Description
Dubai Chocolate Pistachio Cake is a rich and moist chocolate cake infused with crunchy chopped pistachios and optional dark chocolate chips. This delightful dessert combines the deep flavor of cocoa with the exotic crunch of pistachios, making it perfect for special occasions or any chocolate lover’s craving. Easy to prepare with simple ingredients, it bakes into two tender layers ready for frosting or serving as is.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 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
Add-ins
- 1 cup shelled pistachios, chopped
- ½ cup dark chocolate chips (optional)
Instructions
- Preheat the Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans to ensure the cakes release easily after baking.
- Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This helps to combine and aerate the dry ingredients evenly.
- Mix Sugars and Eggs: In another bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture is smooth and creamy. Then add the milk, vegetable oil, and vanilla extract, mixing well to combine all wet ingredients thoroughly.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently to avoid overmixing. Slowly pour in the boiling water and continue to stir until the batter is smooth. The batter will be thin, which is expected for a moist cake.
- Add Pistachios and Chocolate Chips: Fold the chopped pistachios and dark chocolate chips (if using) into the batter, distributing them evenly without overworking the batter.
- Divide Batter and Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cakes: Remove the cake pans from the oven and allow them to cool for 10 minutes. Then carefully transfer the cakes onto a wire rack to cool completely before frosting or serving.
Notes
- Ensure all ingredients are at room temperature before starting to achieve best mixing results.
- Boiling water thins the batter and helps intensify the cocoa flavor.
- You can substitute whole milk with buttermilk for a tangier flavor and extra moist texture.
- Dark chocolate chips are optional but add a nice texture contrast to the cake.
- Store the cake covered in the refrigerator for up to 3 days or freeze for longer storage.
