Chocolate Cake with Pistachio–Kadaif Filling | Provecho

Chocolate Cake with Pistachio–kadaif Filling

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14 hr

Posted on Aug 14, 2025

G

georgiascakes

1 cake (6 inch/15 cm cake)

Chocolate Cake with Pistachio–Kadaif Filling

1 cake (6 inch/15 cm cake)

Ingredients

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Directions

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Notes

Store in the fridge for up to one week. Once cut, cover the open ends of the cake with ganache or clingfilm to avoid the cake drying out. Top Tips: - Best to make the cake and ganache the day before decorating to ensure they are fully cool and set. - Make sure you use good-quality pistachio paste for the best flavour. 100% pistachios without added sugar or oils. - If your ganache is too runny, chill it in the fridge for 5–10 minutes, stirring occasionally, until it reaches a spreadable consistency. You want it similar to Nutella consistency. - Serve the cake at room temperature to ensure the pistachio filling is soft. If you've kept the cake in the fridge you can even warm it in the microwave for a few seconds! FAQs and Troubleshooting: - My cake baked unevenly, what happened? This can happen if your oven temperature is slightly off or if the tin isn’t placed in the centre of the oven. Use an oven thermometer for accuracy and avoid opening the door during baking. - My ganache split! Can I save it? Yes! Add a splash of warm cream (1–2 tbsp) and whisk gently until it comes back together. If its splits after it's fully set, remelt everything and start over. - Does this cake freeze well? In theory, yes, but the ganache can lose it's silky consistency once defrosted. The cake can last up to a week in the fridge. - The pistachio–kadaif filling lost its crunch...why is this? Moisture from the cake and ganache will soften the kadaif over time. For maximum crunch, serve the cake the same day it’s assembled.

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