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Dubai Chocolate Cake Recipe

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★★★★★

4.6 from 126 reviews

Dubai Chocolate Cake is a decadent Middle Eastern-inspired dessert featuring a super moist chocolate cake layered with a crunchy pistachio kataifi filling and topped with a silky chocolate ganache made from melted chocolate and cream. This indulgent cake combines rich chocolate flavors enhanced by coffee with a unique pistachio texture, creating a luxurious treat perfect for any special occasion.

Ingredients

Scale

Chocolate 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 (for traditional richness)

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350℉ (175℃). Grease a 9-inch square or round baking pan and set aside to ensure the cake does not stick during baking.
  2. Make cake layer: In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, vanilla extract, milk, and vegetable oil then whisk until combined. Stir in the hot coffee last and whisk until the batter is smooth and uniform. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Prepare pistachio filling: While the cake bakes, heat a large heavy-duty pan over medium heat. Add the finely chopped kataifi and butter, stirring occasionally as the mixture cooks until golden brown and crispy. Transfer the toasted kataifi to a medium mixing bowl and let it cool slightly before mixing in the pistachio cream until evenly combined.
  4. Make chocolate layer: Chop the chocolate bar into small chunks. Place chocolate and heavy cream (or table cream) in a microwave-safe bowl. Microwave for about 45 to 60 seconds, or until the cream is warmed through and the chocolate begins to melt. Let the mixture sit at room temperature for 3-5 minutes, then whisk gently until smooth and glossy.
  5. Assemble the cake: After removing the cake from the oven, allow it to cool for 10-15 minutes. Spread the pistachio filling evenly over the cake using an offset spatula. Pour the chocolate ganache evenly on top of the pistachio layer. Garnish with extra pistachio sauce, toasted kataifi, and/or crushed pistachios if desired. Serve immediately warm or chill to set for a firmer texture.

Notes

  • Use room temperature ingredients to ensure even mixing and a smooth batter.
  • Adding hot coffee enhances the chocolate flavor without imparting a coffee taste.
  • Avoid overmixing the batter to keep the cake light and tender.
  • High-quality chocolate bars such as Ghirardelli, Lidl, Aldi, Cadbury, or Milka yield the best melting and flavor results.
  • Table cream can be substituted for heavy cream for a richer, creamier Middle Eastern-style ganache and can be found in Middle Eastern markets or Hispanic food aisles.

Keywords: chocolate cake, dubai cake, pistachio cake, Middle Eastern dessert, kataifi cake, chocolate ganache

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