This dessert is the ultimate fusion of indulgence and refinement. The rich chocolate flavor is beautifully complemented by the subtle, buttery crunch of pistachios, creating a dynamic bite in every square. The cake is moist and dense without being heavy, while the optional ganache or syrup topping adds a glossy finish that elevates both flavor and presentation. It’s easy to make, perfect for slicing into shareable portions, and delivers a taste of Dubai’s luxurious dessert culture right at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Eggs
Granulated sugar
Vegetable oil or melted butter
Whole milk or buttermilk
Vanilla extract
Hot water or brewed coffee (to enhance the chocolate flavor)
Semi-sweet or dark chocolate (for ganache, optional)
Heavy cream (for ganache, optional)
Chopped pistachios (raw or toasted, unsalted)
Direction
Preheat your oven to 350°F (175°C). Grease and line a square or rectangular baking dish.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat the eggs and sugar until light and fluffy.
Add in the oil, milk, and vanilla extract. Mix until combined.
Slowly add the dry ingredients into the wet ingredients and stir until just incorporated.
Pour in the hot water or coffee and mix until the batter is smooth.
Fold in half of the chopped pistachios.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan.
If using ganache, heat the cream until hot but not boiling, then pour over chopped chocolate. Stir until smooth, then spread over the cooled cake.
Sprinkle the remaining pistachios on top.
Once set, cut into squares and serve.
Servings and timing
This recipe yields approximately 16 squares. Preparation time: 15 minutes Baking time: 30–35 minutes Cooling and ganache setting time: 30 minutes Total time: About 1 hour 20 minutes
Variations
Gluten-Free: Substitute the flour with a gluten-free blend.
Vegan: Use plant-based milk, egg substitutes, and dairy-free chocolate.
Extra Nutty: Add a pistachio crust base or a pistachio paste swirl into the batter.
Orange-Chocolate: Add orange zest to the batter for a citrusy twist.
Spiced Version: Incorporate cardamom or cinnamon for a warm, aromatic note.
Storage/Reheating
Store the cake squares in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To reheat, warm a slice in the microwave for 10–15 seconds if you’d like a softer texture and a slightly melted ganache. These squares also freeze well—wrap them individually and freeze for up to 2 months. Thaw at room temperature before serving.
FAQs
What makes this cake “Dubai-style”?
The combination of rich chocolate and premium pistachios reflects the luxurious ingredients often featured in Dubai’s dessert culture, along with the cake’s elegant, shareable format.
Can I use salted pistachios?
It’s best to use unsalted pistachios to maintain balance in the cake’s flavor, but lightly salted can work if you enjoy a sweet-salty contrast.
Is coffee necessary in the batter?
Coffee enhances the chocolate flavor but doesn’t make the cake taste like coffee. Hot water is a fine substitute if you prefer.
Can I skip the ganache?
Yes, the cake is delicious on its own or you can dust it with powdered sugar or drizzle with a simple chocolate syrup.
How do I toast pistachios?
Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes, watching carefully to prevent burning.
What type of chocolate is best for ganache?
Use semi-sweet or dark chocolate for a richer flavor. Milk chocolate can make the ganache overly sweet.
Can I use a different nut?
Yes, almonds or hazelnuts are good alternatives, but pistachios offer the most authentic flavor for this recipe.
How do I get clean cuts when slicing?
Use a sharp knife and wipe it clean between each cut. Letting the ganache set fully will also help.
Can I make this into a layered cake?
Yes, double the recipe and bake in round pans. Layer with ganache or chocolate frosting between.
Is this recipe suitable for special occasions?
Absolutely. With its rich flavor and elegant look, it’s perfect for holidays, gatherings, and festive dinners.
Conclusion
Dubai chocolate pistachio cake squares are a beautiful fusion of deep chocolate richness and nutty elegance. Easy to bake and perfect for sharing, these treats deliver indulgent flavor in every bite while offering room for creative twists. Whether you serve them at a party or enjoy them with an evening coffee, these cake squares are bound to impress and satisfy.
Dubai chocolate pistachio cake squares are a decadent dessert that combines moist chocolate cake with the buttery crunch of pistachios, often topped with a rich ganache. Inspired by Middle Eastern flavors, these elegant squares are perfect for special occasions or everyday indulgence.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/2 cup vegetable oil or melted butter
1/2 cup whole milk or buttermilk
1 teaspoon vanilla extract
1/2 cup hot water or brewed coffee
1/2 cup chopped pistachios (divided)
1/2 cup semi-sweet or dark chocolate (for ganache, optional)
1/2 cup heavy cream (for ganache, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch square baking dish.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat eggs and sugar until light and fluffy.
Add oil, milk, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour in the hot water or coffee and mix until the batter is smooth.
Fold in half of the chopped pistachios.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan.
If using ganache, heat cream until hot (not boiling), then pour over chopped chocolate. Stir until smooth.
Spread ganache over the cooled cake and sprinkle with remaining pistachios.
Allow ganache to set, then cut into 16 squares and serve.
Notes
Use hot coffee instead of water to intensify the chocolate flavor.Toast pistachios beforehand for added depth of flavor.Let the ganache set fully before slicing for clean cuts.Dust with powdered sugar if not using ganache.
