Name: Dubai Chocolate Pistachio Cake Recipe
Prep time: 3 h 10 min
Cook time: 1 h 30 min
Total time: 5 h 40 min
Cuisine: Middle Eastern
Ingredients: 1 cup sugar; 1 1/4 cups all-purpose flour; 1/2 cup cocoa powder (Dutch-processed); 2 tsp baking powder; 1/3 tsp cinnamon; 1/4 tsp salt; 1/2 cup olive oil (or a neutral tasting vegetable oil); 3/4 cups whole milk; 1 tsp vanilla extract; 1 egg (large - 70 grams weighted with the shell); 10.6 oz kataifi pastry; 3.7 oz butter; 6.35 oz white chocolate bar (chopped); 2 teaspoons neutral tasting vegetable oil (avocado, corn oil) (optional - it will make the pistachio cream more creamy); 6.35 oz natural pistachio butter; Pinch of salt (taste and adjust); 1 1/2 cups heavy whipping cream (35% fat, very cold); 1 Tablespoon honey; 10.6 oz dark chocolate (55% cocoa or more, melted)

If you’re craving a dessert that’s as luxurious as it sounds, the Dubai Chocolate Pistachio Cake Recipe is exactly what you need. Imagine layers of moist chocolate cake paired with a creamy pistachio filling and finished with a smooth chocolate ganache—it’s pure indulgence, perfect for impressing your guests or treating yourself.

The image shows a slice of cake on a white plate with a dark rim, placed on a wooden table with a white marbled texture background. The slice has three main layers: the top and bottom layers are dark brown, moist cake, and the middle layer is a thick, light green creamy filling with a slightly rough texture. The cake is covered in a smooth, dark brown frosting topped with small yellow-green nut pieces. Behind the slice, a whole cake on a white cake stand shows the same layers of dark brown cake and light green filling, with a missing piece matching the slice on the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Dubai Chocolate Pistachio Cake Recipe
Top Tip
How to Serve Dubai Chocolate Pistachio Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Dubai Chocolate Pistachio Cake Recipe

Why You'll Love This Recipe

When I first made this cake inspired by Dubai’s viral chocolate bar, I was instantly hooked by the mix of textures and flavors — and I knew you’d love it just as much as I do.

Moist Chocolate Layers: Soft, tender, and infused with Dutch-processed cocoa for a deep chocolate hit.
Decadent Pistachio Filling: Homemade white chocolate and pistachio cream enriched with crunchy kataifi pastry for that perfect bite.
Silky Ganache Frosting: A whipped chocolate ganache that glides over the cake, adding luscious smoothness and visual appeal.
Showstopper Presentation: This cake looks as elegant as it tastes, ideal for special celebrations or anytime you want to impress.

Ingredients & Why They Work

Let’s talk about the ingredients that make this Dubai Chocolate Pistachio Cake so irresistible—and a few tips for shopping smart. Using quality pistachio butter and Dutch-processed cocoa really lifts the flavor, while kataifi pastry adds that signature crunch you won’t find in your average cake.

Flat lay of a small bowl of white granulated sugar, a small bowl of light brown all-purpose flour, a small bowl of rich dark brown Dutch-processed cocoa powder, a tiny mound of fine light brown cinnamon powder, a tiny pinch of white salt crystals, a small white bowl filled with golden olive oil, a small white bowl with creamy whole milk, a single large egg with a smooth clean shell, a nest of fine shredded kataifi pastry strands, a few chunks of pale yellow butter, several irregular pieces of chopped white chocolate bar, a small white bowl holding pale green natural pistachio butter, a small white bowl with a drizzle of honey, a small white bowl of smooth heavy whipping cream, and a slab of glossy dark chocolate bar broken into large pieces, all arranged symmetrically on a simple white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sugar: Sweetens the cake to balance the rich cocoa and pistachio flavors.
All-purpose flour: Provides the structure for moist cake layers with a tender crumb.
Dutch-processed cocoa powder: Gives a mellow, rich chocolate taste and improves cake rise.
Baking powder: Helps the cake layers to be light and fluffy.
Cinnamon: Adds a subtle warm spice note that enhances the chocolate profile.
Salt: Brings out the true flavors of chocolate and pistachio.
Olive oil (or neutral vegetable oil): Keeps the cake moist without overpowering the flavors.
Whole milk: Contributes to a tender crumb and enriches the batter.
Vanilla extract: Adds aromatic depth to the chocolate cake layers.
Egg: Binds ingredients together and provides structure.
Kataifi pastry: Crispy shredded pastry that adds an irresistible crunch in the filling.
Butter: Used to toast the kataifi, enhancing its flavor and texture.
White chocolate: Melts into the pistachio cream for richness and silky texture.
Neutral vegetable oil (optional): Makes the pistachio cream even creamier and smoother.
Natural pistachio butter: The star ingredient lending nutty flavor and creamy consistency.
Heavy whipping cream (very cold): Whipped with honey and combined with dark chocolate to make the ganache frosting luxuriously smooth.
Honey: Gently sweetens and rounds out the ganache's flavors.
Dark chocolate (55% cocoa or more): Ensures a rich, smooth ganache with a nice cocoa intensity.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of the Dubai Chocolate Pistachio Cake Recipe is how versatile it can be! Feel free to tailor the flavors and textures to match your preferences or even the season.

