This decadent chocolate cake combines the rich flavors of cocoa with a delightful filling made of crunchy kadayif, pistachio butter, and a touch of tahini. Topped with a smooth milk chocolate ganache, this cake is the perfect balance of textures and flavors. Whether you're making it for a special occasion or as a luxurious dessert for yourself, each bite offers a satisfying mix of soft cake, crunchy filling, and creamy ganache.
Why You'll Love This:
You’ll love this cake because it combines the moistness of a classic chocolate cake with a unique, crunchy kadayif and pistachio filling. The ganache adds an extra layer of indulgence, making every bite rich and creamy. This cake is perfect for those who enjoy a dessert that’s both luxurious and full of texture, and it’s sure to impress your guests with its beautiful presentation and complex flavors.
Perfect Occasion:
This cake is ideal for special occasions like birthdays, holidays, or family gatherings. It’s also a fantastic choice for when you want to treat yourself to something unique and delicious. With its layers of rich cake, crunchy filling, and smooth ganache, it’s a showstopper that’s sure to be a hit at any event.
Decoration Tips:
For a professional finish, use a cake ring or baking parchment to keep the layers neat. Once assembled, you can top the cake with extra crushed pistachios or drizzle a bit of melted chocolate over the ganache. To elevate the presentation, serve it with a side of whipped cream or fresh berries for a pop of color and contrast.
Ingredients for the Cake:
- 270 g all-purpose flour (2.5 cups)
- 300 g sugar (1.5 cups)
- 220 ml milk (1 cup + 2 tablespoons)
- 185 ml vegetable oil (1 cup)
- 30 g cocoa powder (2 tablespoons)
- 10 g baking powder (1 small packet)
- 5 g vanilla sugar (1 packet)
- 3 eggs
Note: All ingredients should be at room temperature.
Instructions for the Cake:
- Preheat the oven to 150°C (fan function) and line a 30x40 cm baking tray with parchment paper.
- In a large bowl, whisk together the eggs, sugar, milk, and oil for 5 minutes until light and fluffy.
- Sift in the flour, cocoa powder, baking powder, and vanilla sugar, then gently fold into the wet mixture until combined.
- Pour the batter into the prepared tray and bake for 25-30 minutes. Let the cake cool before assembling.
Ingredients for the Filling:
- 250 g raw kadayif
- 2 tablespoons butter
- 200 g pistachio butter (or hazelnut butter)
- 1 tablespoon tahini
- Optional: 50 g extra crushed pistachios
Instructions for the Filling:
- In a pan, lightly toast the raw kadayif with butter over low heat until golden and crispy.
- Stir in the pistachio butter and tahini. Mix well. If you like, you can add 50 g of extra crushed pistachios for more texture.
Ingredients for the Ganache:
- 100 ml heavy cream
- 200 g milk chocolate
Instructions for the Ganache:
- Heat the cream in a saucepan until just before boiling. Remove from heat and add the chopped milk chocolate.
- Stir until the chocolate is fully melted and the ganache is smooth.
Assembling the Cake:
- Once the cake has cooled, cut it into circles using a round cake ring (20 cm diameter). If you want, flip the cake to make it easier to remove from the parchment paper.
- Place the first layer of cake in the ring and lightly soak it with milk. Spread the kadayif mixture evenly over the top.
- Add a small amount of ganache over the kadayif layer, then place the second cake layer on top and soak it with milk as well.
- Pour the remaining ganache over the top of the cake, smoothing it out evenly.
- Refrigerate the cake until the ganache has fully set, about a few hours or overnight.
Enjoy:
Once set, remove the cake from the ring, slice, and serve. Enjoy this rich and textured cake with a cup of coffee or tea for the ultimate dessert experience!