Dubai Chocolate Pistachio Cake Recipe

Introduction

This Dubai Chocolate Pistachio Cake is a stunning blend of rich cocoa, crunchy kataifi pastry, and creamy pistachio filling. With layers of luscious whipped ganache and delicate textures, it’s a dessert that impresses while remaining approachable for home bakers.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup olive oil
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 1/2 cups kataifi pastry (separated into strands)
• 2 tablespoons unsalted butter (for toasting kataifi)
• 3/4 cup pistachio butter (homemade or store-bought)
• 1 cup white chocolate chips (or chopped white chocolate)
• 2 teaspoons neutral oil (optional, for extra creaminess)
• 1 1/2 cups dark chocolate (chopped)
• 3/4 cup heavy cream
• 1 tablespoon honey

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, cinnamon, and salt until well combined.
3. Step 3: In a separate bowl, whisk the eggs, olive oil, milk, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Divide the batter evenly between the prepared pans.
5. Step 5: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
6. Step 6: For the kataifi, carefully separate the strands. Toast them in a large skillet with the butter over medium heat until golden and crisp. Set aside to cool.
7. Step 7: In a heatproof bowl, melt the white chocolate chips and allow to cool slightly. Stir in the pistachio butter and the optional neutral oil until smooth, then fold in the toasted kataifi strands. Chill this filling until set.
8. Step 8: To make the whipped ganache, heat the heavy cream and honey in a saucepan until just steaming. Pour over the chopped dark chocolate and let sit for 5 minutes to melt.
9. Step 9: Stir the chocolate and cream mixture until smooth and let it cool to room temperature. Refrigerate until slightly firm, then whip with a mixer until light and fluffy.

Tips & Variations

• For a nuttier flavor, try substituting olive oil with hazelnut oil or melted coconut oil.
• If kataifi pastry is hard to find, crushed toasted phyllo sheets can work as a crunchy alternative.
• Make your own pistachio butter by blending roasted pistachios with a touch of oil for a fresher taste.
• Adding a pinch of espresso powder to the dry ingredients enhances the chocolate flavor without making the cake taste like coffee.

Storage

Store the assembled cake in an airtight container or cake dome in the refrigerator for up to 4 days. Allow it to come to room temperature for about 30 minutes before serving for the best texture and flavor. Leftover whipped ganache can be kept refrigerated for 2–3 days and gently re-whipped if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, the cake layers can be baked up to 2 days in advance and stored wrapped tightly in plastic wrap at room temperature or refrigerated. Make sure they are completely cooled before wrapping.

What if I don’t have kataifi pastry?

If you can’t find kataifi, try substituting with finely shredded phyllo dough or toasted shredded coconut to add crunch, though the flavor will be slightly different.

Dubai Chocolate Pistachio Cake Recipe

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★★★★★

4.5 from 79 reviews

• Author: Julian
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x

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Description

This Dubai Chocolate Pistachio Cake combines rich cocoa flavors with a luscious pistachio filling and a light whipped ganache. Featuring toasted kataifi pastry for a unique crunch, creamy pistachio butter, and layers of decadent dark and white chocolate, this elegant cake is perfect for special occasions or indulgent dessert lovers.

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Ingredients

Scale 1x2x3x

Cake Batter

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup olive oil
• 1 cup whole milk
• 1 teaspoon vanilla extract

Toast Kataifi

• 1 1/2 cups kataifi pastry (separated into strands)
• 2 tablespoons unsalted butter

Pistachio Filling

• 3/4 cup pistachio butter (homemade or store-bought)
• 1 cup white chocolate chips (or chopped white chocolate)
• 2 teaspoons neutral oil (optional, for extra creaminess)

Whipped Ganache Topping

• 1 1/2 cups dark chocolate (chopped)
• 3/4 cup heavy cream
• 1 tablespoon honey

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, olive oil, whole milk, and vanilla extract until the mixture is smooth and homogeneous.
4. Make Cake Batter and Bake: Gradually add the wet ingredients to the dry ingredients, mixing just until combined to avoid overmixing. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing.
5. Toast Kataifi Pastry: Gently separate the kataifi pastry strands. In a large skillet over medium heat, melt the unsalted butter and toast the kataifi strands until golden brown and crisp. Stir frequently to prevent burning. Set aside to cool.
6. Prepare Pistachio Filling: Melt the white chocolate chips gently, either using a microwave in short bursts or a double boiler, and allow it to cool slightly. Stir in the pistachio butter and optional neutral oil for an extra creamy texture. Fold in the toasted kataifi strands carefully. Refrigerate the mixture until it firms up and is set.
7. Make Whipped Ganache: Heat the heavy cream and honey together until steaming but not boiling. Pour the hot cream mixture over the chopped dark chocolate. Let it sit undisturbed for 5 minutes to melt the chocolate, then stir until smooth and glossy. Let the ganache cool to room temperature, then refrigerate until it reaches a slightly firm consistency. Using a mixer, whip it until light and fluffy to create a whipped ganache topping.

Notes

• Use good-quality dark and white chocolate for the best flavor and texture.
• If kataifi pastry is not available, substitute with shredded phyllo dough toasted similarly.
• The neutral oil in the pistachio filling is optional but adds extra smoothness and richness.
• Ensure cakes are completely cooled before layering or filling to prevent melting the filling.
• Store the cake refrigerated and allow it to come to room temperature before serving for best taste.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Baking
• Method: Baking
• Cuisine: Middle Eastern

Keywords: Chocolate Cake, Pistachio Cake, Kataifi Pastry, Middle Eastern Dessert, Whipped Ganache, Chocolate Pistachio Cake