Pistachio Kunafa Chocolate Cake and Cupcakes

Steps

1. Prepare the chocolate cake. Start by crushing Oreo biscuits into fine crumbs and mixing them with a pinch of salt and warm milk to form a batter. Incorporate baking powder and vinegar before mixing well.
2. Grease a loose-bottomed cake tin. Pour in a layer of the batter about 1 cm thick.
3. Bake in a preheated oven at 160°C for 7-8 minutes, or until a knife inserted comes out clean. Once done, allow it to cool on a wire rack.
4. Make the pistachio paste. Melt white chocolate gently using a double boiler. Coarsely grind pistachios and mix them with condensed milk.
5. Add the melted white chocolate and milk as needed, then blend until smooth. Optionally, you can add green food coloring for a vibrant look.
6. Prepare the kunafa. In a pan, heat ghee and roast the sevaiiya on low heat until fragrant. Let it cool before mixing in the pistachio paste until well combined.
7. Assemble the cake. Spread a 2 cm layer of the kunafa over the cooled chocolate cake.
8. Make the ganache. Melt dark chocolate with malai and let it cool slightly before pouring it over the kunafa layer.
9. Garnish the cake with chopped pistachios and edible silver balls. Refrigerate for 2-3 hours before removing from the tin.
10. Serve as cupcakes. You can also make mini cupcakes with the remaining kunafa and cake mixture. Enjoy them fresh!