• Preheat oven to 160C.
• Line and grease a 7” round pan and set it aside.
• Combine sugar and cocoa powder in a mixer jar and grind until fine.
• In a large bowl, combine maida, sugar cocoa mix, baking powder and baking soda and whisk to combine.
• Add milk, curd, vanilla and refined oil and mix well until combined.
• Add instant coffee powder and hot water and mix until the batter is smooth.
• Pour the batter into the prepared tin and bake in the preheated oven for 30-35 minutes or until a toothpick inserted comes out clean.
• Remove the tin and cool on wire rack.
• Flip the tin, remove the parchment paper and allow the cake to cool completely.
• Using a serrated knife trim the top of the cake.
• Place the cake on the cake board, line the cake with ohp sheet and an adjustable cake ring.

For the Pistachio cream Kataif

• Break kataif pastry to tiny pieces and roast in a tawa until golden. Allow it to cool completely.
• Grind pistachios in a mixer jar. Pulse the mix until the pistachios form a paste.
• In a bowl, melt white chocolate.
• Add the pistachio paste and use a spatula to mix both until there are no lumps left.
• Add the roasted kataif pastry and mix well.
• Transfer this mix on top of the cake and spread it out evenly.

For the Chocolate Ganache

• Melt dark chocolate in a bowl.
• Add milk and mix well until the ganache is shiny and lump free.
• Pour this on top of the kataif pistachio cream.
• Use a spatula to spread it out evenly.
• Decorate with slivered pistachios.
• Slice the cake at room temperature.