First prepare the chocolate cake recipe according to the instructions on that recipe post. Divide the batter into 3-7" cake pans and bake for approximately 25-20 minutes in a preheated 350℉ oven
Meanwhile prepare the pistachio kadayif crunch filling by melting the vegan butter in a large saute pan over medium to high heat. Add the shredded kadayif & toss & stir to coat it with the butter while cooking to light golden brown
Transfer the toasted shredded wheat to a large bowl add the pistachio paste & mix to coat thoroughly, reserve
Prepare the ganache recipe & reserve at room temperature until needed
Prepare your favorite buttercream recipe according to the recipe instructions then add the pistachio paste at the last stage of mixing. Food color is optional but I used 1 drop each of yellow & green
Once all the recipes are prepared & the cake is completely cold, build the cake as shown in the picture
Notes
Storage Kadayif Crunch Cake can stay at room temperature for up to 3 days in cooler climates. For longer storage refrigerate for up to 1 week wrapped loosely to prevent drying. Freeze wrapped well for up to 1 month