Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup vegetable oil
- ½ cup hot coffee
- 2 cups shredded phyllo dough (kataifi)
- 2 tablespoons butter
- 1 cup pistachio cream
- 4 oz semi-sweet chocolate bar
- ½ cup heavy cream
Instructions
- Preheat your oven to 350°F and grease your baking pan.
- In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the egg, vanilla extract, milk, and vegetable oil; mix until combined. Gradually incorporate the hot coffee until smooth.
- Pour the batter into the prepared pan and bake for about 25 minutes or until a toothpick inserted comes out clean.
- For the pistachio filling, melt butter in a pan and toast the kataifi until golden brown. Mix with pistachio cream once cooled.
- For the chocolate layer, combine chopped chocolate and heavy cream in a microwave-safe bowl; heat until melted and smooth.
- Once the cake has cooled slightly, spread the pistachio mixture on top and drizzle with chocolate sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 335
- Sugar: 24g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg