Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them with butter or oil and lining with parchment paper.

Sift together the flour, cocoa powder, sugar, baking powder, cinnamon, and salt in a large bowl until well combined.

Whisk the eggs in another bowl until frothy, then mix in the olive oil, milk, and vanilla extract until smooth.

Combine the wet ingredients with the dry ingredients, mixing just until blended.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, checking for doneness with a toothpick.

Once ready, cool the cakes in the pans for about 10 minutes before transferring to a cooling rack.

Melt the butter in a skillet, add the kataifi pastry, and cook until golden and crispy.

Melt the white chocolate in a double boiler, then fold in the pistachio butter and the toasted kataifi pastry. Chill until set.

Heat the heavy cream and honey until steaming, then pour over the chopped dark chocolate and let sit for 5 minutes before stirring until smooth.

Layer one cake on a serving plate, spread with pistachio filling, then top with the second layer and cover with the ganache.