Name: Dubai Chocolate Cake with Pistachio Filling and Ganache Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; ¼ cup unsweetened cocoa powder (preferably Dutch processed); 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 large egg; 1 teaspoon vanilla extract; ½ cup milk; ½ cup vegetable oil; ½ cup hot coffee; 2 cups shredded phyllo dough (kataifi), finely chopped; 2 tablespoons butter; 1 cup pistachio cream; 4 oz milk or semi-sweet chocolate bar; ½ cup heavy cream or table cream

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If you’ve ever craved a dessert that’s both luxurious and comforting, then you’re going to love this Dubai Chocolate Cake with Pistachio Filling and Ganache Recipe. It’s not just any chocolate cake—it’s a rich, moist masterpiece layered with buttery shredded phyllo dough mixed with smooth pistachio cream, then finished off with a glossy, silky chocolate ganache. Whenever I make this cake, it feels like a special celebration, even on an ordinary Tuesday.

What makes this Dubai Chocolate Cake with Pistachio Filling and Ganache Recipe stand out, in my opinion, is the way the crunchy, nutty pistachio filling pairs with the soft texture of the chocolate cake and luscious ganache on top. It’s a beautiful balance of flavors and textures, perfect for impressing guests or treating yourself after a long day. I promise, once you try it, you’ll be glad you have this recipe in your collection!

Ingredients You’ll Need

Each ingredient plays a crucial role in making this cake the delightful treat it is. From the cocoa powder that adds deep chocolate flavor to the finely chopped kataifi that brings that signature crunch and texture, you’ll find each one carefully chosen for the best results. When shopping, try to get good-quality chocolate and fresh pistachio cream to really elevate this dessert.

All-purpose flour: The base of your cake, providing structure and crumb.
Granulated sugar: Sweetens the cake evenly while helping with moisture retention.
Unsweetened cocoa powder: Use Dutch-processed if possible—it gives a richer chocolate taste and a darker color.
Baking powder and baking soda: Leavening agents that keep the cake light and airy.
Salt: Enhances the chocolate flavor, balancing sweetness.
Large egg: Adds moisture and helps bind the ingredients.
Vanilla extract: Adds warmth and depth to the chocolate flavor.
Milk: Keeps the cake tender and moist.
Vegetable oil: Keeps the cake soft and moist longer than butter would.
Hot coffee: This really amps up the chocolate notes—don’t skip it!
Shredded phyllo dough (kataifi): Finely chopped to create that irresistible crunchy filling.
Butter: Used to toast the kataifi and provide richness in the filling.
Pistachio cream: The star nutty filling—make sure it’s smooth and fresh for the best flavor.
Milk or semi-sweet chocolate bar: Melted into the ganache for a silky finish.
Heavy cream or table cream: Blended with chocolate to form the luscious ganache topping.

Variations

I love how this Dubai Chocolate Cake with Pistachio Filling and Ganache Recipe can be tailored easily to your tastes or dietary needs, making it a flexible dessert to have on hand. Feel free to experiment—you might discover a new favorite twist!

Nut substitutions: I’ve swapped pistachio cream with almond or hazelnut cream before, and the cake still turns out deliciously nutty and unique.
Chocolate type: Using dark chocolate in the ganache ups the intensity, while milk chocolate keeps it creamy and sweet.
Dairy-free version: Try coconut cream instead of heavy cream, and substitute oil with a mild-flavored plant-based alternative for a vegan-friendly cake.
Spices: Adding a dash of cinnamon or cardamom to the batter gives the cake an aromatic Middle Eastern twist I enjoy during holidays.

How to Make Dubai Chocolate Cake with Pistachio Filling and Ganache Recipe

Step 1: Prep Your Dry Ingredients for a Fluffy Base

Start by whisking together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt in a large bowl. Make sure they are well combined—this ensures even rising and that your cake won’t have any pockets of baking soda or cocoa clumps. I usually give it a good sift for the lightest crumb, but that’s optional depending on your tools.

Step 2: Combine the Wet Ingredients Smoothly

In a separate bowl, beat the egg lightly before adding vanilla extract, milk, vegetable oil, and hot coffee. The coffee might seem surprising, but trust me, it cranks up the chocolate flavor without tasting like coffee at all. Stir until everything’s blended, then slowly pour this into your dry mix, folding gently until just combined. Overmixing can make the cake dense, so stop once you see no flour pockets.

