This chocolate pistachio cake is inspired by the viral Dubai chocolate bar. It features 2 moist chocolate cake layers, an amazing filling with a homemade white chocolate - pistachio cream mixed with crunchy kataifi pastry, and a whipped chocolate ganache frosting. It's one of the best desserts you'll ever have!
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This cake turned out a lot better than I expected!
At first I had planned to make it with three layers of chocolate cake and two layers of pistachio filling, but eventually I ended up making it with one (extra thick) layer of filling. This way, it resembles the Dubai chocolate bar even more. For another twist, please try these Dubai chocolate balls with pistachio kunefe filling.
The only downside is that this recipe requires a bit of preparation, and it's better to start making it a day ahead. For an easier recipe, try this easy chocolate mousse cake which is equally delicious!
And if you love pistachios, make sure to try this real pistachio ice cream (no-churn recipe) which features a unique combination of aromatics specially designed to enhance the pistachio flavor, and this pistachio cake with rose water buttercream which is a variation of the adored Persian love cake.
😍 Why I love this recipe
✓ Recipe from scratch: You get to make your own pistachio cream with pistachio butter and white chocolate. The taste is simply divine. However if you have a store bought jar of pistachio cream you can also use that, no problem!
✓ Perfect for every occasion. Either you want it as a birthday cake or as a decadent dessert, it won't fail you!
✓ Easy assembling and cake decorating. With only two cake layers and one layer of filling, it is easier than most layer cakes.
✓ Maximum crunch: The texture of this cake is very moist, gooey, and with a crunchy texture (due to the Kadaif) that makes it a whole new experience.
📋 Chocolate pistachio cake ingredients
To make this moist chocolate cake with pistachio cream and crunchy kataifi, you'll need the following ingredients.
For the chocolate cake:
Use a mild olive oil or replace it with a neutral tasting vegetable oil such as corn oil.
For the crunchy pistachio filling, as shown clockwise: Natural pistachio butter (homemade or store-bought), butter, white chocolate, salt, kataifi pastry (also known as Kadaif or Kadayıf).
Optional: 2 teaspoons vegetable oil such as avocado, sunflower or corn oil (not pictured below). It makes the filling creamier, especially after refrigeration.
✏️ Note: You can replace the natural pistachio butter and the white chocolate with store-bought pistachio cream (more details in the recipe card below).
Pistachio cream is not the same as pistachio butter. Natural pistachio butter is 100% pistachios, whereas pistachio cream contains pistachios, sugar, other fat, colorings and flavorings.
For the whipped chocolate ganache (frosting), as shown clockwise: dark chocolate, heavy cream (at least 35% fat), honey
🥣 Variations
You can replace the pistachio butter with any other natural nut butter you like. Peanut butter, almond butter, hazelnut butter, tahini, all will work fine.
I have a feeling that hazelnut or almond butter will taste divine when combined with the moist chocolate cake layers.
If you love tahini make sure to check these tahini and olive oil soft chocolate chunk cookies. You'll never make chocolate chip cookies any other way again!
🔪 Instructions
This is a brief guide for how to make this Dubai chocolate bar cake. For the analytical instructions with photos see the recipe card (or the video) at the end of this post.
From the previous day:
- Make the pistachio butter by processing the pistachios in the food processor (you can skip this step if you use store bought pistachio butter).
- Make the chocolate cake (combine the dry ingredients, add the liquids, mix, and bake).
- Toast the kataifi pastry with the butter.
- Melt the white chocolate, add the pistachio butter and mix well. Let it cool until slightly thickened and add the toasted kataifi pastry (no need to refrigerate it, because it will become too thick).
- Make the whipped chocolate ganache.
The next day:
- Cut the chocolate cake into 2 layers
- Place one cake layer on a serving plate or cake stand. Make a tall border with the chocolate ganache and fill with the pistachio and kataifi filling.
- Cover with the second chocolate cake layer, and frost the cake with the remaining whipped chocolate ganache.
