Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Dubai Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 21 reviews

Dubai Chocolate Cake is a decadent layered dessert featuring a rich, moist chocolate cake base topped with a crispy, pistachio-infused phyllo dough layer and finished with a silky chocolate ganache. This fusion dessert combines the crunchiness of toasted kataifi (shredded phyllo dough) and the creaminess of pistachio cream, offering a unique texture and flavor profile that’s perfect for special occasions or indulgent treats.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

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 it aside to ensure the cake doesn’t 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 to the dry mix and whisk until combined. Then, pour in the hot coffee and whisk thoroughly until the batter is smooth and well incorporated. Pour the batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
  3. Prepare Pistachio Filling: While the cake is baking, heat a large heavy-duty pan over medium heat. Add the shredded kataifi and butter, stirring occasionally. Cook until the kataifi turns golden brown and crispy, which typically takes a few minutes. Transfer the toasted kataifi into a medium mixing bowl and add the pistachio cream. Gently mix together to combine without crushing the kataifi.
  4. Make Chocolate Ganache: Chop the chocolate bar into small pieces and place in a medium microwave-safe bowl. Add the heavy cream to the chocolate and microwave on high for 45 seconds or until the cream is warmed through. Let the mixture sit for 3 to 5 minutes to allow the chocolate to soften, then whisk gently until the ganache is completely melted and smooth.
  5. Assemble the Cake: After removing the cake from the oven, allow it to cool for at least 10 to 15 minutes. Once slightly cooled, spread the pistachio mixture evenly over the surface of the cake using an offset spatula. Then, pour the smooth chocolate ganache evenly on top of the pistachio layer. Garnish optionally with additional pistachio cream, toasted kataifi, or crushed pistachios for extra texture and flavor. Serve immediately while warm or refrigerate to allow the layers to set and chill before serving.

Notes

  • Ensure the kataifi is finely chopped so it toasts evenly and crisps properly.
  • Use freshly brewed hot coffee for best flavor in the cake batter.
  • The cake can be served warm for a gooey texture or chilled for a firmer set.
  • Substitute pistachio cream with homemade or commercial nut pastes if unavailable.
  • Microwave times can vary; watch carefully so chocolate does not burn.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

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