These rich chocolate cakes, filled with a delightful mixture of crispy kadayif and creamy pistachio filling, are a true indulgence. The combination of the soft, moist chocolate cake, crunchy kadayif, and the smooth, nutty pistachio cream creates a texture contrast that is simply irresistible. To top it all off, the cakes are finished with a luscious chocolate ganache and sprinkled with chopped pistachios, making every bite a luxurious experience. These treats bring together the best of Middle Eastern and European flavors in a beautifully balanced dessert.
Why You’ll Love This Recipe: If you love the combination of chocolate and nuts, you’ll be hooked on these chocolate cakes with pistachio filling. The kadayif adds a unique, crispy texture that contrasts beautifully with the softness of the cake, while the pistachio cream lends a nutty richness that complements the chocolate perfectly. The ganache on top adds a silky, decadent finish, making these cakes a true treat for any chocolate lover. Plus, they’re small enough to serve as individual desserts, making them perfect for entertaining or special occasions.
Perfect Occasion: These pistachio-filled chocolate cakes are ideal for when you want to impress guests with something unique and indulgent. They’re perfect for dinner parties, holiday gatherings, or even special family celebrations. The combination of chocolate, pistachios, and kadayif makes them a sophisticated choice for any occasion, offering a balance of familiar flavors with an exotic twist. Whether it’s for a birthday or a special dessert after a nice dinner, these cakes will be a hit.
Decoration Tips: For a stunning presentation, top each cake with a generous drizzle of chocolate ganache, letting it flow down the sides for a beautiful effect. Garnish with chopped pistachios to add a pop of color and texture. You could also add a few whole pistachios or a small piece of crispy kadayif on top for extra elegance. If you’re serving these for a special occasion, consider dusting them lightly with cocoa powder or adding a touch of edible gold leaf for a luxurious touch.
Ingredients for the Cake Batter:
- 100g flour
- 2 tbsp unsweetened cocoa powder
- 90g sugar
- 1 tsp baking powder
- 120ml lukewarm water
- 50ml oil
Ingredients for the Filling:
- 150g kadayif
- 1 tbsp butter
- 3-4 tbsp pistachio cream
Ingredients for the Ganache:
- 100g chocolate, chopped
- 80ml cream
Additional Toppings:
- Chopped pistachios for garnish
Method:
- Prepare the Cake Batter: Preheat your oven to 180°C (350°F), using the conventional heat setting. In a large mixing bowl, combine the flour, cocoa powder, sugar, and baking powder. Gradually add the lukewarm water and oil, whisking until the batter is smooth and well combined.
- Bake the Cakes: Divide the cake batter evenly into 6 greased molds or cupcake liners. Place the molds in the preheated oven and bake for approximately 15-17 minutes. To check if they’re done, insert a toothpick into the center of one cake—if it comes out clean, they’re ready. Allow the cakes to cool completely before removing them from the molds.
- Prepare the Filling: In a medium pan, melt the butter over medium heat. Add the kadayif and cook, stirring frequently, until it turns golden brown and crispy. Remove the kadayif from the heat and transfer it to a bowl. Stir in the pistachio cream, mixing well until the ingredients are fully combined.
- Prepare the Ganache: In a small saucepan, gently heat the cream over low heat until it’s warm (but not boiling). Remove from heat and add the chopped chocolate, stirring until the chocolate is completely melted and the mixture is smooth and glossy.
- Assemble the Cakes: Once the cakes have cooled, carefully cut a small hole or make an indentation in the center of each cake. Fill the cavity with a spoonful of the pistachio-kadayif filling. Drizzle the prepared chocolate ganache over the top of the filled cakes, letting it drip down the sides for a decadent finish.
- Decorate and Serve: Sprinkle the tops of the cakes with chopped pistachios for added texture and color. Serve the cakes slightly warm or at room temperature for the best flavor and texture.
Enjoy!
