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Dubai Chocolate Pistachio Cake Recipe

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★★★★★

4.6 from 287 reviews

A decadent Dubai-inspired chocolate cake infused with ground and chopped pistachios, enriched with a rich chocolate ganache and a hint of coffee for depth. This moist and flavorful layered cake offers a perfect balance of nutty crunch and chocolate indulgence, making it an irresistible dessert for chocolate lovers.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (75g) cocoa powder
  • ¾ cup (75g) finely ground pistachios
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • 2 large eggs
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar
  • ½ cup (120ml) neutral oil
  • 1 cup (240ml) whole milk
  • 1 tsp vanilla extract
  • 1 cup (240ml) hot coffee

For Decoration

  • ¾ cup (75g) chopped pistachios
  • 1 ½ cups chocolate ganache

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (180°C) and grease or line two 8-inch cake pans to prevent sticking and ensure the cakes bake evenly.
  2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, finely ground pistachios, baking powder, baking soda, and salt until well blended.
  3. Mix wet ingredients: In a separate bowl, whisk the eggs together with the granulated sugar, brown sugar, neutral oil, whole milk, and vanilla extract until the mixture is smooth and slightly frothy.
  4. Combine wet and dry mixtures: Gradually add the dry ingredients into the wet ingredients bowl and mix gently until just combined. Then, carefully stir in the hot coffee to create a smooth, slightly thin batter.
  5. Bake the cakes: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the cakes: Remove the cakes from the oven and allow them to cool completely on a wire rack. This step prevents the ganache from melting when applied.
  7. Prepare optional pistachio crunch: For added texture, toast chopped pistachios with sugar and honey in a pan until golden and fragrant, then set aside.
  8. Assemble the cake: Spread half of the chocolate ganache evenly on top of the first cake layer. Place the second cake layer on top and pour the remaining ganache over it, smoothing it out with a spatula.
  9. Decorate: Garnish the cake with chopped pistachios and the optional pistachio crunch for a beautiful finishing touch and added flavor.

Notes

  • Make sure the hot coffee is freshly brewed for best flavor infusion in the chocolate batter.
  • Allow the cakes to cool completely before applying ganache to prevent melting and sliding layers.
  • You can substitute neutral oil with melted butter for a richer flavor, but the texture may differ slightly.
  • Store leftover cake in the refrigerator for up to 3 days, covered tightly.
  • For a stronger coffee taste, consider adding an extra 1/4 cup of coffee or using espresso.

Keywords: Chocolate Cake, Pistachio Cake, Dubai Dessert, Chocolate Ganache Cake, Pistachio Chocolate Cake, Middle Eastern Cake, Coffee Chocolate Cake

Find it online: https://foodbylina.com/dubai-chocolate-pistachio-cake-recipe/