The Dubai Chocolate Pistachio Bar Cake Recipe is an absolute showstopper that brilliantly fuses rich chocolate, crunchy pistachios, and a delightful Middle Eastern twist. Imagine biting into a moist chocolate cake layered with creamy pistachio filling, crispy kunafa strands adding a fun texture, all draped in a glossy milk chocolate glaze, and finished with a touch of edible gold. It’s a decadent dessert that perfectly balances sweetness, nuttiness, and elegance—ideal for celebrations or treating yourself when you want something truly special.
Ingredients You’ll Need
This recipe brings together simple yet carefully chosen ingredients that each play a crucial role. From the Dutch-processed cocoa that deepens the chocolate flavor to the pistachios that add a rich, nutty creaminess, every item enhances the cake’s color, taste, and texture in a unique way.
- All-purpose flour (2 cups/250g): Forms the tender, soft base of the cake layers.
- Dutch-processed cocoa powder (¾ cup/75g): Packed with rich chocolate goodness that’s smooth and intense.
- Baking powder (2 tsp): Helps the cake rise perfectly light and fluffy.
- Baking soda (1 tsp): Assists in creating an ideal texture and crumb.
- Sea salt (½ tsp): Balances sweetness and enhances the chocolate notes.
- Granulated sugar (1 cup/200g): Sweetens and aids in moisture.
- Brown sugar (¾ cup/150g): Adds a subtle caramel depth to the flavor.
- Large eggs (3): Bind ingredients together and create structure.
- Vegetable oil (¾ cup/180ml): Ensures moistness without heaviness.
- Buttermilk (1 cup/240ml): Gives a tender crumb with a slight tang.
- Hot espresso or strong coffee (½ cup/120ml): Intensifies the chocolate flavor higher than you’d expect.
- Vanilla extract (2 tsp): Adds warmth and richness to the cake batter.
- Shredded kunafa (1 cup): Creates the crispy, flaky layer that’s pure magic in texture.
- Unsalted butter (2 tbsp, melted): Coats the kunafa for golden crispiness.
- Honey (1 tbsp): Adds a touch of floral sweetness to the crispy layer.
- Shelled pistachios (1 cup/120g): Ground and blended into a luscious, nutty cream filling.
- White chocolate (½ cup/100g, melted): Sweetens and softens the pistachio cream.
- Mascarpone cheese (1 cup/225g): Provides a silky, creamy richness.
- Heavy cream (½ cup/120ml for filling): Whipped to lightness and folded in for fluffiness.
- Powdered sugar (¼ cup/30g): Sweetens the pistachio filling subtly without graininess.
- Rosewater (1 tsp, optional): Delivers a gentle Middle Eastern aroma that elevates the flavor.
- Milk chocolate (1 cup/175g, chopped): Forms the luscious glaze that covers the cake.
- Heavy cream (½ cup/120ml for glaze): Mixed with chocolate to create a smooth topping.
- Unsalted butter (1 tbsp for glaze): Adds shine and a velvety finish to the glaze.
- Chopped pistachios (¼ cup): Sprinkled on top for extra crunch and color.
- Edible gold dust or gold leaf: The ultimate touch of glamour to impress everyone.
How to Make Dubai Chocolate Pistachio Bar Cake Recipe
Step 1: Bake the Chocolate Cake
Create the foundation of this delightful dessert by preheating your oven to 350°F (175°C) and preparing three 8-inch cake pans with grease and parchment paper to ensure your cakes come out cleanly. Combine your dry ingredients—flour, cocoa powder, baking powder, baking soda, and sea salt—sifting them together to avoid lumps and distribute the leavening evenly.
Next, whisk the sugars, eggs, oil, buttermilk, and vanilla extract in another bowl until smooth and well combined, giving your batter a lovely glossy texture. Gradually fold the dry mixture into the wet ingredients, taking care not to overmix and keep your cake tender. Stir in hot espresso or strong coffee; this secret ingredient deepens the chocolate punch beautifully, making the cake extra luscious.
Divide the batter equally among your pans and bake for 22 to 25 minutes until a skewer inserted in the center comes out clean. Once baked, allow the cakes to cool completely on wire racks before assembly, so your filling and glaze set perfectly.
Step 2: Make the Crispy Kunafa Layer
This step adds a delightful crunch you won’t forget. Toss shredded kunafa with melted butter and honey until every strand is well coated. Spread the mixture on a baking sheet and bake at 350°F (175°C) for 10 to 12 minutes, stirring occasionally to promote even browning. Once golden and crisp, remove from the oven and let cool completely—this layer will offer that addictive texture contrast in your final cake.
