Chocolate Pistachio Microwave Kataif Cake – B Laban inspired

Chocolate Pistachio Microwave Kataif Cake - B Laban inspired - A luscious one-bowl dessert with chocolate, pistachio & the crunch of Kunafa. This Chocolate Pistachio Microwave Kunafa Cake is the shortcut dessert of dreams - rich, nutty, and made in minutes. Imagine soft chocolate sponge infused with creamy pistachio notes, topped with buttery, golden kunafa for a delicate crunch. It's everything you love about Middle Eastern desserts. Perfect for last-minute gatherings, Eid trays, or when that sweet craving strikes at midnight. Quick, elegant, and indulgent, this is one to keep on repeat.

What is B Laban?

B Laban Egypt is a premium dessert parlour in Egypt that celebrates the rich, creamy goodness of milk through a variety of indulgent middle eastern desserts.

Jump to:

• What is B Laban?
• What is the Microwave Chocolate Kataif Cake?
• The Dubai Chocolate craze
• Ingredients Breakdown
• How to make it
• Storage Tips
• Variations
• FAQs
• Chocolate Pistachio Microwave Kataif Cake - B Laban inspired

What is the Microwave Chocolate Kataif Cake?

Essentially it is a microwave chocolate cake topped with a crunchy kunafa and pistachio layer, followed by a chocolate layer.

This Chocolate Pistachio Microwave Kunafa Cake is everything you love in one bite. Deep chocolate flavour, nutty pistachio richness, and that irresistible kunafa crunch. It's fast, fancy, and fool-proof. Whether you're making dessert for a family dinner or just treating yourself, this single-layer wonder will make you look like you spent hours in the kitchen - when in reality, it took less than ten minutes.

I saw this idea in my feed in January and made it immediately! It was so good.

The Dubai Chocolate craze

Has the Dubai chocolate trend calmed down a bit since then? I dunno..it kinda feels like it has?
Saying that, we went out to a dessert parlour the other day and saw that the menu had been repurposed and half of it was desserts with the Pistachio Kunafa in it, on it, around it, near it..i half expected to see someone wearing it both at the dessert parlour and at the Brits but there was plenty to see there anyway..

Ingredients Breakdown

Milk or Laban: Adds tang, tenderness, and moisture to the cake. Milk gives it that creamy body and depth, which balances the richness of the chocolate and pistachio.

Chocolate and Cocoa: Use good-quality cocoa powder for deep flavour. Cocoa powder adds the deep, bittersweet chocolate flavour. Use unsweetened natural cocoa for balance, or Dutch-processed cocoa for a darker, more intense taste. The cocoa pairs beautifully with the nutty pistachio layer, creating a rich, almost truffle-like base when microwaved.

A bit of melted milk or dark chocolate intensifies the richness.

Egg:
 The egg gives the cake its light, airy lift and helps bind everything together. In a microwave cake, it's especially useful for structure and moisture since the batter cooks quickly. For a softer texture, use room-temperature eggs.

Butter:
 Butter brings flavour, richness, and tenderness. It enhances mouthfeel and helps bind the kunafa or pistachio components, depending on where it's used. In the kunafa topping, it gives that golden-brown crunch and buttery aroma. In the batter, melted butter makes for a more decadent crumb compared to oil.

Pistachio:
 Pistachios lend a delicate sweetness, buttery nuttiness, and signature green hue. Finely ground pistachios add body to the batter, while pistachio paste delivers concentrated flavour. They're also full of healthy fats that keep the cake moist. Always use unsalted pistachios to control the flavour balance.

Tahini:
 A spoonful of tahini (sesame paste) adds depth, subtle bitterness, and a creamy nutty undertone that complements pistachio beautifully. It helps balance sweetness and adds a sophisticated edge, reminiscent of Middle Eastern desserts like halva and baklava. A small amount goes a long way.. think background note rather than dominant flavour.

