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Dubai Chocolate Pistachio Cake

Indulge in Dubai Chocolate Pistachio Cake Bliss

Experience the delightful fusion of rich chocolate and creamy pistachio in this Dubai Chocolate Pistachio Cake.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 0.75 cups Unsweetened Cocoa Powder Use Dutch-processed cocoa for richer taste.
  • 1 cups Granulated Sugar Brown sugar can be used for added moisture.
  • 1.5 teaspoons Baking Powder Don’t substitute with baking soda without adjusting quantities.
  • 1 teaspoon Ground Cinnamon Omit for a pure chocolate taste.
  • 1 teaspoon Salt Avoid if using salted butter.
  • 2 large Eggs Can replace with flax eggs for a vegan option.
  • 0.5 cups Olive Oil Can substitute with vegetable oil or melted butter.
  • 1 cups Whole Milk Use plant-based milk for a dairy-free version.
  • 1 teaspoon Vanilla Extract Vanilla bean paste can be used for stronger taste.
For the Kataifi
  • 0.5 cups Unsalted Butter Substitute with coconut oil for a dairy-free option.
  • 1 package Kataifi Pastry Use shredded phyllo dough or crushed graham crackers if unavailable.
For the Filling
  • 6 ounces White Chocolate Can substitute with dairy-free white chocolate.
  • 0.5 cups Pistachio Butter Store-bought is acceptable.
For the Ganache
  • 0.75 cups Heavy Cream Use coconut cream for a dairy-free ganache.
  • 2 tablespoons Honey Maple syrup can be an alternative for a vegan option.
  • 6 ounces Dark Chocolate Choose high-quality chocolate.

Equipment

  • 8-inch round cake pans
  • Mixing bowls
  • Whisk
  • Skillet
  • Microwave or double boiler
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
  2. In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, cinnamon, and salt.
  3. In another bowl, beat eggs, olive oil, milk, and vanilla until smooth. Stir into dry ingredients until just combined.
  4. Divide batter into prepared pans and bake for 25-30 minutes. Cool in pans for 10 minutes.
  5. Melt unsalted butter in a skillet and toast kataifi pastry until golden and crisp, about 5-7 minutes.
  6. Melt white chocolate and mix with pistachio butter and toasted kataifi. Refrigerate until set, about 30 minutes.
  7. For ganache, heat cream and honey until steaming, pour over chopped chocolate, stir until smooth, then chill.
  8. Assemble the cake layers, spreading pistachio filling between layers and pour ganache on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

Ensure eggs are beaten until pale for better emulsification. Allow cakes to cool completely before frosting.

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