Why You’ll Love Dubai Chocolate Pistachio Cake Recipe

The deep chocolate layers — enhanced with a hint of coffee — give the cake a rich, bakery‑style flavor.
The pistachio layer, made with creamy pistachio spread and toasted shredded phyllo (kataifi), adds a satisfying crunchy‑nutty texture.
A silky chocolate ganache on top completes the cake with a glossy finish and smooth mouthfeel.
It’s surprisingly simple to assemble — straightforward instructions make it accessible even for home bakers.
The cake stays moist for days, making it ideal for preparing ahead of time for gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
unsweetened cocoa powder (preferably Dutch‑processed)
baking powder
baking soda
salt
large egg
vanilla extract
milk
vegetable oil
hot brewed coffee
shredded phyllo dough (kataifi), finely chopped
unsalted butter (for toasting kataifi)
pistachio cream (or pistachio spread)
milk or semi-sweet chocolate bar (for ganache)
heavy cream or table cream (for ganache)

Directions

Preheat your oven to 175 °C. Grease a 23‑centimetre springform (or round) pan and line the bottom with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly blended.
Add the egg, vanilla extract, milk, and vegetable oil to the dry mixture. Stir until just combined.
Mix in the hot brewed coffee and whisk until the batter is smooth and glossy.
Pour the batter into the prepared pan, gently tap the pan to remove air bubbles, and bake for about 25 minutes (or until a toothpick inserted into the center comes out clean). Let the cake cool in the pan for 10–15 minutes.
While the cake cools, melt butter in a skillet over medium heat, add the finely chopped kataifi, and toast until golden brown and crisp. Transfer to a bowl.
Add pistachio cream to the warm toasted kataifi, and fold until evenly coated — the mixture should be firm but spreadable.
Chop the chocolate bar into small pieces and combine with the cream in a heatproof bowl. Gently heat (e.g. microwave ~45 sec), let rest 3–5 minutes, then whisk until smooth and glossy to form the ganache.
Spread the pistachio–kataifi mixture evenly over the cooled cake. Then pour the chocolate ganache over it and smooth with an offset spatula.
For best slices, chill the cake before slicing; or serve slightly warm for a gooey texture. Optionally, garnish with extra crushed pistachios or toasted kataifi.

Servings and timing

Yields about 12 slices. According to the recipe card: prep time ≈ 20 minutes, bake time ≈ 25 minutes, overall cooking time ≈ 45 minutes.

Variations

If you can’t find pistachio cream, substitute with almond butter or homemade pistachio paste blended with sugar.
If shredded kataifi dough is unavailable, use finely chopped regular phyllo sheets generously buttered for similar crunch.
For a dairy‑free twist: substitute heavy cream with coconut cream for the ganache.
For extra richness, use dark chocolate instead of milk or semi‑sweet.

Storage/Reheating

The cake stays moist for up to four days when tightly wrapped and refrigerated. The ganache firms up in the fridge — let slices come to room temperature for a creamier texture before serving. For longer storage, slice, wrap each piece in plastic wrap, and store in an airtight container (refrigerated or frozen).

FAQs

What type of chocolate works best for the ganache?

Milk or semi‑sweet chocolate bars melt smoothly and give a rich, creamy finish. Higher-quality European-style chocolate tends to produce a more luxurious ganache.

Can I substitute heavy cream with something else for the ganache?

Yes. If heavy cream isn’t available, table cream works well and gives slightly richer texture. For a dairy-free option, coconut cream is a good substitute — the ganache will still be smooth and glossy.

What is kataifi and can I skip it?

Kataifi is shredded phyllo dough that, when toasted, becomes crisp and adds a crunchy texture. Skipping it will remove the crunch layer, but the cake will still taste good — though texture will be more uniform and less layered.

I don’t have pistachio cream — what can I use instead?

You can substitute almond butter or make a homemade pistachio paste by blending pistachios with a bit of sugar. The flavor will be slightly different, but you’ll still get a nutty richness.

Can I make this cake ahead of time?

Yes — in fact, the cake keeps well and stays moist for several days in the fridge. Preparing it a day ahead is ideal if you want clean, well-set slices.

Should the cake be served warm or chilled?

Both ways work: serve warm if you like a gooey, molten-chocolate texture; serve chilled if you prefer neat, firm slices and the ganache set — it’s also easier to slice that way.

Can I use regular phyllo dough instead of kataifi?

Yes — finely chop regular phyllo sheets, layer or butter them generously, and bake or toast them until crisp. The result won’t be identical, but you’ll retain a crunchy element.

How can I make the cake extra moist or fluffy?

Ensure baking powder and soda are fresh, avoid overmixing batter, and use hot coffee as specified to intensify chocolate flavor while preserving moisture. Also, don’t overbake — check with a toothpick to avoid drying out.

Can I freeze leftover cake slices?

Yes — wrap individual slices tightly in plastic wrap, place in an airtight container, and freeze. To serve, thaw in refrigerator or at room temperature, then let come to room temperature for best texture.

Is this cake suitable for vegetarians?

Yes — as written, the recipe uses no gelatin or animal-derived ingredients besides dairy and eggs, so it’s suitable for vegetarians (but not vegans).

Conclusion

The Dubai Chocolate Pistachio Cake marries the comfort of a classic chocolate cake with the exotic, nutty crunch of pistachio and kataifi pastry, topped with a glossy chocolate ganache — delivering layered textures and rich flavors that feel both indulgent and sophisticated. Whether for a celebration or a cozy treat, it’s a cake that impresses and satisfies.

Dubai Chocolate Pistachio Cake