The Dubai Chocolate Pistachio Bar Cake Recipe is an irresistible fusion of rich chocolate, crunchy pistachios, and a surprising crispy kunafa layer that makes every bite a celebration of textures and flavors. This dessert brings a luxurious Middle Eastern twist to a classic chocolate cake, combining deep cocoa notes with creamy pistachio filling and a luscious milk chocolate glaze. Whether you’re hosting a special occasion or simply craving something extraordinary, this cake is sure to impress and delight anyone lucky enough to taste it.
Ingredients You’ll Need
These ingredients may look straightforward, but each one plays a crucial role in crafting the perfect harmony of taste, texture, and color for your Dubai Chocolate Pistachio Bar Cake Recipe. From the rich cocoa powder that deepens the chocolate flavor to the buttermilk that tenderizes the crumb, every component is essential.
- 2 cups all-purpose flour: The base structure for the cake, providing the perfect crumb.
- ¾ cup Dutch-processed cocoa powder: Adds richness and a deep chocolate color.
- 2 tsp baking powder: Helps the cake rise perfectly, keeping it light.
- 1 tsp baking soda: Works with baking powder for tender texture and rise.
- ½ tsp sea salt: Enhances all the flavors, balancing sweetness.
- 1 cup granulated sugar: For sweetness and moisture retention.
- ¾ cup brown sugar: Adds moisture and a caramel undertone.
- 3 large eggs (room temperature): Provide structure and richness.
- ¾ cup vegetable oil: Keeps the cake moist and tender.
- 1 cup buttermilk: Contributes to a tender, fluffy crumb.
- ½ cup hot espresso or strong coffee: Intensifies the chocolate flavor wonderfully.
- 2 tsp vanilla extract: Adds depth and warmth to the batter.
- 1 cup shredded kunafa (kataifi pastry): Creates a unique crispy layer inside the cake.
- 2 tbsp unsalted butter (melted): Used to coat the kunafa for crispiness.
- 1 tbsp honey: Sweetens and helps the kunafa crisp evenly.
- 1 cup shelled pistachios: Key flavor star in the creamy filling.
- ½ cup white chocolate (melted): Adds smooth sweetness to the pistachio cream.
- 1 cup mascarpone cheese: Makes the filling luxuriously creamy.
- ½ cup heavy cream: Whipped to lighten the filling’s texture.
- ¼ cup powdered sugar: Sweeter touch for the pistachio filling.
- 1 tsp rosewater: Optional but recommended for that signature Middle Eastern flair.
- 1 cup milk chocolate (chopped): Forms the shiny, indulgent glaze topping.
- ½ cup heavy cream: Warmed to create a silky ganache.
- 1 tbsp unsalted butter: Adds sheen and smoothness to the glaze.
- ¼ cup chopped pistachios: Garnish for color, crunch, and nutty aroma.
- Edible gold dust or gold leaf: Turns your cake into a show-stopping masterpiece.
How to Make Dubai Chocolate Pistachio Bar Cake Recipe
Step 1: Bake the Chocolate Cake
Start by warming your oven to 350°F (175°C). Grease and line three 8-inch cake pans — this ensures your cake layers will pop out beautifully once baked. Combine your dry ingredients: sift the flour, cocoa powder, baking powder, baking soda, and salt to remove any lumps and aerate the mixture. In a separate bowl, whisk together sugars, eggs, oil, buttermilk, and vanilla extract until smooth and glossy. This wet combination is what will give your cake a lovely moist crumb. Gradually add the dry mixture into the wet, mixing gently so you don’t overwork the batter. Stir in the hot espresso or strong coffee last—this step is the secret weapon for a bold chocolate flavor that will linger in every bite. Divide the batter evenly among the pans and bake for 22-25 minutes. Let the cakes cool completely before moving on.
Step 2: Make the Crispy Kunafa Layer
The crispy kunafa adds an unexpected textural contrast to this cake, transforming a humble pastry into a crunchy, golden layer. Mix shredded kunafa with melted butter and honey until every strand shines with buttery sweetness. Spread this mixture evenly on a baking sheet, then bake at 350°F (175°C) for 10-12 minutes, stirring occasionally to ensure each bite crisps uniformly. Once it turns golden and fragrant, let it cool fully—this will later contribute a delightful crunch within the layers.
