Dubai Chocolate Cake Pistachio (Printable View)
Decadent chocolate dessert paired with pistachio cream and a silky chocolate topping.
# Ingredient List:
→ Cake Layer
01 -
1 cup all-purpose flour
02 -
1 cup granulated sugar
03 -
0.25 cup Dutch-processed unsweetened cocoa powder
04 -
1 teaspoon baking powder
05 -
0.5 teaspoon baking soda
06 -
0.25 teaspoon salt
07 -
1 large egg
08 -
1 teaspoon vanilla extract
09 -
0.5 cup whole milk
10 -
0.5 cup vegetable oil
11 -
0.5 cup hot brewed coffee
→ Pistachio Filling
12 -
2 cups shredded phyllo dough (kataifi), finely chopped
13 -
2 tablespoons unsalted butter
14 -
1 cup pistachio cream
→ Chocolate Layer
15 -
4 ounces milk chocolate or semi-sweet chocolate bar
16 -
0.5 cup heavy cream or canned table cream
# Preparation Steps:
01 -
Preheat the oven to 350°F. Grease a 9-inch square or round baking pan and set aside.
02 -
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, vanilla extract, milk, and vegetable oil, whisking to combine. Mix in the hot coffee and continue mixing until the batter is smooth.
03 -
Pour the batter into the prepared pan. Bake for 25 minutes or until a toothpick inserted into the center emerges clean. Allow the cake to cool in the pan for at least 10 minutes.
04 -
Heat a large heavy-duty pan over medium heat. Add the chopped kataifi and butter, stirring occasionally until golden brown and crisp. Transfer to a mixing bowl, incorporate the pistachio cream, and gently mix until uniform.
05 -
Chop the chocolate into small pieces and place in a microwave-safe bowl with the cream. Microwave for 45 seconds or until the cream is hot. Allow to rest 3–5 minutes, then whisk until the chocolate is fully melted and glossy.
06 -
Once the cake has cooled slightly, evenly spread the pistachio filling over the surface using an offset spatula. Pour the chocolate ganache over the pistachio layer, spreading it evenly. Optionally garnish with extra pistachio cream, toasted kataifi, or crushed pistachios. Serve warm or refrigerate to set.
# Supplementary Details:
01 -
To achieve a smooth ganache, do not overheat the chocolate; allow residual heat from the cream to finish melting it.