Valentina Ablaev
This dubai chocolate pistachio cake is everything you ever dreamed of when biting into the viral dubai chocolate bar, but in cake form! The 3-tiered cake is as beautiful as it is delicious; you will fall in love with it at the first bite!
Nothing is better than a cake that looks complex but is simple to make! The cake is made up of soft sponge cake layers, topped with a classic cream cheese frosting and layers of crunchy kataifi pastry filling. Just like our classic kiev cake, this cake is filled with an incredible crunchy filling. There’s no better way to complement a pistachio kataifi than a simple chocolate ganache. This is a dessert you don’t want to miss out on!
Why You’ll Love This Recipe
This easy dubai chocolate pistachio cake is the most impressive and shockingly simple dessert! The flavors and textures make this cake memorable: the crispy kataifi, soft cake layers, and rich chocolate ganache. There’s nothing quite like it!
Ingredients for Dubai Chocolate Pistachio Cake
- Cake layers – soft white cake layers made with eggs, sugar, flour, and baking powder.
- Cake soaking – a combination of water and pistachio butter makes for the perfect cake soaking!
- Pistachio filling – you only need kataifi, unsalted butter and pistachio butter to make the perfect crunchy filling.
- Cream – a simple cream cheese frosting sweetened with powdered sugar, and made fluffy with whipped cream.
- Chocolate ganache – milk chocolate chips melted with cream to make the perfect, rich ganache.
See the recipe card below for a complete list of ingredients and quantities.
Dubai Desserts for Days
While you have all of the ingredients on hand, you can make all of the incredible dubai chocolate inspired desserts! Our dubai chocolate horns make the perfect easy and delicious dessert for the holidays.
How to Make Dubai Chocolate Pistachio Cake
This cake is made with just a few simple steps:
- Beat the eggs and sugar in a large mixing bowl for 6-8 minutes using a stand mixer.
2. In a separate bowl, whisk together the flour and baking powder.
3. Gently sprinkle the flour over the wet batter and fold the dry ingredients gently into the wet.
4. Divide the cake batter evenly among three 8-inch pans. Bake the cakes at 350°F 13-15 minutes, remove from the oven and cool.
5. Heat water and pistachio cream in a saucepan to a soft boil.
6. Remove the pistachio soaking from the heat to cool.
7. In a skillet, toast kataifi in butter until crispy and golden.
8. Remove from the heat and stir in pistachio butter.
9. In a large bowl, beat cream cheese, butter, and powdered sugar until creamy and smooth.
10. In a separate bowl, beat the heavy whipping cream to stiff peaks.
11. Beat the heavy cream on the lowest speed into the cream cheese mixture until smooth. Do not overbeat.
12. Store in the fridge until ready to use.
13. Heat heavy cream in a saucepan until the sides bubble; do not boil. Pour hot, heavy cream into a bowl of chocolate morsels.
14. Cover the bowl and allow it to sit for 1-2 minutes. Stir to combine and set aside to cool.
15. Add the first cake layer to a cake platter. Drizzle the cake layer with ⅓ of the soaking mixture.
16. Add some cream to a piping bag. Spread about ¼ of the mixture on the cake layer. Pipe a wall around the cake layer.
17. Fill the center with ½ of the kataifi pistachio mixture. Repeat with the remaining cake layers, with only two layers of kataifi. Spread the cream to the top and sides of the cake.
18. Add chocolate ganache to the top of the cake, and decorate with the cream. Garnish with strawberries.
Expert Tips:
- Order the ingredients in advance. Most of these ingredients are on Amazon, so place your orders now!
- Don’t skip the soaking: Soaking the cake layers is a must because the cake will be too dry without it.
- Don’t overbeat the cream: When beating heavy cream, it’s important to beat it until stiff peaks just form. Overbeating the whipped cream will result in a running frosting.
- Don’t boil heavy cream: When heating the heavy whipping cream for the chocolate ganache, it’s important not to over-boil it. Otherwise, it will cause the chocolate to curdle.
- Add fruit: Add a layer of strawberries for a delicious variation.
- Serve cake room temp: The cake is best if enjoyed at room temperature. I try to take it out of the fridge half an hour before serving.
- Chocolate cake: Make a chocolate variation of this cake! Instead of white cake layers, make chocolate cake layers.
FAQ’s
For this cake, you can use 3 8-inch cake pans. You can also use two 9×13-inch pans.
Pistachio butter can be found at walmart or on Amazon.
Kataifi can be found at the european market or on Amazon.
Use a toothpick to check the center of the cake and once the toothpick comes out clean, it’s ready.