Step 3: Prepare the Pistachio Cream Filling
This pistachio cream is where the magic really shines. Begin by grinding your shelled pistachios into a fine meal using a food processor. Add the melted white chocolate, mascarpone, powdered sugar, and rosewater (if using) for that hint of floral Middle Eastern elegance. Blend everything until luscious and smooth. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold this into your pistachio mixture—this keeps the filling airy while maintaining its rich, creamy character. Chill this luscious cream until it’s time to assemble your cake.
Step 4: Make the Milk Chocolate Glaze
Heat the heavy cream gently in a saucepan, making sure it doesn’t boil. Pour over the chopped milk chocolate and let it sit unmixed for a minute or two. Then stir it with butter until you achieve a smooth, glossy ganache that feels as silky as velvet. Let this cool slightly so it thickens just enough to coat your cake perfectly without sliding off.
Step 5: Assemble the Cake
Place your first chocolate cake layer on your serving plate with confidence. Spread half of the pistachio cream filling evenly over the top. Next, sprinkle half of the crispy kunafa over the cream to add that addictive crunch. Repeat this layering process with the second cake layer, the remaining pistachio cream, and kunafa. Place the third and final cake layer on top, completing your masterpiece.
Step 6: Glaze & Decorate
Pour the milk chocolate glaze over the cake, allowing it to drip and cascade naturally down the sides. Don’t be shy—the more decadent the drips, the better it looks! Finish by sprinkling chopped pistachios and a touch of edible gold dust or gold leaf for that extra wow factor. Let your cake set for 30 minutes before slicing, so every cut reveals those stunning layers within.
How to Serve Dubai Chocolate Pistachio Bar Cake Recipe
Garnishes
While the cake already shines with chopped pistachios and edible gold, you can elevate it further with a few extra touches. A dusting of powdered sugar or a scattering of crushed rose petals perfectly complements the pistachio cream’s floral notes, making each slice look and taste even more inviting.
Side Dishes
Serving this cake with a light side like fresh berries or a scoop of vanilla bean ice cream balances the richness beautifully. Alternatively, a small cup of strong Arabic coffee or fragrant cardamom tea offers the perfect cultural pairing to highlight the flavors inspired by Dubai’s vibrant culinary scene.
Creative Ways to Present
Try serving the Dubai Chocolate Pistachio Bar Cake Recipe as mini bars for a party, or layer it in clear glass jars for individual dessert servings that show off every delicious element. Wrapping small slices in decorative parchment with a pistachio topping can make a thoughtful gift or a stunning addition to a dessert platter.
Make Ahead and Storage
Storing Leftovers
This cake keeps well when stored in an airtight container in the refrigerator. The pistachio cream filling stays fresh and moist, and the chocolate glaze remains luscious for up to 3 days. Just be sure to cover it properly so the kunafa stays a bit crisp.
Freezing
You can freeze the chocolate cake layers separately for up to 2 months, wrapped tightly in plastic wrap and foil. It’s best to freeze the fully assembled and glazed cake only if you’re in a pinch, but slicing and freezing individual portions works great for convenience. Thaw overnight in the fridge.
Reheating
If you want to enjoy your cake slightly warmed, leave a slice at room temperature for 20 minutes or gently microwave it in 10-second bursts to avoid melting the glaze entirely. A warm piece has a wonderfully gooey pistachio cream that tastes like a little celebration in every mouthful.
FAQs
Can I substitute pistachios with other nuts?
While pistachios are key to this cake’s signature flavor and color, you can try almonds or hazelnuts if needed. Just keep in mind the taste and texture will change, and the Middle Eastern flair will be less pronounced.
Is the rosewater necessary for the filling?
Rosewater is optional but highly recommended. It adds a delicate floral note that beautifully complements the creamy pistachio. If you’re not a fan, you can omit it without sacrificing the overall taste too much.
Can I make this cake vegan?
This recipe relies on eggs, mascarpone, and cream, which are challenging to replace without altering the texture. However, with the right substitutes like flax eggs, coconut cream, and vegan cheese, you could experiment, though the cake won’t quite match the original’s richness.
What’s the best way to toast the kunafa?
Coating kunafa with melted butter and honey before baking helps it crisp beautifully. Stirring occasionally during baking prevents burning and ensures an even golden color and satisfying crunch.
