Luxurious Dubai Chocolate Pistachio Cake

By

Mila

Published 22. January 2025

If you ask me, this Dubai chocolate pistachio cake is pure magic on a plate.

This rich dessert brings together the nutty crunch of pistachios with smooth chocolate in a way that feels both fancy and comforting. The cake itself is moist and tender, while the pistachio filling adds a lovely green color and earthy flavor.

It’s topped with a chocolate ganache that drips down the sides just right. Crushed pistachios on top give it that final touch that makes it look like something from a bakery window.

It’s the kind of cake that makes people ask for the recipe, perfect for special occasions when you want to impress without too much fuss.

dubai chocolate pistachio cake
Image: theamazingfood.com / All Rights reserved

Why You’ll Love This Dubai Chocolate Pistachio Cake

  • No-bake convenience – This impressive cake requires no oven time – just assembly and chilling, making it perfect when you want to avoid heating up the kitchen.
  • Trendy Dubai chocolate flavors – You’ll get all those viral Dubai chocolate bar flavors in cake form, with rich pistachio cream and crunchy kataifi creating that perfect texture contrast everyone’s talking about.
  • Make-ahead friendly – This cake actually gets better as it sits, so you can prepare it a day ahead for parties or special occasions without any stress.
  • Show-stopping presentation – The layers of chocolate, pistachio cream, and golden kataifi create a beautiful cake that looks like it came from a fancy bakery.
  • Unique texture combination – Every bite gives you creamy pistachio filling, rich chocolate, and that signature crunchy kataifi that makes Dubai chocolate so addictive.

What Kind of Pistachio Cream Should I Use?

For this Dubai chocolate cake, you’ll want to use a good quality pistachio cream that’s smooth and spreadable – think of the consistency of Nutella but with that rich pistachio flavor. You can find pistachio cream at specialty food stores, Middle Eastern markets, or online, with brands like Sicilia Bedda or Antica Sicilia being popular choices. If you can’t find pistachio cream, you can make your own by blending roasted pistachios with a little neutral oil and powdered sugar until smooth, though store-bought will give you the most authentic taste. Just make sure whatever pistachio cream you choose isn’t too thick or it’ll be hard to spread between the layers.

dubai chocolate pistachio cake
Image: theamazingfood.com / All Rights reserved

Options for Substitutions

This fancy cake has some unique ingredients, but here are some swaps you can make if needed:

  • Chocolate Tea Biscuits: If you can’t find chocolate tea biscuits, use chocolate graham crackers, chocolate wafers, or even Oreo cookies (scrape off the filling first). The texture will be slightly different but still delicious.
  • Pistachio Cream: This is the star ingredient, so try not to substitute it if possible. However, if you absolutely can’t find it, you can make your own by blending 2 cups shelled pistachios with 1/4 cup powdered sugar and 2-3 tablespoons neutral oil until smooth and creamy.
  • Kataifi Dough: This shredded phyllo dough gives the cake its signature texture. If unavailable, you can use regular phyllo dough cut into thin strips, or even shredded wheat cereal as a last resort – though the taste will be different.
  • Dark Chocolate Chips: Semi-sweet chocolate chips work just fine, or you can chop up a dark chocolate bar into small pieces. Milk chocolate will make it sweeter, so adjust the powdered sugar accordingly.
  • Instant Coffee: Skip this if you don’t like coffee flavor, or replace with the same amount of cocoa powder mixed into the boiling water for extra chocolate taste.
  • Crushed Pistachios: You can crush your own pistachios or use chopped almonds if pistachios are too expensive, though you’ll lose some of that authentic Dubai chocolate flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when working with kataifi dough is not keeping it covered with a damp towel while you work, as this delicate pastry dries out quickly and becomes impossible to shape – always have your melted butter ready and work in small batches.

Another common error is making your ganache too hot when mixing with the chocolate chips, which can cause the mixture to seize and become grainy instead of smooth – let that warmed cream cool just slightly so it’s hot to touch but not steaming.

Don’t rush the coffee soaking step for your biscuits either, as under-soaked biscuits won’t have enough moisture and can make your cake layers dry and crumbly.

Finally, resist the urge to assemble this cake right away – letting each component cool to room temperature before layering prevents your pistachio cream from melting and keeps all those beautiful layers intact.

dubai chocolate pistachio cake
Image: theamazingfood.com / All Rights reserved

What to Serve With Dubai Chocolate Pistachio Cake?

This rich and decadent cake is honestly perfect on its own, but a strong cup of Turkish coffee or espresso makes an amazing pairing to balance out all that sweetness. You could also serve it with a scoop of vanilla ice cream or some lightly sweetened whipped cream if you want to go all out. For something a bit lighter, try pairing it with fresh berries like raspberries or strawberries – the tartness cuts through the richness beautifully. A glass of cold milk is always a classic choice too, especially if you’re serving this to kids who might find the flavors a bit intense.

