This baklava cake features a fluffy, moist chocolate cake baked directly over cinnamon-chocolate baklava layers, finished with a glossy chocolate ganache.
Why you’ll love this chocolate baklava cake
- Rich, indulgent and distinct — a creative fusion of baklava and chocolate cake.
- It looks impressive but is straightforward to assemble when using store-bought phyllo sheets.
- The chocolate cake is forgiving and adaptable, making it easy to accommodate substitutions and many dietary preferences.
If you enjoy this baklava variation, try other creative desserts like apple pie baklava or carrot cake baklava. For more chocolate-centric treats, consider chocolate olive oil cake, chocolate ganache cake, or a Ferrero Rocher–inspired cake.
Ingredients & Substitutions
- Flour: All-purpose flour is used here. A digital scale is recommended for accurate measurements.
- Cocoa powder: Use unsweetened cocoa. Dutch-process delivers a deeper flavor and color; natural cocoa also works with a slightly different profile.
- Sugar: Granulated sugar is used in the nut filling. The cake uses both granulated and brown sugar for texture and flavor balance.
- Oil: Neutral oils like sunflower, vegetable, or canola are ideal. Olive oil can be used if you prefer its flavor with chocolate.
- Eggs: Use large, room-temperature eggs for best results. If cold, place them in warm water for a few minutes.
- Butter: Salted butter is convenient for brushing phyllo, but unsalted or dairy-free butter can be substituted.
- Phyllo dough: Athens Phyllo Sheets work well, crisping nicely on the bottom and sides.
- Nuts: A mix of walnuts and pistachios is suggested; pecans are a lovely alternative.
- Cinnamon: A small amount added to the nut mixture enhances depth of flavor.
Step-by-Step Instructions
Step 1: Make the nut filling. Pulse the nuts with cinnamon and salt until coarsely ground, then mix with sugar and chocolate until evenly distributed.
Step 2: Layer the phyllo. Butter a 10″ springform pan. Layer 10 sheets of phyllo, brushing each with melted butter, then spread half the nut filling over them.
Step 3: Continue layering. Add 5 more buttered phyllo sheets, spread the remaining nut filling, then finish with another 5 sheets of phyllo.
Step 4: Prepare the cake batter. Whisk eggs and oil until combined, then add milk and vanilla. In a separate bowl, whisk together flour, cocoa, sugars, baking soda, baking powder and salt. Sift the dry mix into the wet and whisk to a smooth batter.
Step 5: Bake. Pour the batter evenly over the layered phyllo and nut filling. Bake at 350°F (180°C) for about 65–75 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Allow the cake to cool completely.
Step 6: Make the ganache. Heat the cream until just simmering, pour it over the chocolate chips in a bowl, cover for a few minutes, then stir until smooth. Pour the ganache over the cooled cake and garnish with a few nuts. Chill for 30–60 minutes to set.
Step 7: Slice and serve. Once set, remove the springform ring, slice, and serve at room temperature or slightly chilled.
Frequently Asked Questions
Yes. Use dairy-free butter for the phyllo and a dairy-free milk or cream substitute for the cake and ganache.
You can substitute a 1:1 gluten-free flour blend in place of all-purpose flour, though texture may vary slightly depending on the blend.
A 10″ springform pan is recommended to remove the cake easily; other pans may make unmolding difficult.
Insert a toothpick into the tallest part of the cake; it should come out clean or with a few moist crumbs but no gooey batter. The cake can sometimes spring back before the center is fully set, so use the toothpick test.
Yes. You can double the ganache and whip it once cooled, or use a buttercream such as Swiss meringue, French, or American buttercream to pipe decorations.
How to store finished cake
Store the cake at room temperature under a cake dome or in an airtight container for 1–2 days. For longer storage, refrigerate for up to a week.
To freeze the whole cake: Chill until firm, wrap tightly in plastic wrap, then in aluminum foil and freeze.
To freeze slices: Place individual slices in an airtight container, then into a freezer bag with excess air removed.
Thaw frozen cake or slices at room temperature for a few hours before serving.
Thanks for reading. If you try this recipe, please leave a rating and a comment with any feedback or questions.
As always, happy baking!
Love, B
This post was sponsored by Athens Foods. All thoughts and opinions are my own.
Cakes
Chocolate Baklava Cake Recipe
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Equipment
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1 10 inch springform pan
Ingredients
Nut Filling
- 3/4 cup (2.5oz/80g) pistachios or pecans
- 3/4 cup (3oz/80g) walnuts
- 1/2 tsp cinnamon
- 1/4 tsp fine sea salt
- 2 Tbsp (25g) granulated sugar
- 2/3 cup (4oz) mini chocolate chips or small chopped chocolate
Fillo Sheets
- 20 sheets of Athens Phyllo Dough
- 1 cup (227g) unsalted butter, melted
Chocolate Cake
- 1 1/2 cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (195g) light brown sugar
- 1/2 cup (40g) Dutch-process cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1/2 cup (120mL) canola oil
- 2 cups (480mL) milk, room temperature
- 1 tsp vanilla extract
Chocolate Ganache
- 1/2 cup (4oz) heavy cream
- 2/3 cup (4oz) semi-sweet chocolate chips
Method
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Thaw 20 sheets of phyllo dough according to package instructions.
Nut Filling
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Place nuts, cinnamon, and salt in a food processor and pulse until coarsely ground. Transfer to a bowl and mix with sugar and chocolate chips.
Fillo Sheets
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Preheat oven to 350°F (177°C) convection (325°F/163°C conventional). Butter a 10″ springform pan. Lay phyllo sheets on a flat surface covered with a damp towel to prevent drying.
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Layer 10 sheets of phyllo in the pan, brushing each with melted butter. Spread half the nut filling. Add 5 more buttered sheets, spread the remaining filling, then top with the final 5 sheets of phyllo.
Chocolate Cake
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Whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, combine eggs, oil, milk, and vanilla. Sift dry ingredients into wet and whisk until smooth. Pour over the layered phyllo and bake until a toothpick comes out clean.
Chocolate Ganache
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Heat cream until simmering, pour over chocolate chips, cover briefly, then whisk until smooth. Pour over cooled cake, garnish with nuts, and refrigerate 30–60 minutes to set.