Can I find kataifi at a regular grocery?

You’ll often find kataifi at Middle Eastern markets or specialty grocery stores; some large supermarkets stock it frozen near phyllo. If unavailable, shredded phyllo or toasted filo crumbs can stand in.

Is pistachio butter necessary?

Pistachio butter concentrates the nut flavor and makes a spreadable filling. If you can’t source it, a finely ground pistachio paste blended with melted white chocolate and a splash of oil works well.

Will the cake be too sweet?

No — dark chocolate ganache provides a balancing bitter note. If you prefer even less sweetness, choose a higher cacao percentage for the ganache.

Can I make this vegan?

Yes, with swaps: use plant-based cream (like full-fat coconut cream), dairy-free chocolate, flax eggs or aquafaba in the sponge, and a vegan butter alternative. Expect subtle differences in texture and flavor.

Decadent Dubai Chocolate Pistachio Cake — Rich & Luxurious

Name: Decadent Dubai Chocolate Pistachio Cake — Rich & Luxurious
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 ½ cups granulated sugar; 2 tsp baking powder; ½ tsp ground cinnamon; ½ tsp salt; 2 large eggs; ¾ cup olive oil; 1 cup whole milk; 1 tsp vanilla extract; 1 ½ cups kataifi pastry, separated into fine strands; 2 Tbsp unsalted butter (for toasting the kataifi); ¾ cup pistachio butter (store-bought or homemade); 1 cup white chocolate chips (or chopped white chocolate); 2 tsp neutral oil (optional — makes the filling silkier); 1 ½ cups dark chocolate, finely chopped; ¾ cup heavy cream; 1 Tbsp honey

Description

A deeply chocolatey layer cake filled with a creamy pistachio center and finished with a whipped, airy chocolate ganache. Crunchy, toasted kataifi threads give the filling a lovely crunch while the ganache adds a glossy, cloud-like finish.

Ingredients

Scale

For the cake layers

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ cups granulated sugar
2 tsp baking powder
½ tsp ground cinnamon
½ tsp salt
2 large eggs
¾ cup olive oil
1 cup whole milk
1 tsp vanilla extract

For the pistachio filling

1 ½ cups kataifi pastry, separated into fine strands
2 Tbsp unsalted butter (for toasting the kataifi)
¾ cup pistachio butter (store-bought or homemade)
1 cup white chocolate chips (or chopped white chocolate)
2 tsp neutral oil (optional — makes the filling silkier)

For the whipped chocolate ganache

1 ½ cups dark chocolate, finely chopped
¾ cup heavy cream
1 Tbsp honey

Instructions

1. Prep and bake the chocolate layers

Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment.
In a large bowl, whisk together the flour, cocoa, sugar, baking powder, cinnamon and salt so everything is evenly distributed.
In another bowl, beat the eggs with the olive oil, milk and vanilla until smooth. Pour the wet mix into the dry ingredients and fold just until combined — don’t overmix. Divide the batter between the prepared pans and bake 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.

2. Toast the kataifi

Separate the kataifi strands gently so they aren’t clumped. In a skillet over medium heat, melt the butter and toss in the kataifi. Stir frequently until the strands turn golden and crisp — watch them closely to avoid burning. Transfer to a plate to cool.

3. Make the pistachio filling

Melt the white chocolate gently (double boiler or short bursts in the microwave), then let it cool a little. Stir in the pistachio butter and the optional neutral oil until smooth. Fold the cooled toasted kataifi into this mixture so the filling gains crunch and body. Chill briefly until firm enough to spread.

4. Whip the ganache

Heat the cream with the honey until it’s steaming (do not boil). Pour the hot cream over the chopped dark chocolate and let it sit for 4–5 minutes to soften the chocolate. Stir until the mixture is smooth, then cool to room temperature. Refrigerate until it thickens slightly, then whip with a mixer until light and fluffy — you’ll get a mousse-like ganache perfect for frosting.

5. Assemble the cake

Place one cake layer on a board. Spread an even layer of the pistachio filling across the top. Top with the second layer and press gently to level. Cover the cake with the whipped ganache — smooth it for a sleek finish or create textured swirls. Decorate with extra toasted kataifi, chopped pistachios or a drizzle of melted white chocolate if you like. Chill briefly so the layers set before slicing.

Notes

Notes & tips
- Chop the chocolate finely for the ganache so the hot cream melts it evenly and you end up with a silky texture.
- Cool the layers completely before assembling; warm cake will make spreading the filling messy.
- Toast kataifi carefully — it browns quickly. Stir constantly and remove from heat as soon as it’s golden.
- If the ganache seems too loose after cooling, refrigerate a bit longer and then whip; if it becomes too firm, let it warm slightly at room temperature before whipping.
Storage
- Keep the cake covered in the refrigerator for up to 5 days. For longer storage, freeze unfrosted cooled layers wrapped tightly; assemble and frost after thawing in the fridge.