Viral Dubai chocolate but make it Chocolate Maple Pistachio Cake! This divine dessert is made with 100% pure Canadian maple sugar and topped with a gorgeous ganache laced with 100% pure Canadian Amber maple syrup for its rich taste. It’s both light AND decadent – making it ideal for those who love chocolate but find chocolate cakes a little TOO much.
This post is kindly sponsored by Maple From Canada UK.

Why I love this Chocolate Maple Pistachio Cake:
What’s not to love about cake in general? But if you DO need a reason to love this cake, here are my top 5:
- The pistachios add a subtly sweet and earthy flavour that complements the rich, smooth taste of chocolate.
- You can easily throw all the ingredients into a mixer at once to save time – it still makes a perfect cake!
- It’s perfect served with crème fraîche, sour cream or whipped cream.
- It’s easy to transport if you’re making it for a ‘pot luck’ party.
- Using 100% pure Canadian Amber maple syrup and maple sugar gives it a rich taste that’s not overwhelming for the palette.

How to make the perfect ganache:
Making the perfect ganache can be tricky at the best of times. Here are my failsafe tips to follow in order to make a chocolate ganache that’s glossy, silky and holds it’s shape:
- Use high-quality, dark chocolate. Choose a dark chocolate that’s at least 70% or above, and is known for its quality!
- Chop the chocolate as fine as possible. The finer you chop your chocolate, the quicker it will melt when the warm cream is added. If the chocolate is cut into cubes, it won’t fully melt and it’ll be harder to obtain a smooth ganache.
- Make sure your cream doesn’t boil! If you pour cream onto your chocolate when it’s bubbling or boiling, there’s a risk that the ganache will split. Be sure to only heat until slightly steaming.
- Pour the warm cream over the chopped chocolate and let it sit for a few minutes before stirring. After you pour the warm heavy cream over the chopped chocolate, let it sit for a few minutes. This will help the chocolate soften, and reduce the amount you stir it. Too much stirring, and the oils and fats in your ganache may separate, resulting in a seized, grainy ganache.
- Allow the ganache to thicken. By stopping stirring once the ganache is smooth, it’ll begin a natural process of setting. Leave it a few minutes until it’s thickened but still maleable, then use a palette knife to spread it onto the cake immediately. It’ll harden as it cools, so you’ll want to make your ganache and use it right away.

Why choose 100% pure Canadian maple syrup for this Maple Gingerbread Bundt?
- 100% pure Amber Canadian maple syrup is used for its rich taste
- It’s a naturally occurring sweetener
- It’s a source of several essential nutrients, with more nutritional value than processed sugars and golden syrup
- It contains essential vitamins and minerals, including riboflavin and manganese
- It’s versatile and can be used across all styles of cooking, from baking to cocktail making
See how I made this Chocolate Maple Pistachio Cake over on Instagram!

Chocolate Maple Pistachio Cake
Ingredients
For the cake
- 160 g unsalted butter plus extra for greasing
- 160 g 100% pure Canadian maple sugar
- 1 tsp vanilla bean paste
- 3 medium free-range eggs
- 150 g unsalted pistachio plus extra, chopped, to decorate
- 135 g plain flour
- 40 g ground almonds
- 1.5 tsp baking powder
- 60 g crème fraîche
For the ganache
- 30 ml 100% pure Canadian maple syrup preferably Amber for its rich taste
- 100 g dark chocolate preferably 70% or above
- 140 ml double cream
Instructions
- Preheat your oven to 180C / 160C fan or 350F. Grease and line a cake tin 20cm in diameter with baking parchment.
- Begin by creaming the butter, 100% pure Canadian maple sugar and vanilla for around 5 minutes, until pale and smooth, then add the eggs, one at a time, beating well after each addition until well incorporated.
- Grind the pistachios in a food processor until you have a fine dust and there are no large lumps, then pour into the wet ingredients along with the plain flour, ground almonds and baking powder. Mix until just combined, then stir in the crème fraîche.
- Pour the batter into the prepared tin and bake for 40-45 minutes, until the top is golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
- Meanwhile, make your maple chocolate ganache. Finely chop the chocolate and put it in a heatproof bowl. Pour the double cream and 100% pure Canadian maple syrup (preferably Amber) into a small saucepan and place over a low heat on the hob.
- Heat the cream until steaming (not simmering or boiling) then remove from the heat and pour immediately over the chocolate. Leave for a few minutes before stirring with a small balloon whisk until you have a smooth, glossy ganache and all the chocolate has melted. Leave for 10-15 minutes to thicken slightly then spread over the pistachio cake.
- Decorate your cake with some extra chopped pistachios, slice and serve alone or with a dollop of crème fraîche.
Subscribe to my coffee chats
Subscribe to my bi-monthly newsletter for exclusive recipes, as well as early access + discounts to newly launched workshops and e-courses. You can unsubscribe at any time.
Other recipes like this Chocolate Maple Pistachio Cake:

