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Dubai Chocolate Pistachio Cake: The Ultimate Viral Crunch Layer Cake

Indulge in Dubai Chocolate Pistachio Cake: A Viral Delight

Experience the Dubai Chocolate Pistachio Cake: The Ultimate Viral Crunch Layer Cake, where rich chocolate meets vibrant pistachio in a stunning dessert.
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Prep Time 1 hour
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sponge Layers
  • 2 cups all-purpose flour can substitute with gluten-free flour blend
  • 3/4 cup Dutch-processed cocoa powder avoid using regular cocoa
  • 1.5 cups granulated sugar can swap with coconut sugar
  • 1 cup light brown sugar essential for the best texture
  • 1 cup buttermilk can be replaced with yogurt or milk-vinegar mix
  • 1 cup hot brewed coffee can use hot water
  • 1/2 cup vegetable oil melted coconut oil can be an alternative
  • 4 large eggs use room temperature eggs
Crunchy Filling
  • 1 cup kunafa (Kataifi) pastry finely shredded phyllo dough works as a substitute
  • 1/4 cup unsalted butter adds flavor and moisture
  • 1/2 cup pistachio paste must be pure and unsweetened
  • 1/2 cup white chocolate chips can be replaced with cream cheese
Ganache
  • 8 ounces dark chocolate 60% cacao recommended
  • 1 cup heavy cream light cream can be used
Garnish
  • 1/2 cup raw pistachios toast them for enhanced taste
  • 1/4 cup whole toasted pistachios for decorative topping

Equipment

  • mixing bowls
  • 8-inch cake pans
  • Skillet

Method
 

Making the Cake
  1. Whisk together all-purpose flour, granulated sugar, light brown sugar, cocoa powder, baking soda, and baking powder in a large bowl. In a separate bowl, mix buttermilk, eggs, and vegetable oil; then combine with the dry ingredients and hot coffee. Divide into three greased 8-inch pans and bake at 350°F for 30-35 minutes until a toothpick comes out clean. Allow the cakes to cool completely.
  2. Fry chopped kunafa in melted unsalted butter over medium heat until golden brown and crispy. Let it cool. In a separate bowl, fold the cooled kunafa into a blend of pistachio paste and melted white chocolate until combined.
  3. Layer by placing one chocolate sponge on a serving platter, spread pistachio cream on top, and repeat for the second sponge. Chill for about 30 minutes. Pour warm ganache over the top and garnish with crushed raw pistachios and whole toasted pistachios.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 6gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 130mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 2IUCalcium: 4mgIron: 10mg

Notes

Optional: Dust with powdered sugar for an elegant touch before serving.

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