Print

Dubai Chocolate Pistachio Cake Recipe

Print Recipe

★★★★★

4.4 from 65 reviews

This decadent Dubai Chocolate Pistachio Cake combines rich cocoa batter with crunchy toasted kataifi and a luscious pistachio-white chocolate filling. Finished with a light and fluffy whipped dark chocolate ganache, this layered cake offers a harmonious blend of textures and flavors, perfect for special occasions or an indulgent treat.

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

Kataifi and Filling

  • 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)

Whipped Ganache

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

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 mixing 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 homogenous.
  4. Make the cake batter: Pour the wet ingredients into the dry ingredients and gently mix just until combined. Be careful not to overmix to keep the cake tender. Divide the batter evenly between the two prepared pans.
  5. Bake the cakes: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely in the pans before removing.
  6. Toast the kataifi: Gently separate the kataifi pastry strands. In a large skillet, melt the unsalted butter over medium heat, then add the kataifi. Toast the strands, stirring frequently, until golden and crisp. Remove from heat and set aside to cool.
  7. Prepare the pistachio filling: Melt the white chocolate chips and allow the mixture to cool slightly to prevent seizing. Stir in the pistachio butter and the optional neutral oil to add creaminess. Fold in the toasted kataifi strands gently. Chill this filling in the refrigerator until set.
  8. Make the whipped ganache: Heat the heavy cream and honey in a small saucepan over medium heat until it begins to steam (do not boil). Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 5 minutes to soften the chocolate, then stir gently until smooth and glossy. Allow the ganache to cool to room temperature, then refrigerate until it firms up slightly. Using a mixer, whip it until it transforms into a light, fluffy texture perfect for spreading on the cake.

Notes

  • Ensure that the cakes are completely cool before assembling to prevent the filling and ganache from melting.
  • To make the pistachio butter at home, blend shelled pistachios in a food processor until smooth and creamy.
  • If you prefer a richer taste, substitute olive oil with melted unsalted butter in the cake batter.
  • The neutral oil in the pistachio filling is optional but helps improve the texture and creaminess.
  • Store the assembled cake in the refrigerator and let it sit at room temperature for 15-20 minutes before serving for best texture.

Keywords: Dubai chocolate pistachio cake, kataifi cake, Middle Eastern chocolate cake, pistachio cake, white chocolate pistachio filling, baked chocolate cake

Find it online: https://victoriablair.com/dubai-chocolate-pistachio-cake-recipe/