Dubai Chocolate Pistachio Cake (Printable Version)
Rich chocolate and pistachio layers topped with creamy ganache and toasted kataifi strands.
# Ingredients Required:
→ Dry Ingredients
01 -
220 grams all-purpose flour
02 -
75 grams unsweetened cocoa powder
03 -
300 grams granulated sugar
04 -
8 grams baking powder
05 -
1 gram ground cinnamon
06 -
3 grams salt
→ Wet Ingredients
07 -
2 large eggs
08 -
180 milliliters olive oil
09 -
240 milliliters whole milk
10 -
5 milliliters vanilla extract
→ Kataifi Layer
11 -
150 grams kataifi pastry strands
12 -
30 grams unsalted butter
→ Pistachio Filling
13 -
180 grams pistachio butter
14 -
180 grams white chocolate chips
15 -
10 milliliters neutral oil (optional)
→ Chocolate Ganache
16 -
270 grams dark chocolate, chopped
17 -
180 milliliters heavy cream
18 -
15 milliliters honey
# Guide to Cooking:
01 -
Preheat the oven to 175°C. Grease and line two 20 cm round cake pans with parchment paper.
02 -
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, cinnamon, and salt until evenly combined.
03 -
In a separate bowl, whisk eggs, olive oil, milk, and vanilla extract until smooth and homogenous.
04 -
Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in the pans.
05 -
Gently separate kataifi pastry strands. Toast in a large skillet over medium heat with unsalted butter until golden brown and crisp. Remove from heat and let cool.
06 -
Melt white chocolate chips gently and allow to cool slightly. Stir in pistachio butter and neutral oil if using. Fold in toasted kataifi strands. Refrigerate the mixture until set.
07 -
Heat heavy cream and honey over medium heat until steaming but not boiling. Pour over chopped dark chocolate and let sit for 5 minutes. Stir until smooth and cool to room temperature. Refrigerate until slightly firm, then whip until light and fluffy.
# Extra Suggestions:
01 -
Use Dutch-processed cocoa powder for a richer chocolate flavor.
02 -
Ensure kataifi pastry is thoroughly toasted to achieve maximum crunch.
03 -
Adjust the sweetness of the whipped ganache according to preference.