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Dubai Chocolate Pistachio Cake Recipe

Dubai Chocolate Pistachio Cake Recipe
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★★★★★

5.2 from 21 reviews

This Dubai Chocolate Pistachio Cake is a rich and decadent dessert combining a moist chocolate cake layered with a crunchy, buttery pistachio filling made from kataifi and pistachio cream, topped with a smooth, glossy chocolate ganache. Perfect for special occasions or as an indulgent treat, this cake offers a sophisticated blend of textures and flavors inspired by Middle Eastern and Western influences.

Ingredients

Scale

Cake Layer

  • 125 grams all-purpose flour
  • 200 grams granulated sugar
  • 25 grams unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 120 millilitres milk
  • 120 millilitres vegetable oil
  • 120 millilitres hot brewed coffee

Pistachio Filling

  • 100 grams shredded phyllo dough (kataifi), finely chopped
  • 30 grams unsalted butter
  • 240 grams pistachio cream

Chocolate Layer

  • 115 grams milk or semi-sweet chocolate bar
  • 120 millilitres heavy cream (or table cream)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 175°C (347°F). Grease a 23-centimetre springform or round baking pan thoroughly to prevent the cake from sticking, then set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine salt until all are well combined and evenly distributed.
  3. Combine Wet Ingredients: Add the large egg, vanilla extract, milk, and vegetable oil to the dry mixture. Whisk gently until the batter is just combined, being careful not to overmix to keep the cake tender.
  4. Add Coffee and Smooth Batter: Pour in the hot brewed coffee and whisk the batter until it is smooth and free of lumps, which helps intensify the chocolate flavor and adds moisture.
  5. Bake the Cake: Pour the batter into the greased pan and bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for 10 to 15 minutes.
  6. Prepare Pistachio Filling: Heat a large pan over medium heat, add the finely chopped kataifi and unsalted butter. Sauté, stirring frequently, until the kataifi is golden and crisp. Transfer to a bowl, then fold in the pistachio cream until evenly mixed to create a luscious filling.
  7. Make Chocolate Ganache: Chop the milk or semi-sweet chocolate into small pieces. Place the chocolate and heavy cream in a heatproof bowl and microwave for 45 seconds or until the cream is hot. Let the mixture rest for 3 to 5 minutes, then whisk gently until the ganache is smooth, glossy, and well combined.
  8. Assemble the Cake: Spread the pistachio mixture evenly over the cooled chocolate cake layer using an offset spatula for smooth coverage. Pour the warm chocolate ganache over the pistachio layer, distributing it evenly.
  9. Garnish and Serve: Optionally, garnish the top with additional pistachio cream, toasted kataifi, or crushed pistachios for texture and elegance. Serve the cake warm immediately or chill it in the refrigerator for a firmer slice. Enjoy!

Notes

  • Ensure the coffee is hot when added to the cake batter to fully bloom the cocoa and enhance the flavor.
  • Be careful not to overbake the cake; it should remain moist and tender.
  • The kataifi should be chopped finely and toasted until crisp for the best texture contrast.
  • Use quality pistachio cream for an authentic, rich flavor.
  • The chocolate ganache can be made with either milk or semi-sweet chocolate depending on your sweetness preference.
  • Store leftover cake covered in the fridge and consume within 2-3 days for optimal freshness.

Nutrition

Keywords: Dubai Chocolate Pistachio Cake, Chocolate cake, Pistachio filling, Kataifi dessert, Middle Eastern desserts, Chocolate ganache cake, Moist chocolate cake

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