👨🍳 Expert Tips
✤ To make pistachio butter with a deep green color, you should remove the skins. To do that you will soak them in hot water for 10 minutes, drain well and rub them with a clean kitchen towel (for more details see the article how to peel pistachios by toriavey.com). Because it's extra trouble, I almost never remove the skins from the nuts. Contrary to what some people say, leaving the skins on doesn't affect the taste, nor does it make the pistachio butter bitter. It only affects the color (makes it less green).
✤ Handling Kataifi Pastry: Kataifi can be tricky to work with. Make sure to separate the strands before mixing with melted butter.
✤ For the ultimate crunch, toast the kataifi pastry very well until it is deep golden brown. To avoid burning it (it's easier than you think) make sure to do this over medium heat while stirring constantly.
✤ Make the components of the cake a day ahead. This is a time consuming cake. Making most of the work a day ahead will save you a lot of stress.
💭 FAQs
Yes, pistachio and chocolate pair wonderfully together! The rich, nutty flavor of pistachios complements the sweetness of chocolate, creating a delightful balance. However, I prefer not to pair them with an extra dark, intense chocolate, because I find that the rich taste of chocolate can overpower the delicate flavor of pistachios. In most cases, this combination can be both indulgent and sophisticated!
To enhance the flavor of pistachios, you can try a few techniques:
Salt: A light sprinkle of salt can elevate the natural nuttiness.
Honey or maple syrup: A drizzle adds sweetness that complements the pistachio flavor.
Orange zest brightens the flavor profile.
Spices: A hint of cinnamon or cardamom can add complexity.
Vanilla: This can enhance the overall sweetness and richness.
Almond extract: Just a touch of almond extract can elevate the pistachio taste.
🍳 Similar Recipes
If you tried this Dubai chocolate pistachio cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
🎥Recipe Video
📖 Recipe
Dubai Chocolate Pistachio Cake
Ingredients
For the chocolate cake
- 1 cup (200 g) sugar
- 1 ¼ cups (155 g) all-purpose flour
- ½ cup (50 g) cocoa powder (Dutch-processed)
- 2 teaspoon baking powder
- ⅓ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (112 g) olive oil (or a neutral tasting vegetable oil)
- ¾ cups (180 g) whole milk
- 1 teaspoon vanilla extract
- 1 egg (large - 70 grams weighted with the shell)
For the pistachio - kadaif filling:
- 10.6 oz (300 g) kataifi pastry
- 3.7 oz (105 g) butter
- 6.35 oz (180 g) white chocolate bar (chopped)
- 2 teaspoons neutral tasting vegetable oil (avocado, corn oil) (optional - it will make the pistachio cream more creamy)
- 6.35 oz (180 g) natural pistachio butter (see note #5 for how to use pistachio cream)
- pinch of salt (taste and adjust)
For the whipped chocolate ganache:
- 1 ½ cups (360 g) heavy whipping cream (35% fat, very cold)
- 1 Tablespoon (20 g) honey
- 10.6 oz (300 g) dark chocolate (55% cocoa or more, melted, see note#2)
Instructions
From the previous day:
- Preheat your oven to 350 °F (175 °C).
- Transfer the sugar, the flour, the cocoa powder, the baking powder, the cinnamon and the salt to a large bowl and mix with a whisk.Add the oil, the milk, the vanilla and the egg and whisk until you get a smooth cake batter.
- Pour the chocolate cake batter to an 8-inch round cake pan which is greased, floured and lined with parchment paper. Bake for 37-40 minutes or until a toothpick inserted in the middle comes out clean or with a few crumbs stuck.
- Chop the kataifi pastry and fluff it up very well with your hands (you don't want any strands stuck together).
- Place a large pot over medium heat and add the butter and the kataifi pastry. Stir very often and use 2 forks to "comb" the strands in order to separate them and keep them fluffy.Toast the kataifi until deep golden brown. This step is very important if you want the filling to be crunchy, so don't rush it. When done, transfer to a bowl and let it cool completely.
