Pistachio Kunafa Chocolate Cake and Cupcakes

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2. For Chocolate Cake:Ready all the ingredients. Powder the oreo biscuits, pinch salt and mix warm milk as needed and make a cake batter. Add in baking powder and vinegar and mix.
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4. Grease a loose bottomed tin. Pour a 1cm thick layer of the batter.
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6. Bake in a preheated oven @160°C for 7-8 minutes or until the knife comes out clean. Cool on wire rack.
   7–8 minutes
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8. For Homemade Pistachio Paste:Ready all the pistachio paste ingredients. Slightly melt white chocolate on a double boiler.(else the mixer blade may break) Coarsely powder the pistachio in mixer. Add in condensed milk.
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10. Add in slightly warmed and slightly melted white chocolate and milk as required and crush to a smooth paste.(Green food colour can be add. I haven't.)
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12. For Kunafa: In a kadhaai take ghee and roast the sevaiiya on slow gas. Keep stirring until a pleasant roasted aroma releases. Cool it. Add in the Homemade pistachio paste.Mix well.
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14. Lip smacking Kunafa is ready. Spread a 2 cm layer on the cooled chocolate cake.
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16. Melt dark chocolate and strained malai and prepare the chocolate ganache. Cool and pour on the Kunafa layer.
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18. Garnish Pistachio Kunafa Chocolate Cake with chopped pistachio and silver balls. Keep in fridge for 2-3 hours. Then unmould the Kunafa Cake.
    2–3 hours
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20. I also prepared Kunafa cupcakes. Cut and enjoy. The cake looked so pretty that we could either save it or have it!! ☺
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22. Cross sectional view of the Pistachio Kunafa Chocolate Cake.
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24. Enjoy with a new sweet delicacy this festive season with family and friends.

Cooking notes

Baked goods are unforgiving with rounding — use weights rather than volumes whenever possible, and verify pan capacity if you scale up or down significantly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.