Dubai Chocolate Pistachio Cake (Printable View)
Lush chocolate cake layered with pistachio kunafa filling and silky ganache, finished with toasted pistachios.
# Ingredient List:
→ Dark Chocolate Sponge
01 -
2 cups all-purpose flour
02 -
1.5 cups Dutch-processed dark cocoa powder
03 -
2 cups granulated sugar
04 -
0.5 cup light brown sugar, packed
05 -
1 cup buttermilk, at room temperature
06 -
1 cup freshly brewed hot coffee
07 -
0.5 cup vegetable oil
08 -
3 large eggs, at room temperature
→ Pistachio Kunafa Filling
09 -
2 cups finely chopped kunafa (kataifi) pastry
10 -
4 tablespoons unsalted butter
11 -
1 cup pure unsweetened pistachio paste
12 -
1 cup melted white chocolate chips
→ Dark Chocolate Ganache & Topping
13 -
8 ounces dark chocolate, 60% cacao, chopped
14 -
1 cup heavy cream
15 -
0.5 cup finely crushed raw pistachios
16 -
10 whole toasted pistachios for garnishing
# Preparation Steps:
01 -
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, Dutch-processed cocoa powder, baking soda, and baking powder until evenly combined.
02 -
In a separate bowl, mix the buttermilk, eggs, and vegetable oil until smooth, then pour into the dry ingredients and blend just until incorporated.
03 -
Slowly whisk in the hot brewed coffee until the batter is smooth and lump-free.
04 -
Divide the batter evenly into three greased and lined 8-inch round cake pans. Bake at 350°F (175°C) for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pans.
05 -
In a skillet over medium heat, melt the unsalted butter. Add the finely chopped kunafa pastry and fry, stirring continuously, until golden and fragrant. Set aside to cool slightly.
06 -
Once cooled, fold the crisped kunafa into the pistachio paste and the melted white chocolate chips until fully blended and vibrant green.
07 -
In a small saucepan, heat the heavy cream until just simmering. Pour it over the chopped dark chocolate, letting it sit for 2 minutes, then stir until glossy and smooth.
08 -
Stack the cake layers with a thick even layer of pistachio kunafa filling between each. Chill the assembled cake in the refrigerator for 30 minutes.
09 -
Pour the warm chocolate ganache over the top of the cake, letting it gently drip down the sides. Finish by topping with finely crushed raw pistachios and whole toasted pistachios.
# Supplementary Details:
01 -
Ensure cake layers are fully cooled before assembling to prevent the filling and ganache from melting.