If you’ve been anywhere near the dessert world lately, you’ve probably seen the viral chocolate pistachio kunafa taking social media by storm. This Middle Eastern-inspired delight brings together the rich nuttiness of pistachios, the delicate crispiness of kunafa, and the irresistible indulgence of melted chocolate, creating a dessert that’s both luxurious and comforting. Now, imagine transforming that viral sensation into a full-fledged cake—a showstopping masterpiece with layers of texture and flavor that will leave everyone in awe. That’s exactly what this Chocolate Pistachio Kunafa Cake is all about.
This cake is the ultimate indulgence, offering the best of multiple worlds- Chocolate sponges layered with crunchy pistachio kunafa and finished with chocolate ganache. The kunafa layers provide a delightful crispness, while the chocolate and pistachios bring in an irresistible richness, making every bite a contrast of textures—crispy, creamy, and smooth all at once.
The flavors are deep and complex, yet familiar and comforting. The nutty aroma of roasted pistachios pairs perfectly with the delicate buttery notes of kunafa, while the chocolate adds a velvety, melt-in-your-mouth richness. It’s the kind of cake that feels extravagant yet approachable—ideal for celebrations, festive gatherings, or simply when you crave something spectacular.
If you’ve been enchanted by the viral chocolate pistachio kunafa and want to experience it in a new, grander form, this Chocolate Pistachio Kunafa Cake is the perfect recipe to try. Get ready for a decadent treat that’s crispy, creamy, chocolaty, and nutty—all in one stunning bite.
What you’ll love about this
1. A Perfect Blend of Textures
2. Nutty and Buttery Goodness
3. Stunning Visual Appeal
4. Eggless
5. Perfect for Any Occasion
INGREDIENTS USED IN MAKING CHOCOLATE PISTACHIO KUNAFA CAKE
Butter
Butter is key to achieving that rich, golden crispness in the kunafa layers. It coats the delicate kunafa strands, helping them toast evenly and develop a deep, buttery flavor. The fat content in butter also adds richness to the cake, making every bite feel indulgent. Using melted butter ensures that the kunafa absorbs it well, leading to a perfectly crispy and flavorful base.
Kunafa dough
Kunafa, also known as kataifi, is a shredded phyllo dough that forms the crispy layers of this cake. It’s light, delicate, and known for its ability to turn beautifully golden and crunchy when baked. The kunafa’s fine strands create a delicate web-like texture that absorbs flavors well, making it the perfect base for the buttery, chocolatey, and nutty elements of this cake.
Pistachios
The star ingredient, pistachios have a naturally rich, buttery taste with a hint of sweetness. Using raw or lightly roasted unsalted pistachios ensures the paste retains its vibrant green color and delicate flavor. Roasting the nuts slightly before blending enhances their aroma and makes them easier to grind into a smooth paste.
Oil
Oil helps emulsify the pistachios, turning them from a coarse meal into a creamy, spreadable paste. A neutral oil like vegetable or sunflower oil works best, as it doesn’t interfere with the nutty flavor.
Icing sugar
Icing sugar (powdered sugar) sweetens the paste while also contributing to its smooth consistency. Unlike granulated sugar, which can create a grainy texture, icing sugar dissolves seamlessly, ensuring the pistachio paste remains silky and creamy. The amount of sugar can be adjusted based on preference—less for a natural, nutty taste and more for a sweeter version.
Equipment used in making chocolate Kunafa pistachio cake
Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision. Mixing bowls are required to make the batter.
A good quality blender to make pistachio paste.
A flat saucepan to roast the kunafa dough
6 inch cake pans to bake the cake
Acetate sheet to create pull me up effect
TIPS TO MAKE CHOCOLATE KUNAFA PISTACHIO CAKE
1. If the kunafa dough is too long, cut or break it into smaller pieces for even layering and a more consistent texture.
2. Make pistachio paste by blending pistachios with icing sugar and oil for a creamy texture.
3. Use high-quality chocolate – Dark or semi-sweet chocolate balances the sweetness.
4. Bake the chocolate sponges a day in advance and refrigerate them to help the layers set, ensuring a well-structured and stable cake.
5. Wrap the cake tightly with a transparent sheet (acetate sheet) to hold the ganache in place before pulling it up.
6. The ganache should be fluid but not too runny. Let it cool slightly before pouring to prevent it from being too thin.
- 1 tbsp butter
- 1 cup kunafa dough
- 2 cups pistachios
- 1 tbsp oil
- 3 tbsp icing sugar
- For assembly
- 2 layers of chocolate sponge
- Chocolate glaze
- Set a non stick pan on medium heat and add butter to it.
- Once the butter has melted, add the kunafa dough and roast till it becomes golden brown. Set it aside.
- To make the pistachio paste, add California pistachios in a blender jar along with oil and icing sugar.
- Pulse the entire mixture at regular intervals of about 1 minute until the pistachios start releasing some oil and turn into a paste.
- Combine this pistachio paste with the roasted kunafa to make the filling for the cake.
- To assemble the cake, place a layer of chocolate sponge on a stand or turn table.
- Spread the pistachio kunafa filling generously over the cake layer and sandwich it with another chocolate sponge.
- Now tightly wrap an acetate sheet around the assembled cake. Pour the chocolate glaze over the cake and pull the acetate sheet up to let the glaze drip down from all sides.
If you like my chocolate pistachio kunafa cake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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