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

Jump to Recipe

Introduction

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

A tall, round chocolate cake with smooth, dark brown frosting featuring vertical textured lines on the sides and a spiral pattern on the top layer. Around the edge of the top layer, there is a ring of finely chopped green pistachios that add a pop of color and texture. The cake sits on a white plate with small brown speckles, placed on a beige checkered cloth over a white marbled surface. Nearby, a small white scalloped bowl holds more chopped pistachios with a wooden spoon resting inside. In the background, there is a white pot with a green plant. 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 to prevent sticking.
Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, cinnamon, and salt until well combined.
Step 3: In a separate bowl, whisk the eggs, olive oil, milk, and vanilla extract until the mixture is smooth and uniform.
Step 4: Gradually combine the wet ingredients with the dry ingredients, mixing gently until just combined to avoid overmixing. Divide the batter evenly between the prepared pans.
Step 5: Bake the cakes for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before assembling.
Step 6: For the kataifi, gently separate the strands. Toast them in a large skillet over medium heat with the butter, stirring often, until golden brown and crisp. Set aside to cool.
Step 7: To make the pistachio filling, melt the white chocolate and let it cool slightly. Stir in the pistachio butter and neutral oil if using. Fold in the toasted kataifi strands and chill the mixture until it sets.
Step 8: Prepare the whipped ganache by heating the cream and honey until steaming but not boiling. Pour over the chopped dark chocolate and let sit for 5 minutes. Stir until smooth, then cool to room temperature.
Step 9: Refrigerate the ganache until it is slightly firm, then whip it until light and fluffy to use as a topping or filling.
Step 10: Assemble the cake by layering the chocolate cake rounds with the pistachio filling and finishing with the whipped ganache on top.

Tips & Variations

Use high-quality pistachio butter or make your own by blending shelled pistachios for a richer flavor.
For extra moisture, brush the cake layers with a simple syrup before layering.
Substitute honey with maple syrup in the ganache for a different sweetness profile.
If kataifi pastry is unavailable, finely chopped toasted nuts can be used for texture.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Leftover cake can be frozen wrapped tightly for up to one month; thaw overnight in the refrigerator and whip the ganache again if needed.

How to Serve

A slice of cake is shown with four visible layers. The bottom layer is dark brown and moist chocolate cake, followed by a layer of coarsely chopped green pistachios. Above this is a pale green cream layer with a smooth and slightly fluffy texture. On top of the cream is another layer of chopped pistachios, then a second thick dark brown chocolate cake layer. The slice is topped with a glossy dark chocolate coating and whole pistachio nuts scattered on top. The cake sits on a white plate, placed on a white marbled surface, with some crushed pistachio pieces around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of oil instead of olive oil?

Yes, a neutral oil like vegetable or canola oil works well and will not overpower the chocolate flavor.

What if I don’t have kataifi pastry?

You can substitute toasted shredded phyllo dough or finely chopped toasted nuts to add a similar crunch and texture.