted kataifi with pistachio cream.
- Melt chocolate and mix with heavy cream until smooth.
- Layer cake with pistachio filling and drizzle with chocolate.
- Garnish and serve warm or chilled.
Notes
Use high-quality chocolate for better flavor.
Let ingredients reach room temperature for mixing.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Calories: 350
- Sugar: 18
- Sodium: 150
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
- Cholesterol: 30