Pistachio Kunafa Chocolate Cake and Cupcakes

Instructions

1. 1

   Prepare the chocolate cake

   5 min

   Begin by crushing Oreo Cream Biscuits into fine crumbs using a food processor or a rolling pin. Combine these crumbs with a pinch of salt and warm milk to create a smooth batter. Add the baking powder and vinegar, mixing thoroughly until well combined and slightly aerated.

2. 2

   Grease the cake tin

   19 min

   Take a loose-bottomed cake tin and lightly grease it with butter or cooking spray to prevent sticking. Pour in the prepared chocolate cake batter, ensuring it is spread evenly to a thickness of about 1 cm.

3. 3

   Bake the chocolate cake

   50 min

   Place the cake tin in a preheated oven set to 160°C (320°F) and bake for 7-8 minutes. Check for doneness by inserting a knife into the center; it should come out clean when the cake is ready. Once baked, allow the cake to cool on a wire rack for easier handling later.

4. 4

   Make the pistachio paste

   5 min

   In a double boiler, gently melt white chocolate until smooth and glossy, being careful not to overheat. While the chocolate is melting, coarsely grind the unsalted pistachios and then combine them with condensed milk for a rich texture.

5. 5

   Blend the pistachio mixture

   5 min

   Once the white chocolate has melted, add it to the pistachio and condensed milk mixture. Gradually incorporate milk as needed to achieve a smooth consistency, and for a pop of color, consider adding a few drops of green food coloring.

6. 6

   Prepare the kunafa

   50 min

   In a skillet, heat ghee over low heat, then add the sevaiiya and roast gently until it becomes fragrant and slightly golden. Allow the roasted sevaiiya to cool, then mix it thoroughly with the prepared pistachio paste to create a cohesive mixture.

7. 7

   Assemble the cake

   5 min

   Once the chocolate cake has cooled completely, generously spread a 2 cm layer of the kunafa mixture over the top. Press down lightly to ensure it adheres well to the cake layer beneath it.

8. 8

   Make the ganache

   5 min

   In a saucepan, melt dark chocolate together with malai on low heat until fully combined and smooth. Let the ganache cool for a few minutes before carefully pouring it over the kunafa layer, allowing it to drip down the sides for an appealing finish.

9. 9

   Garnish the cake

   5 min

   Decorate the top of the cake with finely chopped pistachios and sprinkle edible silver balls for an elegant touch. Place the cake in the refrigerator for 2-3 hours to set the ganache and make it easier to slice.

10. 10

    Serve as cupcakes

    1 min

    Using the leftover cake and kunafa mixture, fill mini cupcake liners with the combined batter. Bake them as desired and serve fresh for a delightful treat that complements the main cake.