Description
Indulge in a decadent treat with this Dubai Chocolate Pistachio Cake recipe. Discover the perfect balance of flavors today!
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup olive oil
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups kataifi pastry (separated into strands)
- 2 tablespoons unsalted butter (for toasting kataifi)
- 3/4 cup pistachio butter (homemade or store-bought)
- 1 cup white chocolate chips (or chopped white chocolate)
- 2 teaspoons neutral oil (optional, for extra creaminess)
- 1 1/2 cups dark chocolate (chopped)
- 3/4 cup heavy cream
- 1 tablespoon honey
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Step 2: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, cinnamon, and salt.
- Step 3: In a separate bowl, whisk eggs, olive oil, milk, and vanilla until smooth.
- Step 4: Combine wet and dry ingredients, mixing just until combined. Divide batter between pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Step 5: Toast kataifi: Gently separate strands and toast in a large skillet with butter over medium heat until golden and crisp. Set aside to cool.
- Step 6: Make pistachio filling: Melt white chocolate and allow to cool slightly. Stir in pistachio butter and optional oil. Fold in toasted kataifi. Chill until set.
- Step 7: Make whipped ganache: Heat cream and honey until steaming. Pour over chopped chocolate and let sit for 5 minutes. Stir until smooth, then cool to room temperature. Refrigerate until slightly firm, then whip until light and fluffy.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg