Dubai Chocolate Pistachio Cake Recipe
This Dubai Chocolate Pistachio Cake is a decadent layered dessert featuring a rich cocoa-flavored sponge paired with a crunchy toasted kataifi and pistachio butter filling, all enveloped in a smooth whipped dark chocolate ganache. Inspired by Middle Eastern flavors, this cake combines the nuttiness of pistachio with luscious white and dark chocolate elements, creating a unique and indulgent treat perfect for special occasions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
Cake
- 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
Kataifi
- 1 1/2 cups kataifi pastry, separated into strands
- 2 tablespoons unsalted butter (for toasting kataifi)
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
- 1 1/2 cups dark chocolate, chopped
- 3/4 cup heavy cream
- 1 tablespoon honey
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal of the cakes 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 combined evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, olive oil, whole milk, and vanilla extract until the mixture is smooth and homogenous.
- Make Cake Batter and Bake: Pour the wet ingredients into the dry ingredients and mix gently until just combined to prevent overmixing. Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow to cool completely on wire racks.
- Toast Kataifi Pastry: Carefully separate kataifi pastry strands and toast them in a large skillet over medium heat with unsalted butter. Stir frequently until the kataifi strands turn golden and crisp. Transfer to a plate and let cool completely.
- Prepare Pistachio Filling: Melt the white chocolate gently, either in a double boiler or microwave in short bursts, and let it cool slightly but remain fluid. Stir in the pistachio butter and neutral oil, if using, to create a creamy mixture. Fold in the toasted kataifi strands thoroughly. Chill the filling until it sets and firms up.
- Make Whipped Ganache: Heat the heavy cream and honey in a small saucepan until steaming but not boiling. Pour the hot cream mixture over the chopped dark chocolate in a heatproof bowl and let it sit undisturbed for 5 minutes. Stir gently until the chocolate is fully melted and the ganache is smooth. Allow to cool to room temperature, then refrigerate until it is slightly firm. Whip the chilled ganache until it becomes light and fluffy, ideal for frosting the cake.
- Assemble the Cake: Place one cake layer on your serving plate, spread an even layer of the pistachio kataifi filling over it, then top with the second cake layer. Finish by generously covering the entire cake with the whipped ganache. Chill before serving to let the flavors meld and the frosting set.
Notes
- Ensure the cake layers are completely cooled before assembling to prevent the ganache from melting.
- Separating kataifi pastry strands gently prevents clumping and ensures even toasting.
- The neutral oil in the pistachio filling is optional but adds extra smoothness.
- White and dark chocolate quality influences the final flavor—choose good quality chocolates for best results.
- This cake can be made a day ahead; store covered in the refrigerator.
Keywords: Dubai chocolate pistachio cake, Middle Eastern chocolate cake, kataifi cake, pistachio cake, chocolate ganache cake, layered chocolate dessert
