Dubai-inspired Chocolate Pistachio Cake
The Essentials
For the Spiced Chocolate Base
• Dry Ingredients: 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1¾ cups granulated sugar, 1½ tsp each of baking powder and baking soda, ½ tsp salt, and ½ tsp ground cardamom.
• Wet Ingredients: 2 large eggs, ½ cup vegetable oil, 1 cup milk, and 2 tsp vanilla extract.
• The Finisher: 1 cup boiling water or hot coffee (to bloom the cocoa).
For the Pistachio Silk Filling
• 1½ cups unsalted shelled pistachios
• ½ cup powdered sugar
• ½ cup heavy cream
• 3 tbsp softened butter
• 1 tsp rose water (optional, for floral depth)
For the Glossy Ganache & Garnish
• 200g dark chocolate, chopped
• ¾ cup heavy cream
• 1 tbsp butter (for a mirror-like shine)
• Decor: Crushed pistachios, edible gold leaf, and dried rose petals.
The Process
1. Bake the Layers
Preheat your oven to 170°C (340°F) and prep two 8-inch cake pans with grease and parchment. In a large bowl, whisk together your dry ingredients. Incorporate the eggs, oil, milk, and vanilla, mixing until the batter is smooth. Gradually stream in the hot water or coffee, stirring gently. Don't be alarmed—the batter will be quite thin! Divide it evenly between the pans and bake until a tester comes out clean. Let them cool entirely before handling.
2. Craft the Pistachio Cream
Pulse the pistachios in a food processor until they transform into a fine, oily paste. In a separate bowl, cream the softened butter and powdered sugar until light and fluffy, then fold in your pistachio paste. Slowly whip in the heavy cream and rose water until the mixture reaches a smooth, spreadable consistency.
3. Prepare the Ganache
Bring the heavy cream to a simmer (do not let it reach a rolling boil) and pour it over your chopped chocolate. Let it sit for two minutes to melt, then stir gently from the center outward until glossy. Stir in the tablespoon of butter and let the ganache sit until it thickens slightly to a pourable glaze.
4. Assemble and Decorate
Place your first cake layer on a stand and spread a generous, even layer of the pistachio cream over it. Top with the second cake layer. Pour the ganache over the center, allowing it to cascade naturally down the sides. While the chocolate is still tacky, garnish with a ring of crushed pistachios, rose petals, and a touch of gold leaf for that signature Dubai opulence.
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