Print

Dubai Chocolate Cake Recipe

Dubai Chocolate Cake Recipe
Print Recipe

★★★★★

5.2 from 11 reviews

This Dubai Chocolate Cake is a decadent layered dessert featuring a moist chocolate cake base, a crunchy toasted phyllo dough (kataifi) and pistachio cream filling, topped with a rich milk chocolate ganache. The combination of textures and flavors creates a luxurious treat inspired by Middle Eastern ingredients perfect for special occasions or indulgent everyday moments.

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 Ganache

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

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350℉ (175℃). Grease a 9-inch square or round baking pan thoroughly and set aside to ensure the cake doesn’t stick.
  2. Make cake batter: In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Then add the egg, vanilla extract, milk, and vegetable oil, whisking until combined. Finally, add the hot coffee and whisk until the batter is smooth and evenly mixed.
  3. Bake the cake: Pour the cake batter into the prepared baking pan, smoothing it out evenly. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool slightly for 10-15 minutes.
  4. Prepare pistachio filling: Heat a large heavy-duty pan over medium heat. Add the finely chopped kataifi and butter, cooking while stirring occasionally until the kataifi is golden brown and crispy. Transfer the toasted phyllo to a mixing bowl and gently fold in the pistachio cream until well combined.
  5. Make chocolate ganache: Chop the chocolate into small pieces and place into a microwave-safe bowl. Add the heavy cream and microwave for 45 seconds or until the cream is warmed through. Let the mixture sit for 3-5 minutes to allow the chocolate to soften, then whisk gently until smooth and glossy.
  6. Assemble the cake: Once the cake layer has cooled, spread the pistachio and kataifi mixture evenly over the top using an offset spatula. Pour the chocolate ganache over the pistachio layer, spreading to cover fully. Optionally garnish with additional crushed pistachios or toasted kataifi. Serve warm immediately or refrigerate to set the layers before serving.

Notes

  • Use dutch-processed cocoa powder for a smoother chocolate flavor.
  • Make sure the hot coffee is freshly brewed for best taste and to activate the cocoa.
  • When toasting kataifi, keep stirring gently to avoid burning and ensure even crisping.
  • You can substitute pistachio cream with homemade pistachio paste mixed with a bit of sugar and cream if unavailable.
  • For a richer ganache, use semi-sweet chocolate instead of milk chocolate.
  • Allow the cake to cool completely before slicing to maintain clean layers.

Nutrition

Keywords: Dubai Chocolate Cake, Middle Eastern Dessert, Pistachio Cake, Chocolate Ganache Cake, Kataifi Cake, Layered Cake

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