Name: Dubai Chocolate Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 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 table cream

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Introduction

The Dubai Chocolate Cake is a decadent treat combining rich chocolate flavors with a unique pistachio filling made from shredded phyllo dough. This layered dessert is perfect for anyone looking to impress with a luxurious yet approachable cake.

A three-layer round cake sits on a white plate with a delicate beaded edge. The bottom layer is a dark, moist chocolate cake, followed by a middle layer of light green pistachio cream with a fluffy texture. The top layer is a smooth, glossy dark chocolate ganache, decorated with drizzles of bright green pistachio cream and sprinkled with chopped pistachio nuts, adding vibrant contrast. The cake is placed on a white marbled surface, surrounded by small white bowls holding more green cream and chopped pistachios. A stack of white plates with silver forks rests nearby, ready for serving. 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
For the pistachio filling:

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

For the chocolate layer:

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

Instructions

Step 1: Preheat your oven to 350℉ (175℃). Grease a 9-inch square or round baking pan and set it aside.
Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Add the egg, vanilla extract, milk, and vegetable oil to the dry ingredients. Whisk until smooth and fully combined.
Step 4: Pour in the hot coffee and whisk again until the batter is smooth and uniform.
Step 5: Pour the batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: While the cake bakes, prepare the pistachio filling. Heat a heavy-duty pan over medium heat. Add the chopped kataifi and butter, stirring occasionally until the kataifi is golden brown and crispy.
Step 7: Transfer the toasted kataifi to a medium bowl and gently mix in the pistachio cream until combined.
Step 8: For the chocolate layer, chop the chocolate into small chunks and place them in a microwave-safe bowl with the heavy cream or table cream.
Step 9: Microwave for 45 seconds or until the cream is warmed through. Let the mixture sit for 3–5 minutes, then whisk gently until smooth and fully melted.
Step 10: Once the cake has cooled for at least 10–15 minutes, spread the pistachio filling evenly over the top using an offset spatula.
Step 11: Pour the melted chocolate sauce over the pistachio layer and spread evenly.
Step 12: Garnish with extra pistachio cream, toasted kataifi, or crushed pistachios if desired. Serve warm immediately or refrigerate to set before serving.

Tips & Variations

Use high-quality European chocolates like Ghirardelli, Lidl, or Aldi for a smooth melt and rich flavor. Avoid chocolate chips as they contain stabilizers that reduce melting quality.
Table cream, common in Middle Eastern cuisine, adds a luxurious texture to the chocolate layer. If unavailable, heavy cream is an excellent substitute.
For a nut-free version, replace the pistachio cream with almond or hazelnut cream, or omit the filling entirely.
Toast the kataifi carefully over medium heat to avoid burning; this adds a lovely crunch and flavor contrast.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, you can let it come to room temperature or warm slightly for a soft, melted texture. Leftover chocolate sauce can be refrigerated and gently reheated before use.

How to Serve

A slice of three-layered dessert sits on a white plate with a slightly raised edge, placed on a white marbled surface. The bottom layer is a dark, moist chocolate cake with a dense texture. The middle layer is a thick green pistachio cream, slightly rough with visible shredded pieces. The top layer is a smooth, glossy dark chocolate ganache, decorated with a light green drizzle in a grid pattern and scattered chopped pistachios. Some pistachio pieces are also scattered around the plate, and a vintage silver fork rests nearby. In the background, another slice of the same dessert is partially visible on a white plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and pistachio filling in advance and assemble just before serving or a few hours ahead to allow the flavors to meld.

What can I use if I don’t have kataifi dough?

If kataifi is unavailable, you can substitute with shredded phyllo dough or crispy crushed filo flakes to achieve a similar texture for the pistachio filling.