This decadent baklava cake created by our friend Bernice from Baran Bakery is a fluffy and moist chocolate cake baked on top of cinnamon chocolate baklava and topped with chocolate ganache.
- 1 package Athens® Phyllo Dough (9×14”), thawed
- 1 cup unsalted butter, melted
- 3/4 cup pistachios (or pecans)
- 3/4 cup walnuts
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 2 tablespoon granulated sugar
- 2/3 cup mini chocolate chips (or small chopped chocolate)
- 1 1/2 cups all purpose flour, spooned and leveled
- 1 cup granulated sugar
- 1 cup light brown sugar, tightly packed
- 1/2 cup Dutch – process cocoa powder, spooned and leveled
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup canola oil
- 2 cups milk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 2/3 cup semi-sweet chocolate chips
Thaw both rolls of phyllo, following thawing instructions on the package. Preheat oven to 350ºF. Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out.
Place the nuts, cinnamon and salt in a food processor and pulse until they’re coarsely ground. Add the nut mixture and sugar in a bowl with the chocolate chips and toss until they are evenly distributed.
Butter a 10″ springform pan. Place the first sheet of phyllo dough into the prepared pan and lightly brush the surface with melted butter. Layer and repeat with 9 more sheets of phyllo dough (totaling 10).
Sprinkle half of the nut filling over the entire surface. Layer and repeat with 5 sheets of phyllo dough. Sprinkle the other half of the nut filling on top and layer and repeat with 5 sheets again. Set aside.
In a large bowl whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking soda, baking powder and salt until they’re evenly distributed.
In a separate large bowl combine the eggs, oil, milk and vanilla extract until they’re smooth. Sift the dry ingredients in the wet ingredients and whisk together until everything is combined. Pour over the phyllo sheets and bake for 65 minutes until the cake is done. Set aside to cool completely.
In a small saucepan, heat the cream just until simmering. Meanwhile, place the chocolate chips in a bowl and then pour the hot cream on top. Cover and rest for 2-3 minutes.
Use a whisk to stir the ganache until it’s smooth and then pour over the cooled cake. Top with decorative nuts and refrigerate for 30-60 minutes. Once cooled, serve.
Serving size: 1 slice, Amount per serving: Calories 664, Total Fat – 44g, Saturated Fat – 17g, Trans Fat – 0g, Unsaturated Fat – 24g, Cholesterol – 85g, Sodium – 316mg, Total Carbohydrates – 66g, Fiber – 4g, Sugar – 47g, Protein – 8g