- Melt the white chocolate (and the vegetable oil - if using) in a bowl, add the pistachio butter and the salt and mix well. Let it cool until slightly thickened (like the consistency of Nutella). Don't refrigerate it because it will become too thick.
- Add the toasted kataifi pastry to the pistachio cream and mix well to combine.
- Whip the very cold heavy (whipping) cream with a hand mixer until soft peaks form. Add the honey and whip until combined. Then add the melted dark chocolate and quickly mix with a spatula until homogenized. Keep in the fridge until needed.
The next day:
- Take the chocolate ganache out of the fridge to let it warm a little bit. Trim the dome of the chocolate cake and cut it in the middle into 2 layers.
- Transfer the one cake layer onto a cake platter. Transfer the dark chocolate ganache into a piping bag (if it's still too stiff, work it with a spatula to soften it). Make a tall border with the ganache and fill with the pistachio and kataifi filling.
- Cover with the second chocolate cake layer, and frost the cake with the remaining whipped chocolate ganache.
- Dip an offset spatula into a mug with hot water and smooth the surface of the cake. Sprinkle some chopped pistachios on top for pretier presentation.
Mary says
That's an amazing idea! This is the cake of my dream!
Makos says
Thank you Mary, I am very happy you like it!!!
Iro says
Best cake ever !!!! Super delicious and very unique flavours !!! Congrats !!!✨✨✨✨✨
Makos says
Thanks so much Iro! 💚
Anastasis says
Only the best cake I have ever tasted in my entire life! Exclusively for real sweet lovers—those who appreciate rich texture and intense flavor!
Makos says
Thank you so much Anastasis, I appreciate it!!!!
Meryl says
My friend made this and when I asked for the recipe she sent me the link.
This is THE BEST cake I have ever had!
Makos says
Thank you so much Meryl! 💚
George K says
One of the best cakes ever!
Maria Manoukian says
It’s super !! The perfect cake also for birthday!!! I totally recommend!!!
Makos says
Thanks so much Maria! 💚
Lee says
Do you think the pistachio filling could be baked? I was looking at this amazing cake and thought of another application for your luscious filling, but it would need to be baked into the final product, about 20 minutes around 350 degrees F. I have not worked with kataifi pastry before and am not sure of how delicate it is. Thank you for your insight.
Makos says
Hi Lee, I really don’t know about that. I guess that the the pistachio cream will behave like Nutella (it may thicken). The kataifi will be okay I suppose, except if it becomes less crunchy. Maybe you can experiment with a small quantity just to be sure
Nick says
The best dubai cake chocolate in the world! You should all try it!
Makos says
Thanks Nick!!!
Bart says
Wasn't too easy but it was worth it. I do love pistachios and I think it's the first time that I see a recipe that it's been used that well great recipe thank you!
Ankita says
Hello!
Is the butter and white chocolate measurement accurate ? What I see in your picture vs what’s the actual measurement seems lot less. May be I am missing something?
Makos says
Hi Ankita, yes the measurements in the recipe card are correct. The amount shown in the pictures may be different and it’s just for reference 🙂
Aarush Shah says
Yes you are correct, indeed.
Martina says
Hi 🙂 The recipe looks amazing and I think I will manage to make it for my husband's birthday. I only have one question: Can I replace the olive oil with melted coconut oil?
Makos says
Hi Martina, I haven’t done that but I believe it will work. It will however give the cake a coconut note. If you’re okay with that, go ahead 🙂
Sam says
Hi Makos,
I am planning to make this cake for my son’s birthday but have a question. For the pistachio butter, how many pistachios should I use? Maybe I overlooked that but can’t seem to find it. Thank you for your help 🙂
Makos says
Hi Sam, I’m guessing you’re making homemade pistachio butter. You’ll need the same weight roasted pistachios plus 20-30 grams more to compensate for the pistachio butter that will get stuck in the bowl of your food processor. Good luck and let me know if you have any other questions!
Sam says
Perfect! Thank you so much for taking the time to let me know!
Nicole says
I can't wait to make it this weekend!! I just want to ask, will the filling stay crunchy if I make this ahead of time?
