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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, olive oil, whole milk, and vanilla extract until the mixture is smooth and homogeneous.
- 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.
- 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.
- 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.
- 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
