Prep the pan and oven: Heat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan (at least 2 inches tall) or a 9x9-inch square pan with parchment.

Bloom the saffron: Crush the saffron threads between your fingers. Stir into the hot coffee and let it sit for 5 minutes to release color and aroma.

Mix dry ingredients: In a large bowl, whisk flour, cocoa, granulated sugar, brown sugar, baking powder, baking soda, salt, and cardamom until evenly combined.

Combine wet ingredients: In a second bowl, whisk yogurt, oil, eggs, vanilla, and tahini until smooth.

Add the coffee: Pour the saffron coffee into the wet mixture and whisk until fully blended. It will look thin—this is correct.

Bring it together: Pour the wet mixture into the dry ingredients. Whisk gently until just combined with no dry pockets. Fold in the chopped dates.

Bake: Transfer the batter to the prepared pan. Bake 35–42 minutes, or until a toothpick comes out with a few moist crumbs. The center should spring back lightly when touched.

Cool: Let the cake cool in the pan 15 minutes, then turn out onto a rack and cool completely.

Make the ganache: Place chopped dark chocolate in a heatproof bowl. Heat cream just to a simmer, then pour over the chocolate. Let stand 2 minutes, add butter, and whisk until glossy and smooth.

Glaze the cake: Set the cooled cake on a rack with a tray underneath. Pour the ganache over the top, nudging it to the edges so it drips slightly. Sprinkle with pistachios and a pinch of flaky salt if using.

Set and serve: Let the ganache set 20–30 minutes. Slice with a warm knife for clean cuts.