Pistachio Chocolate Cake (Dubai Chocolate Bar Cake)

Servings: 12-14

For the Chocolate Cake:

• 2 1/2 cups All Purpose Flour
• 1 1/4 cups Dutch-Processed Cocoa Powder
• 2 tsp. Baking Soda
• 1 1/2 tsp. Baking Powder
• 1 tsp. Sea Salt
• 5 large Eggs
• 2 1/2 cups Granulated Cane Sugar
• 3/4 cup Unsalted Butter, melted
• 1 1/4 cup Strongly Brewed Coffee, room temp.
• 1 1/2 cups Sour Cream, room temp.
• 2 tsp. Vanilla Extract

For the Pistachio Crunch Filling:

• 1 jar Pistakio
• 2 cups Kataifi, chopped
• 2 tbsp. Unsalted Butter, or olive oil

For the Chocolate Mousse Frosting:

• 5 cups Powdered Sugar
• 1 cups Cocoa Powder
• 2 cups Unsalted Butter, softened
• 3/4 cup Heavy Cream
• 1 1/2 tsp. Vanilla Extract

1. For the Chocolate Cake: Preheat oven to 350F. Butter and line with parchment paper three 8" cake pans. Set aside.
2. In a large bowl, whisk the eggs until frothy and smooth, about 2 minutes. Add the sugar to beat 1-2 more minutes.
3. Add the melted butter, coffee, sour cream, and vanilla. Mix well.
4. In a separate bowl, mix all the dry ingredients together (flour, cocoa powder, baking soda, baking powder, and salt). Add the eggs mixture and fold all ingredients together just until combined.
5. Divide the batter between the prepared cake pans.
6. Bake 25-30 minutes, or until a toothpick inserted into the centers comes out clean.
7. Let the cakes cool in the pan for 10 minutes, then cool completely on a wire baking rack.
8. To Make the Pistachio Crunch Filling: Add the butter to a large skillet over medium high heat. Once melted, add the kataifi. Stirring occasionally to keep from burning, cook until golden and crispy.
9. Remove from heat and stir in the pistachio cream. Set aside in the fridge or on the counter to cool until room temperature.
10. To Make the Chocolate Mousse Frosting: In the bowl of a stand mixer fitted with the whisk attachment, add the softened butter. Beat until smooth and fluffy, about 2-3 minutes.
11. Add half the cocoa powder, half the powdered sugar, and half the heavy cream. Beat on LOW speed until incorporated, then add the remaining cocoa powder, powdered sugar, and heavy cream. Beat for 5-6 minutes, until super light and fluffy. Add more heavy cream if the frosting seems too thick.
12. To Assemble the Cake: Add the frosting to a large piping bag. Pipe 2" border along the edges of the first cake layer, then add half of the pistachio crunch filling in the center. Add the second cake layer and repeat. Top with the final cake layer. Using an offset spatula, frost the outside of the cake.