• Preheat oven to 190°C/375°F. Then, line and lightly grease three circular 7" tins. Set aside for later. In a large bowl, combine all-purpose flour, baking powder, baking soda, salt, brown sugar, and caster sugar. Mix until evenly combined.
• In a separate bowl, whisk together the eggs, oil, buttermilk, and vanilla extract for 1–2 minutes until combined.
• Pour the wet ingredients into the dry mixture and stir gently. Then, gradually add hot coffee while mixing until the batter is smooth and silky.
• Pour equal amounts of batter into the lined baking tins and bake for 35–40 minutes, or until a skewer inserted into the center comes out clean. Once baked, turn the cakes upside down onto a cooling rack and leave to cool completely.

Pistachio Kataifi Filling

• While the cakes cool, melt butter in a pan over low heat. Add kataifi and cook, stirring, for 5–7 minutes until crisp and golden. Remove from heat and stir in pistachio cream until fully coated. Set aside to cool.

Dark Chocolate Ganache

• Add chopped chocolate to a heatproof bowl and pour in double cream. Microwave for 30 seconds, then stir gently. Repeat heating and stirring in short bursts until the mixture is silky, glossy, and fully melted. Continue mixing until smooth, then let the ganache cool at room temperature until thickened and spreadable.

Decorate

• Place one cake layer on a cake board or serving plate. Spread a layer of pistachio kataifi over the top, then place the second layer of cake. Repeat with another layer of kataifi, then finish with the third layer of cake. Frost the entire cake with the cooled ganache, using a smoothing knife to create a rustic textured finish.
• Sprinkle crushed pistachios over the edge of the top for extra crunch. Slice in and enjoy this decadent Dubai chocolate cake.