Name: Dubai Chocolate Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; ¼ cup unsweetened cocoa powder (preferably dutch processed); 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 large egg; 1 teaspoon vanilla extract; ½ cup milk; ½ cup vegetable oil; ½ cup hot coffee; 2 cups shredded phyllo dough (kataifi, finely chopped); 2 Tablespoons butter; 1 cup pistachio cream; 4 oz milk or semi-sweet chocolate bar; ½ cup heavy cream (or a can of table cream)

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Introduction

Dubai Chocolate Cake is a rich and indulgent dessert that combines moist chocolate cake with a crunchy pistachio and phyllo dough layer, topped with silky chocolate ganache. This unique blend of textures and flavors makes it perfect for special occasions or any time you crave an elegant treat.

A three-layered round cake sits on a white plate with a beaded edge, placed on a white marbled surface. The bottom layer is dark brown and looks like a rich, moist chocolate cake. The middle layer is thick, light green, and creamy with a smooth texture, likely a pistachio or matcha mousse. The top layer is a glossy dark chocolate ganache spread evenly across the surface. The cake is decorated with a light green drizzle in random lines and scattered small chopped green nuts on top. Around the cake, there are small bowls filled with similar green cream and chopped nuts, along with a stack of white plates and forks in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
¼ cup unsweetened cocoa powder (preferably dutch processed)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1 teaspoon vanilla extract
½ cup milk
½ cup vegetable oil
½ cup hot coffee
2 cups shredded phyllo dough (kataifi, finely chopped)
2 Tablespoons butter
1 cup pistachio cream
4 oz milk or semi-sweet chocolate bar
½ cup heavy cream (or a can of table cream)

Instructions

Step 1: Preheat your oven to 350℉. Grease a 9-inch square or round baking pan and set it aside.
Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Add the egg, vanilla extract, milk, and vegetable oil to the dry ingredients and whisk until smooth and fully incorporated.
Step 4: Pour in the hot coffee and continue whisking until the batter is smooth and slightly thin.
Step 5: Pour the batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10-15 minutes.
Step 6: While the cake is baking, prepare the pistachio filling. Heat a large heavy-duty pan over medium heat. Add the finely chopped kataifi and butter, stirring occasionally until the kataifi is golden brown and crisp. Transfer to a medium bowl.
Step 7: Stir the pistachio cream gently into the toasted kataifi until evenly combined.
Step 8: For the chocolate layer, chop the chocolate into small pieces and place them in a medium microwave-safe bowl with the heavy cream.
Step 9: Microwave the chocolate and cream for about 45 seconds, or until the cream is warmed through. Let it sit for 3-5 minutes, then whisk gently until the mixture is smooth and glossy.
Step 10: Once the cake has cooled, spread the pistachio mixture evenly over the top using an offset spatula or the back of a spoon.
Step 11: Pour the chocolate ganache evenly over the pistachio layer, smoothing it out.
Step 12: Garnish with additional pistachio sauce, toasted kataifi, or crushed pistachios if desired. Serve immediately while warm, or refrigerate to set before serving.

Tips & Variations

Use dutch-processed cocoa powder for a richer chocolate flavor and deeper color.
For a nut-free option, substitute the pistachio cream and garnish with toasted coconut flakes.
Ensure the kataifi is finely chopped for an even mix and crunchy texture in the filling layer.
If you don’t have hot coffee, black brewed tea can be used as a substitute to enhance the chocolate flavor.

Storage

Store the Dubai Chocolate Cake in an airtight container in the refrigerator for up to 3 days. The cake is delicious served warm, so reheat individual slices gently in the microwave for 15-20 seconds before serving. Avoid reheating the entire cake to preserve the texture of the pistachio and kataifi layer.

How to Serve

The image shows a three-layer cake on a white plate with a slightly raised edge, placed on a white marbled surface. The bottom layer is a dark, rich chocolate cake with a moist texture. Above this is a thick middle layer of bright green pistachio cream or mousse, textured with small pieces or strands visible. The top layer is a smooth, glossy dark chocolate ganache, decorated with scattered thin slices of green pistachio nuts and gentle drizzles of a lighter green sauce. A slice is cut out of the cake revealing these layers clearly, and some pistachio slivers are scattered on the plate and surface around the cake. In the blurred background, there is a white bowl with more pistachio slices and another plate with a slice of the same cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and pistachio filling in advance, then assemble and add the chocolate ganache just before serving. This helps keep the textures fresh and crisp.

Is there a substitute for kataifi dough?

If kataifi dough is not available, you can use shredded phyllo dough or finely chopped phyllo pastry sheets to achieve a similar crunch in the pistachio layer.