Store & Reheat
- Storage. Store cake in the refrigerator for up to 3 days for the best texture. Store leftover cake in an airtight container so the cake doesn’t dry out.
- Freeze. Extra cake can be frozen and stored for longer! Cut the cake into slices and add to a freezer-safe container. Freeze and store for up to 3 months. Thaw: Add the cake to the fridge overnight to thaw. Serve the following day.
More Dessert Recipes
If you enjoyed this dubai cake recipe, be sure to try our other easy dessert recipes; here are some of our favorites:
- Layered Dulce De Leche Recipe – Our New Favorite
- Berry Meringue Roulade Recipe – A Spring Favorite
- Simple Tiramisu Cake Recipe – The Best No-Bake Dessert
- Layered Honey Cake Recipe – Ukrainian Classic
- Best Banana Cake Recipe – Simple and Delicious Banana Bread Variation
If you’ve tried this dubai chocolate pistachio cake recipe or any other recipe on my website, please leave a star rating and let us know how it went in the comments below – we appreciate it!
Dubai Chocolate Pistachio Cake
Ingredients
cake –
- 5 eggs room temperature
- ¾ cup sugar
- 1 cup flour
- 1 tsp baking powder
soaking (see note 3) –
- 1/3 cup water
- 3 Tbsp pistachio butter
pistachio kataifi filling –
- 4 Tbsp butter
- 3 cups kataifi pastry
- 3/4 cup pistachio butter
cream –
- 12 oz cream cheese softened
- 4 Tbsp unsalted butter room temp
- 1 1/2 cups powdered sugar
- 1 1/2 cups heavy whipping cream cold
chocolate ganache –
- 1 cup milk chocolate morsels 6oz
- 1/3 cup heavy whipping cream
Instructions
- Preheat the oven to 350°F and line three 8-inch baking pans with parchment paper.
Prepare cake:
- Beat the eggs and sugar at high speed for 6-8 minutes until it has tripled in size.
- In a separate bowl, combine the flour and baking powder. Sprinkle gently over the egg mixture.
- Stir gently with a spatula from the bottom up to incorporate the flour into the egg mixture. (If you overbeat the egg mixture, it will deflate.)
- Divide batter between three 8-inch pans. If you don’t have three pans, bake one pan at a time.
- Bake at 350°F for 13-15 minutes or until the top of the cake is golden. Remove the cake from the pan and set aside to cool.
Prepare soaking:
- Add the water and pistachio butter to a saucepan and heat until it comes to a soft boil, whisking to incorporate. Remove from heat and cool.
Prepare kataifi filling:
- Add the butter and kataifi pastry to a skillet and cook over medium heat, stirring frequently, until the mixture is crispy and golden.
- Remove from heat and stir in the pistachio butter.
Prepare cream:
- Beat the cream cheese, butter, and powdered sugar until creamy.
- In a separate bowl, beat 1 ½ cups cold heavy cream until stiff peaks form (see note 4).
- Add the whipped cream to the cheese and beat on the lowest speed until incorporated. Refrigerate cream until ready to use.
Prepare ganache:
- Heat ⅓ cup of heavy cream until it bubbles around the sides (see note 5).
- Pour into a bowl with the chocolate chip morsels, cover the bowl, and allow it to sit for 1-2 minutes. Stir to combine and set aside to cool.
Assemble:
- Add the first cake layer to a cake platter and drizzle with ⅓ the soaking mixture.
- Take about 1 cup of the cream and add to a piping bag. Spread about ¼ of the mixture over the cake layer. Then, take the cream from the piping bag and pipe a wall around the outside of the cream. Fill the inside with 1/2 of the kataifi filling.
- Repeat with the remaining layers. (The kataifi filling will not go on top.)
- Add cream to the top and sides of the cake.
- Finish the top of the cake with the ganache and decorate with the remaining cream in the bag.
- Serve, and enjoy!
Notes
- (1) As with all dessert recipes, reading the instructions thoroughly is important. For a smooth baking process, please read through the post as we cover everything you need to know.
- (2) Kataifi and pistachio butter aren’t available in all stores, so place your Amazon order now so you can make this cake as soon as possible!
- (3) Soaking the cake layers is a must, so don’t skip the soaking.
- (4) When beating the heavy cream to stiff peaks, it’s key not to overbeat the cream. If the cream is over-beaten, the frosting will be runny.
- (5) When heating cream for a chocolate ganache, it’s vital not to boil the cream. Cook it until the heavy cream is just bubbling on the sides.
- (6) Refrigerate the leftover cake in an airtight container for up to 5 days for peak freshness.
