Dubai Chocolate Knafeh with Pistachio Cream and Ganache

This cake is inspired by the viral Dubai Knafeh chocolate pistachio bars. This version of the cake is filled with crunchy, golden brown kataifi pastry, pistachio cream and topped with ganache. If desired, replace the dark chocolate with white chocolate for a white ganache.

 

 

The Cake 🎥

YOU WILL NEED

CHOCOLATE CAKE MIX
WET INGREDIENTS

3 large eggs (about 189g, weighed with shell)
¾ cup mild extra-virgin olive oil (150g)
½ cup buttermilk (or laban) (120g)
½ cup cool, brewed coffee or water (120g)

INSTRUCTIONS
  • Preheat oven to 325°F. Grease two round 8-inch baking pans and line them with parchment paper. 
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the buttermilk and the chocolate cake mix. Beat on low speed for one to two minutes until just combined.
  • Stir in the cooled coffee and mix until well combined.
  • Divide the batter evenly between the two prepared pans and bake for 20-25  minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pans for 5-10 minutes before unmolding. 
  • Sandwich the cake layers with the pistachio crème-crispy kataifi filling and frost with ganache. If desired, decorate with pistachios.


The Knafeh Filling

YOU WILL NEED

INGREDIENTS

Kataifi pastry (8.8oz, 250g) 
½ cup  unsalted butter (113g)
⅓ cup pistachio crème (80g)

INSTRUCTIONS
  • Using kitchen shears, cut Kataifi (knafeh) pastry into ½ inch long pieces.
  • Melt butter over medium heat, then add the shredded kataifi. Fry, stirring constantly, until crispy and golden brown.
  • Transfer the cooled kataifi to a mixing bowl and combine with the pistachio crème.


The Ganache 

YOU WILL NEED

INGREDIENTS

¾ cup heavy cream (180g)
1 cup dark chocolate (6oz, 170g)
¾ tablespoons unsalted butter

INSTRUCTIONS
  • Heat heavy cream over low heat until simmering, but not boiling. Remove from heat and add the chopped chocolate. Set aside for 3 minutes.
  • Stir with a whisk until well combined. Stir in softened butter until smooth.
  • Cool to room temperature.

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Vegan Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
  • Stir all wet ingredients together.
  • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
  • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
  • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for about 10 minutes before unmolding.
  • Cool cake completely before frosting.