Dubai Chocolate Pistachio Cake is a rich, decadent treat that brings together smooth chocolate and crunchy pistachios for a wonderful mix of flavors and textures. This cake feels a bit fancy but is really all about simple, satisfying ingredients working together to make something special. The pistachios add a unique, nutty crunch that pairs perfectly with the deep chocolate flavor.
I love how this cake looks as good as it tastes, with the green pistachios sprinkled on top adding a pop of color and a bit of freshness to each bite. Whenever I make it, I find myself sneaking small pieces while it cools—it’s that tempting! A little tip from me: roast the pistachios lightly before adding them for an even better flavor boost that makes the cake feel extra special.
This cake is perfect for sharing with friends or family when you want a dessert that feels a little different than the usual chocolate cake. I like to serve it with a simple cup of coffee or tea because the flavors really shine when paired with something warm and soothing. It’s a nice way to bring a touch of something special to any day without too much fuss.
Key Ingredients & Substitutions
- Chocolate
- Using dark chocolate for ganache gives a rich, deep flavor. If you prefer less bitter, swap with semi-sweet or milk chocolate. For the white chocolate mousse, good-quality white chocolate really makes a difference.
- Pistachios
- Roasted and finely ground pistachios create an authentic nutty layer. If you can’t find pistachios, almonds or cashews could be alternatives, but the flavor will change.
- Gelatin
- It sets the mousse layers perfectly. For a vegetarian option, agar-agar works but follow package instructions as it sets differently.
- Cream
- Heavy cream whips into a light mousse and makes ganaches smooth. Avoid low-fat cream as it won’t set the same way.
How Do You Create Smooth and Stable Mousse Layers?
Getting the mousse layers perfect can feel tricky. Here’s how I do it to keep them light yet set firm:
- Bloom gelatin in cold water before use to activate it – this prevents lumps.
- Gently warm the gelatin so it melts but doesn’t boil. Boiling kills the gelling ability.
- Whip heavy cream to soft peaks – overwhipping makes it grainy; underwhipping makes it loose.
- Fold the gelatin mixture gently into whipped cream so you keep the airy texture.
- Add any color or flavor then pour immediately over the chilled cake layer to set well.
- Chill each mousse layer fully before adding the next to avoid mixing colors and textures.
By following these tips, you’ll get creamy, airy mousse layers that hold their shape and taste delicious.
Equipment You’ll Need
- 7-inch round cake pan – perfect size for this layered cake and bakes evenly.
- Mixing bowls – you’ll need several for batter, mousse mixes, and ganaches.
- Electric mixer or stand mixer – makes whipping cream and batter smooth and easy.
- Heatproof bowls – for melting chocolate gently over a double boiler or microwave.
- Spatula – helps fold mousse ingredients gently without losing air.
- Saucepan – to heat cream for ganache and dissolve gelatin.
- Sharp knife – essential for clean cake slices.
Flavor Variations & Add-Ins
- Replace pistachios with toasted hazelnuts for a nutty twist that pairs well with chocolate.
- Swap the white chocolate mousse for a raspberry mousse to add a bright, fruity contrast.
- Mix a pinch of cinnamon or cardamom into the pistachio mousse for a warm, aromatic flavor.
- Add a layer of crushed biscotti or cookie crumbs between cake and mousse for extra crunch.
Dubai Chocolate Pistachio Cake
Ingredients You’ll Need:
For the Chocolate Cake Base:
- 1 cup (125g) all-purpose flour
- ½ cup (50g) cocoa powder, unsweetened
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk or whole milk
For the Chocolate Ganache Layer:
- 150g dark chocolate, finely chopped
- 120ml heavy cream
For the Pistachio Mousse Layer:
- 1 cup (150g) shelled pistachios, unsalted, finely ground
- ½ cup (120ml) heavy cream
- 2 tbsp sugar
- 1 tsp gelatin (or agar-agar for vegetarian)
- 2 tbsp water (to bloom gelatin)
- ½ tsp vanilla extract
- A few drops green food coloring (optional)
For the White Chocolate Mousse Layer:
- 100g white chocolate, finely chopped
- ½ cup (120ml) heavy cream
- 1 tsp gelatin
- 2 tbsp water
- ½ tsp vanilla extract
For the Chocolate Ganache Drip:
- 100g semi-sweet or dark chocolate, finely chopped
- 60ml heavy cream
For Decoration:
- ½ cup chopped pistachios
- Whipped cream for piped decorations
How Much Time Will You Need?
This cake takes about 20 minutes of prep and 30 minutes baking for the cake base. You’ll then need at least 4 hours chill time for the mousse layers to set properly, plus chilling time for ganache drip and decoration. Plan ahead for best results!
Step-by-Step Instructions:
1. Make the Chocolate Cake Base
Preheat your oven to 350°F (175°C). Grease and line a 7-inch round cake pan. In a bowl, sift flour, cocoa powder, baking powder, baking soda, and salt together. In another large bowl, beat butter and sugar until fluffy. Add eggs one by one, then vanilla. Alternate adding dry ingredients and milk to the batter, mixing gently each time. Pour into pan and bake for 25-30 minutes, until a toothpick comes out clean. Cool completely.
2. Prepare Chocolate Ganache Layer
Heat heavy cream until just simmering and pour over chopped dark chocolate in a heatproof bowl. Wait 2 minutes, then stir until smooth. Spread a thin layer over the cooled cake and refrigerate until firm.
3. Make Pistachio Mousse
Soak gelatin in water for 5 minutes to bloom, then dissolve gently over low heat. Whip heavy cream and sugar to soft peaks. Stir ground pistachios and vanilla into the dissolved gelatin, then fold carefully into whipped cream. Add green food coloring if desired. Pour over the chocolate ganache layer and chill at least 2 hours.
4. Make White Chocolate Mousse
Bloom gelatin as before. Melt white chocolate gently and stir in dissolved gelatin. Whip cream to soft peaks and fold in chocolate mix gently. Spread mousse over set pistachio layer and chill another 2 hours until firm.
5. Add Chocolate Ganache Drip
Heat cream to boiling and pour over chopped semi-sweet chocolate. Stir smooth and cool slightly until pourable. Drip over the edges of your cake and chill to set.
6. Decorate the Cake
Sprinkle chopped pistachios generously on top. Pipe whipped cream swirls around the edge and finish with more chopped pistachios.
7. Serve
Keep the cake chilled until serving. Slice carefully with a sharp knife and enjoy your beautiful, rich Dubai Chocolate Pistachio Cake!
Can I Use Frozen Pistachios for the Mousse?
Yes, you can! Just make sure to thaw them completely and pat dry to avoid extra moisture. Then grind them finely for the best texture.
How Long Can I Store Leftover Cake?
Store leftovers in an airtight container in the fridge for up to 3 days. Let the cake come to room temperature slightly before serving for the best flavor.
Can I Make This Cake Ahead of Time?
Absolutely! This cake actually tastes better after resting a day in the fridge. Just assemble it fully and keep refrigerated until ready to serve.
Can I Substitute Gelatin in the Mousse?
Yes, agar-agar is a great vegetarian alternative. Follow package instructions since it sets differently than gelatin to achieve the right mousse texture.