Name: Dubai Chocolate Pistachio Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 15 min
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

This Dubai Chocolate Pistachio Cake is a decadent dessert that combines rich cocoa, crunchy kataifi pastry, and a luscious pistachio filling. The whipped chocolate ganache topping adds a creamy finish, making it perfect for special occasions or chocolate lovers seeking something unique.

The image shows a close-up of a three-layer cake slice on a white plate, placed on a white marbled surface. The bottom and top layers are rich dark brown chocolate cake with a soft, moist texture. The middle layer is a pale green pistachio cream with a smooth, creamy texture. The top surface of the cake is covered in shiny dark chocolate ganache, scattered with crushed green pistachio nuts. Some pistachio pieces are also scattered on the plate near the cake. In the blurry background, another slice of cake is visible. Photo taken with an iphone --ar 4:5 --v 7

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.
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, whisk the eggs, olive oil, whole milk, and vanilla extract until smooth and fully blended.
Step 4: Gently combine the wet ingredients with the dry ingredients, mixing just until combined to avoid overmixing. Divide the batter evenly between the prepared pans, then bake for 25 to 30 minutes. A toothpick inserted in the center should come out clean when done. Allow the cakes to cool completely before removing from pans.
Step 5: To prepare the kataifi, carefully separate the strands. Toast them in a large skillet over medium heat with the unsalted butter, stirring frequently, until they are golden brown and crisp. Set aside to cool.
Step 6: For the pistachio filling, melt the white chocolate chips gently and allow them to cool slightly. Stir in the pistachio butter and, if you like extra creaminess, add the neutral oil. Fold in the toasted kataifi strands evenly. Chill this mixture until it is set and firm enough to spread.
Step 7: Make the whipped ganache by heating the heavy cream and honey together until steaming but not boiling. Pour the hot cream mixture over the chopped dark chocolate and let it sit for 5 minutes to melt. Stir until smooth and let it cool to room temperature. Refrigerate until it firms slightly, then whip with a mixer until light and fluffy.
Step 8: To assemble, place one cake layer on your serving plate, spread the pistachio filling evenly over it, then top with the second cake layer. Finally, frost the top and sides with the whipped ganache. Chill briefly to set before serving.

Tips & Variations

For a richer flavor, use high-quality cocoa powder and dark chocolate with at least 70% cacao.
If kataifi pastry is unavailable, finely chopped toasted nuts can add a similar crunch to the pistachio filling.
You can substitute almond butter for pistachio butter if desired, though it will alter the traditional flavor.
Ensure not to overmix the batter to keep the cake light and moist.
Use neutral oil like vegetable or grapeseed oil in the filling for smoother texture, but it’s optional.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Bring it to room temperature before serving to enjoy the full flavor and creamy texture. The cake layers can be baked and stored separately, wrapped tightly in plastic wrap, for up to 2 days in the fridge. Ganache is best used fresh but can be kept refrigerated and re-whipped if needed.

How to Serve

The image shows a slice of three-layer cake on a white plate with a white marbled background. The bottom and top layers are dark brown, moist chocolate cake with a slightly crumbly texture. The middle layer is a thick, creamy pistachio filling, pale green with visible small pieces of pistachio nuts mixed in. The top of the cake is covered with a smooth, glossy dark chocolate ganache, sprinkled generously with whole and chopped pistachio nuts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio butter at home?

Yes, you can make pistachio butter by blending roasted pistachios in a food processor until smooth. Adding a small amount of neutral oil can help achieve a creamy consistency similar to store-bought versions.

Is kataifi pastry necessary for this recipe?

Kataifi pastry adds a unique crunchy texture to the filling, but if it’s hard to find, chopped toasted nuts like pistachios or almonds can be used as a substitute. The flavor will be slightly different but still delicious.