Dubai Chocolate Pistachio Cake

This Dubai Chocolate Pistachio Cake is a vibrant way to bring rich chocolate and nutty pistachio flavors into your kitchen. It combines a moist cocoa cake with a crunchy kataifi pastry filling and a luscious whipped chocolate ganache that makes every bite feel special. Perfect for celebrations or if you simply want a dessert that stands out without demanding all day in the kitchen.

I first baked this cake when a friend brought back kataifi from a trip and I wanted a dessert to showcase it. It quickly became a favorite because of the crunch inside and the smooth finish on top.

Ingredients

• All-purpose flour: forms the base of this cake, supporting a tender crumb texture — choose fresh flour
• Unsweetened cocoa powder: packs chocolaty depth; Dutch-processed makes it extra rich and mellow
• Granulated sugar: sweetens without overpowering the cocoa flavor
• Baking powder: gives the cake rise and lightness so it doesn’t feel dense
• Ground cinnamon: adds a subtle warmth that complements the chocolate but don't skip this for balance
• Salt: enhances all the flavors like a little magic dust
• Large eggs: bind everything together and add richness—fresh is best
• Olive oil: keeps the cake moist in a way butter doesn't, also adding a subtle fruity note
• Whole milk: contributes tenderness to the batter — fresh, full-fat for best results
• Vanilla extract: brings aromatic sweetness and rounds out flavors
• Kataifi pastry: provides crisp texture inside the filling; when buying, look for strands that are golden and flaky, not clumped or damp
• Unsalted butter: is for toasting the kataifi and keeps control over the salt level
• Pistachio butter: is the hero ingredient, lending nutty creaminess and color; buy pure pistachio butter for authenticity
• White chocolate chips: melt smoothly into the filling; choose quality chocolate for the best flavor
• Neutral oil: is optional but helps keep the filling silky if pistachio butter is thick
• Dark chocolate: is essential for the ganache; use at least 70 percent cacao for richness
• Heavy cream: makes the ganache glossy and whipped with honey adding a mild floral sweetness

Instructions

Preheat and Prepare:

Preheat your oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans thoroughly and line the bottom with parchment paper for an easy release. This step ensures even baking and a clean finish.

Mix Dry Ingredients:

In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, ground cinnamon, and salt. Sifting the dry ingredients helps avoid lumps and distributes everything evenly.

Combine Wet Ingredients:

In a separate bowl, whisk the large eggs until lightly frothy and add the olive oil, whole milk, and vanilla extract. Whisk until smooth and well combined. This mixture brings moisture and flavor to the cake.

Combine Batters:

Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until combined. Overmixing will make the cake tough. Divide the batter evenly into the prepared pans and smooth the tops.

Bake the Cake:

Place the pans in the preheated oven and bake for about 25 to 30 minutes. Check doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs. Remove the cakes and cool completely before assembly.

Toast Kataifi:

Separate the kataifi pastry strands gently with your fingers. Heat unsalted butter in a large skillet over medium heat and add the kataifi. Toast it carefully, stirring often, until golden and crisp. This adds a wonderful crunch and buttery flavor.

Make Pistachio Filling:

Melt white chocolate chips in a heatproof bowl over simmering water or in short bursts in the microwave. Let it cool slightly so it doesn’t scramble the pistachio butter. Stir in the pistachio butter and optional neutral oil to loosen the mixture. Fold in the toasted kataifi strands until well combined. Chill this filling until it firms up.

Prepare Whipped Ganache:

Warm heavy cream with honey in a saucepan just until steaming. Pour over chopped dark chocolate and let sit for five minutes to melt. Stir gently until smooth and shiny. Allow to cool to room temperature, then place in the refrigerator until slightly firm. Whip it with a mixer until light and fluffy.

Assemble:

Place one cake layer on your serving plate. Spread half of the pistachio kataifi filling on top. Add the second cake layer and coat the whole cake with the whipped chocolate ganache. Chill briefly if you like a firmer ganache finish before slicing.

My favorite ingredient is the kataifi pastry. It adds a texture dimension that surprises everyone and pairs beautifully with the pistachio butter. One holiday, my family devoured this cake so quickly that it became the festive centerpiece for every celebration after.

Storage tips

Store the cake covered in the refrigerator to keep the ganache fresh. It will stay moist for up to three days. Bring to room temperature before serving to soften the ganache and highlight the pistachio flavor. Leftover cake layers can be frozen wrapped well for up to one month.

Ingredient swaps

If you cannot find kataifi pastry, use crushed phyllo dough or even toasted shredded coconut to mimic the crunch. Pistachio butter can be replaced with almond or hazelnut butter for a different nutty twist. Use whole milk yogurt instead of milk in the batter for extra tang and moisture.

Serving ideas

Pair this cake with a simple cup of strong black coffee or a floral green tea. Fresh raspberries on the side add a nice tart contrast. A dollop of lightly sweetened whipped cream can add creaminess without overpowering the rich ganache.

This cake offers a unique balance of textures and flavors that impress every time. Enjoy a slice with your favorite warm beverage.

Frequently Asked Recipe Questions

→ What gives the cake its crunchy texture?

Toasted kataifi strands folded into the pistachio filling provide a delightful crispy crunch contrasting the soft cake layers.

→ Can I substitute olive oil with another fat?

Yes, a neutral oil like vegetable or canola can be used, but olive oil imparts a subtle fruity depth that complements the cocoa.

→ How do I ensure the ganache is light and fluffy?

After heating cream and honey over dark chocolate, let the mixture cool and chill until firm. Then whip to achieve a light, airy texture.

→ Is cinnamon essential in this dessert?

The cinnamon adds a warm, aromatic layer that enhances the chocolate’s complexity but can be adjusted or omitted to suit taste preferences.

→ What is the purpose of kataifi pastry in this context?

Kataifi strands, once toasted, bring a unique texture and nutty flavor that balances the smooth, rich filling and ganache topping.