Storage Instructions

Refrigerate: This pistachio cake needs to stay chilled to keep all those layers looking perfect. Cover it with plastic wrap or store in an airtight container in the fridge for up to 5 days. The flavors actually get better after a day or two as everything melds together beautifully.

Freeze: You can freeze individual slices wrapped tightly in plastic wrap for up to 3 months. I like to cut the whole cake into portions first, then wrap each piece separately so I can grab just what I need. The kataifi might lose a tiny bit of its crunch, but it’s still absolutely delicious.

Serve: Let frozen slices thaw in the fridge for about 2-3 hours before serving. This cake is best enjoyed cold straight from the fridge – the contrast between the creamy layers and crunchy kataifi is just perfect when it’s nice and chilled.

Preparation Time 30-45 minutes
Cooking Time 10-15 minutes
Total Time 240-300 minutes
Level of Difficulty Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 6000-6500
  • Protein: 70-80 g
  • Fat: 450-480 g
  • Carbohydrates: 500-550 g

Ingredients

For the base and layers:

  • 16 oz chocolate tea biscuits
  • 1 tbsp instant coffee
  • 1 cup boiling water

For the pistachio kataifi filling:

  • 6 tbsp unsalted butter, melted
  • 6 cups kataifi dough, shredded
  • 1 3/4 cups pistachio cream (or 14 oz)

For the whipped cream:

  • 1 1/4 cups heavy cream
  • 1/4 cup powdered sugar

For the chocolate ganache:

  • 3/4 cup dark chocolate chips
  • 3/4 cup hot heavy cream

For the topping:

  • 1 cup crushed pistachios

Step 1: Prepare the Pistachio Kataifi Filling

  • 6 tbsp unsalted butter, melted
  • 6 cups kataifi dough, shredded
  • 1 3/4 cups pistachio cream (or 14 oz)

In a large pan over medium heat, melt the unsalted butter.

Once melted, add the shredded kataifi dough and cook, stirring frequently, until the dough turns golden brown and crisp, ensuring the butter and caramelization are evenly distributed.

Remove the pan from the heat and immediately stir in the pistachio cream until fully incorporated.

Set this pistachio kataifi mixture aside to cool slightly.

Step 2: Make the Whipped Cream

  • 1 1/4 cups heavy cream
  • 1/4 cup powdered sugar

In a stand mixer fitted with the whisk attachment, or using an electric hand mixer, beat the heavy cream with the powdered sugar until stiff peaks form.

The whipped cream should be fluffy and hold its shape.

Once finished, place it in the refrigerator until ready to use.

Step 3: Prepare the Coffee Mixture and Dip the Biscuits

  • 1 cup boiling water
  • 1 tbsp instant coffee
  • 16 oz chocolate tea biscuits

Boil one cup of water and pour it into a shallow bowl.

Dissolve the instant coffee in the hot water, stirring until fully combined.

Quickly dip each chocolate tea biscuit into the coffee mixture for just a few seconds on each side — avoid soaking too long to keep the biscuits from falling apart.

Arrange one layer of dipped biscuits in the base of a 9×13-inch baking pan.

Step 4: Assemble the Layers of the Dessert

  • dipped chocolate tea biscuits (from Step 3)
  • pistachio kataifi filling (from Step 1)
  • whipped cream (from Step 2)

Spread half of the prepared pistachio kataifi filling (from Step 1) evenly over the first layer of dipped biscuits.

Add a second layer of dipped biscuits on top.

Then, spread a thick, even layer of whipped cream (from Step 2) over the biscuits.

Add another layer of dipped biscuits, followed by the remaining pistachio kataifi filling.

Finally, finish with a last layer of dipped biscuits, pressing gently to set each layer as you go.

I always make sure to spread each layer as evenly as possible — it makes the final dessert look beautiful when sliced.

Step 5: Prepare and Drizzle the Chocolate Ganache

  • 3/4 cup dark chocolate chips
  • 3/4 cup hot heavy cream

Heat the heavy cream in a small saucepan until it just begins to boil, then remove from heat.

Add the dark chocolate chips to the hot cream and stir until the chocolate is completely melted and smooth, forming a ganache.

Allow the ganache to cool for 5–10 minutes to thicken slightly, then drizzle it evenly over the entire dessert, covering the top layer.

Step 6: Finish with Pistachios and Chill the Dessert

  • 1 cup crushed pistachios

Sprinkle the crushed pistachios evenly over the chocolate ganache layer, covering the surface.

Cover the assembled dessert and refrigerate for at least 4 hours, or ideally overnight, to allow the layers to set and develop flavor.

For easy serving and the best texture, take the dessert out of the fridge about 10 minutes before slicing.

For a fresh touch, I like to serve it with diced strawberries or an extra dollop of whipped cream!

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