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This Dubai Chocolate Pistachio Cake is for anyone craving a showstopping dessert with a unique Middle Eastern twist. Pillow soft chocolate sponge holds a crisp and nutty pistachio kataifi filling and is crowned with a cloudlike whipped ganache. The recipe transforms a standard cake into a memorable centerpiece for festive gatherings, birthdays, or just when you want to wow your loved ones.
I first created this for my daughter’s birthday after our trip to Dubai and it instantly became a much requested celebration cake. Friends always ask for the recipe after one bite.
Ingredients
- All-purpose flour: Provides structure and softness in the cake. Make sure it is fresh for the fluffiest crumb
- Unsweetened cocoa powder: Delivers deep chocolate flavor. Choose Dutch processed for richer color and taste
- Granulated sugar: Brings the right sweetness and keeps the cake moist. Go for superfine if possible for better mixing
- Baking powder: Gives the sponge its lift. Always use fresh baking powder for optimal rise
- Ground cinnamon: Adds a subtle warmth. Use just a pinch so it does not overwhelm the chocolate
- Salt: Balances the sweetness and enhances flavors. Use kosher or fine sea salt for even distribution
- Large eggs: Bind everything and add moisture. Fresh eggs at room temperature work best
- Olive oil: Keeps the crumb extra tender and adds depth. Opt for a mild variety to avoid overpowering the cake
- Whole milk: Adds richness and combines ingredients. Use full fat for best results
- Vanilla extract: Boosts aroma and rounds out flavors. Look for pure vanilla for the most natural flavor
- Kataifi pastry: Creates a crisp nutty layer. Look for it in the freezer section of Middle Eastern grocers
- Unsalted butter: Used for toasting kataifi. This boosts its golden color and layered crunch
- Pistachio butter: Gives the filling a luscious green color and bold roasted flavor. Use pure pistachio butter for best taste
- White chocolate chips: Make the filling creamy and sweet. Choose high quality chocolate that melts easily
- Neutral oil: Can be added for a silkier filling. If using, select grapeseed or sunflower oil
- Dark chocolate: Forms the base of the ganache. Make sure it is finely chopped for ultra smooth ganache
- Heavy cream: Whips into a thick fluffy ganache. Use cold cream with at least thirty five percent fat
- Honey: Adds gentle sweetness to the ganache and helps shine. Any mild floral honey works beautifully
Instructions
- Prepare the cake pans:
- Grease two eight inch round cake pans and line the bases with parchment paper. This helps ensure the cake releases perfectly
- Mix dry ingredients:
- In a large mixing bowl combine the flour cocoa powder sugar baking powder cinnamon and salt. Whisk well so everything is evenly distributed and lump free
- Combine wet ingredients:
- In another bowl whisk the eggs olive oil milk and vanilla until smooth and creamy. Make certain there are no streaks of unmixed yolk
- Blend batter:
- Pour the wet mixture into the dry bowl. Mix gently with a spatula until just combined. Stop as soon as no dry streaks remain for a tender cake
- Bake chocolate layers:
- Divide the batter evenly between the pans. Smooth the tops. Bake on the center rack at three hundred fifty degrees Fahrenheit for twenty five to thirty minutes. Insert a toothpick and check for moist crumbs. Cool in the pans before turning out
- Toast the kataifi:
- Gently unwrap and separate kataifi pastry strands. Melt butter in a large skillet over medium heat. Add kataifi and cook stirring until crisp and golden. Be patient to avoid burning. Cool fully before using
- Mix pistachio filling:
- Melt the white chocolate in short bursts in the microwave or over gentle heat. Let cool slightly. Mix in pistachio butter and neutral oil if using. Fold in cooled kataifi for crunch. Chill until set but still workable
- Make whipped ganache:
- Heat heavy cream and honey in a small pan just until steaming. Pour over chopped dark chocolate. Let it sit untouched for five minutes. Stir slowly until glossy and fully melted. Cool to room temperature then refrigerate until slightly thick. Whip until fluffy and soft peaks hold
- Assemble cake:
- Place one chocolate layer on a plate. Spread all the pistachio kataifi filling evenly on top. Top with the second cake layer. Heap the whipped ganache over the surface and swirl attractively
- Chill and serve:
- Refrigerate the whole cake for at least one hour before cutting. This helps the layers firm up. Use a hot sharp knife for clean slices
The pistachio butter is both the star and my favorite part. It transforms the simple cake into something exotic and rich. Last New Year’s Eve my son insisted on licking the bowl and declared it better than gelato. He was not wrong
Storage tips
Wrap leftover slices in plastic wrap or store in an airtight container in the refrigerator. The cake keeps well for up to four days. To keep the ganache glossy let slices sit at room temperature for fifteen minutes before serving
Ingredient substitutions
If kataifi pastry is unavailable try crushed phyllo shreds or very thinly sliced toasted almonds. Almond butter may be used in place of pistachio butter though the traditional version is always more vibrant
Serving suggestions
A dusting of edible gold leaf or a sprinkle of chopped roasted pistachios elevates presentation. Serve with a dollop of whipped cream and fresh raspberries for color and freshness
Cultural context
This cake blends classic French technique fluffy sponge and ganache with the Dubai tradition of nuts and kataifi. The filling pays homage to baklava and the cosmopolitan dessert scene of the UAE
Seasonal Adaptations
In spring top with fragrant rose petals for floral notes. In winter try a pinch more cinnamon in the cake base. Fresh figs on top look stunning in summer
Success Stories
This cake is a guaranteed hit at engagement parties or family dinners. My best friend served it at her baby shower and even self professed chocolate haters went back for seconds
Freezer Meal Conversion
To freeze bake cake layers and wrap tightly. Store the pistachio filling and ganache separately. Defrost overnight in the fridge and assemble on the day to keep everything fresh
This cake is all about celebration and sharing. Serve big slices and let the flavors transport you straight to Dubai
Common Recipe Questions
- → What is kataifi and how is it used in this dessert?
Kataifi is a shredded phyllo pastry. Here, it's toasted with butter for a crisp, nutty texture and layered within the pistachio filling for a unique crunch.
- → Can another oil replace olive oil in the batter?
Yes, any neutral oil such as canola or vegetable oil can be substituted for olive oil if desired.
- → Do I need to use homemade pistachio butter?
No, store-bought pistachio butter works well, but homemade can add a fresher flavor if you prefer making your own.
- → Why is chilling the cake important?
Chilling helps the layers, especially the ganache and pistachio filling, firm up. This makes slicing easier and the cake more stable.
- → How do I achieve a perfectly smooth ganache?
Ensure the chocolate is finely chopped before pouring hot cream over it. Let it rest to melt evenly, then stir until glossy and smooth.
- → Can I make this dessert ahead of time?
Yes, assembling in advance allows the flavors to meld and the layers to set, making it ideal for special occasions.