Dubai Chocolate Pistachio Cake
Inspired by the viral Dubai chocolate bar, this indulgent cake layers rich chocolate sponge, pistachio-kataifi filling, and whipped ganache for a dessert full of texture and unforgettable flavor.
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.
Notes
Store-bought pistachio cream (about 360g) can replace the pistachio butter and white chocolate. If kataifi is unavailable, substitute with shredded phyllo. Store covered in the refrigerator for up to 5 days or freeze individual slices up to 2 months. Add a touch of rose water or swap in hazelnut/almond butter for a twist. Cake layers and ganache can be made up to 2 days in advance.
