Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dubai Chocolate Pistachio Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the luxurious flavors of Dubai Chocolate Pistachio Cake, a delightful treat that brings together rich chocolate and creamy pistachio in a stunning layered dessert. This cake features moist chocolate layers, a luscious pistachio filling made with toasted kataifi pastry for added texture, and a fluffy whipped ganache topping that will leave your guests in awe. Perfect for birthdays, holidays, or any special occasion, this cake is as visually appealing as it is delicious. With simple steps that even novice bakers can master, you’ll create a showstopping centerpiece that showcases unique flavors harmoniously blended together.

  • Total Time: 1 hour
  • Yield: Serves approximately 12 slices 1x

Ingredients

Scale
  • 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. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. In a large bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, ground cinnamon, and salt.
  3. In another bowl, whisk together eggs, olive oil, whole milk, and vanilla extract until smooth.
  4. Combine wet and dry ingredients by gently mixing just until combined. Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Allow cakes to cool completely in pans.
  5. Gently separate strands of kataifi pastry and toast them in a skillet with unsalted butter over medium heat until golden brown and crisp. Set aside to cool.
  6. Melt white chocolate in a microwave or double boiler until smooth, then allow it to cool slightly. Stir in pistachio butter and optional neutral oil. Fold in toasted kataifi strands gently and chill in the refrigerator until set.
  7. Heat heavy cream with honey until steaming but not boiling. Pour over chopped dark chocolate and let sit for about five minutes before stirring until smooth. Cool to room temperature then refrigerate until slightly firm; whip until light and fluffy.
  • Author: Sarah DuRoss
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 35g
  • Sodium: 150mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 50mg

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