Dubai Chocolate Pistachio Cake
The Dubai Chocolate Pistachio Cake is a delightful treat that beautifully combines rich chocolate with the unique crunch and flavor of pistachios. This cake layers moist chocolate sponge with creamy…
Tip: save now, cook later.The Dubai Chocolate Pistachio Cake is a delightful treat that beautifully combines rich chocolate with the unique crunch and flavor of pistachios. This cake layers moist chocolate sponge with creamy frosting and is topped with whole pistachios, which add a lovely texture and nutty taste that stands out without overpowering the chocolate. It’s a dessert that feels special and indulgent, yet still familiar and comforting.
I love making this cake when I want to impress friends or family because it’s as delicious as it is eye-catching. The pistachios give it a bit of an unexpected twist, and I find that most people really enjoy the contrast between the smooth chocolate and the crispy nuts. Plus, it’s not too sweet, which means everyone can enjoy a slice without feeling overwhelmed.
When I serve this cake, I like to pair it with a cup of strong coffee or a simple glass of milk. It’s perfect for a cozy afternoon get-together or celebrating a special occasion with something homemade yet a little fancy. The balance of flavors makes it a memorable dessert that always leaves people asking for the recipe.
Key Ingredients & Substitutions
Chocolate Cake: Cocoa powder and dark chocolate give deep chocolate flavor. If you don’t have buttermilk, mix regular milk with a little lemon juice or vinegar and let it sit for 5 minutes.
Pistachio Paste: This adds the signature flavor. If unavailable, finely ground pistachios mixed with a little honey or cream work well as a substitute.
Heavy Cream: Essential for the pistachio cream layer and ganache, it gives a rich, smooth texture. For a lighter version, try whipping a mix of cream and Greek yogurt, but the texture might be softer.
Dark Chocolate: Choose good quality chocolate for the ganache topping. If you only have milk chocolate, you can use that, but the ganache will be sweeter and less intense.
How Do I Get a Moist and Fluffy Chocolate Cake?
The chocolate cake should be tender and moist, not dry or heavy. Here’s what helps:
- Sift dry ingredients to avoid lumps and create a light batter.
- Use oil instead of butter for moisture—it stays soft longer.
- Mix wet ingredients well before combining with dry ones.
- Don’t overmix once you add the flour; mix until just combined.
- Adding hot water at the end thins the batter, helping to keep it moist and make the cocoa bloom for richer chocolate flavor.
- Bake just until done: test with a toothpick. Overbaking dries the cake.
Equipment You’ll Need
- 8-inch round cake pan – perfect size for even baking and layering your cake.
- Mixing bowls – use several for separating wet and dry ingredients for easy mixing.
- Electric mixer or hand whisk – makes whipping cream and mixing batter smooth and quick.
- Spatula – great for folding ingredients gently and spreading cream evenly.
- Cooling rack – helps your cake cool evenly to avoid soggy bottoms.
- Small saucepan – needed to gently heat cream for the chocolate ganache.
- Piping bag with a star tip – handy to decorate the ganache rosettes on top nicely.
Flavor Variations & Add-Ins
- Replace pistachios with almonds or hazelnuts for a different nutty twist that pairs well with chocolate.
- Add a dash of orange zest to the pistachio cream for a fresh, citrus note that brightens the flavors.
- Include a layer of raspberry jam between the cake and cream for a tart contrast that balances sweetness.
- Swap dark chocolate ganache for white chocolate if you like a sweeter, creamier topping.
Dubai Chocolate Pistachio Cake
Ingredients You’ll Need:
For the Chocolate Cake Layer:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup hot water
For the Pistachio Cream Layer:
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 1/2 cup pistachio paste (or finely ground pistachios blended into a smooth paste)
- 1 tsp vanilla extract
- Optional: 2 tbsp cream cheese or mascarpone for richness
For Chocolate Ganache Topping and Decoration:
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped
- 1/2 cup chopped pistachios for coating and garnish
- Extra chopped pistachios for decoration
How Much Time Will You Need?
This cake takes about 20 minutes to prepare the batter and cream, 30-35 minutes to bake, plus about 2 hours to chill. Plan roughly 3 hours total including cooling and assembling the layers.
Step-by-Step Instructions:
1. Prepare the Chocolate Cake:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, vegetable oil, egg, and vanilla extract. Slowly add the wet ingredients to the dry ones, mixing gently. Add the hot water last and stir until the batter is smooth. Pour the batter into your pan and bake for about 30-35 minutes. Use a toothpick to check if it’s done – it should come out clean. Let the cake cool completely on a wire rack.
2. Make the Pistachio Cream:
Chill your mixing bowl. Whip the heavy cream until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form. Gently fold in the pistachio paste and vanilla extract (and cream cheese or mascarpone if you like) until smooth and creamy. Keep this mixture chilled until you’re ready to assemble the cake.
3. Prepare the Chocolate Ganache:
Heat the heavy cream in a saucepan until it’s just starting to simmer – don’t let it boil. Pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until the ganache is glossy and smooth. Let it cool slightly but keep it pourable.
4. Assemble the Cake:
Once the cake is cool, slice it horizontally into two even layers. Place the bottom layer on your serving plate and spread the pistachio cream evenly over it. Place the top cake layer on top carefully. Pour the ganache evenly over the top, letting a little drip down the sides for a nice effect. If you have leftover ganache or chocolate frosting, pipe small rosettes around the edge using a star tip. Sprinkle chopped pistachios over the sides of the pistachio cream layer and on the ganache rosettes for that special finishing touch.
5. Chill and Serve:
Refrigerate the assembled cake for at least 2 hours to let the flavors set and for easier slicing. When ready, slice and serve chilled. It’s wonderful with a cup of coffee or tea!
Can I Use Frozen Pistachios for the Pistachio Paste?
Yes! Just make sure to thaw them completely before blending into a paste. This helps achieve a smooth texture without lumps.
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 3 days. Let it come to room temperature for about 15 minutes before serving for the best flavor and texture.
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake and prepare the pistachio cream a day in advance. Assemble the cake and refrigerate overnight to let the flavors meld beautifully.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using. This works perfectly as a buttermilk replacement.
