Description
Dubai Chocolate Pistachio Cake is a decadent layered dessert inspired by the viral Dubai chocolate bar. It features two moist chocolate cake layers, a rich filling of homemade white chocolate and pistachio cream with crunchy kataifi pastry, and a smooth whipped chocolate ganache frosting, resulting in an indulgently textured and flavorful cake perfect for special occasions.
Ingredients
Scale
Cake Layers
- 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)
Filling
- 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)
Ganache Frosting
- 1 1/2 cups heavy whipping cream (35% fat, very cold)
- 1 Tablespoon honey
- 10.6 oz dark chocolate (55% cocoa or more, melted)
Instructions
- Prepare the Cake Batter: In a large mixing bowl, whisk together sugar, all-purpose flour, cocoa powder, baking powder, cinnamon, and salt until well combined. In a separate bowl, mix olive oil, whole milk, vanilla extract, and the egg until smooth. Gradually add the wet ingredients to the dry ingredients and stir until just combined, ensuring not to overmix.
- Bake the Cake Layers: Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 8-inch round cake pans. Divide the batter evenly into the pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely on a wire rack.
- Prepare the Kataifi Pastry: Melt the butter in a skillet over medium heat. Add the kataifi pastry and sauté, stirring frequently, until golden and crispy. Remove from heat and let cool.
- Make the Pistachio White Chocolate Cream: In a heatproof bowl, melt the chopped white chocolate gently over a double boiler or in short bursts in the microwave. Add the pistachio butter, optional vegetable oil, and a pinch of salt. Stir well to combine into a smooth cream. Fold in the cooled kataifi pastry to add texture.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the pistachio white chocolate cream evenly over the top. Place the second cake layer on top.
- Prepare the Chocolate Ganache Frosting: Whip the cold heavy cream with honey until soft peaks form. Gradually incorporate the melted dark chocolate until the mixture is smooth and glossy.
- Frost the Cake: Use the whipped chocolate ganache to frost the top and sides of the assembled cake evenly. Chill the cake in the refrigerator for at least 2 hours to set the ganache before serving.
Notes
- This cake is inspired by the viral Dubai chocolate bar known for its rich layered textures and flavors.
- If kataifi pastry is unavailable, you can substitute with crushed toasted nuts for crunch.
- The pistachio butter can be homemade by grinding unsalted pistachios until smooth or purchased from specialty stores.
- Ensure the heavy cream is very cold before whipping to achieve the best ganache texture.
- Use Dutch-processed cocoa powder for a richer chocolate flavor and better cake rise.
- For an extra glossy ganache, temper the dark chocolate before mixing with whipped cream.
Nutrition
- Serving Size: 1 serving
- Calories: 758 kcal
- Sugar: 38 g
- Sodium: 381 mg
- Fat: 52 g
- Saturated Fat: 24 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.3 g
- Carbohydrates: 71 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 71 mg
