Preheat oven to 350℉. Grease a 9’’ square or round baking pan and set aside.

Make cake layer: In a large mixing bowl, whisk together the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt). Add the egg, vanilla, milk, and oil and whisk to combine. Add the hot coffee and whisk until the batter is smooth. Pour batter into prepared pan and bake for 25 minutes or until a toothpick inserted comes out clean.

Prepare pistachio filling: Heat a large heavy-duty pan over medium heat. Add the chopped Kadaif and butter and cook stirring occasionally, until it’s golden brown and crispy, then transfer to a medium mixing bowl. Add the pistachio cream to the toasted katifi and gently mix to combine.

Make chocolate layer: Chop the chocolate into small chunks. Add the chocolate and heavy cream to a medium microwave-safe bowl—microwave for 45 seconds or until the heavy cream is warmed through.  Allow the mixture to sit for 3-5 minutes then whisk to gently whisk together until completely melted and smooth.

Assemble: After the cake has cooled for at least 10-15 minutes. Spread the pistachio mixture over the cake in an even layer using an offset spatula then pour the chocolate sauce evenly over the pistachio layer. Garnish with pistachio sauce, toasted Kadaif and/or crushed pistachios. Serve immediately (warm) or allow to set in the fridge.