Can I make the cake ahead?

Bake the chocolate sponge up to 2 days ahead. Mix the filling and assemble the cake on the day you plan to serve it. The kataifi loses its crunch when it sits assembled for too long.

Can I use butter instead of oil?

You can use melted butter. I prefer vegetable oil because the sponge stays softer, with a tender crumb.

What is kataifi pastry?

Kataifi is finely shredded phyllo dough. It turns crisp when baked or toasted. Look for it in the frozen section at Middle Eastern or Mediterranean grocery stores. The short strands mix more evenly into the pistachio cream.

Where can I buy pistachio cream?

Look online for sweetened pistachio cream, or at Italian specialty grocers and high-end supermarkets. It may also be labeled pistachio butter or crema di pistacchio.

Why is my chocolate glaze dull?

The chocolate likely got too hot, and the cocoa butter separated. Heat the cream gently until it's steaming, then pour it over the chips and let it sit for 2 minutes before whisking. Add the tablespoon of light corn syrup. Once the chocolate looks greasy, whisking longer won't turn it into a shiny glaze.

How should I store or freeze it?

This cake is best on the day it's made. Store it at room temperature in an airtight container for up to 2 days. In a warm climate, wrap sliced cake tightly in plastic wrap before refrigerating it. The refrigerator softens the kataifi over time. Don't freeze the assembled cake, as the filling turns soggy after thawing. You can freeze the baked chocolate sponge tightly wrapped for up to 2 months before assembling.

Dubai Chocolate Pistachio Cake with Kataifi and Dark Chocolate Glaze

By Emma CollinsOct 10, 2026

Prep

25 min

Cook

45 min

Total

70 min

Servings

Level

Medium

Jump to recipe

Dubai chocolate pistachio cake is a loaf cake for slicing at a dessert table or taking to a friend's house. I bake a dark chocolate sponge around a thick pistachio and kataifi center, then finish it with chocolate glaze and chopped pistachios. The filling crunches when freshly assembled.

Hot brewed coffee goes into the batter right after the oil, eggs, and vanilla, and I whisk only until smooth because the coffee wakes up the cocoa without turning the cake into coffee cake. A 9 by 5-inch loaf pan gives the shape I want. Parchment overhang makes lifting it out far less fussy.

The sponge needs to be completely cold before it meets the serrated knife, and if it tears, I chill the loaf for 30 minutes to firm the crumb before cutting it across the middle. I also chop the kataifi into 1-inch pieces before toasting, since long strands are awkward to eat from a fork (the shorter pieces sit better in a slice).

For the filling, toast the pastry until it's fully dry and golden. Move it to a cool bowl before folding in the pistachio cream. I use a wide, heavy-bottomed skillet here. It gives the strands room to color evenly. The glaze goes on after the layers are stacked, with drips landing on the baking sheet below, and I scatter chopped pistachios over the top while the glaze is still unset.

Why you'll love this recipe

Ten slices make it easy to put out after dinner when one dessert needs to feed a group.
The visible center shows chocolate and pistachio in each slice on a platter.
Dark cocoa and hot coffee give the sponge a near-black crumb with a full chocolate taste.
A loaf pan keeps the layers contained while you stack the filling and pour over the glaze.
The dark glaze and chopped nuts make a neat finish without extra decoration.
It looks at home on a dessert buffet beside citrus cakes or berry cakes.

Instructions

Preheat the oven to 350°F (175°C) and line a 9x5-inch (23x13cm) loaf pan with parchment paper.

Whisk the flour, sugar, dark cocoa powder, baking soda, and salt in a large mixing bowl.

Combine the vegetable oil, eggs, and vanilla extract in a separate jug.

Pour the oil mixture into the dry ingredients, add the hot brewed coffee, and whisk just until the batter is smooth.

Pour the batter into the lined pan and bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.

Cool the cake in the pan for 15 minutes, then transfer it to a wire rack and let it cool completely.

Melt the unsalted butter in a large skillet over medium heat.

Cut the shredded kataifi pastry into 1-inch (2.5cm) pieces.

Add the kataifi to the melted butter and stir continuously for 5-7 minutes, until deep golden brown and fragrant.

Transfer the toasted kataifi to a cool mixing bowl and let it cool for about 10 minutes.

Fold 1 cup (240g) of sweet pistachio cream into the cooled kataifi, adding 1 tablespoon (15g) more pistachio cream if the filling feels too stiff.

Slice the cooled chocolate loaf horizontally in half with a large serrated bread knife.

Spread the kataifi filling over the bottom cake layer, set the top layer over it, and press down slightly.

Microwave the heavy cream until steaming, pour it over the dark chocolate chips, add the light corn syrup, and let it stand for 2 minutes before whisking smooth.

Pour the chocolate glaze over the assembled cake and let it set for 15 minutes.

