I’ll never forget the moment I first tasted Dubai chocolate. That perfect combination of rich chocolate, creamy pistachio, and crispy kataifi pastry completely transformed my perspective on desserts. Today, I’m sharing my recipe for Dubai Chocolate Pistachio Cake – a showstopping dessert that brings all those incredible flavors together in one irresistible cake.
This isn’t just any chocolate cake. Inspired by the viral Dubai chocolate bar, this creation features layers of moist chocolate cake, a luxurious white chocolate-pistachio filling studded with crispy kataifi pastry, and a silky whipped chocolate ganache frosting. Every bite delivers a symphony of textures and flavors that’ll have your guests begging for the recipe.
What makes this cake truly special is its unique combination of ingredients. The chocolate cake layers are enriched with olive oil (yes, olive oil!), creating an incredibly moist texture that stays fresh for days. The star of the show – the pistachio-kataifi filling – combines homemade pistachio butter with melted white chocolate and butter-toasted kataifi pastry for that signature crunch.
| Ingredient Category | Key Components | Purpose |
|---|---|---|
| Chocolate Cake | Flour, cocoa powder, olive oil, milk | Creates moist, tender layers |
| Pistachio-Kataifi Filling | Kataifi pastry, pistachio butter, white chocolate | Provides crunch and nutty flavor |
| Whipped Ganache | Dark chocolate, heavy cream, honey | Adds smooth, rich frosting |
Prep Time: 45 minutes | Cook Time: 30 minutes | Total Time: 1 hour 15 minutes (plus overnight chilling)
Servings: 12 | Difficulty: Intermediate
The preparation involves three main components that come together beautifully. While it requires some advance planning (I recommend starting a day ahead), the process itself is straightforward. Trust me – the moment you slice into this cake and see those gorgeous layers, you’ll know every minute was worth it.
Step-by-Step Baking Instructions
Let me walk you through making this incredible Dubai Chocolate Pistachio Cake. I’ve broken down the process into manageable steps, and I promise – while it looks impressive, it’s totally achievable!
Day 1: Preparing the Components
First, I make the chocolate cake layers. In a large bowl, I whisk together sugar, flour, cocoa powder, baking powder, cinnamon, and salt. The secret ingredient here is cinnamon – just a touch enhances the chocolate flavor without being detectable. Next, I combine the olive oil, milk, vanilla, and egg in another bowl. When I fold the wet ingredients into the dry, I’m careful not to overmix. The batter goes into two prepared 8-inch pans and bakes at 350°F for about 25-30 minutes.
While the cakes cool, I tackle the kataifi filling. Here’s my pro tip: separate the kataifi strands gently before toasting – this ensures even browning. I melt the butter in a large skillet over medium heat, add the kataifi, and toast until golden brown, stirring constantly. The aroma is absolutely intoxicating!
For the pistachio cream, I melt the white chocolate and let it cool slightly. Then I stir in the pistachio butter (homemade or store-bought) with those optional two teaspoons of oil – trust me, this makes the filling extra creamy. Once cooled, I fold in the toasted kataifi. The contrast between smooth cream and crispy strands is what makes this filling magical.
The whipped ganache comes last. I heat the cream and honey just until steaming, pour it over the chopped dark chocolate, and let it sit for five minutes before stirring until smooth. After cooling to room temperature, I whip it until fluffy – this creates the perfect frosting consistency.
Day 2: Assembly
Assembly day is where the magic happens! I level my cake layers and place the first on my serving plate. Using a piping bag, I create a thick border of whipped ganache around the edge – this acts as a dam for the filling. I spread the pistachio-kataifi mixture in the center, then carefully place the second layer on top. The entire cake gets covered in that luscious whipped ganache.
Serving Suggestions, Variations, and Expert Tips
When it comes to serving this Dubai Chocolate Pistachio Cake, presentation is everything. I always let the cake chill for at least 2 hours before serving – this allows the flavors to meld and makes slicing much easier. For the perfect slice, I use a sharp knife dipped in hot water and wiped clean between cuts. The cross-section reveals those stunning layers that never fail to impress!
I love garnishing each slice with crushed pistachios and a few golden strands of toasted kataifi. A light dusting of cocoa powder adds an elegant touch. This cake pairs beautifully with Turkish coffee or a glass of cold milk. For special occasions, I’ve served it alongside pistachio ice cream – talk about pistachio heaven!
Creative Variations
While this recipe is perfection as written, I’ve experimented with some delicious variations. You can substitute the pistachio butter with hazelnut or almond butter for a different flavor profile. For a more intense chocolate experience, replace the white chocolate in the filling with milk chocolate. During holidays, I’ve added a touch of rose water to the pistachio cream for a Middle Eastern twist.
Storage Tips
This cake stays fresh in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after the first day! You can also freeze individual slices wrapped in plastic wrap for up to 2 months. Just thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use store-bought pistachio cream instead of making my own? Absolutely! Replace the pistachio butter and white chocolate with 12.7 oz (360g) of store-bought pistachio cream. The texture might be slightly different, but it’s a great time-saver.
What if I can’t find kataifi pastry? While kataifi is essential for authentic texture, you can substitute with finely shredded phyllo dough. Toast it the same way with butter until golden and crispy.
Can I make this cake gluten-free? Yes! Simply substitute the all-purpose flour with your favorite gluten-free flour blend. I recommend one that contains xanthan gum for best results.
Why is my ganache grainy? This usually happens when the chocolate gets too hot. Make sure your cream isn’t boiling when you pour it over the chocolate, and let it sit for 5 minutes before stirring.
How far in advance can I make this cake? I recommend making the components up to 2 days ahead and assembling the day of serving for best results.
Dubai Chocolate Pistachio Cake
Ingredients
- Chocolate Cake Layers:
- 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
- Pistachio-Kataifi Filling:
- 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
- 2 teaspoons neutral oil optional, for extra creaminess
- Whipped Ganache Frosting:
- 1 1/2 cups dark chocolate chopped
- 3/4 cup heavy cream
- 1 tablespoon honey
Instructions
- Day 1 – Prepare Components:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk eggs, olive oil, milk, and vanilla until smooth.
- Combine wet and dry ingredients, mixing just until combined. Divide batter between pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Toast kataifi: Gently separate strands and toast in a large skillet with butter over medium heat until golden and crisp. Set aside to cool.
- Make pistachio filling: Melt white chocolate and allow to cool slightly. Stir in pistachio butter and optional oil. Fold in toasted kataifi. Chill until set.
- Make whipped ganache: Heat cream and honey until steaming. Pour over chopped chocolate and let sit for 5 minutes. Stir until smooth, then cool to room temperature. Refrigerate until slightly firm, then whip until light and fluffy.
- Day 2 – Assemble:
- Level cake layers. Place one on serving plate. Pipe ganache around the edge to form a border.
- Fill center with pistachio-kataifi mixture. Top with second cake layer.
- Frost entire cake with whipped ganache. Chill at least 2 hours before serving.
