The Golden Kunafa & Chocolate Cake Recipe with Pistachio Bliss

Crafting a divine chocolate cake with pistachio buttercream requires more than just mixing ingredients.

Culinary magic happens when unexpected flavors dance together.

Kunafa adds a delightful crunch that surprises even seasoned bakers.

Rich chocolate layers melt seamlessly against creamy pistachio frosting.

Each slice promises a luxurious journey through textures and tastes.

Mediterranean and classic baking techniques blend beautifully in this dessert.

You’ll want to savor every single incredible bite of this extraordinary creation.

Why Decadent Chocolate Cake With Pistachio Buttercream & Crunchy Kunafa Feels Gourmet

• Craft Culinary Masterpiece: Transform ordinary baking into an extraordinary experience with this showstopping chocolate cake that combines rich flavors and stunning textures.
• Impress Without Stress: Create a professional-looking dessert that requires basic baking skills, making it accessible for home bakers of all levels who want to wow their guests.
• Texture Adventure: Enjoy the perfect balance of soft chocolate cake, creamy pistachio buttercream, and crunchy kunafa topping that delivers a multi-sensory dessert experience.
• Celebration-Ready Dessert: Perfect for special occasions like birthdays, dinner parties, or weekend gatherings where you want to create a memorable sweet centerpiece that sparks conversation.

What Goes In Decadent Chocolate Cake With Pistachio Buttercream & Crunchy Kunafa

• All-Purpose Flour: The foundation that provides structure to the chocolate cake.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the cake.
• Eggs: Bind the ingredients and add moisture to the cake.
• Sugar: Sweetens and helps create a tender cake texture.
• Milk: Adds moisture and helps blend the ingredients smoothly.
• Vegetable Oil: Ensures the cake remains moist and soft.
• Sour Cream: Contributes to the cake's tenderness and rich flavor.

• Baking Powder, Baking Soda: Help the cake rise and create a light, airy texture.

• Vanilla Extract: Provides a classic sweet background flavor.
• Salt: Balances and enhances the overall taste of the cake.

• Butter: Creates a smooth, creamy base for the buttercream.
• Powdered Sugar: Sweetens and helps stabilize the buttercream.
• Pistachio Extract: Infuses a distinctive nutty pistachio flavor.
• Heavy Cream: Adds richness and helps achieve the right buttercream consistency.
• Ground Pistachios: Provides texture and intense pistachio flavor to the frosting.

• Kunafa: Adds a crunchy, textural element to the cake's exterior.
• Honey: Provides a sweet drizzle and additional shine.
• Chopped Pistachios: Offers a decorative and flavorful finishing touch.

How To Make Decadent Chocolate Cake With Pistachio Buttercream & Crunchy Kunafa

Step 1: Prepare Baking Equipment

Grab two 9-inch round cake pans. Coat them generously with cooking spray or butter.

Line the bottom with parchment paper to ensure easy cake removal.

Step 2: Mix Dry Ingredients

Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl.

This prevents any pesky lumps and creates a smooth cake base.

Step 3: Combine Wet Ingredients

Whisk eggs, sugar, milk, vegetable oil, sour cream, and vanilla extract in a separate bowl.

Mix until the mixture looks light and slightly frothy, creating a silky liquid base.

Step 4: Create Chocolate Batter

Gently fold wet ingredients into dry ingredients.

Stir carefully to avoid overmixing. The goal is a rich, smooth chocolate batter that looks glossy and uniform.

Step 5: Fill Cake Pans

Divide the batter evenly between the prepared pans. Use a spatula to smooth the surfaces, ensuring even baking and a perfect cake shape.

Step 6: Bake the Cake

Place pans in a preheated oven at 350°F. Bake for 25-30 minutes.

Check doneness by inserting a toothpick – it should come out with just a few moist crumbs.

Step 7: Cool the Cakes

Let cakes rest in pans for 10 minutes.

Transfer to a wire rack to cool completely. Patience is key for the perfect cake texture.

Step 8: Whip Up Pistachio Buttercream

• Softened butter
• Powdered sugar
• Pistachio extract
• Heavy cream

Cream butter until fluffy. Gradually add remaining ingredients, mixing until smooth and creamy.

Step 9: Add Nutty Texture

Fold ground pistachios into the buttercream. This creates a delightful, crunchy element to the frosting.

Step 10: Crisp Up Kunafa

Toast kunafa in a dry skillet until golden and crispy. Let it cool completely for maximum crunch.

Step 11: Assemble the Cake

Spread buttercream between cake layers and over the entire cake. Create a smooth, even coating.

Step 12: Add Crunchy Border

Sprinkle toasted kunafa around the cake’s exterior. This adds a spectacular textural contrast.

Step 13: Final Flourish

Drizzle honey over the top. Scatter chopped pistachios for an elegant finishing touch.

Step 14: Chill and Serve

Refrigerate the cake for 30 minutes to set the buttercream. This helps the cake hold its shape and intensifies the flavors.

Tips For Decadent Chocolate Cake With Pistachio Buttercream & Crunchy Kunafa

• Use room temperature ingredients to ensure smooth, even mixing and prevent lumpy batter.
• Sift dry ingredients thoroughly to eliminate cocoa powder clumps and create a silky texture.
• Check cake doneness by inserting a toothpick at a 45-degree angle to get an accurate reading of the center.
• Toast kunafa carefully to achieve a golden crunch without burning, watching the skillet constantly.
• Store leftover cake in an airtight container in the refrigerator for up to 3 days to maintain moisture and flavor.

