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Dubai Chocolate Cake Recipe

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★★★★★

4.9 from 66 reviews

Dubai Chocolate Cake is a decadent layered dessert combining a moist chocolate cake base with a crunchy toasted kataifi and pistachio cream filling, topped with a smooth milk chocolate ganache. This Middle Eastern-inspired treat offers a delightful contrast of textures and rich nutty flavors, perfect for special occasions or indulgent everyday enjoyment.

Ingredients

Scale

Cake Layer

  • 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

Pistachio Filling

  • 2 cups shredded phyllo dough (kataifi, finely chopped)
  • 2 Tablespoons butter
  • 1 cup pistachio cream

Chocolate Layer

  • 4 oz milk or semi-sweet chocolate bar
  • ½ cup heavy cream (or a can of table cream)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃). Grease a 9-inch square or round baking pan to ensure the cake does not stick and set it aside.
  2. Make Cake Layer: In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Add the egg, vanilla extract, milk, and vegetable oil to the dry mixture and whisk until combined. Gradually add the hot coffee while whisking until the batter is smooth and uniform. Pour the batter into the prepared baking pan.
  3. Bake Cake: Place the batter-filled pan in the preheated oven and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool for at least 10-15 minutes.
  4. Prepare Pistachio Filling: Heat a large heavy-duty pan over medium heat. Add the finely chopped kataifi dough and butter, cooking while stirring occasionally until the kataifi turns golden brown and crispy. Transfer the toasted kataifi to a medium mixing bowl. Add the pistachio cream and gently fold together to combine evenly.
  5. Make Chocolate Layer: Chop the milk or semi-sweet chocolate into small pieces. Place the chocolate and heavy cream in a medium microwave-safe bowl. Microwave for about 45 seconds or until the cream is warmed through. Let the mixture rest for 3 to 5 minutes, then whisk gently until the chocolate melts completely and forms a smooth ganache.
  6. Assemble the Cake: Once the cake has cooled, spread the pistachio and kataifi mixture evenly over the cake’s surface using an offset spatula. Pour the silky chocolate ganache evenly over the pistachio layer, allowing it to cover the top completely. Garnish with additional pistachio cream, toasted kataifi, or crushed pistachios for an elegant finish.
  7. Serve: Serve the cake warm immediately for a luscious dessert or refrigerate to allow the layers to set before slicing. This cake can be enjoyed at room temperature or chilled according to preference.

Notes

  • Use Dutch-processed cocoa powder for a smoother, richer chocolate flavor.
  • Hot coffee enhances the depth of cocoa flavor in the cake batter.
  • Be sure to toast the kataifi dough thoroughly for a crispy texture in the filling.
  • The cake can be stored covered in the refrigerator for up to 3 days.
  • For added texture, garnish with extra crushed pistachios or toasted kataifi on top before serving.

Keywords: Dubai Chocolate Cake, Middle Eastern dessert, chocolate pistachio cake, kataifi dessert, layered chocolate cake, pistachio cream cake

Find it online: https://heutigemahlzeiten.com/dubai-chocolate-cake-recipe/