Warm 2 tablespoons (30g) of pistachio cream in the microwave for 10 seconds, drizzle it over the glaze, and top with the chopped roasted pistachios.

FAQ

I pour dark roast coffee or unsweetened espresso with it. For a larger dessert table, set it beside Lemon Lava Cake. You could also put out Raspberry Cheesecake Danish or Chocolate Orange Layer Cake. The citrus cake gives the table a brighter option.

Dubai Chocolate Pistachio Cake with Kataifi and Dark Chocolate Glaze

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Desserts Special Occasions Baking

Dubai Chocolate Pistachio Cake with Kataifi and Dark Chocolate Glaze

Name: Dubai Chocolate Pistachio Cake with Kataifi and Dark Chocolate Glaze
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 10 slices
Ingredients: 1.5 cups all-purpose flour (180g); 1 cup granulated sugar (200g); 0.5 cup dark cocoa powder (50g, Dutch-processed preferred); 1 tsp baking soda (5g); 0.5 tsp salt (3g); 0.5 cup vegetable oil (120ml); 2 eggs (large); 1 tbsp vanilla extract (15ml); 1 cup hot brewed coffee (240ml); 4 oz shredded kataifi pastry (115g, chopped into 1-inch pieces); 2 tbsp unsalted butter (30g); 1 cup sweet pistachio cream (240g); 1 tbsp pistachio cream (15g, optional if the filling is too stiff); 1 cup dark chocolate chips (175g); 0.5 cup heavy cream (120ml); 1 tbsp light corn syrup (15ml); 2 tbsp pistachio cream (30g, warmed for drizzling); 0.25 cup roasted green pistachios (35g, roughly chopped)

By Emma CollinsOct 10, 2026

Prep

25 min

Cook

45 min

Total

70 min

Servings

Level

Medium

Jump to recipe

Why you'll love this recipe

Ten slices make it easy to put out after dinner when one dessert needs to feed a group.
The visible center shows chocolate and pistachio in each slice on a platter.
Dark cocoa and hot coffee give the sponge a near-black crumb with a full chocolate taste.
A loaf pan keeps the layers contained while you stack the filling and pour over the glaze.
The dark glaze and chopped nuts make a neat finish without extra decoration.
It looks at home on a dessert buffet beside citrus cakes or berry cakes.

Ingredients

Servings10

•1.5 cups all-purpose flour (180g)
•1 cup granulated sugar (200g)
•0.5 cup dark cocoa powder (50g, Dutch-processed preferred)
•1 tsp baking soda (5g)
•0.5 tsp salt (3g)
•0.5 cup vegetable oil (120ml)
•2 eggs (large)
•1 tbsp vanilla extract (15ml)
•1 cup hot brewed coffee (240ml)
•4 oz shredded kataifi pastry (115g, chopped into 1-inch pieces)
•2 tbsp unsalted butter (30g)
•1 cup sweet pistachio cream (240g)
•1 tbsp pistachio cream (15g, optional if the filling is too stiff)
•1 cup dark chocolate chips (175g)
•0.5 cup heavy cream (120ml)
•1 tbsp light corn syrup (15ml)
•2 tbsp pistachio cream (30g, warmed for drizzling)
•0.25 cup roasted green pistachios (35g, roughly chopped)

Instructions

1
Preheat the oven to 350°F (175°C) and line a 9x5-inch (23x13cm) loaf pan with parchment paper.
2
Whisk the flour, sugar, dark cocoa powder, baking soda, and salt in a large mixing bowl.
3
Combine the vegetable oil, eggs, and vanilla extract in a separate jug.
4
Pour the oil mixture into the dry ingredients, add the hot brewed coffee, and whisk just until the batter is smooth.
5
Pour the batter into the lined pan and bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
6
Cool the cake in the pan for 15 minutes, then transfer it to a wire rack and let it cool completely.
7
Melt the unsalted butter in a large skillet over medium heat.
8
Cut the shredded kataifi pastry into 1-inch (2.5cm) pieces.
9
Add the kataifi to the melted butter and stir continuously for 5-7 minutes, until deep golden brown and fragrant.
10
Transfer the toasted kataifi to a cool mixing bowl and let it cool for about 10 minutes.
11
Fold 1 cup (240g) of sweet pistachio cream into the cooled kataifi, adding 1 tablespoon (15g) more pistachio cream if the filling feels too stiff.
12
Slice the cooled chocolate loaf horizontally in half with a large serrated bread knife.
13
Spread the kataifi filling over the bottom cake layer, set the top layer over it, and press down slightly.
14
Microwave the heavy cream until steaming, pour it over the dark chocolate chips, add the light corn syrup, and let it stand for 2 minutes before whisking smooth.
15
Pour the chocolate glaze over the assembled cake and let it set for 15 minutes.
16
Warm 2 tablespoons (30g) of pistachio cream in the microwave for 10 seconds, drizzle it over the glaze, and top with the chopped roasted pistachios.