Dubai Chocolate Cake with Pistachio Cream and Ganache
Inspired by the viral Dubai Knafeh chocolate pistachio bars, this decadent cake layers crunchy, golden kataifi pastry with luscious pistachio cream and a rich chocolate ganache topping. For a lighter twist, swap the dark chocolate for white chocolate to create a silky white ganache that pairs beautifully with the pistachio.
PREP TIME
20 minutes
COOK TIME
25 minutes
INGREDIENTS
14
Serves: 12
Ingredients
The Cake
- 1 whole1 whole1 whole Chocolate Cake Mix - Flour & Olive, 1 box
- 3 whole3 whole3 whole Eggs, large
- .75 cup.75 cup.75 cup Extra Virgin Olive Oil, mild
- .5 cup.5 cup.5 cup Buttermilk
- .5 cup.5 cup.5 cup Coffee, Brewed
The Knafeh Filling
- 250 grams250 grams250 grams Kataifi
- .5 cup.5 cup.5 cup Butter, Unsalted
- .33 cup.33 cup.33 cup Pistachio Cream
The Ganache
- .75 cup.75 cup.75 cup Heavy Whipping Cream
- 1 cup1 cup1 cup Dark Chocolate Chips
- .75 Tbsp.75 Tbsp.75 Tbsp Butter, Unsalted
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Section The Cake
- Preheat oven to 325°F. Grease two round 8-inch baking pans and line them with parchment paper.
- Beat eggs at high speed for 3-5 minutes until light and fluffy.
- With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
- Add the buttermilk and the chocolate cake mix. Beat on low speed for one to two minutes until just combined.
- Stir in the cooled coffee and mix until well combined.
- Divide the batter evenly between the two prepared pans and bake for 20-25 minutes until toothpick inserted in center comes out clean or with a few moist crumbs.
- Cool in baking pans for 5-10 minutes before unmolding.
- Sandwich the cake layers with the pistachio crème-crispy kataifi filling and frost with ganache. If desired, decorate with pistachios.
- Using kitchen shears, cut Kataifi (knafeh) pastry into ½ inch long pieces.
- Melt butter over medium heat, then add the shredded kataifi.
- Fry, stirring constantly, until crispy and golden brown.
- Transfer the cooled kataifi to a mixing bowl and combine with the pistachio crème.
- Heat heavy cream over low heat until simmering, but not boiling.
- Remove from heat and add the chopped chocolate. Set aside for 3 minutes.
- Stir with a whisk until well combined. Stir in softened butter until smooth.
- Cool to room temperature.
The Kataifi Filling
The Ganache
Notes
All our recipes are designed to be versatile and adapt to your preferences. Choose a robust olive oil for a bold, distinctive flavor or a mild, buttery olive oil for something more delicate. Prefer butter? Going dairy-free? Most of our recipes easily adjust to fit your style. Make it a Gift! Download this recipe as a beautiful 4" x 6" label for the back of your box or print it as a card.
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About This Recipe
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Baked Goods Cakes Coconut Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 498 |
| Fat: | 43 g |
| Carbohydrates: | 32 g |
| Protein: | 10 g |
| Cholesterol: | 42 g |
| Sodium: | 66 mg |
| Fiber: | 4 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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