Double or Heavy Cream:
 Used to enrich and smooth out textures - whether in a chocolate glaze, ganache, or to slightly loosen pistachio paste. It softens the flavour profile, making the dessert more luxurious and balanced. When whipped or lightly folded in, it adds airiness and silkiness, ensuring the finished cake feels indulgent without heaviness.

Pistachio creme or paste: Pistachios add nutty sweetness and a hint of luxury. You can grind raw pistachios finely or use a ready-made paste.

Flour & leavening: Self raising flour with baking powder ensures lightness even in a microwave setting.

Kunafa pastry: Adds that signature Middle Eastern crunch. Toasted in butter or ghee until golden, it sits right on top of the cake before baking creating a crisp caramelised crust.

Oil: Keeps the cake tender and moist (no dry sponge here!).

Sugar: Regular granulated sugar works fine; you can mix in a little brown sugar for added depth.

Vanilla & salt: Round out and balance flavours beautifully.

How to make it

The full recipe with ingredient measurements can be found in the recipe card at the bottom of the page:

Step 1 -  Make the Cake - Lightly grease a microwave-safe dish (approx 9 inch/22cm round). Pour the batter in and smooth the top. Place all the cake ingredients in the dish and whisk together to combine, then microwave for 8 mins.

Step 2 - Add a Milk soak - Poke holes all over the cake whilst hot and pour in the milk.

Step 3 - Prepare the kunafa topping - In a large pan, melt butter or ghee. Add shredded kunafa and toast gently for 3-5 minutes until golden and crisp. Set aside to cool.

Tip - I shred the Kataifi in a food processor to make life easier.

Add ground Pistachios, Pistachio Creme and Tahini to the Kataifi and mix together. Spread over the cake in an even layer.

Step 4 - Make the chocolate layer - Chop Chocolate finely and place in a bowl. Place the cream in a pot and bring to a simmer. Pour over the Chocolate and whisk.

Step 5 - Assemble - Spread the ganache over the Pistachio layer. Pipe some Pistachio creme on top to decorate.

Tip - If you do not want to microwave the cake, bake it at 180 c/Gm4/350f for 25-30 mins.

Storage Tips

Room temperature: Keep covered for up to 1 day (best texture).

Fridge: Store airtight for up to 3 days. Reheat briefly in the microwave to refresh.

Freezer: Wrap slices in cling film and foil for up to 1 month. Thaw and warm before serving.

To maintain kunafa crunch, toast a small extra batch and sprinkle over the top just before serving if reheating.

Variations

White chocolate pistachio version: Skip the cocoa powder and add melted white chocolate to the batter for a sweet pistachio-forward flavour.

Nutella twist: Replace pistachio paste with chocolate-hazelnut spread for a quick chocolate-kunafa cake.

Cardamom hit: Add ¼ teaspoon cardamom to the batter for Middle Eastern warmth.

Mini versions: Divide the batter between small ramekins and microwave for 1-2 minutes each for individual desserts.

FAQs

Can I bake this in the oven instead of microwaving?

Yes! Bake at 180 °C / 350 °F for about 25-30 minutes until a skewer comes out clean.

What's the best pistachio to use?

Unsalted roasted pistachios give the best flavour. Grind finely or use pure pistachio paste (not sweetened spread).

Will the kunafa stay crispy?

It's crispiest on the day it's made. Toast well and add just before microwaving for best texture.

Can I double the recipe?

Absolutely. Use a larger microwave-safe dish and increase cooking time slightly and just keep checking it to see if it is cooked through!

Try these other popular Middle Eastern Desserts:

Viral Dubai Pistachio Chocolate Brownies

Lazy Cat Cake by Kuwaiti Chef Ahmad Al Zamel

Fudgy Chocolate Pistachio Brownies

Crinkly Brownie Cookies with Pistachio Cream

Turkish Chocolate Pistachio Baklava

Rate and Leave a Comment

Did you make this recipe? i'd love to hear about it! did you try any variations? if you loved this recipe/tried any variations/have some top tips, please comment below. Your reviews make our day and your tips help others to find our recipes and enjoy them too!
 you can also follow us on instagram and subscribe to our newsletter to get our latest recipes.