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welcome back to how to cake it this week I've decided to make a layer up cake based on a really popular treat people are calling it the Dubai chocolate bar it looks delicious and it features pistachio which I love and it also features something I can't pronounce one moment can but on the package it says KFI I'm so sorry it's a pastry a really thin pastry so what I'm going to do is start this video by chopping this up and frying this in butter it's going to be a good day so I got two packs I didn't get two packs actually I sent my husband on a wild goose chase in Toronto to get these packs okay so now we're going to move it over to the stove top I have three pans I have some butter and I'm going to fry all of this canafe
you guys can weigh in leave a comment well that didn't go as planned the ones that are nice and golden are really good but the ones that went beyond that have a definite burnt flavor I don't want this for my cake so what I'm going to do is spread the can orhan I'm so sorry on a tray and see if I can toast it in the oven for the cake portion of this layer up cake I'm baking a new recipe a chocolate cake recipe uh it's a little different than mine I have 1 and 1/2 cups of unsalted butter four cups of golden brown sugar a tablespoon of vanilla then I have six eggs at room temperature Butters at room temperature as well 2 cups of Buttermilk again if you don't have buttermilk you can use milk and for every cup stir in a
teaspoon of vinegar let it sit 4 cups of allpurpose flour 1 and 1/2 tpoon of salt 1 and 1/2 tasps of baking powder 1 and 1/2 cups of cocoa and then here I have 1 and 1/2 cups of brewed hot espresso I'm just going to sift my dry ingredients and now these ingredients are going to go into the mixing bowl I'm adding the eggs two at a t if they'll let me oh that was more like 2 and 1/2 he last two now I'm going to alternate my wet and dry ingredients starting with the dry and then the wet alternating so I'll begin and end with dry now that all the wet and dry are in I'm going to be adding the hot espresso okay so now I'm just going to take it off the mixer and make sure everything just one uniform batter oh
you are beautiful you really are beautiful place these in the oven at 350° they'll probably bake for around a half hour but I'll update you the cakes have been baked cooled chilled overnight but let's see how they turned out ooh I should have been smart I should have made myself a coffee m oh yeah and then I'm going to simple syrup these cakes okay I'm happy this is what success looks like so I toasted the canafe in the oven I did it at 350 this took about 20 minutes but what I love is how evenly look at that look how evenly it toasted it's completely cool and it's crunchy what intrigues me most about this chocolate bar is every time people eat it and bite into it and snap it open you can hear the crunch I'm very
curious to see if this will maintain its crunch when it's in cake cuz of course there's moisture in cake here's where this gets tricky cuz everyone I've seen replicate this on social media adds pistachio cream to the KN but when I went on the website that sells the chocolate bar it lists tahini as an ingredient as well I'm going to use some tahini and I'm also going to flavor some rich buttercream with pistachio and Tahini because yeah so this is not sweet at all basically just tastes like ground up pistachio so this is more like peanut butter but pistachio so in order to sweeten this I'm going to stir in some white chocolate ganache so I'm going to add a little bit of this to here first just because the
pistachio paste is so much thicker all right I don't want to break it up I just want to like coat it you know what I mean I just heated some cream the microwave cuz I need to do this really quickly and then I'm going to cover it and in about 5 minutes I'll come back and stir it all together yeah this is nice this is a lot looser go oh that's good how is it still so crunchy okay so I have some rich buttercream and then once again I have the tahini and the pistachio I'm just going to add a little bit of each to the rich buttercream the buttercream is already sweet so I don't need any um ganache or sweetener of any type I've decided to build this cake in stages like I said I don't think that the can
filling is going to spread however I do want to make sure it's contained so what I'm going to do is spread a bit of my tahini pistachio butter buttercream just a little bit all right so first layer and now I can spread the filling evenly distribute it top I don't know what that was I just want to make sure that the fence is fully sealed I can't even say I'm spreading it because I'm just like packing it in this is the real crisp like this is much crispier than even a Rice Krispie so I think I am going to just crumb coat the top of this with buttercream well this is all the buttercream I have left I'm going to give the cake a quick crumb coat in chocolate ganache so while I wait for the cake to chill I have some
compound chocolate in this bowl a lot of it I'm planning to wrap the whole cake in chocolate like a chocolate bar so the water's boiling I'm going to take the lid off I'm going to turn it down and then I'm just going to pop my bowl on top top I measured the circumference of the cake I have a piece of parchment that is larger than that but I forgot to measure the height and I actually kind of want it to be higher and I'm going to crinkle it into the cake I do want a bit of a texture so I'm going to crinkle this up and then release it I don't know if the chocolate will hold that texture but let's find out this is ASMR C so the Dubai chocolate bar I have a picture of it in my phone has splatters of green and yellow but I
want to try and mimic that now the yellow's a little more golden than what I have here oh I think this is pretty I'm going to give this cake one more light ice because this has completely set and I have to make sure the chocolate sticks I want to create those lines that are on the chocolate bar which means I'd put the color down first but what I'm afraid of is if I put the color down first and then I spread this chocolate will I just smear it I might so here's where it gets really scary because I've got to be able to do this and pick it up quickly you with me shuchi yeah Choi I'm so scared I am covered and chocolate like it's okay you have to make it and I want this to be like crinkly but at the same time I have
to be able to peel the chocolate off I mean the paper off this is a low point on how to cake it kept the crinkle I really like this what do you think so now I'm going to top off this cake with some more cane with the pistachio mixture plus what I've saved and then I have some honey roasted pistachios that I just bought at the store I'm going to chop them up and glue them along the base if you're really into this Dubai chocolate filling we have two amazing classes coming up in September on September 11th Sasha will show you how to make these delicious Halloween inspired Bon bonss she will teach you how to make the filling as well as some others and how to temper chocolate on September 23rd Shelly otherwise known as
Bella bakes will show you how to make the Dubai chocolate bars with three different fillings if you're interested in either I'll put the links below my gosh it's crunchy how is it still M I'm really happy right now and um I will uh see you next week if I'm not on a plane to Dubai Okay shh it's
