Description

A stunning showstopper cake featuring rich, fudgy dark chocolate sponge layers filled with a crispy toasted kunafa pastry and pistachio paste filling bound with melted white chocolate, all enrobed in a silky dark chocolate ganache and finished with crushed and whole toasted pistachios. Inspired by the viral Dubai chocolate bar and elevated into the most impressive cake you will ever bring to a table.

Ingredients

For the Dark Chocolate Sponge:

2 cups (250g) all-purpose flour
1½ cups (135g) Dutch-processed cocoa powder, dark variety
2 cups (400g) granulated sugar
½ cup (100g) light brown sugar, packed
1 cup (240ml) buttermilk, room temperature
1 cup (240ml) hot brewed coffee
½ cup (120ml) vegetable oil
3 large eggs, room temperature

For the Pistachio Kunafa Filling:

2 cups (150g) kunafa (kataifi) pastry, finely chopped
4 tablespoons (56g) unsalted butter
1 cup (250g) pistachio paste, pure and unsweetened
1 cup (170g) white chocolate chips, melted with cream

For the Dark Chocolate Ganache:

8 oz (225g) dark chocolate, 60% cacao, chopped
1 cup (240ml) heavy cream
½ cup (60g) raw pistachios, finely crushed
10–12 whole toasted pistachios, for garnish

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Instructions

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, and brown sugar. Add the buttermilk, hot coffee, vegetable oil, and eggs and whisk until the batter is smooth and completely combined. The batter will be thin — this is correct.
Divide evenly among the three prepared pans and bake for 30–35 minutes until a toothpick inserted in the center comes out with moist crumbs. Cool in pans for 10 minutes then transfer to a wire rack to cool completely.
Make the kunafa filling. Melt the butter in a skillet over medium heat. Add the finely chopped kunafa pastry and toast, stirring constantly, for 5–7 minutes until deeply golden and crispy. Remove from heat and cool completely.
Melt the white chocolate chips with 2–3 tablespoons of heavy cream until smooth. Stir in the pistachio paste until fully combined. Fold in the cooled toasted kunafa until the filling is thick, crunchy, and evenly mixed.
Make the ganache. Heat the heavy cream in a small saucepan until just simmering. Pour over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes then whisk until completely smooth and glossy. Cool until thickened to a pourable but spreadable consistency.
Assemble the cake. Place the first sponge layer on a cake board. Spread half the pistachio kunafa filling evenly over the top. Add the second sponge layer and spread the remaining filling. Place the third layer on top.
Pour the ganache over the assembled cake, letting it drip naturally down the sides. Scatter the crushed pistachios over the ganache while still wet and arrange the whole toasted pistachios on top for garnish.
Refrigerate for 30 minutes to set before slicing and serving.

Notes

The hot coffee in the sponge does not make the cake taste like coffee — it deepens and intensifies the chocolate flavor significantly and should not be substituted with hot water if you want the best result.
Toast the kunafa pastry until it is genuinely deeply golden — under-toasted kunafa will become soggy inside the cake rather than staying crispy.
Allow the ganache to cool until it is thick enough to coat the back of a spoon before pouring — too thin and it will run straight off the cake.

Prep Time: 45 mins
Cook Time: 35 mins