Dubai Chocolate Knafeh with Pistachio Cream and Ganache

Inspired by the viral Dubai Knafeh chocolate pistachio bars, this decadent cake layers crunchy, golden kataifi pastry with luscious pistachio cream and a rich chocolate ganache topping. For a lighter twist, swap the dark chocolate for white chocolate to create a silky white ganache that pairs beautifully with the pistachio. How-to video available here.

 

 

The Cake 🎥

YOU WILL NEED

CHOCOLATE CAKE MIX

WET INGREDIENTS

3 large eggs (about 189g, weighed with shell)
¾ cup mild extra-virgin olive oil (150g)
½ cup buttermilk (or laban) (120g)
½ cup cool, brewed coffee or water (120g)

INSTRUCTIONS
  • Preheat oven to 325°F. Grease two round 8-inch baking pans and line them with parchment paper. 
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the buttermilk and the chocolate cake mix. Beat on low speed for one to two minutes until just combined.
  • Stir in the cooled coffee and mix until well combined.
  • Divide the batter evenly between the two prepared pans and bake for 20-25  minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pans for 5-10 minutes before unmolding. 
  • Sandwich the cake layers with the pistachio crème-crispy kataifi filling and frost with ganache. If desired, decorate with pistachios.


The Knafeh Filling

YOU WILL NEED

INGREDIENTS

Kataifi pastry (8.8oz, 250g) 
½ cup  unsalted butter (113g)
⅓ cup pistachio crème (80g)

INSTRUCTIONS
  • Using kitchen shears, cut Kataifi (knafeh) pastry into ½ inch long pieces.
  • Melt butter over medium heat, then add the shredded kataifi. Fry, stirring constantly, until crispy and golden brown.
  • Transfer the cooled kataifi to a mixing bowl and combine with the pistachio crème.


The Ganache 

YOU WILL NEED

INGREDIENTS

¾ cup heavy cream (180g)
1 cup dark chocolate (6oz, 170g)
¾ tablespoons unsalted butter

INSTRUCTIONS
  • Heat heavy cream over low heat until simmering, but not boiling. Remove from heat and add the chopped chocolate. Set aside for 3 minutes.
  • Stir with a whisk until well combined. Stir in softened butter until smooth.
  • Cool to room temperature.


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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Butter Cake Method

You can substitute butter for olive oil in our recipes at a 1:1 ratio—no complicated conversions needed!

  • Preheat your oven to 325ºF. Grease the recommended cake pan and line the bottom with parchment paper.
  • Whisk wet ingredients (eggs, milk, dairy products, etc.) together on medium speed until well blended.
  • In a separate bowl, beat softened butter, cake mix, and dry ingredients on low speed until combined and sandy in texture (about 30 seconds).
  • With the mixer still on, slowly add wet ingredients, scraping the bowl down from time to time. Increase speed to medium-high and beat for two minutes. Do not overmix.
  • Fold in stir-ins (nuts, berries, chopped fruit, chocolate chips, etc.) until just blended.
  • Scrape batter into prepared pan(s) and evenly sprinkle with toppings (e.g., sliced almonds).
  • Bake immediately following the guidelines in the recipe.
  • Cool in the pan for about 10 minutes before unmolding.
  • Cool completely before frosting.