Dubai Chocolate Pistachio Cake
A luxurious and moist chocolate cake with crunchy pistachios and rich Middle Eastern flavors, perfect for celebrations or indulgent treats.
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.