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.
Ingredients
Scale
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
Instructions
- 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.
- Combine dry ingredients through precise sifting, ensuring flour, cocoa powder, baking powder, baking soda, and salt blend seamlessly without lumps.
- Whisk together wet components – eggs, sugar, milk, vegetable oil, sour cream, and vanilla extract – until achieving a smooth, slightly aerated consistency.
- Integrate wet mixture into dry ingredients using gentle folding techniques, maintaining a delicate touch to prevent overmixing and preserve batter’s airiness.
- Distribute batter evenly between prepared pans, carefully leveling surfaces with a spatula for uniform cake layers.
- Bake for 25-30 minutes, monitoring doneness by inserting a toothpick that emerges with minimal crumbs.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete temperature equalization.
- Create pistachio buttercream by whipping butter until voluminous, gradually incorporating powdered sugar, pistachio extract, and heavy cream.
- Introduce ground pistachios into buttercream, developing a rich, textured frosting with pronounced nutty undertones.
- Toast kunafa in a dry skillet until achieving a golden, crisp texture, then set aside for cooling.
- Apply buttercream between cake layers and across entire surface, ensuring smooth, even coverage.
- Encrust cake’s exterior with toasted kunafa, creating a crunchy, decorative border.
- Enhance presentation by drizzling honey and scattering chopped pistachios for visual and flavor complexity.
- 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