Pin I discovered this cake while scrolling through food videos at midnight, mesmerized by that viral Dubai chocolate bar everyone was talking about. Instead of hunting down the actual bar, I thought, why not bake something inspired by it right here in my kitchen? The combination of pistachios and dark chocolate felt like such a natural pairing, and honestly, the first batch came together so easily that I made another the next day.
My neighbor wandered over one afternoon while I was testing this recipe, drawn in by the chocolate aroma wafting through our shared wall. She stood in my kitchen, watching me cut into the still-warm cake, and her eyes lit up in that way that tells you something worked perfectly. We ended up splitting it with coffee and barely spoke—just ate and smiled at each other, which somehow said everything.
Ingredients
- All-purpose flour (1 cup/130g): The foundation that keeps everything tender; don't sift unless you're being fussy, it's honestly not necessary here.
- Unsweetened cocoa powder (1/2 cup/40g): This is where the richness comes from, so grab good quality if you can—it makes a real difference in depth.
- Baking powder (1/2 tsp): Just enough lift to keep the cake from being a brick, but not so much that it becomes cakey instead of dense.
- Fine sea salt (1/4 tsp): A small amount that plays bodyguard to all the other flavors, making each one pop.
- Unsalted butter (1/2 cup/115g), melted and cooled: Melting it first means you skip creaming and shave off time; the key is letting it cool slightly so it doesn't scramble your eggs.
- Granulated sugar (1 cup/200g): The sweetness base that also helps create structure as the cake bakes.
- Eggs (2 large), at room temperature: Room temperature eggs incorporate more smoothly and create better emulsification with the butter and sugar.
- Pure vanilla extract (1 tsp): A little vanilla amplifies everything without announcing itself, trust me on this one.
- Roasted pistachios (3/4 cup/120g), roughly chopped: The star player—roasted ones have way more flavor than raw, and rough chopping lets you see them throughout each bite.
- Dark chocolate (3.5 oz/100g), chopped or chips: Quality matters here since there's nowhere to hide; pick something you'd actually eat on its own.
- Optional toppings—chopped pistachios (2 tbsp) and flaky sea salt: These finish the cake beautifully and add that little textural surprise that makes people ask for the recipe.
Instructions
- Get Your Pan Ready:
- Preheat your oven to 350°F and line an 8-inch square pan with parchment, making sure you have overhang on two sides so you can lift the whole cake out later without it crumbling. This small step saves you from frustration and broken pieces.
- Combine the Dry Team:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly distributed. You'll see the mixture go darker as the cocoa spreads through, which is exactly what you want.
- Mix the Wet Base:
- In a large bowl, whisk the cooled melted butter and sugar together until the mixture looks smooth and unified. Add your room-temperature eggs one at a time, whisking well after each addition so everything emulsifies properly, then stir in vanilla.
- Bring It Together:
- Fold the dry mixture into the wet mixture using a spatula, working gently until just barely combined—you want visible flour streaks to disappear but not one stroke more. Overmixing creates toughness, and we're going for tender and fudgy here.
- Fold In the Good Stuff:
- Gently fold in your chopped pistachios and chocolate, trying to distribute them evenly so no bite is left pistachio-less. The batter will be thick and rich-looking, which is exactly right.
- Into the Pan:
- Scrape the batter into your prepared pan and smooth the top with a spatula until it's level. If you're using the optional toppings, sprinkle those pistachios and flaky salt on top right now for a professional-looking finish.
- Bake with Patience:
- Bake for 28 to 32 minutes, watching for a toothpick inserted in the center to come out with just a few moist crumbs—not wet, but not dry either. The moment you pull it out, the cake will keep cooking slightly from residual heat, so don't wait for it to look totally set.
- Cool Completely:
- Let the cake cool fully in the pan before you even think about cutting; warm cake crumbles and falls apart, but cooled cake slices like a dream. Once cool, lift out using the parchment overhang and cut into 12 neat squares.
Pin There's something almost meditative about slicing into a homemade cake and having it actually turn out the way you imagined. This one became the thing I bring to gatherings now, the one people ask about, and honestly, that feeling of pulling off something that looks and tastes special never gets old.
Why This Cake Works
The ratio of wet to dry in this recipe creates that coveted fudgy density without being gummy—it's a sweet spot that happens because the butter-to-sugar ratio is generous, and the chocolate and pistachios add enough structure to keep everything from spreading thin. The cocoa powder doesn't dry things out the way you might expect because the melted butter keeps everything moist and luxurious.
Storing and Serving
I've kept these cakes in an airtight container at room temperature for three days and they stayed surprisingly fresh, actually tasting even better on day two as the flavors settled. They also freeze beautifully for up to a month if you wrap them individually—no thawing needed, just eat them straight from the freezer like I sometimes do when the craving hits at an odd hour.
Making It Your Own
Once you've made this once, you'll start seeing variations everywhere—I've swapped in hazelnuts for pistachios, added a drizzle of white chocolate on top, even stirred in a tiny bit of cardamom because that's where my mood took me. The beauty of this cake is that it's forgiving enough to handle a little creativity without falling apart.
- A gluten-free 1:1 baking blend works perfectly if you need to skip wheat, and honestly, most people can't tell the difference.
- Melted chocolate drizzled on top while the cake is still warm creates beautiful veins and adds extra indulgence without much effort.
- Serve it with strong coffee or mint tea to balance the richness, or pair it with vanilla ice cream if you're feeling decadent.
Pin This cake lives somewhere between a brownie and a dense flourless chocolate cake, and it's become my go-to when I want something that tastes impressive but doesn't require a culinary degree. Make it once and I promise you'll make it again.
Recipe Q&A
- → What gives this cake its fudgy texture?
The combination of melted butter, eggs, and cocoa powder creates a dense and moist crumb that results in a fudgy texture.
- → Can I substitute pistachios with other nuts?
Yes, though pistachios offer a unique flavor and color, nuts like walnuts or almonds can be used for a different taste and crunch.
- → How do I know when the cake is perfectly baked?
Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter to ensure the cake remains fudgy.
- → Is it possible to make this gluten-free?
Absolutely. Replace the all-purpose flour with a 1:1 gluten-free baking blend to maintain texture without gluten.
- → What is the best way to store leftovers?
Keep the cake squares in an airtight container at room temperature; they stay fresh for up to three days.
- → Can I add toppings to enhance the flavor?
Yes, sprinkling chopped pistachios and flaky sea salt on top before baking adds texture and a subtle flavor boost.