Creamy and Crunchy Dubai Chocolate Pistachio Cake You Must Try

Adam

Creamy and Crunchy Dubai Chocolate Pistachio Cake You Must Try

The world of desserts has recently been dazzled by the Dubai Chocolate trend, a viral sensation that blends chocolate with pistachios, cream, and crunchy pastry. This Creamy and Crunchy Dubai Chocolate Pistachio Cake takes inspiration from that decadent creation and transforms it into a stunning layered cake that’s as indulgent as it is elegant. This cake is all about balance: rich dark chocolate layers, nutty pistachio cream, and the buttery crunch of kataifi pastry. A touch of cinnamon adds warmth, while olive oil keeps the cake moist and flavorful. To elevate it even more, silky ganache made from both dark and white chocolate drapes over the top, creating an irresistibly glossy finish. It’s a dessert designed to impress. Whether you’re baking for a celebration, holiday gathering, or simply to treat yourself to something extraordinary, this Dubai Chocolate Pistachio Cake is an experience in every bite—moist, creamy, crunchy, and perfectly luxurious.

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Prep Time 30

bake & Cooling & Assembly time 1 30

Total Time 2

Servings: 12 slices

Ingredients Equipment Method Notes

Ingredients

For the Chocolate Cake:

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tsp baking powder
½ tsp ground cinnamon
½ tsp salt
1 ½ cups granulated sugar
2 large eggs
¾ cup olive oil
2 tsp neutral oil
1 cup whole milk
1 tsp vanilla extract

For the Pistachio Cream Filling:

¾ cup pistachio butter homemade or store-bought
½ cup whipped cream from the heavy cream
2 tbsp powdered sugar optional, for extra sweetness

For the Crunchy Kataifi Layer:

1 ½ cups kataifi pastry shredded phyllo
2 tbsp unsalted butter melted
1 tbsp honey

For the Chocolate Ganache Topping:

1 ½ cups dark chocolate chopped
1 cup white chocolate chips or chopped white chocolate
¾ cup heavy cream

Equipment

Two 8-inch round cake pans (or one 9x13-inch pan)
Mixing bowls (medium and large)
Whisk or hand mixer
Measuring cups and spoons
Rubber spatula
Saucepan (for ganache)
Baking sheet (for kataifi)
Parchment paper
Cooling rack
Offset spatula (for spreading)

Method

Step 1: Bake the chocolate cake

Preheat oven to 350°F (175°C). Grease and line two 8-inch pans with parchment paper.
In a medium bowl, whisk flour, cocoa powder, baking powder, cinnamon, and salt.
In a large bowl, whisk sugar, eggs, olive oil, neutral oil, and vanilla until smooth.
Add milk and mix again.
Fold in dry ingredients until just combined—do not overmix.
Divide batter between pans and bake 25–30 minutes, or until a toothpick comes out clean.
Let cool completely on a wire rack.

Step 2: Make the kataifi crunch

Preheat oven to 325°F (160°C).
Shred kataifi into a bowl, drizzle with melted butter and honey, and toss until coated.
Spread on a baking sheet and bake 10–12 minutes until golden and crisp.
Cool and crumble lightly.

Step 3: Prepare the pistachio cream

In a bowl, whisk pistachio butter with ½ cup whipped cream until light and fluffy.
Add powdered sugar if desired for extra sweetness.
Chill until ready to use.

Step 4: Make the ganache

Heat heavy cream in a saucepan until steaming.
Pour half over dark chocolate, half over white chocolate in separate bowls.
Let sit 2 minutes, then whisk both until smooth and glossy.

Step 5: Assemble the cake

Place one cake layer on a serving plate.
Spread pistachio cream evenly across the top.
Sprinkle with kataifi crunch.
Add second cake layer, then cover with remaining pistachio cream.
Drizzle dark chocolate ganache over the cake, letting it drip down the sides.
Add swirls or drizzles of white chocolate ganache for contrast.
Top with extra kataifi crunch and chopped pistachios for garnish.

Notes

🧊 Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap slices tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight before serving.

Best Served: Slightly chilled or at room temperature.

🥄 Variations

Gold Finish: Add edible gold leaf for true Dubai-inspired elegance.

Nutty Crunch: Add chopped pistachios or almonds into the kataifi layer.

Coffee Kick: Add ½ cup brewed espresso to the cake batter for a mocha twist.

Extra Creamy: Double the pistachio cream filling for a taller, creamier cake.

Mini Cakes: Bake the batter in cupcake tins and decorate each individually.

Layered Bars: Bake in a 9x13-inch pan, slice into bars, and top with ganache + kataifi.

❓ 10 FAQs

What makes this a “Dubai Chocolate” cake?
It’s inspired by the viral Dubai dessert that combines chocolate, pistachios, and kataifi pastry.

Do I need kataifi pastry?
Yes, it provides the signature crunch, but you can substitute crushed filo shards or puffed rice.

Can I make pistachio butter at home?
Yes—blend roasted pistachios in a food processor until creamy.

Can I use vegetable oil instead of olive oil?
Yes, but olive oil adds a richer depth to the cake.

Do I need both dark and white chocolate?
No, but the contrast looks stunning and adds flavor balance.

Can I make this dairy-free?
Yes, use plant-based butter, cream, and chocolate.

How do I keep the cake moist?
Don’t overbake, and store it covered in the fridge.

What’s the best garnish?
Extra kataifi crunch, chopped pistachios, or even edible gold.

Can I make it ahead of time?
Yes, it actually tastes better the next day as flavors meld.

Is it very sweet?
It’s rich but balanced—the pistachio butter and dark chocolate offset the sweetness.

🏁 Conclusion

This Creamy and Crunchy Dubai Chocolate Pistachio Cake is a dessert that deserves a spotlight at your table. With its moist chocolate sponge, silky pistachio cream, crunchy kataifi, and glossy ganache, it offers a balance of textures and flavors that feel indulgent yet refined.

Perfect for celebrations, gatherings, or anytime you want to recreate the viral Dubai chocolate magic at home, this cake isn’t just a dessert—it’s an experience. One slice and you’ll understand why this flavor combination has taken the internet (and dessert lovers) by storm.