Description
Dubai Chocolate Pistachio Cake is a rich, moist delight. This recipe brings that luxurious flavor home with simple steps and a touch of personal flair.
Ingredients
Scale
- Cake Base Essentials:
- 2 cups (240g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups (400g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot water or hot coffee
- Pistachio Cream Dream:
- 8 oz (226g) full-fat cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- 1/2 cup (120g) pistachio paste
- Chocolate Ganache Glory:
- 8 oz (226g) dark chocolate (70% cocoa), chopped or chips
- 1 cup (240ml) heavy cream
- Finishing Touches:
- 1/2 cup (60g) chopped pistachios, lightly toasted
- Edible gold leaf, for garnish (optional)
Instructions
- Prep Your Pans: First things first, get your oven preheating to 350°F (175°C). Then, grab two 8-inch round cake pans. Grease ’em really well and dust with cocoa powder – this is key for a clean release, trust me, I learned that the hard way. Line the bottoms with parchment paper, too. It’s a little extra step, but it saves so much heartache later. I remember the smell of burnt flour from my first attempt, totally avoidable!
- Mix the Dry: In a big bowl, whisk together your flour, cocoa powder, baking soda, and a pinch of salt. Give it a good whisk to make sure everything’s evenly distributed. This is where you want to avoid any sneaky clumps, so take your time. I’m always a bit impatient here, which sometimes leads to uneven rising, oops! Just a quick minute, and you’re good.
- Combine the Wet: In another bowl, beat together the sugar, eggs, buttermilk, oil, and vanilla extract until it’s all smooth and beautifully combined. It should look a bit pale and creamy. This step feels so satisfying, watching it all come together. I didn’t expect that the buttermilk would make such a difference in the texture, but it really does!
- Bring It Together: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix, that’s a big no-no for tender cake! A few lumps are okay, honestly. Pour in the hot water or coffee and mix just until smooth. Divide the batter evenly between your prepared pans. I usually eyeball it, but if you’re particular, a kitchen scale works wonders here.
- Bake Your Cake: Pop those pans into the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. My oven tends to run a little hot, so I always start checking early. The smell that fills the kitchen during this step? Pure comfort, hon. Let them cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely. Patience is a virtue here!
- Whip Up the Pistachio Cream: While the cakes cool, beat the softened cream cheese, butter, pistachio paste, and powdered sugar until light and fluffy. This frosting should be wonderfully smooth and spreadable. Taste it! Add a little more sugar if you like it sweeter, or a tiny pinch of salt to balance the flavors. This is where you can totally make it your own. I like mine quite pistachio-forward, so I sometimes add an extra spoonful of paste. It just tastes so vibrant!
- Make the Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Pour it over your chopped dark chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth and glossy. If it seems too thick, add a tiny splash more hot cream. This ganache should be luscious and pourable, smelling like pure chocolate heaven. I almost always taste a spoonful (or two) at this stage – it’s a chef’s perk, right?
- Assemble Your Dubai Chocolate Pistachio Cake: Once the cakes are completely cool, level them if needed. Spread a generous layer of pistachio cream on the first cake layer, then top with the second cake. Pour the still-warm ganache over the top, letting it drip down the sides. Don’t worry if it’s not perfect, that rustic drip look is charming! Garnish with chopped pistachios and, if you’re feeling fancy like me, a few flakes of edible gold leaf. I didn’t expect that simple gold leaf would make it look so stunning, but it really does!