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Dubai Chocolate Pistachio Cake

Indulge in Dubai Chocolate Pistachio Cake Bliss at Home

Experience the rich flavors of Dubai Chocolate Pistachio Cake; a delicious blend of chocolate and pistachio that dazzles on any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 40 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 3/4 cup natural cocoa powder ensure it’s unsweetened
  • 2 teaspoons baking powder needs to be fresh
  • 1 teaspoon baking soda check freshness
  • 1 teaspoon salt essential in all baked goods
  • 1/2 cup unsalted butter can be replaced with coconut oil
  • 1/2 cup light-tasting oil canola or avocado, olive oil can be a substitute
  • 1 cup granulated sugar coconut sugar can be a healthier alternative
  • 1/2 cup brown sugar can replace with more granulated sugar if needed
  • 3 large eggs flax eggs can be used for vegan version
  • 1 cup milk can use almond or oat milk
For the Filling
  • 1 cup kataifi pastry can use puff pastry as an alternative
  • 1 cup pistachio cream consider using homemade versions
For the Ganache
  • 8 ounces dark chocolate can be swapped for milk chocolate
  • 1 cup whipping cream use coconut cream for dairy-free option
For Topping
  • 1/2 cup pistachios can substitute with any nut or omit for nut-free

Equipment

  • oven
  • Mixing bowls
  • Cake pans
  • Whisk
  • electric mixer
  • Saucepan
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare three 6-inch cake pans with parchment paper.
  2. Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
  3. In a separate bowl, whisk together melted butter, oil, granulated sugar, brown sugar, and eggs until smooth.
  4. Gradually combine the dry ingredients with the wet mixture alternating with milk until smooth.
  5. Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick comes out clean.
  6. Cool the cakes in their pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Toast the kataifi pastry in a skillet until golden and mix it with pistachio cream after cooling.
  8. Heat whipping cream and pour over chopped chocolate; let sit, then stir until smooth to create ganache.
  9. Whip the cooled ganache until light and fluffy, holding firm peaks.
  10. Assemble the cake by layering with the kataifi filling and frosting the exterior with whipped ganache.
  11. Decorate the top with chopped pistachios and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUCalcium: 40mgIron: 2mg

Notes

Measure accurately for best results and let cakes cool completely before frosting.

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