Dubai Chocolate Pistachio Cake Recipe

Introduction

This Dubai Chocolate Pistachio Cake is a luxurious dessert combining rich cocoa, nutty pistachio, and delicate kataifi pastry for a unique texture. Layers of moist chocolate cake are complemented by creamy pistachio filling and airy whipped ganache, making it perfect for special occasions or an indulgent treat.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans to prepare for baking.
2. Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, cinnamon, and salt until evenly combined.
3. Step 3: In a separate bowl, whisk the eggs, olive oil, milk, and vanilla extract until the mixture is smooth and uniform.
4. Step 4: Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
5. Step 5: For the kataifi, carefully separate the strands. Toast them in a large skillet over medium heat with the butter until golden and crisp. Remove from heat and let them cool.
6. Step 6: To make the pistachio filling, melt the white chocolate and let it cool slightly. Stir in the pistachio butter and the optional neutral oil for extra creaminess. Fold the toasted kataifi into the mixture, then chill until the filling is set.
7. Step 7: Prepare the whipped ganache by heating the heavy cream and honey just until steaming. Pour this over the chopped dark chocolate and let it sit for 5 minutes before stirring until smooth. Allow to cool to room temperature, then refrigerate until slightly firm. Whip the ganache until light and fluffy.
8. Step 8: Assemble the cake by layering one cake round, spreading the pistachio filling on top, then placing the second cake layer. Finish by topping with the whipped ganache. Chill briefly if needed, then serve.

Tips & Variations

• For an extra nutty flavor, roast the pistachio butter lightly before mixing it into the filling.
• If kataifi pastry is unavailable, finely chopped nuts combined with crushed phyllo can be a substitute to add crunch.
• Use a neutral oil like grapeseed to keep the filling smooth without affecting the flavor.
• Try incorporating a pinch of cardamom in the cake batter for a warm, aromatic twist.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the ganache fresh. Bring to room temperature before serving for the best texture. The cake can also be frozen for up to one month; thaw overnight in the fridge and whip the ganache again if needed to refresh its fluffiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio butter from scratch?

Yes, you can make pistachio butter by blending shelled pistachios in a food processor until smooth. Adding a small amount of neutral oil helps achieve a creamy consistency.

What if I don’t have kataifi pastry?

If you can’t find kataifi, finely shredded phyllo dough toasted with butter works as a crunchy alternative. Alternatively, mix toasted chopped nuts to maintain texture in the filling.

Dubai Chocolate Pistachio Cake Recipe

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★★★★★

4.8 from 66 reviews

This Dubai Chocolate Pistachio Cake is a decadent layered dessert combining rich cocoa-flavored cake, crunchy toasted kataifi pastry, and luscious pistachio white chocolate filling. The cake layers are moist and tender with a hint of cinnamon, crowned by a fluffy whipped dark chocolate ganache made creamy with honey-infused heavy cream. The unique use of kataifi strands adds texture, while pistachio butter brings a nutty richness that balances the chocolate. Perfect for special occasions or impressing guests with an elegant Middle Eastern-inspired treat.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

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 Topping

• 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

1. Prepare Cake Batter: Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans with parchment paper. In a large bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, baking powder, ground cinnamon, and salt until evenly combined. In a separate bowl, whisk the eggs, olive oil, whole milk, and vanilla extract until the mixture is smooth and homogenous. Gradually combine the wet ingredients into the dry ingredients and stir just until the batter is evenly mixed without overmixing.
2. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Place in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool completely in the pans before removing.
3. Toast Kataifi Pastry: While the cakes cool, gently separate the kataifi pastry strands to avoid clumping. Heat a large skillet over medium heat and melt the unsalted butter. Add the kataifi strands and toast, stirring frequently, until the strands are golden brown and crisp. Remove from heat and set aside to cool.
4. Make Pistachio Filling: Melt the white chocolate chips gently, either in a microwave in short bursts or over a double boiler. Let the melted chocolate cool slightly but not solidify. Stir in the pistachio butter until thoroughly combined. If desired, add 2 teaspoons of neutral oil to enhance the creaminess. Fold in the toasted kataifi strands carefully to maintain crispness. Chill the mixture until it firms up enough to spread.
5. Prepare Whipped Ganache: In a small saucepan, heat the heavy cream and honey over medium heat until the mixture is steaming but not boiling. Pour the hot cream mixture over the chopped dark chocolate in a heatproof bowl. Let it sit for 5 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy. Allow the ganache to cool to room temperature, then refrigerate until it is slightly firm but still pliable. Using a hand mixer or stand mixer, whip the ganache until light and fluffy.
6. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread the pistachio-kataifi filling evenly over the top. Carefully place the second cake layer on top of the filling. Frost the entire cake with the whipped dark chocolate ganache, smoothing it over the top and sides. Chill the assembled cake for at least 30 minutes to set the ganache before slicing and serving.

Notes

• Ensure kataifi pastry strands are well separated before toasting to achieve maximum crispness and avoid clumping.
• Use whole milk for the cake batter to maintain a moist and tender texture.
• If pistachio butter isn’t available, finely ground pistachios blended with a small amount of neutral oil can be used as a substitute.
• Allow the ganache to cool thoroughly before whipping to avoid a runny texture.
• Store the cake refrigerated due to the cream and ganache components; bring to room temperature before serving for optimal flavor and texture.

Keywords: chocolate pistachio cake, kataifi cake, Middle Eastern dessert, layered cake, pistachio butter cake, whipped ganache dessert