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Dubai Chocolate Pistachio Cake

A delightful cake combining rich chocolate and nutty pistachio flavors, perfect for any celebration or cozy gathering.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: International, Middle Eastern
Calories: 400
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 large Eggs
  • 1 tbsp Honey
  • 1 tsp Vanilla extract
  • 1 cup Whole milk
  • 3/4 cup Heavy cream
  • 2 tbsp Unsalted Butter
Dry Ingredients
  • 1 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp ground Cinnamon
  • 3/4 cup unsweetened Cocoa powder
  • 1 1/2 cups Granulated sugar
  • 1/2 tsp Salt
Add-ins
  • 1 1/2 cups Dark chocolate Melted
  • 3/4 cup Pistachio butter homemade or store-bought
  • 1 1/2 cups Kataifi pastry
Oils
  • 2 tsp Neutral oil
  • 3/4 cup Olive oil

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a mixing bowl, whisk together the eggs and honey until well combined.
  3. In another bowl, mix the flour, baking powder, cinnamon, cocoa powder, sugar, and salt together.
  4. Slowly add the dry ingredients into the wet ingredients and mix well.
  5. Melt the dark chocolate and combine it with the vanilla extract and oils. Pour this mixture into the cake batter and stir until smooth.
  6. Fold in the white chocolate chips and pistachio butter for added flavor.
  7. Layer the kataifi pastry at the bottom of the greased cake pan, then pour the cake batter over it evenly.
Baking
  1. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Frosting
  1. For the frosting, whip the heavy cream together with melted butter. Once the cake has cooled, spread the frosting on top.
Serving
  1. Serve your cake garnished with additional pistachios if desired for a beautiful and tasty finish.

Notes

Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. It can also be frozen for up to three months. Remember to wrap tightly in plastic wrap before freezing. You can experiment with other nuts, like almonds or hazelnuts, instead of pistachios. Adding zest from an orange or lemon can also give the cake a refreshing citrus flavor.