Description
This Dubai Chocolate Pistachio Cake is a decadent Middle Eastern-inspired dessert featuring rich cocoa, toasted pistachios, and a hint of coffee for depth. Moist and tender, it’s topped with melted chocolate and chopped pistachios for a perfect balance of texture and flavor. Ideal for gatherings or a special treat, it pairs beautifully with whipped cream or cardamom ice cream.
Ingredients
Scale
Main Ingredients
- 1 cup shelled pistachios (unsalted)
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup unsalted butter (softened)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup full-fat Greek yogurt
- 1/2 cup whole milk
- 1/2 cup strong brewed coffee (cooled)
- 1/2 cup mini chocolate chips (optional)
Toppings
- Chopped pistachios
- Melted chocolate
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to ensure the cake releases easily after baking.
- Grind the pistachios: Pulse the shelled pistachios in a food processor until finely ground, taking care not to overprocess them into a paste to retain some texture.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and ground pistachios to evenly combine all dry components.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color.
- Add eggs and vanilla: Beat in the eggs one at a time to fully incorporate, followed by the vanilla extract, blending until smooth.
- Incorporate yogurt: Stir the full-fat Greek yogurt into the wet mixture to add moisture and tenderness to the cake batter.
- Combine wet and dry ingredients: Alternately add the flour mixture and whole milk to the wet ingredients, starting and ending with the flour mixture. Gently mix until just combined to avoid overmixing.
- Add coffee and chocolate chips: Stir in the cooled brewed coffee for depth of flavor, along with mini chocolate chips if using, distributing evenly throughout the batter.
- Bake the cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and decorate: Allow the cake to cool completely in the pan before drizzling with melted chocolate and sprinkling chopped pistachios over the top for a decorative and tasty finish.
Notes
- For an enhanced floral aroma, substitute 1/4 cup of the whole milk with rosewater.
- This cake is delightful served with whipped cream or a scoop of cardamom ice cream to complement the pistachio chocolate flavors.
- To keep the pistachios crunchy, avoid overprocessing them into a paste during grinding.
- Ensure the coffee is cooled before adding it to the batter to prevent cooking the eggs prematurely.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 24g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg
