Pistachio Kunafa Chocolate Cake and Cupcakes

This Pistachio Kunafa Chocolate Cake and Cupcakes has 0g protein for 0 calories per serving — full macros included, which most recipe sites omit.

Nutrition & macros (per serving)

Method

1. 1
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.
3. 2
4. Grease a loose bottomed tin. Pour a 1cm thick layer of the batter.
5. 3
6. Bake in a preheated oven @160°C for 7-8 minutes or until the knife comes out clean. Cool on wire rack.
7. 4
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.
9. 5
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.)
11. 6
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.
13. 7
14. Lip smacking Kunafa is ready. Spread a 2 cm layer on the cooled chocolate cake.
15. 8
16. Melt dark chocolate and strained malai and prepare the chocolate ganache. Cool and pour on the Kunafa layer.
17. 9
18. Garnish Pistachio Kunafa Chocolate Cake with chopped pistachio and silver balls. Keep in fridge for 2-3 hours. Then unmould the Kunafa Cake.
19. 10
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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Recipe & nutrition data via TheMealDB. Macros are estimates — verify against your ingredients and portions.