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Dubai Style Chocolate Pistachio Cake

This rich and comforting cake combines deep chocolate flavor with warm cardamom and crunchy pistachios, perfect for gatherings and indulgent moments.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: International, Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups flour
  • 3/4 cup cocoa powder
  • 1 3/4 cups sugar
  • 2 pcs eggs
  • 1/2 cup vegetable oil Can substitute with another neutral oil.
  • 1 cup milk
  • 1 cup hot water or coffee Using hot coffee enhances chocolate flavor.
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom Can increase for a bolder flavor.
  • 1 teaspoon vanilla
For the filling and ganache
  • 1 cup cream For whipping.
  • 1/2 cup powdered sugar
  • 1/2 cup ground pistachios Can toast lightly before grinding.
  • 200 g dark chocolate Use high-quality chocolate for best results.

Method
 

Preparation
  1. Preheat the oven to 340°F (170°C). Grease your cake pan and set it aside.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and cardamom.
  3. Add the eggs, vegetable oil, milk, and vanilla to the dry mix. Stir gently until combined.
  4. Pour in the hot water or coffee and mix just until blended. The batter will be thin.
Baking
  1. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick comes out with a few moist crumbs.
  2. Let the cake cool completely on a wire rack.
Make the filling and ganache
  1. Whip the cream until soft peaks form. Add powdered sugar and ground pistachios, folding gently to combine.
  2. Heat the cream for ganache until just scalding. Pour it over the chopped dark chocolate. Let sit, then stir until smooth.
Assembly
  1. Once the cake is cool, slice it in half horizontally.
  2. Spread the pistachio cream over the bottom layer, place the top layer back on.
  3. Pour the ganache over the top, allowing it to drip down the sides.
  4. Sprinkle crushed pistachios over the ganache and serve.

Notes

Serve with extra whipped cream or vanilla ice cream. Pairs well with strong coffee or cardamom tea. Store in the refrigerator for up to 3 days or freeze individual slices for up to a month.