You’ve seen it, right? That viral chocolate bar from Dubai that has completely taken over social media. The one with the incredible crunch and the creamy pistachio filling.
My feed was flooded with it, and every video just made me hungrier. The sound of that crackle is something else. I knew I couldn’t just sit by and watch. I had to get into the kitchen.
So, I set out on a mission: to capture that amazing experience, not in a bar, but in a full-blown, decadent cake. This isn’t just a chocolate cake. It’s an adventure in textures and flavors.
We’re talking about a rich, moist chocolate cake layered with a silky pistachio cream and a surprising, crunchy layer of toasted kataifi pastry, all wrapped in a smooth chocolate ganache. It’s everything you love about that viral treat, elevated into a dessert that will leave everyone speechless.
What You’ll Need
Here is a breakdown of the ingredients. Getting good quality chocolate and pistachios will really make a difference in the final taste.
For the Moist Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
For the Creamy Pistachio Filling:
- 1 cup unsalted pistachios, shelled
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- A few drops of green food coloring (optional)
For the Crunchy Kataifi Layer & Ganache:
- 1 cup kataifi pastry, roughly chopped
- 3 tablespoons unsalted butter, melted
- 1/4 cup pistachio paste or butter
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup heavy cream
Pro Tips
Over the years, I’ve learned a few things that can take a good cake and make it great. Here are some tips to help you nail this recipe on your first try.
- Toast Your Nuts and Pastry. Don’t skip toasting the pistachios and the kataifi. It seems like a small step, but it deepens their flavor immensely, adding a nutty, roasted dimension that raw ingredients just don’t have.
- Room Temperature is Key. For the cake batter, having your eggs and buttermilk at room temperature helps them emulsify properly. This creates a smoother batter and a more tender, uniform crumb in the finished cake.
- Don’t Rush the Cooling. I know it’s tempting to assemble the cake as soon as it’s out of the oven. Please wait! A warm cake is a fragile cake. Letting it cool completely ensures it won’t fall apart when you’re layering and frosting.
- Use High-Quality Chocolate. The flavor of this cake heavily relies on the chocolate. Using a good quality cocoa powder for the cake and quality chocolate chips for the ganache will pay off in the final taste.
Tools Required
You don’t need a professional kitchen, just a few standard tools.
- Two 8-inch or 9-inch round cake pans
- Parchment paper
- Mixing bowls (large and medium)
- Stand mixer or electric hand mixer
- Whisk
- Rubber spatula
- Food processor or high-speed blender
- Small saucepan
- Baking sheet
- Offset spatula or knife for frosting
- Wire cooling rack
Substitutions and Variations
Don’t have something on hand? No problem. Baking is all about adapting. Here are a few swaps that work well.
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Kataifi Pastry | Shredded phyllo dough or crushed cornflakes | The goal is a fine, crispy crunch. |
| Pistachios | Almonds or Hazelnuts | Will change the flavor profile, but still delicious. |
| Buttermilk | 1 cup milk + 1 tbsp lemon juice or vinegar | Let it sit for 5 minutes before using. |
| Hot Coffee | Hot water | Coffee enhances the chocolate flavor, but water works fine. |
Make-Ahead Tips
Breaking up the process can make this cake feel much less intimidating. You can easily prepare components in advance.
The chocolate cake layers can be baked up to two days ahead. Once cooled completely, wrap them tightly in plastic wrap and store them at room temperature.
The pistachio filling can also be made a day in advance. Keep it in an airtight container in the refrigerator. Let it sit out for about 15-20 minutes to soften slightly before using.
How to Make The Dubai Chocolate Pistachio Cake
Let’s get down to business. I’ve broken this into three main parts: the cake, the fillings, and the final assembly.
Part 1: The Chocolate Cake
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper.
Step 2: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Break up any lumps.
Step 3: In a separate bowl, mix the eggs, buttermilk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix on medium speed until just combined.
Step 4: Carefully pour the hot coffee into the batter and mix on low speed until smooth. The batter will be thin, which is exactly what you want.
Step 5: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Part 2: The Fillings
Step 1: For the pistachio cream, place the shelled pistachios in a food processor. Blend until they form a fine, buttery paste. This might take a few minutes.
