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Luxury Dubai Chocolate Pistachio Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 20 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Total Time: 43 minutes
  • Yield: 8 to 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Gluten Free

Description

This Luxury Dubai Chocolate Pistachio Cake is an indulgent, gluten-free dessert featuring a moist almond flour and cocoa base infused with aromatic cardamom and crunchy pistachios. Topped with a rich coconut milk and dark chocolate ganache, this cake delivers a sophisticated blend of Middle Eastern-inspired flavors perfect for special occasions or a luxurious treat.

Ingredients

Dry Ingredients

  • 1 cup almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/3 cup coconut oil, melted
  • 2/3 cup maple syrup
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened almond milk

Additional Cake Ingredients

  • 1/2 cup chopped pistachios (plus extra for topping)

Ganache Ingredients

  • 1/2 cup canned coconut milk
  • 1/2 cup dark chocolate chips
  • 1 tablespoon maple syrup
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
  2. Combine Dry Ingredients: In a large bowl, whisk together almond flour, cocoa powder, ground cardamom, baking soda, and salt until fully blended.
  3. Mix Wet Ingredients: In another bowl, whisk the melted coconut oil, maple syrup, eggs, vanilla extract, and unsweetened almond milk until the mixture is smooth and uniform.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry mixture and stir until just combined. Gently fold in the chopped pistachios to evenly distribute throughout the batter.
  5. Prepare the Batter: Transfer the batter into the prepared cake pan, smoothing the top with a spatula for even baking.
  6. Bake the Cake: Bake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted into the center comes out mostly clean. Once done, remove from oven and allow the cake to cool completely in the pan.
  7. Make the Ganache: Heat the canned coconut milk in a small saucepan over low heat until it begins to simmer. Remove from heat, then add dark chocolate chips, maple syrup, and a pinch of salt. Let the mixture sit for 1 minute before whisking until smooth and glossy.
  8. Assemble the Cake: Pour the ganache over the cooled cake, spreading it evenly over the top for a luxurious finish.
  9. Garnish and Chill: Sprinkle extra chopped pistachios over the ganache-topped cake. Chill the cake in the refrigerator for at least 15 minutes before slicing and serving to allow the ganache to set.

Notes

  • Use parchment paper to ensure the cake releases easily from the pan.
  • Check pistachios for freshness and adjust quantity based on your preference for crunch.
  • Ganache can be prepared ahead and gently reheated before spreading.
  • For a dairy-free version, ensure all ingredients like chocolate chips are vegan friendly.
  • Store leftovers covered in the refrigerator for up to 5 days.

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