Kanafeh Chocolate Cake
Ingredients
cake:
1 ¾ cup Supreme Maida Flour (all purpose flour)
¾ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cup caster sugar
1 cup milk + 1 tbsp vinegar mixed together
½ cup vegetable oil
2 eggs
1 tsp vanilla extract
1 cup boiling water
Kanafeh topping:
200g kataifi pastry- finely shredded
100g butter
1 cup pistachio paste
1/2 cup finely chopped Supreme Pistachio Kernels
Ganache:
150g milk chocolate- broken into smaller pieces
100g dark chocolate- broken into smaller pieces
300 ml double cream
Garnish:
Supreme Pistachio Kernels, finely chopped
Rose petals
Sea salt
Method
Cake:Preheat the oven to 180c. Grease and line 9 x 13 inch rectangle cake traySift together flour, sugar, cocoa, baking powder, baking soda and salt into a bowl and mix. In another bowl whisk together milk, eggs, vanilla & oil. Then slowly add wet ingredients to dry. Now add boiling water and stir to combine, scraping the bottom of the bowl. Pour the batter into the prepared tray and bake for 35-40 minutes. Remove from the oven and set aside to cool.
Kanafeh mixture:
Heat a pan over medium-high heat. Add butter and once melted add in finely chopped kataifi pastry. Mix well so that the pastry is evenly coated in butter. Keep stirring and cook the pastry until golden and crisp. Then remove from heat and set aside to cool. Once cooled, add pistachio paste and chopped pistachio and mix well until well combined.
Ganache:
Add the chocolate into a bowl. Heat the cream in a small saucepan over medium heat and bring to a gentle simmer. Pour the cream over the chocolate then let it sit for 2–3 minutes to gently soften the chocolate.With a spatula, slowly stir until completely combined and chocolate has melted. Set aside and cool to room temperature to thicken. It will fully cool within 2 2-1/2 hours.
Assembly:
Turn out the cooled cake onto a serving platter/ tray. Add the kanafeh mixture on top and spread evenly across the cake using a spatula or palette knife. Then add the cooled ganache on top and spread evenly to cover the top of the cake completely. Sprinkle some finely chopped pistachios, rose petals and sea salt on top of the ganache. Set the cake aside for 1-2 hours before slicing and serving.
