Dubai Chocolate Cake Recipe
This rich and decadent Dubai Chocolate Cake features a moist chocolate base infused with hot coffee for depth, layered with a crunchy pistachio filling made from toasted shredded phyllo dough and luscious pistachio cream, and topped with a smooth milk chocolate ganache. This Middle Eastern-inspired dessert offers a luxurious balance of textures and flavors, making it a perfect indulgence for chocolate and pistachio lovers alike.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
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 Layer
- 4 oz milk or semi-sweet chocolate bar
- ½ cup heavy cream or table cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Grease a 9-inch square or round baking pan thoroughly and set aside to make sure the cake does not stick after baking.
- Make Cake Batter: In a large mixing bowl, whisk together all the dry ingredients—flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, vanilla extract, milk, and vegetable oil, whisking until combined. Gradually stir in the hot coffee and mix until the batter is smooth and homogenous.
- Bake the Cake: Pour the batter into the prepared baking pan. Place it in the oven and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for at least 10–15 minutes.
- Prepare Pistachio Filling: While the cake is baking, heat a heavy-duty pan over medium heat. Add the finely chopped kataifi and butter. Cook, stirring occasionally, until the kataifi is golden brown and crispy. Transfer it to a mixing bowl, then gently fold in the pistachio cream until evenly combined.
- Make Chocolate Ganache: Chop the chocolate into small pieces and place in a microwave-safe bowl. Add the heavy cream or table cream and microwave for 45 seconds or until the cream is warmed through. Let stand for 3-5 minutes to melt the chocolate fully. Whisk gently until the mixture is smooth and glossy.
- Assemble the Cake: Once the cake has cooled, spread the pistachio filling evenly over the surface using an offset spatula. Carefully pour the chocolate ganache over the pistachio layer, spreading it evenly. Garnish with extra pistachio cream, toasted kataifi, or crushed pistachios if desired.
- Serve: Serve the cake immediately while warm for a gooey experience, or refrigerate to allow the layers to set for a firmer texture and chilled indulgence.
Notes
- The chocolate works best when using quality baking bars like Ghirardelli milk or semi-sweet chocolate, European chocolates from Lidl or Aldi, or Cadbury or Milka bars for smooth melting.
- Chocolate chips are not ideal for the ganache as they contain stabilizers and do not melt as smoothly.
- Table cream is a Middle Eastern dairy product that provides a richer, creamier texture similar to heavy cream; it is available at Middle Eastern supermarkets and some large retailers.
- Make sure the kataifi is chopped finely so it toasts evenly and crisps nicely for the pistachio filling.
- Allow the cake to cool slightly before layering to prevent melting the pistachio cream and chocolate layers prematurely.
Keywords: Dubai Chocolate Cake, Middle Eastern dessert, pistachio cake, chocolate cake with coffee, kataifi pistachio filling, chocolate ganache
Find it online: https://tastemadebyclara.com/dubai-chocolate-cake-recipe/
