Dubai Chocolate Pistachio Cake Recipe

Introduction

The Dubai Chocolate Pistachio Cake is a rich and indulgent dessert that combines deep chocolate flavor with the nutty crunch of pistachios and crispy kataifi. This elegant cake is perfect for special occasions or whenever you want to treat yourself to a unique and luxurious treat.

Ingredients

• 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
• 100 grams shredded phyllo dough (kataifi), finely chopped
• 30 grams unsalted butter
• 240 grams pistachio cream
• 115 grams milk or semi-sweet chocolate bar
• 120 millilitres heavy cream or table cream

Instructions

1. Step 1: Preheat the oven to 175°C. Grease a 23-centimetre springform or round baking pan and set aside.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well blended.
3. Step 3: Add the egg, vanilla extract, milk, and vegetable oil to the dry ingredients. Whisk until just combined.
4. Step 4: Mix in the hot brewed coffee and whisk until the batter is smooth and free of lumps.
5. Step 5: Pour the batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the centre comes out clean. Let the cake cool in the pan for 10-15 minutes.
6. Step 6: While the cake cools, heat a large pan over medium heat. Add the chopped kataifi and butter, and sauté until golden and crisp. Transfer to a bowl and fold in the pistachio cream until evenly mixed.
7. Step 7: Chop the chocolate into small pieces. Combine the chocolate and cream in a heatproof bowl. Microwave for 45 seconds or until the cream is hot. Let it rest for 3-5 minutes, then whisk gently until smooth and glossy.
8. Step 8: Spread the pistachio mixture evenly over the cooled cake using an offset spatula. Pour the chocolate sauce over the pistachio layer.
9. Step 9: Garnish with additional pistachio cream, toasted kataifi, or crushed pistachios as desired. Serve immediately.

Tips & Variations

• Use a good quality Dutch-processed cocoa powder for a richer chocolate flavor.
• For a nut-free variation, substitute the pistachio cream with a smooth almond or hazelnut spread.
• Allow the cake to cool completely before adding the pistachio and chocolate layers for best results.
• To toast kataifi evenly, stir frequently while sautéing to avoid burning.

Storage

Store the cake covered in the refrigerator for up to 3 days. To serve, bring to room temperature or warm slightly to soften the chocolate layer. Avoid freezing, as the texture of the kataifi may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of hot brewed coffee?

Yes, you can use strong brewed coffee. Make sure it is hot to help dissolve and distribute flavors evenly throughout the batter.

Is it necessary to use kataifi dough in this recipe?

Kataifi adds a unique crunchy texture and nutty flavor. If unavailable, you can substitute with finely chopped toasted nuts or crushed phyllo pastry, but the texture will be slightly different.

Dubai Chocolate Pistachio Cake Recipe

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★★★★★

4.4 from 97 reviews

This decadent Dubai Chocolate Pistachio Cake combines rich cocoa-flavored cake layers with a luxurious pistachio cream filling and a glossy chocolate sauce topping. The cake is complemented by the crunchy texture of toasted shredded phyllo dough (kataifi), adding a delightful contrast. Perfect for chocolate and nut lovers, this elegant dessert is ideal for special occasions or indulgent treats.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Dry Ingredients

• 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

Wet Ingredients

• 1 large egg
• 1 teaspoon vanilla extract
• 120 millilitres milk
• 120 millilitres vegetable oil
• 120 millilitres hot brewed coffee

Other Ingredients

• 100 grams shredded phyllo dough (kataifi), finely chopped
• 30 grams unsalted butter
• 240 grams pistachio cream
• 115 grams milk or semi-sweet chocolate bar
• 120 millilitres heavy cream or table cream

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F). Grease a 23-centimeter springform or round baking pan thoroughly and set it aside while you prepare the batter.
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 the ingredients are evenly combined.
3. Combine Wet Ingredients: Add the large egg, vanilla extract, milk, and vegetable oil to the dry mixture. Whisk gently but thoroughly until the mixture is just combined to avoid overmixing.
4. Incorporate Coffee and Finish Batter: Pour in the hot brewed coffee and whisk the batter until it becomes smooth and free of lumps, ensuring a consistent texture.
5. Bake the Chocolate Cake: Transfer the batter into the prepared baking pan and place it in the preheated oven. Bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan for 10-15 minutes.
6. Prepare Pistachio Filling: Heat a large pan over medium heat. Add the finely chopped shredded phyllo dough (kataifi) and the unsalted butter. Sauté the mixture until it becomes golden and crisp. Then transfer it to a mixing bowl and fold in the pistachio cream until evenly combined.
7. Prepare Chocolate Sauce: Chop the milk or semi-sweet chocolate bar into small pieces. Place the chocolate and heavy cream in a heatproof bowl. Microwave for 45 seconds or until the cream is hot. Let the mixture rest for 3–5 minutes, then whisk gently until smooth and glossy.
8. Assemble Layers: Once the cake has cooled, spread the pistachio mixture evenly over the surface using an offset spatula. Pour the prepared chocolate sauce over the pistachio layer, covering it carefully.
9. Garnish and Serve: Optionally, garnish the cake with additional pistachio cream, toasted shredded phyllo dough (kataifi), or crushed pistachios to enhance presentation and texture. Serve immediately for the best experience.

Notes

• Make sure the coffee is hot when adding to the batter to activate the cocoa’s flavor fully.
• Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender.
• Toast the kataifi carefully to avoid burning; it should be golden and crispy.
• Let the chocolate sauce rest after microwaving before whisking to prevent it from seizing.
• This cake can be refrigerated for up to 3 days; bring to room temperature before serving.

Keywords: Chocolate cake, pistachio cream, kataifi, Middle Eastern dessert, chocolate pistachio cake, rich cake, layered cake, elegant dessert