Dubai Chocolate Pistachio Cake
Dubai Chocolate Pistachio Cake is a rich, moist chocolate cake filled with crunchy pistachios that add a delightful texture with every bite. The deep chocolate flavor perfectly balances the nutty,…
Tip: save now, cook later.Dubai Chocolate Pistachio Cake is a rich, moist chocolate cake filled with crunchy pistachios that add a delightful texture with every bite. The deep chocolate flavor perfectly balances the nutty, slightly salty pistachios, making this cake a treat that’s both indulgent and unique. It’s a cake that feels special but is easy enough to enjoy any time you crave something sweet and a little different.
I love making this cake when I want to impress friends without spending hours in the kitchen. The pistachios add a nice surprise inside the chocolate, so each slice feels like a little adventure. One of my favorite parts is how the nuts stay perfectly crunchy even after baking, which gives a fun contrast to the smooth chocolate. I always make sure to toast the pistachios lightly beforehand to bring out their best flavor.
Serve this cake with a simple cup of tea or coffee, and you’ve got yourself the perfect afternoon treat. It’s also fantastic chilled or at room temperature, so you can enjoy it however you like. Whenever I bring this cake to a gathering, it’s the one everyone asks for seconds of, and I’m happy to share the recipe because it’s just that good!
Key Ingredients & Substitutions
Chocolate Cake Flour: All-purpose flour works great here, but for a lighter cake, try cake flour. It makes the cake tender and soft.
Cocoa Powder: Use unsweetened cocoa powder for rich chocolate flavor. If unavailable, Dutch-processed cocoa is a good alternative but may change the cake’s texture slightly.
Vegetable Oil: Oil keeps the cake moist. If you prefer, melted butter can be used for a richer taste, but it will slightly firm up the cake.
Ground Pistachios & Pistachio Paste: Freshly chopped pistachios give a crunchy bite. If you can’t find pistachio paste, almond paste or marzipan works as a substitute for the nutty flavor.
Dark Chocolate Ganache: Dark chocolate creates a nice contrast with the sweetness. Milk chocolate can be used if you prefer a sweeter ganache.
How Can I Get Smooth Ganache That Drips Perfectly?
Ganache is simple but needs careful attention to texture and temperature. Follow these steps for shiny, smooth ganache:
- Heat cream until just simmering—not boiling. Too hot can cause separation.
- Pour over chopped chocolate, letting it sit for 2 minutes before stirring gently. This melts the chocolate evenly.
- Add butter last for glossy finish and smooth texture.
- Let ganache cool until thick but still pourable. Pouring it too hot can make it run off completely, and too cool makes it hard to spread.
For even drips, start pouring ganache in the center, letting gravity do the work. Move gently to the edges to control the drip length.
Equipment You’ll Need
- Two 8-inch round cake pans – perfect size for even baking and stacking.
- Mixing bowls – you’ll need at least two to keep wet and dry ingredients separate.
- Electric mixer or whisk – helps whip the pistachio cream filling to soft peaks easily.
- Small saucepan – for gently heating cream when making chocolate ganache.
- Offset spatula – makes spreading the cream and ganache smooth and easy.
- Cooling racks – to cool your cake layers evenly without sogginess.
Flavor Variations & Add-Ins
- Replace pistachio with toasted almonds or hazelnuts for a different nutty crunch.
- Add a teaspoon of orange zest to the cake batter for a fresh citrus twist.
- Use white chocolate instead of dark for the ganache for a sweeter, creamier topping.
- Fold mini chocolate chips into the pistachio cream for fun texture inside the filling.
Dubai Chocolate Pistachio Cake
Ingredients You’ll Need:
For the Chocolate Cake:
- 1 ¾ cups (220g) all-purpose flour
- ⅔ cup (65g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (200g) granulated sugar
- ¾ cup (180ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) whole milk
- ½ cup (120ml) hot water or hot coffee
For the Pistachio Cream Filling:
- 1 cup (240ml) heavy cream
- 1 tbsp powdered sugar
- ½ tsp vanilla extract
- ½ cup ground pistachios (finely chopped)
- ¼ cup pistachio paste (optional, for enhanced flavor)
For the Chocolate Ganache Topping:
- ½ cup (120ml) heavy cream
- 4 oz (115g) dark chocolate, chopped
- 1 tbsp unsalted butter
For Decoration:
- 1 cup chopped pistachios (toasted)
- Whole pistachios (optional)
How Much Time Will You Need?
Overall, it takes about 20 minutes for preparation, 30-35 minutes for baking, and a minimum of 2 hours chilling time to set the cake well. So, plan for roughly 3 hours from start to finish, including cooling and assembly.
Step-by-Step Instructions:
1. Prepare the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans. In a large bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the sugar, vegetable oil, eggs, and vanilla until smooth. Gradually add the dry ingredients and milk alternately into the wet mixture, starting and ending with the dry ingredients. Then mix in the hot water or coffee carefully to make a smooth, thin batter. Divide batter evenly into the pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then turn onto wire racks to cool completely.
2. Make the Pistachio Cream Filling:
Using a hand or stand mixer, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the ground pistachios and pistachio paste if you’re using it. Chill the cream until you’re ready to assemble the cake.
3. Prepare the Chocolate Ganache Topping:
Heat the heavy cream in a saucepan just until it begins to simmer. Pour this hot cream over the chopped dark chocolate in a bowl. Let it sit for 2 minutes, then stir gently until the ganache is smooth and glossy. Add the butter and stir until melted and combined. Allow it to cool slightly so it thickens but remains pourable.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread the pistachio cream filling evenly over it. Gently place the second cake layer on top. Frost the sides and top of the cake with a thin layer of the pistachio cream. Pour the chocolate ganache over the top, letting some drip down the sides naturally.
5. Decorate:
Press the toasted chopped pistachios all around the sides and over the top edges of the cake for a beautiful crunch. If you’d like, add whole pistachios on top for extra decoration.
6. Chill and Serve:
Let the cake chill in the fridge for at least 2 hours to set the ganache and allow the flavors to meld together. Slice and enjoy your delicious Dubai Chocolate Pistachio Cake with a cup of coffee or tea!
Can I Use Frozen Pistachios for the Cake?
Yes, you can use frozen pistachios, but make sure to thaw them completely and pat them dry before chopping. This helps keep the nuts crunchy and prevents extra moisture from affecting the cake texture.
Can I Substitute Coffee with Water in the Batter?
Absolutely! Hot water works well to bring out the chocolate flavor, but using hot coffee deepens the taste even more. If you prefer no caffeine, stick to hot water.
How Should I Store Leftover Cake?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring the cake to room temperature for about 20 minutes before serving for best flavor and texture.
Is It Possible to Make This Cake Ahead of Time?
Definitely! You can bake the cake layers and prepare the filling in advance. Assemble the cake and refrigerate it overnight for the best flavor and easier slicing the next day.