Dubai Chocolate Pistachio Cake
This dubai chocolate pistachio cake is the perfect 3-tiered cake to impress a crowd! Soft cake layers, filled with a crispy pistachio kataifi filling, rich cream, and topped with a simple ganache. This dessert seems complex, but it’s genuinely so simple when you break it down into a few simple segments.
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.