Name: Dubai Chocolate Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 50 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 a can of table cream)

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Introduction

Dubai Chocolate Cake is a rich and textured dessert featuring layers of moist chocolate cake, crunchy toasted phyllo dough, and luscious pistachio cream topped with a silky chocolate sauce. This elegant treat blends Middle Eastern flavors with classic chocolate decadence for a truly memorable dessert.

A round three-layer cake sits on a white plate with small dotted edges, placed on a white marbled surface. The bottom layer is dark brown and looks dense and moist, the middle layer is thick and bright green with a smooth, creamy texture, and the top layer is a shiny dark chocolate glaze decorated with thin swirls of green drizzle and scattered small green nut pieces. Around the cake, there are small piles of the same green nuts, and bowls with green cream and nuts. In the background, a stack of white plates with forks rests on the white marbled surface. 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
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 a can of table cream)

Instructions

Step 1: Preheat the oven to 350℉ (175℃). Grease a 9-inch square or round baking pan and set it aside.
Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, vanilla extract, milk, and vegetable oil, stirring to combine. Pour in the hot coffee and whisk until the batter is smooth.
Step 3: Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10-15 minutes.
Step 4: While the cake bakes, heat a large heavy-duty pan over medium heat. Add the chopped kataifi and butter, stirring occasionally until the kataifi is golden brown and crispy. Transfer to a medium bowl.
Step 5: Stir the pistachio cream into the toasted kataifi until gently combined. Set aside.
Step 6: Chop the chocolate into small pieces and place in a microwave-safe bowl. Add the heavy cream and microwave for 45 seconds or until the cream is warm. Let sit for 3-5 minutes, then whisk gently until smooth and fully melted.
Step 7: Spread the pistachio mixture evenly over the cooled cake using an offset spatula. Pour the chocolate sauce over the pistachio layer, smoothing it out evenly. Garnish with extra pistachio cream, toasted kataifi, or crushed pistachios if desired.
Step 8: Serve immediately while warm or chill in the refrigerator to set before slicing.

Tips & Variations

For a more intense chocolate flavor, use Dutch-processed cocoa powder and good quality dark chocolate.
To toast kataifi evenly, stir frequently and keep an eye on the heat to avoid burning.
Substitute pistachio cream with almond or hazelnut cream for a different nutty twist.
Make this cake a day ahead and refrigerate to let the flavors meld beautifully.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Bring to room temperature or warm gently before serving to enjoy the chocolate sauce’s silky texture. Avoid freezing as the delicate textures of the kataifi and cream may be affected.

How to Serve

The image shows a three-layered cake on a white plate with a textured edge, set on a white marbled surface. The bottom layer is thick and dark brown, looking dense and moist like chocolate cake. The middle layer is bright green with a rough texture, suggesting a pistachio or nut-based cream filling. The top layer is a smooth, shiny dark chocolate glaze with a decorative drizzle of light green sauce and sprinkled green nut slices on top. A slice is missing from the cake, showing the clear separation between the layers and some crumbs around the plate. In the background, there is another sliced piece of the same cake on a similar white plate and a white bowl filled with more green nut slices. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layer in advance?

Yes, you can bake the chocolate cake layer a day ahead. Cool completely, then wrap tightly in plastic wrap and store at room temperature. Add the pistachio and chocolate layers just before serving for best texture.

What if I don’t have kataifi dough?

Kataifi adds a unique crunch, but you can substitute with finely chopped phyllo dough sheets or crushed nuts toasted in butter for a similar effect.