Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.

In a large mixing bowl, combine all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together for 1-2 minutes.

Add the wet ingredients: egg, vanilla extract, milk, and oil to the dry mixture. Stir gently until just combined, about 1-2 minutes.

Incorporate hot coffee into the batter, mixing until smooth for another minute.

Pour the batter into the prepared baking pan and bake for 25 minutes. Let it cool for 10-15 minutes after baking.

In a skillet over medium heat, add kataifi and butter, stirring frequently for about 5-7 minutes until golden.

Transfer the toasted kataifi to a bowl and mix in the pistachio cream.

In a microwave-safe bowl, combine chocolate bar and heavy cream, heating for 60 seconds and whisking until smooth.

Once the cake is cooled, invert it onto a platter, spread pistachio filling, and drizzle with chocolate sauce.

Garnish with chopped pistachios or cocoa powder before serving.