Name: Dubai-Style Chocolate Pistachio Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 2 cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1¾ cups granulated sugar; 2 large eggs; ½ cup vegetable oil; 1 cup milk; 1 cup hot water or strong brewed coffee; 1½ teaspoons baking powder; 1½ teaspoons baking soda; ½ teaspoon salt; ½ teaspoon ground cardamom; 1 teaspoon vanilla extract; 1 cup heavy cream (for pistachio cream); ½ cup powdered sugar; ½ cup ground pistachios (unsalted, shelled); 200 g dark chocolate, chopped; 1 cup heavy cream (for ganache)

I create this Dubai-Style Chocolate Pistachio Cake when I want something truly luxurious and memorable. It combines deep, rich cocoa layers with warm cardamom, a creamy pistachio filling, and a glossy dark chocolate ganache. I love how it brings together classic chocolate cake and Middle Eastern flavors in one elegant dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

2 cups flour

¾ cup cocoa powder

1¾ cups sugar

2 eggs

½ cup vegetable oil

1 cup milk

1 cup hot water or coffee

1½ teaspoons baking powder

1½ teaspoons baking soda

½ teaspoon salt

½ teaspoon ground cardamom

1 teaspoon vanilla extract

For the pistachio cream:

1 cup cream

½ cup powdered sugar

½ cup ground pistachios

For the ganache:

200 g dark chocolate (chopped)

1 cup cream

Directions

I start by preheating the oven to 340°F (170°C) and greasing and lining a cake pan to prevent sticking.

In a large bowl, I whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and ground cardamom until everything is well combined.

I add the eggs, vegetable oil, milk, and vanilla extract, then mix until smooth. Slowly, I pour in the hot water or coffee while stirring, which helps create a smooth and slightly thin batter.

I pour the batter into the prepared pan and bake for 30 to 35 minutes. I check doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready. I let the cake cool completely before assembling.

To prepare the pistachio cream, I whip the cream until soft peaks form. I add the powdered sugar and ground pistachios, then gently fold everything together to keep the mixture light and airy.

For the ganache, I heat the cream until it is just about to boil. I pour it over the chopped dark chocolate and let it sit for 2 minutes before stirring until smooth and glossy.

Once the cake has cooled, I slice it in half horizontally. I spread the pistachio cream over the bottom layer, then carefully place the top layer over it.

I pour the ganache over the assembled cake and smooth it over the top and sides. I like to garnish with extra crushed pistachios and chill the cake slightly before serving for the best texture.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Calories: 420 kcal per serving

Servings: 10 servings

Variations

I sometimes replace the hot water with strong brewed coffee to intensify the chocolate flavor. When I want an even richer filling, I add a tablespoon of pistachio paste to the cream mixture.

For a more pronounced Middle Eastern twist, I increase the cardamom slightly or add a pinch of cinnamon. If I want extra crunch, I mix chopped pistachios directly into the filling instead of using only ground pistachios.

I also like making this recipe as cupcakes when I need individual portions for gatherings.

Storage/Reheating

I store the cake in an airtight container in the refrigerator for up to 4 days because of the cream filling. Before serving, I let it sit at room temperature for about 20–30 minutes so the ganache softens and the flavors shine.

If I want to freeze it, I wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. I thaw slices overnight in the refrigerator before serving. I do not recommend microwaving it, as I prefer to keep the ganache smooth and glossy.

FAQs

Can I make this cake without cardamom?

I can leave out the cardamom if I prefer a classic chocolate flavor, but I find that the small amount adds a unique warmth that makes the cake special.

Can I use milk chocolate instead of dark chocolate for the ganache?

I can substitute milk chocolate, but I reduce the cream slightly because milk chocolate is softer and sweeter than dark chocolate.

How do I make sure the cake stays moist?

I avoid overbaking and make sure to measure the flour properly. I also like adding coffee instead of water, which enhances moisture and flavor.

Can I prepare this cake in advance?

I often prepare it one day ahead and store it in the refrigerator. I find that the flavors blend even better after resting overnight.

What type of pistachios work best?

I prefer using unsalted, shelled pistachios. I grind them finely for a smooth cream, but I sometimes leave them slightly coarse if I want more texture.

Conclusion

I enjoy making this Dubai-Style Chocolate Pistachio Cake because it feels elegant yet approachable. The combination of rich cocoa, fragrant cardamom, creamy pistachio, and silky ganache creates a dessert that always impresses. Whenever I serve it, I feel like I am offering something truly special, inspired by bold flavors and beautiful presentation.

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