And that’s exactly what I did— you have the softest chocolate cake paired with a creamy and crunchy layer of pistachio kataifi and tied together with a coffee meringue frosting that’s just begging you to finish the cake in one go. It’s rich and indulgent and everything you’ll ever want from a cake.

Let’s get started!

In a large frying pan over medium-high heat, add the butter. Once melted, add in the kataifi and roast until golden brown, stirring constantly. You can find kataifi at your local asian store in the freezer section!

Preheat oven to 350°F. Grease two 8″ round cake pans and line with parchment.

In a large bowl, beat together eggs, oil, milk, and yogurt until smooth. Sift in flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder. Add in the hot water and beat until combined and there are no streaks of flour.

Divide batter evenly between the pans. Bake for 15-20 minutes or when a toothpick inserted in the center comes out clean. Remove from oven and set on a wire rack, allow to cool for 10 mins in the pans, then remove from pans and set on a cooling rack.

For the meringue frosting: Add sugar, cream of tartar, and water in a small saucepan over medium heat. Bring to boil and heat sugar to 245F. Meanwhile in the bowl of a stand mixer fitted with a whisk attachment, beat egg whites on medium speed until soft peaks forms, 2-3 minutes. With the mixer running, pour the hot syrup into the egg whites (aim for the side of bowl, and avoid beater). Add in the instant coffee and vanilla. Continue beating until fluffy, 7 minutes.

Use a serrated knife to level the cakes. Brush the first cake base with a simple sugar syrup. Outline the cake top with a ring of coffee meringue* and fill the center with half the kataifi. Follow by the second cake layer, brush of syrup, another ring of frosting and the remaining kataifi.

Drizzle with melted chocolate and torch the meringue using a small blowtorch. Refrigerate any left overs, it will keep for up to a week though the kataifi will lose its crunchiness.

Making ahead

I recommend assembling the cake right before serving, once it goes in the fridge for storage the kataifi layer loses its crunchiness. The cake can be made the day before and stored in an airtight container at room temperature and the meringue frosting can be made the day before as well and stored in the fridge. The kataifi layer tastes best the same day it’s made. ♡

Check out the video on how to make it:

 

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Pistachio Kataifi Chocolate Cake

This dreamy cake is made with layers of moist chocolate cake, crunchy pistachio kataifi, and a coffee meringue frosting. You can't go wrong with this indulgent cake! 

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Ingredients

  

Chocolate Cake

• 2 large eggs
• ½ cup vegetable oil
• ½ cup milk
• ¾ cup yogurt
• 1¾ cups all-purpose flour
• ¾ cup semi-sweet cocoa powder
• 1¼ cups granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp instant coffee
• ½ cup hot water

Kataifi:

• 1 cup pistachio spread
• 2 cups kataifi
• 1 tbsp butter
• ¾ cup heavy cream

Frosting:

• ¼ cup egg whites
• ½ cup granulated sugar
• ½ cup water
• ½ tsp cream of tartar
• 1 tsp vanilla
• ½ tbsp instant coffee

Instructions

 

Kataifi:

• In a large frying pan over medium-high heat, add the butter. Once melted, add in the kataifi and roast until golden brown, stirring constantly. Remove from heat and allow to cool, add in the pistachio spread and mix to combine. In a separate bowl, whip the heavy cream until firm. Fold the whipped cream into the kataifi mixture, set aside.

Chocolate Cake:

• Preheat oven to 350°F. Grease two 8" round cake pans and line with parchment.
• In a large bowl, beat together eggs, oil, milk, and yogurt until smooth. Sift in flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder. Add in the hot water and beat until combined and there are no streaks of flour.
• Divide batter evenly between the pans. Bake for 15-20 minutes or when a toothpick inserted in the center comes out clean. Remove from oven and set on a wire rack, allow to cool for 10 mins in the pans, then remove from pans and set on a cooling rack.

Meringue Frosting:

• Add sugar, cream of tartar, and water in a small saucepan over medium heat. Bring to boil and heat sugar to 245F.
• Meanwhile in the bowl of a stand mixer fitted with a whisk attachment, beat egg whites on medium speed until soft peaks forms, 2-3 minutes. With the mixer running, pour the hot syrup into the egg whites (aim for the side of bowl, and avoid beater). Add in the instant coffee and vanilla. Continue beating until fluffy, 7 minutes.

To assemble:

• Use a serrated knife to level the cakes. Brush the first cake base with a simple sugar syrup. Outline the cake top with a ring of coffee meringue* and fill the center with half the kataifi. Follow by the second cake layer, brush of syrup, another ring of frosting and the remaining kataifi. Drizzle with melted chocolate. Optional: torch the meringue using a small blowtorch.
• Refrigerate any left overs, it will keep for up to a week though the kataifi will lose its crunchiness.

Notes

* While I did make a ring, I found that the entire flavor of the cake was more enhanced if there was more of the coffee meringue layer. I recommend one whole layer of the meringue on the first cake base followed by the kataifi, then the second cake layer with a ring of meringue and the kataifi inside.