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
Scale
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.