Step 3: Toast and Prepare the Pistachio Filling

For the pistachio filling, melt the butter in a pan over medium heat and add the finely chopped kataifi dough. Toast it until it’s golden and crispy, stirring often to avoid burning—this usually takes around 5-7 minutes. Let it cool down slightly, then mix in the pistachio cream until everything is evenly combined. This filling will add that gorgeous texture and nutty flavor you’re after.

Step 4: Bake the Cake to Perfection

Pour the cake batter into a greased cake pan and bake in a preheated oven at 350°F (175°C) for about 30-35 minutes. I always check with a toothpick inserted into the center—it should come out clean or with a few moist crumbs. Once baked, allow the cake to cool completely before slicing horizontally in half to add the pistachio filling.

Step 5: Assemble and Add Chocolate Ganache

Spread the pistachio filling generously between the two cake layers. Then for the ganache, chop the chocolate and place it in a heatproof bowl. Warm the cream just until it simmers, then pour it over the chocolate. Let it sit for a minute before stirring to a glossy, smooth finish. Pour this delicious ganache over the assembled cake, allowing it to drip slightly down the sides for a gorgeous look. Chill for an hour before serving to let everything set.

How to Serve Dubai Chocolate Cake with Pistachio Filling and Ganache Recipe

Dubai Chocolate Cake with Pistachio Filling and Ganache Recipe - Recipe Image

Garnishes

When I serve this cake, I like to sprinkle some chopped pistachios on top for extra crunch and that gorgeous green color contrast. Light dustings of powdered sugar or edible gold leaf really elevate it for special occasions. Fresh mint leaves also add a refreshing note that pairs surprisingly well with the rich chocolate and pistachio flavors.

Side Dishes

This cake shines on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. If you want a fruity balance, fresh berries or a raspberry coulis swirl on the side bring a nice tartness to cut through the richness. I often prepare a hot cup of spiced coffee to accompany it—it’s my favorite way to enjoy the full flavor experience.

Creative Ways to Present

For birthdays or festive gatherings, I’ve topped this cake with edible flowers and grouped sliced pistachios and finely chopped kataifi around the plate as garnish. Layering multiple thin cake layers with the pistachio filling in between creates a stunning multi-tier look too. I once even drizzled a bit of rose syrup over the ganache for that extra Middle Eastern flair—delicious and beautiful!

Make Ahead and Storage

Storing Leftovers

I usually store this cake in an airtight container in the fridge. It keeps well for up to 3 days, and actually, the flavors meld even better as it rests. Just make sure to bring it to room temperature before serving so the ganache and filling soften nicely.

Freezing

I’ve frozen slices of this cake wrapped tightly in plastic wrap and aluminum foil for up to a month. When you’re ready to enjoy, just thaw overnight in the fridge—this method keeps the cake moist and the ganache smooth. It’s a lifesaver when you want to prep in advance or have unexpected guests.

Reheating

Since this cake is best enjoyed at room temperature, I recommend letting leftovers sit out for about 30 minutes before digging in. If you’re in a hurry, a quick 10-second zap in the microwave can soften the ganache slightly, but be careful not to melt it completely or warm the cake unevenly.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Absolutely! Regular cocoa powder will work fine but might give a slightly more acidic and less intense chocolate flavor. You might notice a subtler color, but the cake will still be delicious.
What if I can’t find pistachio cream?

You can make your own pistachio cream by blending roasted pistachios, a bit of sugar, and a touch of oil or cream until smooth. Alternatively, almond or hazelnut cream can be a tasty substitute.
Is it okay to use instant coffee instead of brewed coffee?

Yes! Instant coffee dissolved in hot water works just as well to enhance the chocolate flavor without adding a strong coffee taste.
Can I make this cake gluten-free?

Yes, by swapping all-purpose flour with a gluten-free blend designed for baking, you can have a gluten-free version. Just make sure the blend includes xanthan gum or another binder for best texture.
Should the ganache be warm or cool when pouring over the cake?

Pour the ganache when it’s warm but not hot. It should flow smoothly over the cake but not be so hot that it melts the filling or cake layers.

Final Thoughts

This Dubai Chocolate Cake with Pistachio Filling and Ganache Recipe has quickly become one of my go-to desserts when I want to impress with minimal fuss. The combination of luscious chocolate, nutty richness, and textural contrast always gets compliments and requests for seconds. I hope you find as much joy in making and sharing it as I do. Grab your ingredients, and don’t forget to enjoy each moment—you’ll be amazed how a simple cake can feel so decadent!