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

In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the egg, vanilla extract, milk, and oil, mixing until smooth, then stir in the hot coffee.

Pour the batter into the prepared pan and bake for about 25 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to a wire rack.

In a medium pan, melt the butter, add the Kataifi, and toast until golden brown. Mix in the pistachio cream.

Melt the chocolate with heavy cream in a microwave-safe bowl, stirring until smooth.

Spread the pistachio filling over the cooled cake and drizzle with the melted chocolate.

Garnish with crushed pistachios or pistachio syrup before serving.