Makos says
Hi Nicole, last time I made this, it lasted for 4 days and the filling was as crunchy as day 1. Good luck!
Maura says
I made this for my birthday and everyone was blown away! They all loved the crunchy filling. I did have such a lot of the pistachio filling that I ended up adding another layer. It would have been too much to make the same day--made the pistachio butter and toasted the kataifi a couple of days ago. It was a real show stopper! It almost didn't happen because as I was baking it, my oven conked out on me! Had to go to a friends house to bake it!
Makos says
Hi Maura, happy birthday!
I’m glad that everything turned out well and that you liked this cake!
Thanks for the comment! 😊
Noor Steele says
11/4 cups of flower to 3/4 cups of milk? That’s not going to be liquid enough.
Makos says
With the egg and olive oil the batter will be just as you see it in the video. 😊
Shawn says
While a lot of work, it was so completely worth it! Absolutely delicious and a huge hit!
Makos says
Hi Shawn, I’m so happy you liked it! Yes it is some work but totally worth it! 💚
Sonia Mirza says
Will the Katafi remain crunchy ?
Makos says
Yes, it remains very crunchy for at least 3 days
Babs says
This is an incredibly labor-intensive cake and I never would have attempted to make it if my friend hadn’t specifically requested it for her birthday. But I am not exaggerating when I say this is the best cake I’ve ever eaten in my life. So worth the effort!
Zuha Butt says
How long can it be stored in the fridge?
Makos says
Hi Zuha, I suggest storing in in the fridge wrapped with plastic wrap for up to 3-4 days
Zuha Butt says
How about the unassembled just the chocolate cake? How long can that be stored ?
Makos says
About the same, 4 days in the refrigerator. Just wrap it very tightly to prevent it from drying out
Chemda says
Can I freeze this chocolate Dubai cake
Will it remain crunchy?
Makos says
Yes it will 🙂
A Cabral says
I haven't tried this yet but I have a question about the second cake layer. I only see instructions to make one layer. But later in the recipe it calls to cover with the second chocolate cake layer. Are we supposed to split the batter into two 8" cake pans?
Makos says
Hi, in the instructions it says that you trim the dome of the cake and then cut it in the middle into 2 layers. But you can also use 2 cake pans instead 🙂
Amelia says
What a delicious idea! 🍰 The way you’ve combined the rich chocolate cake layers with a crunchy pistachio-kataifi filling in your Dubai Chocolate Pistachio cake is sheer genius. I especially loved how you described making the pistachio butter and the tip about toasting the kataifi — I’m already hearing the crunch in my mind! My sweet tooth is officially on alert and ready to try this out. Thanks for sharing such a show-stopper dessert recipe!
Makos says
Thank you so much Amelia! 💚
Laurie says
Can you use dried, shredded kadayfi for this recipe? Or does it need to be fresh?
Can’t wait to make this for Christmas desert!
Makos says
Hi Laurie, I don’t have any experience with dried kadayfi because we don’t have this kind in Greece. Just to be safe, if you can find fresh, use that for the best results.
Michelle D Petts says
I added about a TBS of instant coffee in the cake batter. I also have some chocolate nibs I was thinking about adding somewhere. My son licked the cake bowl clean.
Makos says
That’s a great idea! Hope you enjoy the cake!
Olivia says
Can I use dried kataifi pastry? If so should I use it the same or do something differently? Exited to try!!
Makos says
Hi Olivia,
I’m afraid I’m not familiar with dried kataifi so I can’t tell for sure….
If it’s already baked (it should be darker in colour) you’ll probably don’t need to toast it. If it’s white you should toast it as the recipe suggests. Either way I would use the same amount. Hope that helps!
Lisa Brown says
My family is a huge fan of Dubai chocolate and make it at home often. I have pistachio butter and kataifi on subscription delivery on Amazon. While this cake was delicious, it fell short for me. I made it the day before serving. The cake and the filling were both very dry. I plan to give it another shot and make a few changes to see if it comes out less dry. It was delicious for those who had never had the actual chocolate before.