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Dubai Chocolate Pistachio Cake Recipe

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★★★★★

4.6 from 130 reviews

Experience the luxurious fusion of rich chocolate and crunchy pistachio in this Dubai-inspired Chocolate Pistachio Cake. Featuring moist chocolate layers paired with a unique pistachio and kataifi pastry filling, topped with a luscious whipped dark chocolate ganache, this dessert brings an exquisite blend of textures and flavors perfect for any celebration.

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 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. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans to ensure the cakes release easily once baked.
  2. Combine 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 thoroughly combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, olive oil, whole milk, and vanilla extract until the mixture is smooth and uniform.
  4. Make the Batter and Bake: Gently fold the wet ingredients into the dry ingredients, mixing just until combined to avoid overmixing. Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Allow the cakes to cool completely before assembling.
  5. Toast Kataifi Pastry: Carefully separate the kataifi pastry strands. In a large skillet, melt the unsalted butter over medium heat and toast the kataifi strands until they turn golden brown and crisp. Remove from heat and let cool.
  6. Prepare Pistachio Filling: Melt the white chocolate chips by gently warming them and let cool slightly. Stir the pistachio butter and optional neutral oil into the melted chocolate until fully combined. Fold in the toasted kataifi strands to incorporate a crunchy texture. Chill the filling in the refrigerator until it sets and firms up.
  7. Make Whipped Ganache: Heat the heavy cream and honey in a saucepan until steaming but not boiling. Pour the hot cream mixture over the chopped dark chocolate and let it sit undisturbed for 5 minutes to melt the chocolate. Stir the mixture until smooth, then let it cool to room temperature. Refrigerate until slightly firm, then whip it with a mixer until light and fluffy, creating a smooth whipped ganache.

Notes

  • If you can’t find kataifi pastry, you can substitute with shredded phyllo dough for a similar texture.
  • For added depth, try using pistachio paste instead of pistachio butter if available.
  • The optional neutral oil in the pistachio filling, such as grapeseed oil, helps achieve a creamier texture but can be omitted if preferred.
  • Ensure cakes are completely cooled before assembling to avoid melting the filling and ganache.
  • Store the finished cake in the refrigerator and bring to room temperature before serving for best flavor and texture.

Keywords: Chocolate Pistachio Cake, Dubai dessert, Middle Eastern cake, kataifi pastry dessert, dark chocolate cake, pistachio butter cake, whipped ganache

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