Dubai Chocolate Cake With Kataifi, Pistachio Cream And Ganache

1. Preheat the oven to 350°F. Grease a cake pan (I used a charlotte Cake Pan but you can certainly use any cake pan you have) with baking spray and set aside.
2. Make the cake batter— follow the directions on the cake box, pour the cake batter into the prepared pan and bake for 30-35 minutes or until toothpick inserted in the middle comes out clean. Allow the cake to cool for 10-15 minutes then flip on to a cake stand or a plate.
3. Prep the Kataifi— Chop the kataifi pastry and fluff it up very well with your hands. Melt butter in a skillet over medium heat. Add the kataifi and toast until golden brown (about 8-10 minutes stirring constantly).
4. Transfer in to a bowl, add in the pistachio cream, tahini and mix well.
5. Make the ganache— pour 1 cup of heavy cream in a microwave safe container and microwave for 1 minute and 30 seconds until heated. Add in the chocolate chips and let it sit for 3-5 minutes. Start whisking slowly in the middle of the bowl, and continue whisking until the mixture is smooth and well combined.
6. Assemble the cake— Fill the indent of the cake with the pistachio kataifi filling and spread it out evenly. Next, Drizzle the ganache over the top and spread evenly.
7. Lastly Garnish with more pistachio cream, fresh strawberries and some grated or chopped pistachio. Refrigerate until the ganache is set and enjoy.