Creative Takes On Decadent Chocolate Cake With Pistachio Buttercream & Crunchy Kunafa

• Nutty Chocolate Crunch: Replace kunafa with crushed almonds and add almond extract to the buttercream for a rich, nutty flavor profile.
• Berry Chocolate Dream: Swap pistachio buttercream with raspberry cream and add fresh berries between cake layers for a fruity chocolate experience.
• Salted Caramel Chocolate: Incorporate caramel sauce between cake layers and top with sea salt-sprinkled caramel buttercream for a decadent sweet-salty combination.
• Middle Eastern Chocolate Fusion: Add cardamom to the cake batter and replace honey with date syrup for an authentic Arabian-inspired dessert.

What Pairs Well With Decadent Chocolate Cake With Pistachio Buttercream & Crunchy Kunafa

• Pair Decadent Chocolate Cake with Complementary Flavors
• – Recommend Rich Espresso Martini: Blend smooth vodka, espresso, and coffee liqueur to match the cake's intense chocolate profile, creating a sophisticated adult beverage that enhances the dessert's deep, complex flavors.
• – Suggest Pistachio Gelato Accompaniment: Serve a scoop of creamy pistachio gelato alongside the cake, amplifying the nutty buttercream and providing a cool, silky contrast to the cake's warm chocolate notes.
• – Select Spiced Chai Latte Pairing: Brew a warming chai latte with cardamom, cinnamon, and ginger to complement the cake's richness, offering a spicy-sweet counterpoint that elevates the dessert's indulgent character.

Storing Decadent Chocolate Cake With Pistachio Buttercream & Crunchy Kunafa

• Refrigeration: Store the cake in an airtight container or cover with plastic wrap in the refrigerator for up to 4 days. Keep away from strong-smelling foods to prevent flavor absorption.
• Freezing: Wrap individual cake slices or the whole cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Room Temperature: If serving within 1-2 days, keep the cake in a cool, dry place covered with a cake dome or plastic wrap to maintain moisture and prevent drying out.
• Reheating: Gently warm individual slices in the microwave for 10-15 seconds or let them sit at room temperature for 15-20 minutes before serving to restore optimal texture and flavor.

FAQs On Decadent Chocolate Cake With Pistachio Buttercream & Crunchy Kunafa

• What makes the chocolate cake so moist?

The combination of sour cream, vegetable oil, and precise mixing technique ensures a tender, rich chocolate cake with exceptional moisture and soft crumb.

• How do I prevent my cake from being dry?

Avoid overmixing the batter, measure ingredients accurately, and don’t overbake. Use the toothpick test to check doneness – it should come out with minimal crumbs.

• Can I substitute pistachio extract if I can't find it?

Yes, you can use almond extract or increase the ground pistachios in the buttercream to maintain the nutty flavor profile. Start with half the recommended amount and adjust to taste.

Decadent Chocolate Cake with Pistachio Buttercream & Crunchy Kunafa Recipe

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4.6 from 34 reviews

• Total Time: 1 hour 15-60 minutes
• Yield: 12 1x

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Description

Silky chocolate cake meets Middle Eastern magic in this Chocolate Cake with Pistachio Buttercream & Kunafa. Rich layers of dark chocolate harmonize with nutty pistachio frosting, crowned by crisp kunafa crumbles that deliver a delightful textural surprise for dessert enthusiasts.

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Ingredients

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Cake Base Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil

Cake Structure & Moisture Ingredients:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/2 teaspoon salt

Buttercream, Flavoring & Topping Ingredients:

• 1 cup unsalted butter
• 2 cups powdered sugar
• 1/2 cup ground pistachios
• 1 cup kunafa (shredded phyllo dough)
• 2 tablespoons pistachio extract
• 1/4 cup heavy cream
• 2 tablespoons honey
• 1/4 cup chopped pistachios

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Instructions

1. Prepare the oven at 350°F and ready two 9-inch round cake pans by greasing and lining with parchment paper for optimal cake release.
2. Combine dry ingredients through precise sifting, ensuring flour, cocoa powder, baking powder, baking soda, and salt blend seamlessly without lumps.
3. Whisk together wet components – eggs, sugar, milk, vegetable oil, sour cream, and vanilla extract – until achieving a smooth, slightly aerated consistency.
4. Integrate wet mixture into dry ingredients using gentle folding techniques, maintaining a delicate touch to prevent overmixing and preserve batter’s airiness.
5. Distribute batter evenly between prepared pans, carefully leveling surfaces with a spatula for uniform cake layers.
6. Bake for 25-30 minutes, monitoring doneness by inserting a toothpick that emerges with minimal crumbs.
7. Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete temperature equalization.
8. Create pistachio buttercream by whipping butter until voluminous, gradually incorporating powdered sugar, pistachio extract, and heavy cream.
9. Introduce ground pistachios into buttercream, developing a rich, textured frosting with pronounced nutty undertones.
10. Toast kunafa in a dry skillet until achieving a golden, crisp texture, then set aside for cooling.
11. Apply buttercream between cake layers and across entire surface, ensuring smooth, even coverage.
12. Encrust cake’s exterior with toasted kunafa, creating a crunchy, decorative border.
13. Enhance presentation by drizzling honey and scattering chopped pistachios for visual and flavor complexity.
14. Stabilize buttercream by refrigerating for 30 minutes before serving, allowing flavors to meld and texture to set.

Notes

• Achieve a perfectly moist chocolate cake by not overmixing the batter, which can lead to a tough, dense texture.
• Substitute dairy ingredients with plant-based alternatives like almond milk and vegan butter for a dairy-free version of this decadent dessert.
• Toast pistachios separately to enhance their nutty flavor before incorporating them into the buttercream for an extra layer of depth.
• Use a kitchen scale for precise ingredient measurements, ensuring consistent results every time you bake this show-stopping cake.

• Prep Time: 30 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 12
• Calories: 450
• Sugar: 34 g
• Sodium: 210 mg
• Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 50 mg