Go Back
–+ servings
Dubai Chocolate Pistachio Cake

Indulge in Dubai Chocolate Pistachio Cake Bliss Today

Experience the luxurious flavors of Dubai with this Chocolate Pistachio Cake, a delightful fusion that's sure to impress.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • ¾ cup Unsweetened Cocoa Powder Carob powder can add a unique twist.
  • 1 ½ cups Granulated Sugar Replace with coconut sugar for a lower glycemic option.
  • 2 teaspoons Baking Powder Ensure freshness for the best rise.
  • ½ teaspoon Ground Cinnamon Can substitute with nutmeg for a different flavor.
  • 1 pinch Salt Essential but can be reduced if desired.
  • 3 large Eggs Substitute with flaxseed meal mixed with water for vegan.
  • ½ cup Olive Oil Vegetable oil can be used for a more neutral taste.
  • 1 cup Whole Milk Almond milk is a great dairy-free alternative.
  • 2 teaspoons Vanilla Extract Opt for pure extract for the best results.
For the Pistachio Filling
  • 4 tablespoons Unsalted Butter Coconut oil can be used for dairy-free.
  • 8 ounces Kataifi Pastry Shredded phyllo dough can be a good replacement.
  • 8 ounces White Chocolate Swap with a dairy-free chocolate alternative if needed.
  • ½ cup Pistachio Butter Store-bought or homemade works beautifully.
For the Ganache
  • 1 cup Heavy Cream Coconut cream can provide a dairy-free option.
  • 2 tablespoons Honey Use maple syrup for a vegan option.

Equipment

  • Mixing Bowl
  • skillet
  • Saucepan
  • Whisk
  • Spatula
  • cake pans
  • Parchment Paper
  • Heatproof Bowl

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them with butter or vegetable oil and lining the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together all the dry ingredients for the cake base until well combined.
  3. In a separate bowl, beat together the wet ingredients until smooth and creamy.
  4. Gradually pour the wet ingredients into the dry ingredients and fold until just combined.
  5. Divide the batter evenly between your prepared cake pans and bake for approximately 25-30 minutes.
  6. Allow the cakes to cool completely in the pans on a wire rack.
Filling Preparation
  1. Melt the unsalted butter and toast the kataifi pastry in a skillet until golden brown and crispy.
  2. Melt the white chocolate in a heatproof bowl, then stir in the pistachio butter and neutral oil.
  3. Fold in the cooled kataifi pastry and chill in the refrigerator for about 30 minutes.
Ganache Preparation
  1. Heat the heavy cream and honey until steaming, then pour it over chopped chocolate, stirring until fully melted and smooth.
  2. Allow the ganache to cool slightly, then whip until fluffy.
Assembly
  1. Once the cakes have cooled completely, place one layer on a serving plate and spread the chilled pistachio filling evenly on top.
  2. Place the second layer over the filling, and spread the whipped ganache generously over the top and sides.
  3. For decoration, sprinkle chopped pistachios on top and slice into pieces before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Always check that your ingredients are fresh. Allow cakes to cool completely before frosting to prevent melting.

Tried this recipe?

Let us know how it was!