Description
This Dubai Chocolate Pistachio Bar Cake combines moist chocolate layers with creamy pistachio filling and crispy kunafa, making it an irresistible dessert.
Ingredients
Scale
- 2 cups All-Purpose Flour (Substitute with gluten-free flour for a gluten-free option.)
- 3/4 cup Cocoa Powder (Dutch-processed cocoa is preferred.)
- 1 tbsp Baking Powder (Ensure it’s fresh.)
- 1 tsp Baking Soda (Ensure it’s fresh.)
- 1/2 tsp Sea Salt
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar (Use less for a lighter flavor.)
- 3 Eggs (Room temperature works best.)
- 1/2 cup Vegetable Oil (Can substitute with melted butter.)
- 1 cup Buttermilk (Can substitute with yogurt or milk with lemon juice.)
- 1 cup Coffee/Espresso (Use hot water as a caffeine-free alternative.)
- 1 tsp Vanilla Extract (Optional but recommended.)
- 8 oz Kunafa (Kataifi) Pastry (Substitute with crushed phyllo pastry if unavailable.)
- 1/2 cup Unsalted Butter (Salted butter can be used as well.)
- 1/4 cup Honey (Maple syrup can be used as a substitute.)
- 1 cup Shelled Pistachios (Almonds can be used for a different nuttiness.)
- 6 oz White Chocolate (Use cream cheese for a non-chocolate version.)
- 8 oz Mascarpone Cheese (Substitute with full-fat cream cheese if needed.)
- 1 cup Heavy Cream (Whipped for lightness.)
- 1/2 cup Powdered Sugar (Adjust according to taste.)
- 1 tbsp Rosewater (Optional.)
- 8 oz Milk Chocolate (Dark chocolate can also be used.)
- 1/4 cup Chopped Pistachios (Any nuts can be used.)
- 1 tsp Edible Gold Dust (Optional, for visual luxury.)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch cake pans with parchment paper.
- In a bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and sea salt. Whisk until well combined.
- In another bowl, mix the granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, coffee (or hot water), and vanilla extract. Beat until smooth and creamy.
- Fold the dry ingredients into the wet mixture until fully incorporated. Avoid overmixing.
- Divide the batter among the prepared pans and bake for 22-25 minutes. Cool completely.
- Mix kunafa with melted butter and honey. Spread evenly in a baking dish and bake at 350°F (175°C) for 10-12 minutes until golden. Cool.
- Blend shelled pistachios until finely ground. In a bowl, combine with melted white chocolate, mascarpone cheese, and powdered sugar. Fold in whipped heavy cream until fluffy.
- Heat heavy cream in a saucepan. Pour over chopped milk chocolate and stir until smooth and glossy.
- Stack the first layer of chocolate cake, topping it with half of the pistachio cream and half of the kunafa. Repeat with the second layer, then top with the final cake layer.
- Pour the chocolate glaze over the assembled cake, allowing it to cascade down the sides. Garnish with chopped pistachios and optional edible gold dust.
- Allow the cake to set for about 30 minutes before slicing.
Notes
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 80 mg
Keywords: Dubai Chocolate Pistachio Bar