This Chocolate Pistachio Cake is a decadent, indulgent dessert that brings together two irresistible flavors—rich chocolate and creamy pistachio. Inspired by the famous Dubai chocolate bar, this cake features moist chocolate layers, a creamy pistachio filling with crunchy kataifi pastry, and is finished off with a luxurious whipped chocolate ganache. It’s a dessert that will wow at any special occasion!

Why You’ll Love This Recipe

From Scratch: Create your own pistachio cream with pistachio butter and white chocolate, or use store-bought pistachio cream for convenience.
Perfect for Any Occasion: Whether it’s a birthday or a special treat, this cake is sure to impress.
Easy to Assemble: With just two cake layers and one thick layer of filling, this cake is simpler to make than many other layered cakes.
Texture Variety: The cake combines moist, gooey chocolate with the crunch of kataifi pastry, offering a unique and satisfying texture.

Ingredients

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

For the Chocolate Cake:

Mild olive oil (or vegetable oil like corn oil)
Flour
Sugar
Cocoa powder
Baking powder
Eggs
Milk

For the Pistachio Filling:

Natural pistachio butter (or store-bought pistachio cream)
Butter
White chocolate
Salt
Kataifi pastry (Kadaif or Kadayıf)
Optional vegetable oil (for creaminess)

For the Whipped Chocolate Ganache:

Dark chocolate
Heavy cream (at least 35% fat)
Honey

Directions

Prepare the Pistachio Butter (if making from scratch): Process pistachios in a food processor until smooth. If you’re using store-bought pistachio cream, skip this step.
Make the Cake: Combine the dry ingredients (flour, sugar, cocoa powder, and baking powder). Add eggs, oil, and milk, and mix to form the cake batter. Bake in a preheated oven.
Prepare the Pistachio Filling: Toast the kataifi pastry in butter. Melt the white chocolate and combine it with pistachio butter, adding the toasted kataifi once it cools slightly.
Make the Ganache: Whip the heavy cream, honey, and dark chocolate together to create the frosting.
Assemble the Cake: Once the cake has cooled, cut it into two layers. Place the first layer on a cake stand, pipe a border of ganache, and fill it with the pistachio-kataifi mixture. Top with the second cake layer and cover with the remaining ganache.

Servings and Timing

Servings: 12 slices
Preparation Time: 2 hours (including making pistachio butter and chilling)
Baking Time: 30-35 minutes
Total Time: 3-4 hours (best made the day before)

Variations

Replace pistachio butter with any nut butter like almond or hazelnut butter for a different flavor.
If you prefer a smoother texture, use store-bought pistachio cream.
Experiment with different frostings, such as a simple chocolate buttercream.

Storage/Reheating

Storage: Store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze the cake layers (unfrosted) for up to 2 months. Thaw before frosting and serving.
Reheating: Enjoy chilled or at room temperature. Warm individual slices in the microwave for 10-15 seconds.

FAQs

Can I make this cake ahead of time?

Yes, it’s actually better to make this cake a day ahead to allow the flavors to meld.

Can I use a different nut butter?

Yes, any natural nut butter like almond or hazelnut butter can be substituted for pistachio butter.

How do I make pistachio butter from scratch?

Process raw pistachios in a food processor until smooth. You can remove the skins first for a brighter color.

Can I use store-bought pistachio cream instead of pistachio butter?

Yes, store-bought pistachio cream can be used, though it contains more sugar and fat than homemade pistachio butter.

How can I make the cake more moist?

Ensure you don’t overbake the cake, and try adding a tablespoon of yogurt to the batter for extra moisture.

Can I add other fillings or toppings?

Feel free to add extra layers of fruit preserves, or top with crushed pistachios for added texture.

What is kataifi pastry?

Kataifi is a thin, shredded pastry used in Mediterranean desserts. It adds a crunchy, unique texture to this cake.

Can I make this cake gluten-free?

Yes, you can use a gluten-free flour blend to replace the all-purpose flour in the cake recipe.

How do I make sure the ganache doesn’t curdle?

Be sure to heat the cream until it’s just about to boil before pouring over the chocolate. Stir gently until smooth.

Can I use milk chocolate for the ganache?

Yes, you can use milk chocolate, but keep in mind it will be sweeter and less rich than dark chocolate.

Conclusion

This Chocolate Pistachio Cake with a creamy pistachio filling and whipped chocolate ganache is an extraordinary dessert that combines luxurious flavors and textures. Perfect for special occasions or any time you want to impress your guests, it’s a true showstopper!