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Dubai Chocolate Pistachio Cake

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Indulge in the exquisite flavors of Dubai Chocolate Pistachio Cake, a luxurious dessert that perfectly balances rich chocolate and nutty pistachio. With its decadent layers and fluffy whipped ganache topping, this cake is an impressive centerpiece for any occasion—from birthdays to festive gatherings. Its delightful textures and vibrant presentation ensure it will captivate your guests, making it a must-try recipe for both novice and experienced bakers alike.

  • Total Time: 1 hour
  • Yield: Serves approximately 12 slices 1x

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup olive oil
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups kataifi pastry (separated into strands)
  • 2 tablespoons unsalted butter (for toasting kataifi)
  • 3/4 cup pistachio butter (homemade or store-bought)
  • 1 cup white chocolate chips (or chopped white chocolate)
  • 1 1/2 cups dark chocolate (chopped)
  • 3/4 cup heavy cream
  • 1 tablespoon honey

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt.
  3. In another bowl, whisk together 2 large eggs, 3/4 cup olive oil, 1 cup whole milk, and 1 teaspoon vanilla extract until smooth.
  4. Combine the wet and dry ingredients, mixing just until combined. Divide the batter between the prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean. Allow cooling completely.
  5. Gently separate kataifi strands. In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Toast the kataifi until golden and crisp, then set aside to cool.
  6. Melt 1 cup white chocolate chips and allow cooling slightly before stirring in 3/4 cup pistachio butter and optional 2 teaspoons neutral oil for extra creaminess. Fold in toasted kataifi strands and chill until set.
  7. Heat 3/4 cup heavy cream and add in 1 tablespoon honey. Bring to steaming but do not boil. Pour over chopped dark chocolate (1 1/2 cups) and let sit for about five minutes. Stir until smooth, then let cool at room temperature before refrigerating until slightly firm. Whip until light and fluffy.
  • Author: Jennifer Carter
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 450
  • Sugar: 35g
  • Sodium: 150mg
  • Fat: 25g
  • Saturated Fat: 8g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 70mg

Find it online: https://mydinnerdays.com/dubai-chocolate-pistachio-cake/