Name: Chocolate Pistachio Cake
Prep time: 45 min
Cook time: 40 min
Total time: 455 min
Ingredients: 1 cup 200g granulated sugar; 1 1/4 cups 155g all-purpose flour; 1/2 cup 50g Dutch-processed cocoa powder; 2 tsp baking powder; 1/3 tsp ground cinnamon; 1/4 tsp salt; 1/2 cup 112g olive oil (or vegetable oil); 3/4 cup 180g whole milk; 1 tsp vanilla extract; 1 large egg; 10.6 oz 300g kataifi pastry, chopped and separated; 3.7 oz 105g unsalted butter; 6.35 oz 180g white chocolate, chopped; 2 tsp neutral vegetable oil (optional, for creamier texture); 6.35 oz 180g natural pistachio butter; Pinch of salt; 1 1/2 cups 360g heavy whipping cream (35% fat); 1 tbsp 20g honey; 10.6 oz 300g dark chocolate (55% cocoa or more), melted; 1/4 cup chopped pistachios

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Indulge in this decadent Chocolate Pistachio Cake, a stunning summer dessert inspired by the viral Dubai chocolate bar. Featuring moist chocolate cake layers, a creamy pistachio-kataifi filling, and a silky whipped chocolate ganache frosting, this cake is a perfect blend of rich flavors and contrasting textures. Ideal for special occasions, summer parties, or warm-weather celebrations, this Chocolate Pistachio Cake is a showstopper that’s surprisingly achievable with our step-by-step recipe. Create this luxurious summer dessert and wow your guests with every delicious bite!

Why You’ll Love This Chocolate Pistachio Cake Recipe

This Chocolate Pistachio Cake is a must-try summer dessert, combining indulgent flavors with an elegant presentation. Here’s why it’s a standout:

Rich and Decadent: Deep chocolate cake pairs perfectly with nutty pistachio and creamy ganache.
Unique Texture: Crunchy kataifi pastry in the filling contrasts beautifully with the soft cake and silky frosting.
Showstopping Look: Glossy ganache and pistachio garnish make it a centerpiece for summer gatherings.
Perfect for Summer: Light yet indulgent, it’s ideal for warm-weather celebrations or dinner parties.
Make-Ahead Friendly: Prepare components in advance for stress-free assembly.

What Makes Chocolate Pistachio Cake Special?

Inspired by the viral Dubai chocolate bar, the Chocolate Pistachio Cake elevates classic flavors into a luxurious summer dessert. Moist chocolate cake layers provide a rich base, while the filling combines creamy white chocolate-pistachio cream with crispy kataifi pastry for a delightful crunch. A whipped chocolate ganache frosting adds a velvety finish, making every bite a perfect balance of creamy, crunchy, and chocolatey goodness. This cake is not just a dessert—it’s an experience, perfect for birthdays, anniversaries, or summer soirées where you want to impress.

Ingredients for Chocolate Pistachio Cake

To prepare this indulgent Chocolate Pistachio Cake (serves 12), gather these ingredients:

Chocolate Cake:

1 cup (200g) granulated sugar
1 1/4 cups (155g) all-purpose flour
1/2 cup (50g) Dutch-processed cocoa powder
2 tsp baking powder
1/3 tsp ground cinnamon
1/4 tsp salt
1/2 cup (112g) olive oil (or vegetable oil)
3/4 cup (180g) whole milk
1 tsp vanilla extract
1 large egg

Pistachio-Kataifi Filling:

10.6 oz (300g) kataifi pastry, chopped and separated
3.7 oz (105g) unsalted butter
6.35 oz (180g) white chocolate, chopped
2 tsp neutral vegetable oil (optional, for creamier texture)
6.35 oz (180g) natural pistachio butter
Pinch of salt

Whipped Chocolate Ganache:

1 1/2 cups (360g) heavy whipping cream (35% fat)
1 tbsp (20g) honey
10.6 oz (300g) dark chocolate (55% cocoa or more), melted

Garnish:

1/4 cup chopped pistachios

Ingredient Tips:

Kataifi Pastry: Found in Middle Eastern or specialty stores, this shredded phyllo dough adds crunch; substitute with crushed phyllo or crispy rice cereal if unavailable.
Pistachio Butter: Use natural, unsweetened pistachio butter or make your own by blending roasted pistachios.
Chocolate: High-quality dark chocolate (55%+ cocoa) ensures a rich, balanced flavor for this summer dessert.
Olive Oil: Adds moisture to the cake; vegetable oil works as a neutral alternative.

How to Make Chocolate Pistachio Cake

Follow these steps to create a stunning Chocolate Pistachio Cake:

1. Bake the Chocolate Cake:

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
In a large bowl, whisk 1 cup sugar, 1 1/4 cups flour, 1/2 cup cocoa powder, 2 tsp baking powder, 1/3 tsp cinnamon, and 1/4 tsp salt.
Add 1/2 cup olive oil, 3/4 cup milk, 1 tsp vanilla, and 1 egg. Whisk until smooth.
Pour batter into the pan and bake for 37-40 minutes, until a toothpick comes out clean. Cool completely.

