Dreaming of a dessert as dazzling as Dubai’s skyline? This cake, inspired by the viral Dubai Chocolate Pistachio Bar, wraps everything you love – moist chocolate layers, silky pistachio cream, a crisp kataifi crunch and a glossy ganache – into one show-stopping treat. It’s easier to make than it looks, so whether you’re celebrating or just craving a little luxury, this cake delivers. One taste and you’ll understand why everyone keeps coming back for seconds.
Why You’ll Love This Cake
✅ Inspired by the viral Dubai Chocolate Pistachio Bar – Transforms it into a show-stopping dessert.
✅ Ultra-Moist Chocolate Cake – Infused with premium cocoa and a hint of espresso.
✅ Creamy Pistachio Filling – A velvety blend of pistachios, white chocolate, and mascarpone.
✅ Crispy Kunafa (Kataifi) Layer – Adds an unexpected crunch between the soft cake layers.
✅ Silky Milk Chocolate Glaze – A smooth, shiny finish that makes it truly luxurious.
✅ Garnished with Pistachios & Gold Dust – Because Dubai desserts should look as opulent as they taste.
Key Ingredients & Substitutions
1. Dark Chocolate & Cocoa Powder
A mix of dark chocolate and cocoa ensures deep chocolate flavor without being overly sweet.
Alternative: Use milk chocolate for a sweeter profile.
2. Pistachios
Both ground and chopped pistachios provide nutty depth and crunch.
Alternative: Almonds can work, but pistachios are key to the authentic flavor.
3. Kunafa (Kataifi Pastry) for the Crunch Layer
This shredded phyllo pastry bakes into a crispy, caramelized layer, adding a delightful textural contrast.
Alternative: Use crushed feuilletine, crispy wafers, or crushed toasted phyllo sheets.
4. Mascarpone & White Chocolate Filling
This makes the pistachio cream rich, smooth, and slightly sweet.
Alternative: Use cream cheese instead of mascarpone.
5. Edible Gold Dust
A touch of gold elevates this cake to Dubai-level elegance.
Equipment You’ll Need
✔ Three 8-inch cake pans – For even, moist layers.
✔ Electric mixer – For the batter and pistachio filling.
✔ Double boiler or microwave-safe bowl – For melting chocolate.
✔ Offset spatula – For smooth frosting application.
How to Make Dubai Chocolate Pistachio Bar Cake
Ingredients
For the Chocolate Cake:
- 2 cups (250g) all-purpose flour
- ¾ cup (75g) cocoa powder (Dutch-processed for richness)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup (200g) granulated sugar
- ¾ cup (150g) brown sugar
- 3 large eggs, at room temperature
- ¾ cup (180ml) vegetable oil
- 1 cup (240ml) buttermilk
- ½ cup (120ml) hot espresso or strong coffee
- 2 tsp vanilla extract
For the Crispy Kunafa Layer:
- 1 cup shredded kunafa (kataifi pastry)
- 2 tbsp unsalted butter, melted
- 1 tbsp honey
For the Pistachio Cream Filling:
- 1 cup (120g) shelled pistachios
- ½ cup (100g) white chocolate, melted
- 1 cup (225g) mascarpone cheese
- ½ cup (120ml) heavy cream
- ¼ cup (30g) powdered sugar
- 1 tsp rosewater (optional, for Middle Eastern flavor)
For the Milk Chocolate Glaze:
- 1 cup (175g) milk chocolate, chopped
- ½ cup (120ml) heavy cream
- 1 tbsp unsalted butter
For Garnish:
- ¼ cup chopped pistachios
- Edible gold dust or gold leaf
Step-by-Step Instructions
Step 1: Bake the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together sugars, eggs, oil, buttermilk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing gently.
- Stir in hot espresso or coffee to deepen the chocolate flavor.
- Divide the batter evenly between the pans and bake for 22-25 minutes.
- Let the cakes cool completely before assembling.
Step 2: Make the Crispy Kunafa Layer
- Toss shredded kunafa with melted butter and honey until coated.
- Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, stirring occasionally, until golden and crispy.
- Let cool completely.
Step 3: Prepare the Pistachio Cream Filling
- Blend pistachios in a food processor until finely ground.
- Add melted white chocolate, mascarpone, powdered sugar, and rosewater. Blend until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Fold the whipped cream into the pistachio mixture until smooth. Chill until needed.
Step 4: Make the Milk Chocolate Glaze
- Heat heavy cream in a small saucepan until warm (not boiling).
- Pour over chopped milk chocolate and let sit for 1-2 minutes.
- Stir in butter until smooth and glossy. Let cool slightly before using.
Step 5: Assemble the Cake
- Place one chocolate cake layer on a serving plate.
- Spread half of the pistachio cream filling evenly on top.
- Sprinkle with half of the crispy kunafa for crunch.
- Repeat with the second cake layer and remaining pistachio cream and kunafa.
- Place the third cake layer on top.
Step 6: Glaze & Decorate
- Pour the milk chocolate glaze over the cake, letting it drip over the edges.
- Sprinkle with chopped pistachios and edible gold dust for a stunning finish.
- Let the cake set for 30 minutes before slicing.
Serving & Pairing Ideas
With Arabic Coffee (Gahwa): Complements the chocolate and pistachio flavors.
With Pistachio Gelato: Doubles the nutty richness.
With a Glass of Dessert Wine: A perfect pairing for a special occasion.
Nutritional Information (Per Slice, Approximate)
- Calories: 520
- Protein: 8g
- Carbohydrates: 55g
- Sugar: 40g
- Fat: 30g
Want a healthier version?
