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
Scale
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.
