Dubai Chocolate Layer Cake – Bake from Scratch

Preheat oven to 325°F (170°C). Spray 2 (8-inch) spherical cake pans with baking spray with flour.

In a medium saucepan, soften butter over medium warmth. Whisk in cocoa; cook dinner till aromatic, about 1 minute. Take away from warmth; whisk in brown sugar, scorching espresso, and buttermilk till sugar dissolves. Whisk in eggs and vanilla.

In a medium bowl, whisk collectively flour, baking powder, baking soda, and salt. Step by step add flour combination to cocoa combination, whisking simply till mixed. Divide batter between ready pans (about 3 cups or 685 grams every).

Bake till a wood choose inserted in middle comes out with a couple of moist crumbs, 40 to 45 minutes. Let cool in pans for 10 minutes. Invert cake layers onto a wire rack, and let cool fully.

Place 1 cooled cake layer on desired serving platter.

Unwrap chilly Pistachio Kataifi Filling, and place on cake layer. High with remaining cake layer. Unfold Chocolate Buttercream on prime and sides of cake. Pour Chocolate Ganache onto cake, utilizing an offset spatula to push over edges. Garnish with reserved praline, if desired. Cowl and refrigerate for as much as 3 days.

In a big heavy-bottomed saucepan, soften butter over medium-low warmth. Add kataifi; cook dinner, stirring always, till golden brown, 12 to fifteen minutes. Switch to a big bowl; let cool fully.

Line a rimmed baking sheet with heavy-duty foil; evenly spray with cooking spray.

In a medium saucepan, stir collectively granulated sugar, ¼ cup (60 grams) water, and corn syrup. (Combination ought to resemble moist sand.) Convey to a boil over medium warmth, stirring simply till sugar dissolves. (Don’t stir as soon as combination begins to boil.) Prepare dinner, brushing sides of pan with a pastry brush dipped in water, till combination is a light-weight amber shade and a sweet thermometer registers 300°F (149°C) to 310°F (154°C), 8 to 10 minutes. Take away from warmth, and shortly stir in pistachios, sesame seeds, baking soda, and salt. Pour onto ready pan. Utilizing a heatproof spatula, rigorously unfold combination right into a single layer. Let cool fully.

Roughly chop or break candied pistachio brittle into small items; reserve 2 to three tablespoons (about 20 to 30 grams) for cake garnish, if desired.

Within the work bowl of a meals processor, course of remaining pistachio brittle till a thick, dough-like paste kinds, 4 to six minutes. Add cream, confectioners’ sugar, melted butter, and meals coloring (if utilizing), and course of till combination is easy, 2 to 4 minutes, stopping to scrape sides of bowl. Stir pistachio combination into toasted kataifi till effectively mixed.

Line an 8-inch spherical cake pan with plastic wrap, letting extra lengthen over sides of pan. Unfold pistachio combination into an excellent layer in ready pan. Cowl with extra plastic wrap, and refrigerate for not less than 1 hour earlier than utilizing.

Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at low velocity till easy.

In a big bowl, sift collectively confectioners’ sugar and cocoa. With mixer on low velocity, add sugar combination, about 1 cup at a time, to butter combination alternately with cream, about 1 tablespoon (15 grams) at a time, starting and ending with sugar combination, beating till easy after every addition and stopping to scrape paddle and backside and sides of bowl. Beat in vanilla. Enhance mixer velocity to medium, and beat till fluffy, 2 to three minutes. Use instantly.

In a small saucepan, warmth cream over low warmth till steaming. (Don’t boil.)

In a medium heatproof bowl, mix scorching cream and chocolate; let stand for 3 minutes. Whisk till chocolate is melted and combination is easy. Let cool barely earlier than utilizing.