Description
This Luxury Dubai Chocolate Pistachio Cake is a decadent and moist dessert combining rich cocoa, aromatic cardamom, and crunchy pistachios. Made with wholesome ingredients like almond flour, coconut oil, and maple syrup, it features a smooth dark chocolate ganache topping that elevates this elegant cake to a perfect treat for special occasions or indulgent everyday moments.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup coconut oil, melted
- 2/3 cup maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened almond milk
Mix-ins and Toppings
- 1/2 cup chopped pistachios (plus extra for topping)
Ganache
- 1/2 cup canned coconut milk
- 1/2 cup dark chocolate chips
- 1 tablespoon maple syrup
- Pinch of salt
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, cocoa powder, ground cardamom, baking soda, and salt evenly to combine all dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together melted coconut oil, maple syrup, eggs, vanilla extract, and almond milk until smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chopped pistachios carefully to distribute without overmixing.
- Transfer Batter: Pour the batter into the prepared cake pan and smooth the surface evenly with a spatula.
- Bake the Cake: Bake in the preheated oven for 25–28 minutes or until a toothpick inserted into the center comes out mostly clean. Remove from oven and allow the cake to cool completely in the pan.
- Prepare Ganache: Heat the canned coconut milk in a small saucepan over low heat until it just begins to simmer. Remove from heat and immediately add dark chocolate chips, maple syrup, and a pinch of salt. Let sit for 1 minute, then whisk together until smooth and glossy.
- Apply Ganache: Pour the ganache evenly over the cooled cake, spreading with a spatula to cover the entire top.
- Garnish and Chill: Sprinkle extra chopped pistachios on top of the ganache. Chill the cake in the refrigerator for 15 minutes to set the ganache before slicing and serving.
Notes
- This cake uses almond flour and no refined sugar, making it a gluten-free and naturally sweetened option.
- Ensure the cake is completely cooled before pouring ganache to avoid melting the topping.
- You can substitute pistachios with walnuts or pecans for variety.
- Store leftover cake refrigerated for up to 4 days in an airtight container.
- For a vegan variation, replace eggs with flax eggs and confirm that the dark chocolate chips are dairy-free.
