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Dubai Chocolate Pistachio Cake

Indulge in Dubai Chocolate Pistachio Cake: A Luxurious Delight

This Dubai Chocolate Pistachio Cake features a rich blend of flavors, making it a delightful vegetarian treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour can substitute with gluten-free flour
  • 1/2 cup Unsweetened Cocoa Powder ensure it’s unsweetened
  • 1 cup Granulated Sugar brown sugar can be used
  • 1 tbsp Baking Powder
  • 1/2 tsp Ground Cinnamon optional
  • 1/4 tsp Salt
  • 3 Large Eggs room temperature
  • 1/2 cup Olive Oil can substitute with melted butter
  • 1 cup Whole Milk buttermilk can be substituted
  • 1 tsp Vanilla Extract
For the Pistachio Filling
  • 1/4 cup Unsalted Butter
  • 1 cup Kataifi Pastry can substitute with shredded phyllo dough
  • 4 oz White Chocolate check for quality
  • 1/2 cup Pistachio Butter homemade or store-bought
For the Ganache
  • 1 cup Heavy Cream
  • 2 tbsp Honey can omit if desired

Equipment

  • oven
  • Mixing bowls
  • Spatula
  • Cake pans
  • Refrigerator
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. Mix all dry ingredients in a bowl: flour, cocoa powder, sugar, baking powder, cinnamon, and salt.
  3. In another bowl, beat together eggs, olive oil, milk, and vanilla until smooth.
  4. Combine wet and dry ingredients, fold gently, and divide batter between cake pans.
  5. Bake for 25 to 30 minutes; check with a toothpick to ensure doneness.
  6. Cool cakes in pans for about 10 minutes before transferring to a cooling rack.
  7. Melt butter in a skillet, add kataifi pastry, and toast until golden.
  8. Melt white chocolate and mix with pistachio butter, then fold in toasted kataifi.
  9. Heat cream and honey until simmering, pour over chopped chocolate, stir until smooth.
  10. Once cooled, spread pistachio filling between cake layers and cover with ganache.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 150mgPotassium: 250mgFiber: 3gSugar: 30gVitamin A: 500IUCalcium: 60mgIron: 2mg

Notes

Ensure eggs are at room temperature for better rise. Store in an airtight container for up to 5 days in the fridge.

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