Nut-Free Variation: If you or your guests have nut allergies, try swapping the pistachio butter with sunflower seed butter and substitute the kataifi pastry with toasted coconut flakes for a similar crunch. I tested this with close friends, and the cake stayed just as indulgent and rich without losing its signature texture.
Seasonal Twist: For a fall-inspired touch, add a pinch of pumpkin spice to the cake batter alongside the cinnamon. It gives a warm seasonal note that complements the chocolate beautifully. I love serving this variation at autumn gatherings—it feels cozy and festive!
Dairy-Free Option: Use a plant-based milk like oat or almond milk and a vegan butter substitute for preparing the kataifi pastry and cream layers. The whipped ganache can be made with coconut cream chilled overnight. I tried this out for a vegan friend’s birthday, and the cake was rich, creamy, and a big hit.

Step-by-Step: How I Make Dubai Chocolate Pistachio Cake Recipe

A clear glass bowl holds two layers of mixture; the bottom layer is smooth and creamy white, filling most of the bowl, and the top layer being poured in is thick and brown with a slightly grainy texture flowing down in a thick stream from a small bowl held by a woman's hand above. A black and white spatula rests inside the bowl on the right side, slightly dipped in the white layer. The bowl sits on a white marbled surface with a rustic dark brown wooden background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisking Together the Perfect Chocolate Cake Batter

Start by combining the dry ingredients: sugar, all-purpose flour, Dutch-processed cocoa powder, baking powder, cinnamon, and salt in a large mixing bowl. Whisk them thoroughly so everything is evenly distributed—this is key for a balanced flavor and even rise. In a separate bowl, mix the olive oil, whole milk, vanilla extract, and a large egg until completely smooth. Slowly pour the wet mixture into the dry, stirring gently just until combined—be careful not to overmix or the cake could turn out dense instead of moist and tender.

Step 2: Baking the Moist, Fluffy Chocolate Layers

Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lightly dusting with flour. Divide the batter evenly between them and smooth the tops with a spatula. Pop them into the oven and bake for 30 to 35 minutes. To test doneness, insert a toothpick in the center—it should come out clean or with just a few moist crumbs attached. Let the cakes cool completely on a wire rack; this cool down is essential before you move on or the filling might melt.

Step 3: Transforming Kataifi Pastry into Crispy, Golden Crunch

While the cakes cool, melt the butter in a medium skillet over medium heat. Add the kataifi pastry and keep stirring constantly to toast it evenly until it turns a lovely golden brown and crisp. This step infuses nutty richness and adds a delightful crunch inside your filling. Once toasted, remove it from the heat and let it cool completely—warm kataifi could soften the cream later.

Step 4: Crafting the Luxurious Pistachio White Chocolate Cream

Melt the chopped white chocolate gently over a double boiler or in 15-second bursts in the microwave, stirring often to avoid overheating. As the chocolate melts, stir in pistachio butter, the optional neutral vegetable oil (this adds creaminess), and a pinch of salt to balance the sweetness. Combine until the mixture is smooth, then fold in the cooled kataifi pastry carefully to keep the texture intact. This filling is the heart of the cake’s indulgence—take a moment to savor the aroma!

Step 5: Assembling Layers with Love

On your serving plate, set down one of the cooled chocolate cake layers. Spread the pistachio white chocolate cream evenly over the top, making sure to cover every inch for perfect bites. Gently place the second cake layer on top, pressing down lightly so the filling settles beautifully.

