Rich and decadent for a special occasion!
Preheat oven to 350F/177C and line 2 8inch round springform cake pans with parchment paper.
Prepare the Dainty Gluten Free Chocolate Cake mix according to package instructions.
***Substitute the ½ cup water with ½ cup coffee
Divide the cake batter into the 2 lined cake pans and bake in the oven. Bake for 20-25 minutes, or until a toothpick comes out clean. Remove and cool completely on a cooling rack. When cool, remove from the cake pans.
Meanwhile, prepare the filling. Heat a medium sauté pan over medium heat. Add the chopped kataifi pastry and butter and, while stirring, cook until golden and crispy. Transfer to a mixing bowl and add the pistachio cream. Stir to combine gently.
Prepare the chocolate ganache by placing the chocolate into a heat proof bowl. Bring the heavy cream to a simmer and pour over the chocolate. Allow to sit for 2 minutes and then stir together to make a ganache. It should be melted and smooth.
To assemble the cake. Prepare another springform pan by lining with parchment paper. Place one of the chocolate cake layers back in. Pour in the pistachio pastry mixture and spread out evenly. Place the other cake layer on top and gently press down. Pour and spread the chocolate ganache on top. Place in the fridge to set for 2 hours.
To serve, run a small palate knife around the edge and unclip the springform. Remove the cake. Cut and serve.
Kataifi pastry is essentially shredded phyllo dough, as a substitute you can use crushed cornflakes, crushed shredded wheat, or crushed rice krispies cereals.
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