2. Prepare the Pistachio-Kataifi Filling:

In a large pot over medium heat, melt 3.7 oz butter. Add 10.6 oz chopped kataifi pastry and toast, stirring frequently, until deep golden brown. Cool.
Melt 6.35 oz white chocolate with 2 tsp vegetable oil (if using). Stir in 6.35 oz pistachio butter and a pinch of salt until smooth. Cool slightly.
Mix in toasted kataifi until evenly combined. Set aside.

3. Prepare the Whipped Chocolate Ganache:

Whip 1 1/2 cups heavy cream to soft peaks.
Add 1 tbsp honey and 10.6 oz melted dark chocolate, mixing until smooth.
Refrigerate overnight to set.

4. Assemble the Cake:

Trim the cake dome and slice into two even layers.
Place the bottom layer on a cake stand. Pipe a border of ganache around the edge.
Spread the pistachio-kataifi filling evenly within the border.
Top with the second cake layer.

5. Frost and Garnish:

Spread the remaining ganache over the top and sides of the cake, smoothing with a hot spatula.
Garnish with 1/4 cup chopped pistachios.
Chill for 30 minutes to set, then serve as a luxurious summer dessert.

Prep Time: 45 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 25 minutes (plus overnight chilling)
Calories: ~758 per serving
Servings: 12

Macros per Serving: 71g carbs, 11g protein, 52g fat, 6g fiber

Tips for the Perfect Chocolate Pistachio Cake

Quality Chocolate: Use high-quality dark chocolate (55%+ cocoa) for a rich, balanced ganache.
Toast Kataifi Carefully: Stir frequently to achieve a deep golden color without burning for the best crunch in this summer dessert.
Don’t Overbake: Check the cake at 37 minutes to avoid a dry texture; a toothpick should come out clean.
Chill Ganache: Refrigerate overnight for a smooth, spreadable consistency.
Room Temperature: Serve the cake at room temperature for the softest texture and fullest flavor.

Creative Variations for Chocolate Pistachio Cake

Customize this Chocolate Pistachio Cake with these delicious twists:

Nut Swap: Replace pistachio butter with almond or hazelnut butter for a different nutty flavor.
Filling Alternative: Swap kataifi with crushed biscotti or cornflakes for a similar crunch.
Spice Boost: Add a pinch of cardamom or nutmeg to the cake batter for extra warmth.
Fruit Accent: Layer with fresh raspberries or strawberries for a fruity contrast in this summer dessert.
Mini Cakes: Bake in smaller pans for individual cakes, perfect for summer parties.

Serving and Presentation Tips

This Chocolate Pistachio Cake is a versatile summer dessert that shines at any event. Try these serving ideas:

Serve on a cake stand with a sprinkle of pistachios for a stunning centerpiece at summer gatherings.
Pair with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Accompany with a strong Arabic coffee, espresso, or a chilled summer drink like iced mint tea to balance the richness.
Garnish with edible gold leaf or fresh berries for an elegant, Instagram-worthy presentation.
Slice and serve at room temperature to highlight the cake’s soft texture and creamy filling.

Storage Tips

Refrigerate: Store in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving for the best flavor.
Freeze: Freeze individual slices, wrapped in plastic wrap and stored in a freezer-safe container, for up to 2 months. Thaw in the fridge overnight.
Prep Ahead: Bake cake layers and prepare ganache a day in advance; assemble on the day of serving for freshness.
Refresh: If refrigerated, let the cake sit out for 20-30 minutes to soften the ganache.

FAQs About Chocolate Pistachio Cake

Can I make this summer dessert ahead of time?
Yes, bake the cake and prepare the ganache a day ahead. Assemble and frost on the day of serving for the freshest Chocolate Pistachio Cake.

What can I use instead of kataifi pastry in this summer dessert?
Substitute with finely crushed phyllo dough, crispy rice cereal, or crushed biscotti for a similar crunchy texture.

Can I use milk chocolate for this summer dessert?
Dark chocolate (55%+ cocoa) balances the sweetness best, but milk chocolate can be used; reduce sugar slightly to avoid overpowering sweetness.

Is there a substitute for pistachio butter in this summer dessert?
Almond or hazelnut butter works, but pistachio butter gives the signature flavor. Blend roasted pistachios to make your own.

Can I make this summer dessert gluten-free?
Yes, use a gluten-free flour blend for the cake and ensure all other ingredients are gluten-free.

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Conclusion

This Chocolate Pistachio Cake is a luxurious summer dessert that combines rich chocolate, nutty pistachio, and crispy kataifi for an unforgettable treat. Perfect for birthdays, summer parties, or any special occasion, it’s a decadent yet achievable masterpiece. Try this recipe today and create a showstopping dessert that will leave everyone asking for seconds!