Name: Dubai Chocolate Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 55 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 (for traditional richness)

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Introduction

Dubai Chocolate Cake is a decadent dessert perfect for lovers of rich, moist chocolate cake with a luxurious twist. Inspired by vibrant Dubai flavors, it combines a moist chocolate cake with a crunchy pistachio filling and a velvety chocolate topping. This showstopper cake will impress at any gathering.

The image shows a three-layer round cake on a white plate placed on a white marbled surface. The bottom layer is dark brown, looking dense and chocolatey. The middle layer is a thick green layer with a smooth, creamy texture. The top layer is a shiny dark chocolate glaze with light green drizzle swirling over it in thin lines, with small green nut pieces sprinkled on top and around the plate. In the background, there are a white bowl with green cream and some white plates with forks. 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 the oven to 350℉. Grease a 9-inch square or round baking pan and set aside.
Step 2: Make the cake layer: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, vanilla, milk, and oil, then whisk to combine. Stir in the hot coffee until smooth. Pour batter into the prepared pan.
Step 3: Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10–15 minutes.
Step 4: Prepare the pistachio filling: Heat a large pan over medium heat. Add the chopped kataifi and butter, stirring occasionally until golden brown and crispy. Transfer to a bowl to cool, then gently mix in the pistachio cream.
Step 5: Make the chocolate layer: Chop the chocolate into small pieces. In a microwave-safe bowl, combine the chocolate and cream. Microwave for about 45 seconds until the cream is warm. Let sit 3–5 minutes, then whisk until smooth and melted.
Step 6: Assemble the cake: Spread the pistachio mixture evenly over the cooled cake. Pour the chocolate sauce over the pistachio layer. Garnish with extra pistachio sauce, toasted kataifi, or crushed pistachios if desired.
Step 7: Serve immediately warm or chill to set in the fridge before serving.

Tips & Variations

Use room temperature ingredients to ensure an even, smooth batter.
Don’t skip the coffee—it enhances the chocolate flavor without making the cake taste like coffee.
Avoid overmixing the batter to keep the cake tender and light.
Use high-quality chocolate like Ghirardelli for the best flavor and texture.
For a darker, less sweet ganache, swap milk chocolate for dark chocolate.
Add a pinch of cinnamon or cardamom to the batter for a warm, aromatic twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the cake (without the topping or filling) for up to 2 months; wrap it tightly in plastic wrap and foil. Thaw in the fridge before adding pistachio filling and chocolate layer. To serve warm, microwave individual slices for 10–15 seconds.

How to Serve

A three-layer round cake on a white plate with a white marbled surface background; the bottom layer is dark brown with a thick texture like dense chocolate cake, the middle layer is pistachio green with a soft creamy texture, and the top layer is glossy dark chocolate ganache covered with light green pistachio drizzle and small chopped pistachio pieces scattered on top and around the plate; a white bowl with green pistachio cream is visible in the back, along with stacked white plates and silver forks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ahead of time?

Yes, you can bake the cake a day in advance and store it in an airtight container. For the best texture, add the pistachio filling and chocolate topping just before serving.

Can I make this Dubai chocolate cake without coffee?

Yes, coffee enhances the chocolate’s depth of flavor but can be replaced with hot water or hot milk if preferred.