Step 2: Add the softened cream cheese, powdered sugar, heavy cream, and vanilla to the food processor with the pistachio paste. Blend until completely smooth and creamy. Add food coloring here if you’re using it.
Step 3: For the crunchy layer, toss the chopped kataifi with the melted butter on a baking sheet. Bake at 350°F (175°C) for 8-10 minutes, until golden brown and crisp. Let it cool completely.
Step 4: Once cooled, gently mix the toasted kataifi with the pistachio paste or butter until it’s evenly coated.
Part 3: The Ganache & Assembly
Step 1: Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 5 minutes without stirring.
Step 2: After 5 minutes, whisk the mixture until it becomes a smooth, glossy ganache. Set aside to cool and thicken slightly.
Step 3: Place one cooled cake layer on your serving plate. Spread the creamy pistachio filling evenly over the top.
Step 4: Carefully sprinkle the crunchy kataifi mixture over the pistachio cream, pressing down gently.
Step 5: Place the second cake layer on top. Pour the slightly cooled chocolate ganache over the entire cake, using an offset spatula to smooth it over the top and sides.
Step 6: You can garnish with extra chopped pistachios or a sprinkle of toasted kataifi. Let the cake set in the refrigerator for at least 30 minutes for the ganache to firm up before slicing.
Nutrition, Diets, and Pairings
This is a rich, indulgent dessert. Here’s a quick look at how to fit it into different lifestyles and what to serve it with.
| Category | Suggestion |
|---|---|
| Nutritional Estimate | Approx. 550-650 calories per slice. This is an estimate and can vary. |
| For a Gluten-Free Diet | Use a 1-to-1 gluten-free all-purpose flour blend in place of regular flour. |
| For a Dairy-Free Diet | Use dairy-free butter, plant-based milk (for the buttermilk), dairy-free cream cheese, and coconut cream. |
| Meal Pairing | Serve with a strong cup of black coffee or an unsweetened espresso to cut the richness. A simple glass of cold milk also works wonders. |
| Time-Saving Tip | Prepare the pistachio cream and toast the kataifi while the cake layers are baking and cooling. This streamlines the process. |
Leftovers and Storage
If you somehow have leftovers, storing them properly is important to maintain the texture.
The cake should be stored in an airtight container in the refrigerator. It will keep for up to 4 days.
Keep in mind that the kataifi layer will lose some of its crunchiness over time as it absorbs moisture from the filling. It’s definitely at its best on the first day.
Frequently Asked Questions
Q1. Where can I buy kataifi pastry?
Ans: You can usually find it in the freezer section of Middle Eastern, Greek, or Mediterranean specialty grocery stores. It’s sometimes sold alongside phyllo dough. If you can’t find it locally, it’s widely available online.
Q2. Can I make this cake as cupcakes?
Ans: Absolutely. The recipe will make about 24 cupcakes. Fill the liners about 2/3 full and bake for 18-22 minutes. Once cooled, you can core the center, add the fillings, and top with ganache.
Q3. My ganache is too thin or too thick. How can I fix it?
Ans: If it’s too thin, let it cool longer at room temperature or in the fridge for a few minutes. If it’s too thick, gently warm it over a double boiler or in the microwave in 10-second bursts, stirring until it reaches a pourable consistency. You can also stir in a tablespoon of warm cream.
Q4. What if I can’t find pistachio paste?
Ans: Pistachio butter is a great substitute. If you can’t find either, you can make your own by blending roasted pistachios with a tiny bit of neutral oil in a high-speed blender until it’s smooth and spreadable. For this recipe, mixing it into the kataifi is the main goal, so a slightly chunkier texture is fine.
Wrapping Up
There you have it. A cake that takes all the hype of a viral trend and turns it into a timeless, show-stopping dessert you can make in your own kitchen. It’s rich, it’s creamy, and that crunch is just so satisfying.
I truly hope you give this recipe a try. It’s a fun project that delivers an incredible reward. There’s nothing better than watching someone take that first bite and hearing that perfect crackle.
If you make it, please come back and leave a comment below. I’d love to hear how it turned out for you or answer any questions you might have along the way.