Step 6: Whipping Up the Creamy Chocolate Ganache Frosting

Chill your heavy whipping cream until very cold, then whip it with honey until soft peaks form—the honey adds a subtle floral sweetness that brightens the ganache. Gradually fold in the melted dark chocolate (55% cocoa or higher) until the mixture turns silky, smooth, and glossy. This whipped ganache is a dream to spread and brings the cake’s flavors together in divine harmony.

Step 7: The Final Touch – Frosting and Chilling

Using a spatula or palette knife, frost the top and sides of the assembled cake generously with the whipped ganache. Don't rush this step—smooth, even layers give the cake its stunning, professional look. Once frosted, pop your cake into the refrigerator for at least 2 hours to allow the ganache to set firm. This chilling time develops the full flavor and texture, making every slice a luscious experience.

Top Tip

Mastering the Dubai Chocolate Pistachio Cake Recipe can feel like a rewarding challenge, and these tips are here to help you get every detail just right for that perfect layered indulgence.

Use very cold heavy cream: This is key for whipping the ganache frosting to a smooth, glossy texture that holds beautifully when spread.
Don’t overmix the cake batter: Stir just until ingredients come together to keep your cake layers moist and tender—overmixing can make them dense.
Toast the kataifi pastry thoroughly: Sauté it until golden and crispy to add that signature crunch to the pistachio cream filling.
Chill the frosted cake: Allow at least 2 hours in the fridge so the ganache sets perfectly and slices cleanly.

How to Serve Dubai Chocolate Pistachio Cake Recipe

A round chocolate cake with smooth chocolate frosting covers the top and sides. Chopped pistachios are spread in a thick ring around the edge of the top. One slice is taken out, showing three layers inside: two dark brown chocolate layers with a bright green pistachio layer in the middle. The cake sits on a white plate, and a white plate with the removed slice and a white fork are on a white marbled surface nearby. A woman's hand holds the slice plate. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Elevate your serving game by sprinkling chopped pistachios or a few kataifi strands on top of the ganache for extra texture and visual appeal. A light dusting of cocoa powder or edible gold flakes can add a touch of luxury that nods to its Middle Eastern heritage.

Side Dishes

A scoop of creamy vanilla bean ice cream or a dollop of lightly whipped cream pairs wonderfully with this rich cake. For a refreshing contrast, serve alongside fresh berries or a citrus salad to balance the luscious chocolate and pistachio flavors.

Make Ahead and Storage

Storing Leftovers

Keep your Dubai Chocolate Pistachio Cake wrapped tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days — perfect for enjoying a slice or two over time.

Freezing

If you want to freeze the cake, slice it first for convenience. Wrap each slice in plastic wrap and aluminum foil to protect it, then freeze for up to 2 months. Thaw slices overnight in the refrigerator before serving.

Reheating

This cake is best enjoyed chilled, but if you prefer it a little warmer, let it sit at room temperature for about 20 minutes before serving. Avoid microwaving, as it can affect the texture of the ganache and cake layers.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch-processed?

While regular cocoa powder will work, Dutch-processed cocoa powder is preferred in this Dubai Chocolate Pistachio Cake Recipe because it provides a richer chocolate flavor and helps the cake rise better.

What if I can't find kataifi pastry?

No worries! You can substitute crushed toasted nuts like pistachios or walnuts to maintain that delightful crunch in the pistachio cream filling.

Can I make the pistachio butter at home?

Absolutely! Just grind unsalted pistachios in a food processor until smooth, scraping down the sides as needed. Add a little neutral oil if necessary for creaminess.

How important is chilling the cake after frosting?

Chilling for at least 2 hours is crucial since it allows the whipped chocolate ganache frosting to set properly, giving you clean, beautiful slices and the right texture.

Final Thoughts

The Dubai Chocolate Pistachio Cake Recipe is truly a celebration of flavors and textures that’s as impressive to serve as it is delightful to eat. It combines moist chocolate layers, luscious pistachio cream with crunchy kataifi, and a smooth chocolate ganache that comes together after a bit of caring effort. Whether it’s a special occasion or just a moment to indulge, this cake promises plenty of smiles and happy taste buds. Enjoy the process and savor every bite!