Step 3: Prepare the Pistachio Cream Filling – Dubai Chocolate Pistachio Bar Cake Recipe Essential
The star of the cake’s filling is the pistachio cream, so take your time here: pulse pistachios in a food processor until they’re finely ground, almost forming a paste. Then add melted white chocolate, mascarpone cheese, powdered sugar, and rosewater if you’re feeling adventurous. Blend until the mixture is smooth and silky. Whip the heavy cream separately to soft peaks, then gently fold it into the pistachio mixture, lightening it up and giving it a luscious texture. Chill this luscious filling until you’re ready to assemble.
Step 4: Make the Milk Chocolate Glaze
Heat heavy cream gently until warm and pour it over chopped milk chocolate in a bowl. Let it sit for a couple of minutes to soften the chocolate, then stir until you have a smooth, glossy ganache. Add the butter to give it a silky sheen and allow the glaze to cool slightly before spreading to avoid melting the cake layers.
Step 5: Assemble the Cake
Start by placing one chocolate cake layer on your serving plate, an opportunity to showcase that beautiful crumb. Spread half of the pistachio cream filling evenly across the surface, then sprinkle half the crispy kunafa layer to add crunch and flair. Repeat the process with the second cake layer and remaining filling and kunafa, then top everything with the final cake layer to complete your masterpiece.
Step 6: Glaze & Decorate
Pour the luscious milk chocolate glaze over the top of the cake, allowing it to drip seductively over the edges. The glaze should coat the entire cake beautifully, creating a glossy, irresistible finish. Sprinkle with chopped pistachios and a dusting of edible gold dust or carefully placed gold leaf to make each slice a luxurious experience. Let the cake set for at least 30 minutes before slicing, giving the layers time to meld deliciously.
How to Serve Dubai Chocolate Pistachio Bar Cake Recipe
Garnishes
Combine visual appeal with texture by adding extra chopped pistachios on top of the finished cake, along with a delicate sprinkle of edible gold dust. Not only do these garnishes add that wow factor, but they also provide a satisfying crunch that complements the creamy pistachio filling and moist chocolate layers perfectly.
Side Dishes
Serve this cake alongside lightly brewed mint tea or a strong Arabian coffee to balance the richness. Fresh fruit like pomegranate seeds or orange slices also work well to provide a refreshing contrast, cutting through the decadence with a burst of brightness.
Creative Ways to Present
For a special occasion, slice the cake into elegant bars or squares and place each piece on a small gold or ceramic plate to enhance the Middle Eastern vibe. Drizzle a bit of extra melted chocolate on top or add a few rose petals alongside the serving plate for an extra romantic touch that really makes the Dubai Chocolate Pistachio Bar Cake Recipe stand out on your dessert table.
Make Ahead and Storage
Storing Leftovers
Once assembled, keep your cake covered and refrigerated. This not only preserves the freshness of the pistachio cream filling but also ensures the glaze remains glossy. Properly stored, the cake will stay delicious for up to four days, allowing you to enjoy it at your own pace.
Freezing
If you want to save some for later, the Dubai Chocolate Pistachio Bar Cake Recipe freezes well. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. When you’re ready to dig in, thaw the cake overnight in the refrigerator to maintain its perfect texture and flavor.
Reheating
Since this cake is best enjoyed chilled or at room temperature, avoid microwaving. Instead, bring slices to room temperature before serving to unlock the full flavor and texture. If you like, a gentle warming of the slice for a few seconds can help the glaze soften slightly, but be careful to avoid melting the pistachio cream.
FAQs
Can I substitute regular cocoa powder for Dutch-processed in this recipe?
You can, but Dutch-processed cocoa offers a smoother and less acidic flavor that pairs beautifully with the coffee and chocolate in this cake. If you use regular cocoa powder, you might notice a slightly tangier taste and possibly a difference in cake rise.
Is it necessary to use espresso or coffee in the batter?
While optional, the hot espresso or coffee dramatically enhances the chocolate depth without adding a coffee taste. It’s a simple trick to intensify flavors, making the cake taste even richer and more luxurious.
What if I can’t find shredded kunafa pastry?
Shredded kunafa adds a unique crispy texture, but if unavailable, you can substitute with finely chopped phyllo dough baked until crispy—or toasted shredded coconut for a different but delightful crunch.
Can this recipe be made vegan or dairy-free?
