This Dubai Chocolate Pistachio Layer Cake combines rich chocolate cake lightly soaked in coffee with a crisp, buttery kataifi and pistachio cream filling for a layered dessert that’s full of flavor. The smooth whipped cream and dark chocolate ganache balance the nutty sweetness while crushed pistachios add texture on top. It’s a great recipe to try if you love bold chocolate flavor paired with creamy, crunchy elements in every bite.
If you’ve been on social media lately, you’ve probably seen the Dubai chocolate trend everywhere; those glossy bars filled with pistachio cream and crispy kataifi that crack open to reveal layers of texture. I kept saving videos of all the ones that would pop up on my feed, telling myself I’d try it “someday”. Well, “someday” finally arrived and, when it did, I decided to turn those flavors into something a little more practical for sharing: a layered cake that is just as indulgent as the classic recipe but easier to serve.
This Dubai Chocolate Pistachio Layer Cake brings together coffee-soaked chocolate cake, toasted kataifi folded with pistachio cream, soft whipped cream, and a smooth dark chocolate ganache on top. Using a Dutch Apron® Bakery Chocolate Crème Cake Roll keeps the process manageable while still delivering that rich chocolate base the trend is known for. It’s definitely a little more involved than a weeknight dessert, but, if you enjoy a challenge, this one is worth the effort.
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What You’ll Need
- Sifter
- Large skillet
- Large plate
- 8×8” pan
- Whisk
- Medium-sized bowl
- Saucepan
- Large bowl
- Plastic wrap
Storage Information
This cake needs to stay chilled to keep all the layers looking perfect. Cover it with plastic wrap or store it in an airtight container in the fridge for up to 5 days. The flavors actually get better after a day or two as everything blends together beautifully. Enjoy straight from the fridge!
Tips for Making a Dubai Chocolate Pistachio Layer Cake
- Be careful not to let your ganache get too hot when mixing with the chocolate chips. This can cause the mixture to become grainy instead of smooth. Let the warmed cream cool just slightly before adding chocolate chips. It should be hot to the touch but not steaming.
- Try and resist the desire to assemble the cake’s layers right away. Let each component cool to remove temperature before layering as this will prevent your pistachio cream from melting and ensure all the layers stay intact.
- Can’t find pistachio cream at your local grocery store? Check out our recipe for homemade pistachio cream!
How to Make a Dubai Chocolate Pistachio Layer Cake
Dubai Chocolate Pistachio Layer Cake
Course: DessertCuisine: FusionDifficulty: Moderate9
servings600
kcal10
This Dubai Chocolate Pistachio Layer Cake combines rich chocolate cake lightly soaked in coffee with a crisp, buttery kataifi and pistachio cream filling for a layered dessert that’s full of flavor. The smooth whipped cream and dark chocolate ganache balance the nutty sweetness while crushed pistachios add texture on top. It’s a great recipe to try if you love bold chocolate flavor paired with creamy, crunchy elements in every bite.
Ingredients
- Cake:
1 Dutch Apron® Bakery Chocolate Crème Cake Roll
1 c. boiling water
1 tbsp. instant coffee
1 c. pistachios, finely crushed or ground
- Pistachio Kataifi Filling:
6 c. kataifi dough, thawed and separated
6 tbsp. unsalted butter, melted
1 3/4 c. pistachio cream
- Whipped Cream Layer:
1 1/4 c. heavy cream, cold
1/4 c. powdered sugar, sifted
- Chocolate Ganache:
3/4 c. heavy cream
3/4 c. dark chocolate chips (70% cocoa or higher)
Directions
- Mise en Place
- Fully thaw the kataifi dough and gently separate the strands.
- Sift the powdered sugar.
- Let your Chocolate Crème Cake Roll thaw at room temperature for 30 minutes. Once softened, remove the cake roll from its packaging. Unroll the cake and remove the crème filling. Cut the cake into 4 large rectangles.
- If you’re making your pistachio cream from scratch, do so now before beginning the next step. Be sure to check out our recipe for pistachio cream linked in the “Tips” section above.
- Make the Pistachio Kataifi Filling
- Heat melted butter in a large skillet over medium heat.
- Add kataifi dough and toast for 6-8 minutes, stirring frequently until golden and crisp.
- Remove from heat and immediately stir in the pistachio cream until evenly combined.
- Spread mixture onto a plate and let cool for about 15 minutes until it reaches room temperature.
- Coffee-Soaked Cake & Whipped Cream
- Dissolve the instant coffee in the boiling water. Let cool slightly.
- Quickly dip cake pieces into the coffee (1-2 seconds per side). Arrange half of the cake pieces in a single layer in the bottom of an 8×8” pan.
- Whip cold heavy cream with powdered sugar in a medium-sized bowl until stiff peaks form. Refrigerate until ready to use.
- Assemble the Layers
- Spread the pistachio kataifi filling evenly over the first cake layer.
- Spread all of the whipped cream evenly over the pistachio kataifi filling.
- Add the remaining half of coffee-soaked cake.
- Make the Ganache
- Heat cream in a saucepan until steaming. Do not boil.
- Pour the cream into a large bowl over the chocolate chips. Stir until smooth and glossy.
- Let cool for 5-10 minutes then pour evenly over the cake.
- Finish & Chill
- Sprinkle the crushed pistachios over the ganache while still slightly warm.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, rest at room temperature for 5 minutes to ensure the best texture.
Dubai Chocolate Pistachio Layer Cake Recipe Video
Notes
- Storage Instructions: Cover the cake with plastic wrap or store it in an airtight container in the fridge for up to 5 days.
- Special Tools: Sifter, large skillet, large plate, 8×8″ pan, whisk, medium-sized bowl, saucepan, large bowl, and plastic wrap
- Making the Ganache: Be careful not to let your ganache get too hot when mixing with the chocolate chips. This can cause the mixture to become grainy instead of smooth. Let the warmed cream cool just slightly before adding chocolate chips. It should be hot to the touch but not steaming.
- Assembling the Cake: Try and resist the desire to assemble the cake’s layers right away. Let each component cool to remove temperature before layering as this will prevent your pistachio cream from melting and ensure all the layers stay intact.
About the Author:
Katelyn Helgevold has been the Product Line Manager and editor for Dutch Apron® Bakery since 2019. In her role, she manages the introduction of new products to our portfolio, ensures each and every item meets our strict customer and quality standards, and uses her much-loved English degree to make sure every marketing piece is just as immaculate as our baked goods. In her spare time, Katelyn enjoys touting the benefits of the Oxford comma, spending time with her cat Merlin, and listening to way too many true crime podcasts.
