Dubai Chocolate Pistachio Cake (Print-Friendly Format)
Rich chocolate layers, crunchy kataifi, pistachio cream, and fluffy ganache create a showstopping dessert.
# Ingredients You’ll Need:
→ Chocolate Cake
01 -
220 g all-purpose flour
02 -
65 g unsweetened cocoa powder
03 -
300 g granulated sugar
04 -
2 teaspoons baking powder
05 -
0.5 teaspoon ground cinnamon
06 -
0.5 teaspoon salt
07 -
2 large eggs
08 -
180 ml olive oil
09 -
240 ml whole milk
10 -
1 teaspoon vanilla extract
→ Pistachio Filling
11 -
45 g kataifi pastry, separated into strands
12 -
28 g unsalted butter (for toasting kataifi)
13 -
180 g pistachio butter (homemade or store-bought)
14 -
170 g white chocolate chips or chopped white chocolate
15 -
2 teaspoons neutral oil (optional, for extra creaminess)
→ Whipped Ganache
16 -
225 g dark chocolate, chopped
17 -
180 ml heavy cream
18 -
1 tablespoon honey
# How to Make It:
01 -
Preheat oven to 175°C. Grease and line two 20 cm round cake pans.
02 -
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, cinnamon, and salt.
03 -
In a separate bowl, whisk eggs, olive oil, milk, and vanilla extract until smooth.
04 -
Add wet ingredients to the bowl of dry ingredients and mix just until a smooth batter forms.
05 -
Divide the batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans.
06 -
In a large skillet, melt butter over medium heat. Gently separate kataifi strands and toast in the melted butter, stirring frequently, until golden and crisp. Transfer to a plate to cool completely.
07 -
Melt white chocolate gently and allow to cool slightly. Stir in pistachio butter and neutral oil if using. Fold in toasted kataifi. Chill the mixture until set.
08 -
Heat cream and honey in a saucepan until steaming, then pour over chopped dark chocolate. Let stand for 5 minutes, then stir until smooth. Cool to room temperature, refrigerate until slightly firm, then whip until light and fluffy.
09 -
Place one cake layer on a serving plate. Spread pistachio filling evenly over the surface. Set the second cake layer on top. Cover the cake generously with whipped ganache.
10 -
Refrigerate the assembled cake to help the layers set before slicing. Serve chilled for neat layers.
# Extra Tips:
01 -
Ensure chocolate is finely chopped for a smooth ganache.
02 -
Chilling the cake allows for cleaner slices and well-defined layers.