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Dubai Chocolate Pistachio Cake

Irresistible Dubai Chocolate Pistachio Cake for Every Home Baker

This Dubai Chocolate Pistachio Cake combines rich chocolate and vibrant pistachio for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure; substitute with gluten-free flour if needed.
  • ¾ cup Natural Cocoa Powder Adds rich chocolate flavor; consider Dutch-processed for a lighter taste.
  • 1½ teaspoons Baking Powder Helps the cake rise; ensure it's fresh for the best results.
  • 1 teaspoon Baking Soda Reacts with acidic components for lift; sodium bicarbonate makes a great alternative.
  • ½ teaspoon Salt Enhances flavor; sea salt can be a delightful substitute.
  • ½ cup Unsalted Butter Adds moisture and richness; vegan butter works for a dairy-free version.
  • ½ cup Light-Tasting Oil (canola or avocado) Provides moisture; melted coconut oil offers a tropical twist.
  • 1 cup Granulated Sugar Adds sweetness; for a deeper flavor, brown sugar is a wonderful choice.
  • 1 cup Brown Sugar Adds moisture and extra flavor; substitute with more granulated sugar if necessary.
  • 1 cup Milk (dairy or non-dairy) Adds moisture; any plant-based milk can work splendidly.
For the Filling & Topping
  • 1 cup Kataifi Pastry (shredded phyllo) Introduces a unique crunch; shredded coconut is a tasty alternative.
  • ½ cup Pistachio Cream Contributes flavor and richness; almond butter or hazelnut spread can work well.
  • 8 ounces Dark Chocolate Adds richness to the ganache; switch to milk chocolate for a sweeter option.
  • 1 cup Whipping Cream/Heavy Cream Provides creaminess for the ganache; coconut cream can be used for a dairy-free choice.
  • ½ cup Chopped Pistachios Adds decoration and crunch; you may swap for crushed almonds or walnuts if preferred.

Equipment

  • Oven
  • cake pans
  • mixing bowls
  • whisk
  • spatula
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare three 6-inch cake pans by lining the bottoms with parchment paper and greasing the sides.
  2. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, ¾ cup of natural cocoa powder, 1 ½ teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.
  3. In a large mixing bowl, combine ½ cup of melted unsalted butter, ½ cup of light-tasting oil, and 1 cup each of granulated sugar and brown sugar. Whisk until smooth.
  4. Add 3 large eggs one at a time, mixing thoroughly after each addition, then gradually pour in 1 cup of milk.
  5. Slowly add the dry mixture to the wet batter, alternately with another cup of milk, mixing gently.
  6. Divide the batter into the prepared cake pans and bake for 35-40 minutes, checking for doneness with a toothpick.
  7. Toast 1 cup of kataifi pastry in a dry pan until golden and crisp, then combine with ½ cup of pistachio cream.
  8. Heat 1 cup of whipping cream until just simmering, then stir in 8 ounces of chopped dark chocolate until smooth.
  9. Layer the cake with the kataifi filling, assembling all three layers.
  10. Frost the cake with chocolate ganache, then sprinkle chopped pistachios on top.
  11. Allow the cake to set for a few hours before serving.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 45mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Allow the frosted cake to rest for a few hours before slicing to enhance flavors.

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