Pistachio and Chocolate ‘Dubai Style’ Cake*

Author: Holly White

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Pistachio and Chocolate ‘Dubai style’ Cake

For 7 Inch Cake 

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Ingredients

Cake layer

• 90g dark chocolate
• 200g Coconut milk
• 60g sugar
• 25g oil
• 45g flour
• 10g cocoa powder
• 1/3 tsp baking powder
• Pinch of salt

Pistachio kataifi layer

• 80g tahini
• 60g toasted kataifi pastry
• 180g pistachio butter/cream

Chocolate ganache layer

• 190g coconut milk
• 40g sugar
• 140g dark chocolate (at least 65% cocoa)
• Optional topping - chopped pistachio pieces & sea salt

Instructions

Cake

1. Preheat the oven to 180°C (360°F).
2. Chop the chocolate into small pieces.
3. Heat the milk until it simmers (you can use a microwave), then pour it over the chocolate and whisk until smooth.
4. Add sugar and oil, then mix well.
5. Add the remaining ingredients and mix until smooth.
6. Pour the batter into a lined and oiled cake pan and bake for about 25 minutes until a toothpick comes out clear. Allow the cake to cool.

Pistachio layer

1. Shred and lightly toast the Kataifi pastry.
2. Mix the tahini with pistachio butter and kataifi.
3. Spread the mixture evenly over the cooled cake.

Ganache layer

1. Chop the chocolate into small pieces and place it in a heatproof bowl.
2. Heat the milk with sugar in a saucepan until it simmers.
3. Pour the hot milk over the chocolate, let it sit for 1 minute, then whisk until it’s silky smooth.
4. Pour the ganache over the pistachio layer and top with sea salt and chopped pistachio pieces.
5. Once all layers are complete, chill it in the fridge for at least 2 hours for the chocolate to set.

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.