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Dubai Chocolate Pistachio Cake

Irresistible Dubai Chocolate Pistachio Cake for Sweet Cravings

Indulge in the rich flavors of Dubai with this unforgettable chocolate pistachio cake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups All-purpose Flour Substitute with gluten-free flour if needed.
  • 3/4 cup Natural Cocoa Powder Dutch-processed can also be used.
  • 1 tbsp Baking Powder Ensure freshness.
  • 1 tsp Baking Soda Ensure freshness.
  • 1 tsp Salt Use sea salt or table salt.
  • 1/2 cup Unsalted Butter (melted) Can substitute with vegan butter.
  • 1/2 cup Light-tasting Oil e.g., canola or avocado.
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 1/2 cup Brown Sugar Can substitute with coconut sugar.
  • 3 large Eggs Room temperature; can use aquafaba for vegan version.
  • 1 cup Milk Dairy or non-dairy; almond or oat milk can be used.
For the Filling
  • 1 cup Kataifi Pastry Look for shredded phyllo pastry if unavailable.
  • 1/2 cup Pistachio Cream Grind pistachios mixed with sugar if unavailable.
For the Ganache
  • 8 oz Dark Chocolate Finely chopped; milk chocolate can be used.
  • 1 cup Whipping Cream Coconut cream can be a dairy-free alternative.
For Decoration
  • 1/2 cup Chopped Pistachios Can be replaced with chopped walnuts or almonds.

Equipment

  • Oven
  • Mixing Bowls
  • Cake Pans
  • Spatula
  • Whisk
  • Wire Rack
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line three 6-inch cake pans with parchment paper.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
  3. In a large bowl, combine melted butter, oil, granulated sugar, brown sugar, and eggs; beat until smooth.
  4. Gradually add flour mixture into the wet ingredients, alternating with milk, mixing gently.
  5. Divide batter among the three pans, smooth the tops, and bake for 35-40 minutes.
  6. Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely.
  7. Toast kataifi pastry in a dry pan until golden, then mix with pistachio cream and let cool.
  8. Heat whipping cream until simmering, pour over chocolate, stir until melted and smooth, cool and whip until fluffy.
  9. Assemble cake by layering with pistachio filling and frosting the ganache over the top and sides.
  10. Sprinkle chopped pistachios on top for decoration.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 200mgPotassium: 180mgFiber: 3gSugar: 30gVitamin A: 8IUVitamin C: 2mgCalcium: 4mgIron: 10mg

Notes

For best results, weigh ingredients, toast kataifi carefully, avoid overmixing, and serve at room temperature.

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