- Use Greek yogurt instead of mascarpone.
- Reduce sugar by ¼ cup for a less sweet cake.
Pro Tips
Test Your Oven: Use an oven thermometer to ensure your temperature is accurate—even a 10 °F (5 °C) difference can change bake times for both the cake layers and kataifi.
Espresso Boost: Stir 1 tsp of instant espresso powder into the melted butter before tossing the kataifi strands. It deepens the chocolate notes and adds a hint of mocha.
Nut Swap: If you can’t find kataifi or prefer a crunchier texture, substitute a layer of toasted chopped pistachios or crushed pistachio praline between the cake and filling.
Lightened Filling: For a lighter pistachio cream, swap half the mascarpone for full-fat Greek yogurt—this still whips to soft peaks and adds a subtle tang.
Flavor Twist: Fold 1 Tbsp of orange zest into the pistachio cream before spreading for a bright, citrusy counterpoint to the rich chocolate.
Make-Ahead Friendly: Assemble the cake up to the glaze step, wrap lightly in plastic, and chill overnight. Pour the ganache and garnish just before serving to keep the shine.
❓ Can I use store-bought pistachio cream instead of homemade?
Yes! Store-bought pistachio cream works well in this recipe. You’ll still want to combine it with the mascarpone and cream — they create the light, mousse-like texture and balance the sweetness. If your jarred pistachio cream is quite sweet, reduce any extra sugar slightly.
❓ Do I need to toast the pistachios first?
Toasting the pistachios isn’t essential, but it does bring out a richer, nuttier flavour. If you have a few extra minutes, lightly toast them in the oven before using — it makes a big difference.
❓ Can this cake be made ahead of time?
Yes, this cake is perfect for making in advance. In fact, it tastes even better the next day once the flavours have had time to settle. Simply refrigerate and bring to room temperature before serving.
❓ How should I store leftovers?
Store any leftover cake in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze individual slices (well wrapped) for up to 1 month.
❓ What can I substitute for mascarpone cheese?
If you can’t find mascarpone, you can use full-fat cream cheese. It won’t be quite as delicate, but the flavour still works beautifully with the pistachios and chocolate.
Dubai Chocolate Pistachio Bar Cake
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Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together sugars, eggs, oil, buttermilk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing gently.
- Stir in hot espresso or coffee to deepen the chocolate flavor.
- Divide the batter evenly between the pans and bake for 22-25 minutes.
- Let the cakes cool completely before assembling.
- Toss shredded kunafa with melted butter and honey until coated.
- Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, stirring occasionally, until golden and crispy.
- Let cool completely.
- Blend pistachios in a food processor until finely ground.
- Add melted white chocolate, mascarpone, powdered sugar, and rosewater. Blend until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Fold the whipped cream into the pistachio mixture until smooth. Chill until needed.
- Heat heavy cream in a small saucepan until warm (not boiling).
- Pour over chopped milk chocolate and let sit for 1-2 minutes.
- Stir in butter until smooth and glossy. Let cool slightly before using.
- Place one chocolate cake layer on a serving plate.
- Spread half of the pistachio cream filling evenly on top.
- Sprinkle with half of the crispy kunafa for crunch.
- Repeat with the second cake layer and remaining pistachio cream and kunafa.
- Place the third cake layer on top.
- Pour the milk chocolate glaze over the cake, letting it drip over the edges.
- Sprinkle with chopped pistachios and edible gold dust for a stunning finish.
- Let the cake set for 30 minutes before slicing.
Nutrition
Notes
Pro Tips and Variations
- Test Your Oven: Use an oven thermometer to ensure your temperature is accurate—even a 10 °F (5 °C) difference can change bake times for both the cake layers and kataifi.
- Espresso Boost: Stir 1 tsp of instant espresso powder into the melted butter before tossing the kataifi strands. It deepens the chocolate notes and adds a hint of mocha.
- Nut Swap: If you can’t find kataifi or prefer a crunchier texture, substitute a layer of toasted chopped pistachios or crushed pistachio praline between the cake and filling.
- Lightened Filling: For a lighter pistachio cream, swap half the mascarpone for full-fat Greek yogurt—this still whips to soft peaks and adds a subtle tang.
- Flavor Twist: Fold 1 Tbsp of orange zest into the pistachio cream before spreading for a bright, citrusy counterpoint to the rich chocolate.
- Make-Ahead Friendly: Assemble the cake up to the glaze step, wrap lightly in plastic, and chill overnight. Pour the ganache and garnish just before serving to keep the shine.
You forgot to add eggs to the ingredients
Hey Obi – thanks for taking the time to leave a comment. The recipe does say 3 eggs at room temperature. Have you tried this cake?
I’m planning to make this for my dad’s birthday coming up! Do you think I could substitute store bought pistachio cream for the homemade version you describe here? Would it have similar taste and consistency? Would you change anything else in order to accommodate it? Thank you!
Hi Wendy – good question. I haven’t tried it but it should be fine – I would keep in the marscapone cheese (or cream cheese) and whipped cream to give it a bit of structure – just skip the sugar and white chocolate. I’d love to know how you get on – and if your Dad likes it!
Thanks so much . . . I will try what you suggest. How much pistachio cream do you think I should start with? How much filling does the recipe make?
If you’re using ready-made pistachio cream, I’d go with about 200–250 g (around ¾ to 1 cup). That should give a lovely pistachio flavour without making the filling too heavy. You can still fold it with the mascarpone and whipped cream for structure. Would love to hear how it turns out for you!