This dessert relies heavily on dairy components like mascarpone and heavy cream for its signature creaminess. Vegan substitutions would require plant-based creams and cheeses and might affect the texture, so some experimentation is encouraged if you want to make it dairy-free.
How long does it take to make the Dubai Chocolate Pistachio Bar Cake Recipe from start to finish?
The entire process, including baking, preparing fillings, and assembly, takes about one hour—though allowing extra time for chilling and setting will make slicing and serving easier. This makes it a fairly quick yet impressively sumptuous cake to prepare.
Final Thoughts
If you’re looking to wow your friends or treat yourself to something truly decadent, the Dubai Chocolate Pistachio Bar Cake Recipe is your answer. This cake brings together luscious chocolate, crunchy kunafa, and creamy pistachio layers in a way that feels both luxurious and inviting. Give it a try—you’ll be amazed at how something so beautiful can be so achievable in your own kitchen.
Print
Dubai Chocolate Pistachio Bar Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Description
The Dubai Chocolate Pistachio Bar Cake is a luxurious and decadent dessert that combines rich Dutch-processed cocoa chocolate layers with a crunchy kunafa pastry, creamy pistachio mascarpone filling, and a glossy milk chocolate glaze. Inspired by Middle Eastern flavors, this sophisticated cake features textures and aromas from coffee, rosewater, and gold-dusted pistachios, perfect for special celebrations.
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
- ¼ cup (30g) powdered sugar
- 1 tsp rosewater (optional, for Middle Eastern flavor)
- ½ cup (120ml) heavy cream
For the Milk Chocolate Glaze
- 1 cup (175g) milk chocolate, chopped
- ½ cup (120ml) heavy cream
- 1 tbsp unsalted butter
For Decoration
- ¼ cup chopped pistachios
- Edible gold dust or gold leaf
Instructions
- Bake the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to prevent sticking. In a large bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and sea salt to combine the dry ingredients evenly.
- Mix Wet Ingredients: In another bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until the mixture is smooth and homogeneous, ensuring good incorporation of all elements.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently to create a batter without overworking it to keep the cake tender. Stir in the hot espresso or strong coffee carefully to intensify the chocolate flavor without curdling the batter.
- Bake the Cake Layers: Evenly divide the batter between the prepared cake pans and smooth the tops. Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cakes cool completely before assembling to avoid melting the filling.
- Prepare the Crispy Kunafa Layer: Toss the shredded kunafa pastry with melted unsalted butter and honey, coating all strands evenly. Spread this mixture in a single layer on a baking sheet and bake again at 350°F (175°C) for 10-12 minutes, stirring occasionally, until golden and crispy. Cool completely before use to retain crunchiness.
- Make the Pistachio Cream Filling: In a food processor, blend shelled pistachios until finely ground. Add melted white chocolate, mascarpone cheese, powdered sugar, and optional rosewater, blending until the mixture is smooth and creamy. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the pistachio mixture until well combined and smooth. Chill the filling until ready to assemble.
- Prepare the Milk Chocolate Glaze: Warm the heavy cream in a small saucepan over medium heat until just warm—avoid boiling. Pour the hot cream over the chopped milk chocolate, allowing it to sit for 1-2 minutes to soften the chocolate. Stir in the unsalted butter until the glaze is smooth and glossy. Let it cool slightly before applying to the cake to ensure a perfect pour and shine.
- Assemble the Cake: Place one layer of chocolate cake on a serving plate. Spread half of the pistachio cream filling evenly over the cake. Sprinkle half of the crispy kunafa layer on top for crunch. Repeat by adding the second cake layer, followed by remaining pistachio cream and kunafa layer. Top with the third cake layer to complete the stack.
- Glaze and Decorate: Pour the milk chocolate glaze over the top of the assembled cake, allowing it to drip naturally over the edges for an elegant finish. Sprinkle with chopped pistachios and edible gold dust or gold leaf for a stunning, luxurious presentation. Let the cake set for at least 30 minutes before slicing to ensure clean cuts and perfect layers.
Notes
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature for a smoother batter and better rise.
- To get a stronger chocolate flavor, Dutch-processed cocoa powder and espresso are used strategically in the batter.
- Shredded kunafa should be watched carefully while baking to avoid burning due to its thin texture.
- Rosewater is optional but adds an authentic Middle Eastern floral note to the pistachio cream.
- Use high-quality chocolate and fresh pistachios for the best flavor and texture.
- Allow the cake to set properly after glazing for the best slicing and presentation.
- This cake can be stored in the refrigerator for up to 3 days, covered to maintain freshness.
