Preheat your oven to 350°F (175°C). In a large bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, Dutch-processed cocoa powder, baking soda, and baking powder until well combined. In a separate bowl, mix buttermilk, eggs, and vegetable oil, then gradually combine with dry ingredients. Finally, stir in hot brewed coffee until the batter is smooth. Divide the batter among three greased 8-inch round cake pans and bake for 30-35 minutes or until edges pull away from the pan and a toothpick inserted comes out clean.

While the cakes are baking, melt unsalted butter in a skillet over medium heat. Add the kunafa (Kataifi) pastry and toast for about 5-7 minutes, stirring frequently, until golden brown and crispy. In a medium bowl, mix the toasted kunafa with melted pistachio paste and white chocolate chips until well combined. Set this mixture aside to cool.

Once the cakes have cooled completely, place one layer on your serving plate. Spread a generous layer of the pistachio kunafa filling on top, smoothing it out evenly. Repeat this process with the second layer, then place the final cake layer on top. Chill the assembled cake in the refrigerator for about 30 minutes.

In a small saucepan over medium heat, combine heavy cream and dark chocolate (60% cacao). Stir constantly until the chocolate is fully melted and the mixture is smooth with a glossy finish. Remove it from heat and allow the ganache to cool slightly.

Once the ganache has reached a pourable consistency, take the chilled cake out of the refrigerator. Pour the warm ganache over the top layer, allowing it to drip down the sides evenly. For a finishing touch, sprinkle crushed raw pistachios and whole pistachios on top.