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Dubai Chocolate Pistachio Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 40 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Description

This decadent Dubai Chocolate Pistachio Cake combines rich cocoa with crunchy pistachios and optional dark chocolate chips for an indulgent, moist dessert perfect for special occasions or everyday treats.

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup granulated sugar
  • ¾ cup brown sugar, packed
  • 3 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Add-ins

  • 1 cup shelled pistachios, chopped
  • ½ cup dark chocolate chips (optional)

Instructions

  1. Prepare Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
  3. Combine Sugars and Eggs: In a separate bowl, whisk the granulated sugar, brown sugar, and eggs until the mixture is smooth and creamy, which helps incorporate air for a lighter cake texture.
  4. Add Wet Ingredients: Add the whole milk, vegetable oil, and vanilla extract to the sugar and egg mixture, stirring until fully combined for a moist batter.
  5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently to avoid overworking the batter, which can lead to a dense cake. Slowly pour in the boiling water while stirring until the batter is smooth; a thin consistency is expected.
  6. Incorporate Pistachios and Chocolate Chips: Fold the chopped pistachios and optional dark chocolate chips into the batter carefully to maintain the texture and distribute the add-ins evenly.
  7. Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean, indicating doneness.
  8. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving to prevent the frosting from melting.

Notes

  • Ensure the boiling water is added slowly to avoid cooking the eggs prematurely.
  • Use unsalted pistachios if you want more control over the saltiness of your cake.
  • If you prefer a more intense chocolate flavor, increase the cocoa powder to 1 cup.
  • Dark chocolate chips are optional but add extra richness and texture.
  • Allow cakes to cool completely before frosting to prevent melting.

Find it online: https://slsrecipes.com/dubai-chocolate-pistachio-cake-recipe-2/