This Dubai Chocolate Pistachio Cake is a luxurious and moist Dubai Chocolate Cake with a delightful crunch from pistachios and a touch of rich Middle Eastern flavors. It’s perfect for celebrations or whenever I crave a decadent treat that feels both unique and comforting. This indulgent dessert is a showstopper for any occasion.
Why You’ll Love This Dubai Chocolate Pistachio Cake
This Dubai Chocolate Pistachio Cake is a must-try:
- Rich & Moist: Boiling water creates a tender, chocolatey crumb.
- Nutty Crunch: Pistachios add texture and a unique flavor.
- Balanced Sweetness: Granulated and brown sugars lend a caramel hint.
- Versatile: Ideal for parties or cozy dessert nights at home.
- Easy to Make: Simple steps yield a stunning Dubai Chocolate Cake.
Ingredients for Dubai Chocolate Pistachio Cake
Here’s what you’ll need to make Dubai Chocolate Pistachio Cake (serves 10):
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 3 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup shelled pistachios, chopped
- ½ cup dark chocolate chips (optional)
Ingredient Tips:
- Cocoa Powder: Use unsweetened, high-quality cocoa for deep flavor.
- Pistachios: Unsalted, shelled pistachios ensure the best crunch.
- Milk: Whole milk adds richness; room temperature blends smoothly.
- Boiling Water: Enhances cocoa flavor; add slowly to avoid curdling.
- Chocolate Chips: Optional for extra decadence; use semi-sweet if preferred.
Directions for Dubai Chocolate Pistachio Cake
Ready to bake this indulgent treat? Let’s get started!
Preheat Oven
I preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
Mix Dry Ingredients
In a large bowl, I sift together 1 ¾ cups flour, ¾ cup cocoa powder, 1 ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
Combine Wet Ingredients
In another bowl, I whisk 1 cup granulated sugar, ¾ cup brown sugar, and 3 eggs until smooth. I add 1 cup milk, ½ cup vegetable oil, and 2 tsp vanilla extract, mixing until well blended.
Make Batter
- I gradually add the dry ingredients to the wet, mixing gently.
- I slowly stir in 1 cup boiling water until the batter is smooth (it will be thin).
- I fold in 1 cup chopped pistachios and ½ cup chocolate chips, if using.
Bake and Cool
I divide the batter evenly between the pans and bake for 30–35 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack. I cool completely before frosting or serving this Dubai Chocolate Pistachio Cake.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 10
- Calories: ~410 kcal per serving
- Macros per Serving: 54g carbs, 8g protein, 20g fat, 3g fiber
Variations for Dubai Chocolate Pistachio Cake
I enjoy experimenting with this Dubai Chocolate Cake:
- Nut Swap: Use almonds or pecans instead of pistachios for variety.
- Frosting Boost: Add cream cheese frosting or chocolate ganache for richness.
- Middle Eastern Flair: Mix in ½ tsp cardamom or 1 tsp rose water to batter.
- Nut-Free: Omit pistachios and chocolate chips for a classic chocolate cake.
- Citrus Twist: Add 1 tsp orange zest for a bright, complementary note.
Storage
I store leftover Dubai Chocolate Pistachio Cake wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate frosted for up to 5 days or freeze unfrosted slices for up to 1 month, thawing in the fridge overnight. I reheat individual slices in the microwave for 15 seconds to restore softness.
FAQs:
Can I use a different flour for Dubai Chocolate Pistachio Cake?
I stick with all-purpose flour for the best texture; cake flour may make it too light, whole wheat too dense.
Why is boiling water needed in this Dubai Chocolate Cake?**
It blooms the cocoa powder, enhancing chocolate flavor and keeping the cake moist.
Can I make this cake dairy-free?
Yes, I use almond or coconut milk and swap vegetable oil for a dairy-free Dubai Chocolate Cake.
How do I store frosted Dubai Chocolate Pistachio Cake?
I keep it covered in the fridge for up to 5 days to maintain freshness.
Can I prepare this cake ahead of time?
Absolutely, I bake it a day early; flavors deepen overnight for a tastier cake.
More Summer Dessert Recipes You’ll Love
- Strawberry Sorbet Recipe
- Strawberry Crunch Cheesecake Recipe
- Strawberry Fudge Recipe
- Chocolate Cherry Dump Cake
- Pear Dump Cake: A Sweet Summer Treat
Conclusion
This Dubai Chocolate Pistachio Cake has become one of my favorite go-to recipes when I want something special yet simple. The combination of moist chocolate, crunchy pistachios, and subtle Middle Eastern hints always gets compliments. Whether for a party or a quiet moment at home, this Dubai Chocolate Cake delivers indulgence every time.
Dubai Chocolate Pistachio Cake
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ¾ cup brown sugar packed
- 3 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup shelled pistachios chopped
- ½ cup dark chocolate chips optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the granulated sugar, brown sugar, and eggs until smooth and creamy. Add the milk, vegetable oil, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently. Slowly pour in the boiling water and stir until smooth. The batter will be thin—that’s normal.
- Fold in the chopped pistachios and chocolate chips, if using.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before frosting or serving.
Notes
- Adding cream cheese frosting or melted dark chocolate drizzle enhances richness.
- Sprinkle rose water or cardamom in the batter for a Middle Eastern aroma.
- For a nut-free version, omit pistachios and chocolate chips.
- Store leftovers wrapped tightly at room temperature for up to 3 days or freeze up to 2 months.
- Reheat individual slices gently in the microwave for about 15 seconds to restore softness.
- For a dairy-free version, use almond or coconut milk and coconut oil.
Did you Like This Recipe? Please Rate and Comment Below!
