Chocolate Pistachio Cake
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!
Ingredients
For the 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
For the 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
For the 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
For Garnish:
- 1/4 cup chopped pistachios
Instructions
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.
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.
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.
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.
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.
Notes
- 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.