How do I get the chocolate glaze perfectly smooth?
Use high-quality chocolate and warm the cream gently. Let the cream sit on the chocolate before stirring to allow a smooth melt, then add butter last for shine. Cool slightly so it’s thick but still pourable for that flawless glaze.
Final Thoughts
If you want to wow your friends and family with something truly special and indulgent, the Dubai Chocolate Pistachio Bar Cake Recipe is the way to go. Its layers of rich chocolate, nutty cream, and crispy kunafa come together in a symphony of flavors that feels both exotic and comforting. Trust me, once you try it, this cake will become your favorite showstopper for every celebration.
Print
Dubai Chocolate Pistachio Bar Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Description
Indulge in the luxurious Dubai Chocolate Pistachio Bar Cake, a multi-layered decadent dessert combining rich cocoa sponge, crunchy kunafa pastry, and a luscious pistachio cream filling. This elegant cake is topped with a smooth milk chocolate glaze and finished with chopped pistachios and edible gold for a stunning presentation perfect for special occasions.
Ingredients
Chocolate Cake
- 2 cups (250g) all-purpose flour
- ¾ cup (75g) cocoa powder (Dutch-processed)
- 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 (room temperature)
- ¾ cup (180ml) vegetable oil
- 1 cup (240ml) buttermilk
- ½ cup (120ml) hot espresso or strong coffee
- 2 tsp vanilla extract
Crispy Kunafa Layer
- 1 cup shredded kunafa (kataifi pastry)
- 2 tbsp unsalted butter (melted)
- 1 tbsp honey
Pistachio Cream Filling
- 1 cup (120g) shelled pistachios
- ½ cup (100g) white chocolate, melted
- 1 cup (225g) mascarpone cheese
- ½ cup (120ml) heavy cream
- ¼ cup (30g) powdered sugar
- 1 tsp rosewater (optional)
Milk Chocolate Glaze & Decoration
- 1 cup (175g) milk chocolate, chopped
- ½ cup (120ml) heavy cream
- 1 tbsp unsalted butter
- 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 ensure your cakes release easily after baking. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to create a smooth, airy mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until the mixture is smooth and well combined.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, gently mixing to keep the batter light. Stir in hot espresso or strong coffee to intensify the chocolate flavor.
- Bake: Divide the batter evenly among the prepared cake pans and bake for 22-25 minutes or until a toothpick inserted comes out clean. Remove from oven and allow cakes to cool completely on wire racks before assembling.
- Prepare Crispy Kunafa Layer: Toss the shredded kunafa pastry with melted butter and honey until fully coated. Spread the mixture evenly on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, stirring occasionally, until golden brown and crispy. Set aside to cool completely.
- Make Pistachio Cream Filling: Using a food processor, blend the shelled pistachios until finely ground. Add the melted white chocolate, mascarpone cheese, powdered sugar, and rosewater if using. Blend until smooth. In a separate bowl, whip the heavy cream to soft peaks and gently fold it into the pistachio mixture until well combined. Chill the filling until ready to use.
- Prepare Milk Chocolate Glaze: Warm the heavy cream in a small saucepan until just warm, avoiding boiling. Pour the warm cream over chopped milk chocolate and let it sit for 1-2 minutes. Stir in the butter until the mixture is smooth, glossy and slightly cooled for easier glazing.
- Assemble the Cake: Begin by placing one chocolate cake layer on your serving plate. Spread half of the pistachio cream filling evenly over the layer, then sprinkle half of the crispy kunafa on top for a delightful crunch. Repeat this process with the second cake layer. Top with the third chocolate cake layer.
- Glaze and Decorate: Pour the milk chocolate glaze over the assembled cake, allowing it to gently drip over the edges for a beautiful finish. Sprinkle the top with chopped pistachios and delicately dust with edible gold or embellish with gold leaf for an elegant touch. Let the cake set for 30 minutes before slicing and serving.
Notes
- Ensure eggs are at room temperature for a smoother batter.
- Use Dutch-processed cocoa powder for a richer chocolate flavor.
- Cooling the cake layers completely before assembly prevents filling from melting.
- Rosewater is optional but adds a lovely Middle Eastern flavor that complements the pistachios.
- Handle edible gold dust or leaf carefully as it is delicate and for decorative purposes only.
