Name: Dubai Chocolate Pistachio Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Middle Eastern
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

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Introduction

The Dubai Chocolate Pistachio Cake is a decadent dessert blending rich cocoa, crunchy kataifi pastry, and creamy pistachio filling. This layered treat offers a delightful mix of textures and flavors, perfect for special occasions or indulgent weekends.

Dubai Chocolate Pistachio Cake Recipe - Recipe Image

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

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
Step 2: In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
Step 3: In a separate bowl, beat the eggs, olive oil, whole milk, and vanilla extract until the mixture is smooth and uniform.
Step 4: Gradually combine the wet ingredients with the dry ingredients, mixing just until combined to avoid overmixing. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans before removing.
Step 5: While the cakes cool, gently separate the kataifi pastry strands. In a large skillet over medium heat, toast the kataifi with unsalted butter until golden and crisp, stirring occasionally to prevent burning. Transfer to a plate to cool.
Step 6: Make the pistachio filling by melting the white chocolate and letting it cool slightly. Stir in the pistachio butter and add neutral oil if using for extra creaminess. Fold in the toasted kataifi strands. Place the mixture in the refrigerator to chill and set.
Step 7: Prepare the whipped ganache by heating the heavy cream and honey until steaming but not boiling. Pour this over the chopped dark chocolate and let it sit for 5 minutes. Stir until smooth and allow it to cool to room temperature. Then refrigerate until it firms slightly, and whip it with a mixer until it becomes light and fluffy.
Step 8: To assemble, place one cake layer on your serving plate. Spread the chilled pistachio filling evenly over it, then add the second cake layer on top. Finish by frosting with the whipped ganache for a rich and airy finish.

Tips & Variations

For a nut-free option, substitute the pistachio butter with almond or hazelnut butter, or simply use more white chocolate filling.
Make sure not to overmix the cake batter to keep the cake tender and moist.
Use high-quality dark and white chocolate for the best flavor and smooth texture.
Optionally, add a splash of orange blossom water to the pistachio filling for a fragrant twist.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the ganache and pistachio filling fresh. Before serving, allow the cake to come to room temperature for about 30 minutes to enhance the flavors and soften the cake layers. Leftover cake can be wrapped tightly and frozen for up to one month; thaw overnight in the fridge before serving.

How to Serve

A slice of cake with three layers sits on a white plate on a white marbled surface. The bottom and top layers are rich, dark chocolate with a soft, moist texture. The middle layer is a green pistachio cream with a slightly grainy texture from chopped pistachios mixed inside. The top of the cake is covered with smooth, glossy dark chocolate ganache, sprinkled with whole and chopped pistachios. Some crushed pistachios are scattered on the plate around the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular puff pastry instead of kataifi?

Kataifi has a unique texture and crispness that puff pastry does not replicate, so using puff pastry will change the texture of the filling. If you can’t find kataifi, try crushed phyllo sheets as an alternative.

How do I make pistachio butter at home?

Simply blend shelled pistachios in a food processor until smooth and creamy. You may need to scrape the sides occasionally. Add a small amount of neutral oil if needed to achieve a spreadable consistency.