This Dubai Chocolate Pistachio Cake is a luxurious and moist chocolate cake with a delightful crunch from pistachios and a touch of rich Middle Eastern flavors. It’s perfect for celebrations or whenever I crave a decadent treat that feels both exotic and comforting.
Why You’ll Love This Recipe
I love this cake because it balances deep chocolate richness with the unique texture and flavor of pistachios. The boiling water in the batter makes it incredibly moist and tender, while the combination of granulated and brown sugar adds a subtle caramel note. Plus, it’s easy to make and versatile — whether for a festive occasion or a simple dessert craving, this cake always impresses.
Ingredients
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
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
1 cup shelled pistachios, chopped
½ cup dark chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk the granulated sugar, brown sugar, and eggs until smooth and creamy. Add the milk, vegetable oil, and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently. Slowly pour in the boiling water and stir until smooth. The batter will be thin—that’s normal.
Fold in the chopped pistachios and chocolate chips, if using.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before frosting or serving.
Servings and timing
This recipe yields about 10 servings. The prep time is around 15 minutes, the cooking time is 35 minutes, making the total time about 50 minutes. Each serving contains approximately 410 kcal.
Variations
I sometimes swap the pistachios for walnuts or almonds if I want a different nutty twist. For extra richness, I add a layer of cream cheese frosting or a drizzle of melted dark chocolate on top. If I want a more Middle Eastern touch, sprinkling some rose water or cardamom in the batter adds a wonderful aroma. For a nut-free version, I simply omit the pistachios and chocolate chips.
Storage/Reheating
I store leftover cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It also freezes well for up to 2 months—just thaw overnight in the fridge before serving. To reheat, I prefer warming individual slices gently in the microwave for about 15 seconds to bring back the softness and enhance the chocolate flavor.
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FAQs
Can I use a different type of flour for this cake?
I recommend sticking with all-purpose flour for the best texture. Using cake flour will make it lighter but less sturdy, while whole wheat flour may make it denser.
Is it necessary to use boiling water in the batter?
Yes, the boiling water helps bloom the cocoa, intensifying the chocolate flavor and keeping the cake moist.
Can I make this cake dairy-free?
Absolutely! I swap the whole milk with almond milk or coconut milk and use a dairy-free oil like coconut oil to keep it moist.
How do I store this cake if I’ve frosted it?
Once frosted, I store the cake in the fridge covered loosely with plastic wrap to keep it fresh for up to 3 days.
Can I make this cake ahead of time?
Yes, I often bake it a day ahead. The flavors actually deepen overnight, making it even more delicious the next day.
Conclusion
This Dubai Chocolate Pistachio Cake has become one of my favorite go-to recipes when I want something special yet simple. The combination of moist chocolate, crunchy pistachios, and subtle Middle Eastern hints always gets compliments. Whether for a party or a quiet moment at home, this cake delivers indulgence every time.
📖 Recipe:
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Dubai Chocolate Pistachio Cake
- Total Time: 50 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A luxurious and moist chocolate cake with crunchy pistachios and rich Middle Eastern flavors, perfect for celebrations or indulgent treats.
Ingredients
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
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
1 cup shelled pistachios, chopped
½ cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the granulated sugar, brown sugar, and eggs until smooth and creamy. Add the milk, vegetable oil, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently. Slowly pour in the boiling water and stir until smooth. The batter will be thin—that’s normal.
- Fold in the chopped pistachios and chocolate chips, if using.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before frosting or serving.
Notes
You can substitute pistachios with walnuts or almonds for a different nutty flavor.
Adding cream cheese frosting or melted dark chocolate drizzle enhances richness.
Sprinkle rose water or cardamom in the batter for a Middle Eastern aroma.
For a nut-free version, omit pistachios and chocolate chips.
Store leftovers wrapped tightly at room temperature for up to 3 days or freeze up to 2 months.
Reheat individual slices gently in the microwave for about 15 seconds to restore softness.
For a dairy-free version, use almond or coconut milk and coconut oil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: approx. 30g
- Sodium: approx. 220mg
- Fat: approx. 18g
- Saturated Fat: approx. 3.5g
- Unsaturated Fat: approx. 13g
- Trans Fat: 0g
- Carbohydrates: approx. 55g
- Fiber: approx. 3g
- Protein: approx. 6g
- Cholesterol: approx. 60mg
