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–+ servings
A luxurious dessert featuring layers of moist chocolate cake, creamy pistachio filling, and a smooth milk chocolate glaze, garnished with chopped pistachios and edible gold dust
Ella Cooks

Dubai Chocolate Pistachio Bar Cake

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5 from 1 vote
Inspired by the viral Dubai Chocolate Pistachio Bar, this cake is an elegant fusion of rich chocolate, nutty pistachios, and crispy layers that create an indulgent experience in every bite
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling and Assembly Time 1 hour 15 minutes
Servings: 12 slices
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • 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.

Method
 

Step-by-Step Instructions
    Step 1: Bake the Chocolate Cake
    1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
    2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
    3. In another bowl, whisk together sugars, eggs, oil, buttermilk, and vanilla extract until smooth.
    4. Gradually add the dry ingredients to the wet ingredients, mixing gently.
    5. Stir in hot espresso or coffee to deepen the chocolate flavor.
    6. Divide the batter evenly between the pans and bake for 22-25 minutes.
    7. Let the cakes cool completely before assembling.
    Step 2: Make the Crispy Kunafa Layer
    1. Toss shredded kunafa with melted butter and honey until coated.
    2. Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, stirring occasionally, until golden and crispy.
    3. Let cool completely.
    Step 3: Prepare the Pistachio Cream Filling
    1. Blend pistachios in a food processor until finely ground.
    2. Add melted white chocolate, mascarpone, powdered sugar, and rosewater. Blend until smooth.
    3. In a separate bowl, whip the heavy cream until soft peaks form.
    4. Fold the whipped cream into the pistachio mixture until smooth. Chill until needed.
    Step 4: Make the Milk Chocolate Glaze
    1. Heat heavy cream in a small saucepan until warm (not boiling).
    2. Pour over chopped milk chocolate and let sit for 1-2 minutes.
    3. Stir in butter until smooth and glossy. Let cool slightly before using.
    Step 5: Assemble the Cake
    1. Place one chocolate cake layer on a serving plate.
    2. Spread half of the pistachio cream filling evenly on top.
    3. Sprinkle with half of the crispy kunafa for crunch.
    4. Repeat with the second cake layer and remaining pistachio cream and kunafa.
    5. Place the third cake layer on top.
    Step 6: Glaze & Decorate
    1. Pour the milk chocolate glaze over the cake, letting it drip over the edges.
    2. Sprinkle with chopped pistachios and edible gold dust for a stunning finish.
    3. Let the cake set for 30 minutes before slicing.

    Nutrition

    Calories: 520kcalCarbohydrates: 55gProtein: 8gFat: 30gSugar: 40g

    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.

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