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Dubai Chocolate Cake Recipe

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Dubai Chocolate Cake is a decadent layered dessert featuring a moist chocolate cake base topped with a crunchy pistachio-infused shredded phyllo dough layer and finished with a smooth milk chocolate ganache. This Middle Eastern-inspired treat combines rich cocoa flavors with the nutty aroma of pistachios and the crisp texture of kataifi for an indulgent, multi-textured dessert perfect for special occasions or an elegant gathering.

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 Layer

  • 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, ensuring it’s ready to hold the cake batter.
  2. Make Cake Layer: In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Then add the egg, vanilla extract, milk, and vegetable oil to the dry mix and whisk until combined. Pour in the hot coffee and whisk again until the batter is completely smooth. Transfer the batter to the prepared baking pan and bake for about 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  3. Prepare Pistachio Filling: While the cake bakes, heat a large heavy-duty pan over medium heat. Add the finely chopped kataifi (shredded phyllo dough) along with the butter. Stir occasionally and cook until the kataifi is golden brown and crisp. Remove from heat and transfer to a medium bowl. Gently fold in the pistachio cream until evenly combined, creating the pistachio layer.
  4. Make Chocolate Ganache: Chop the chocolate bar into small chunks. Place the chocolate and heavy cream into a medium microwave-safe bowl. Microwave on high for about 45 seconds or until the cream is warmed through. Let the mixture sit for 3-5 minutes to allow the chocolate to melt, then whisk gently until smooth and glossy.
  5. Assemble the Cake: Once the cake has cooled for at least 10-15 minutes, spread the pistachio-kataifi mixture evenly over the cake using an offset spatula to create the second layer. Next, pour the chocolate ganache evenly over the pistachio layer. Optionally, garnish with additional pistachio cream, toasted kataifi, or crushed pistachios for added decoration and texture. Serve immediately while warm or chill in the refrigerator to set before slicing.

Notes

  • Ensure the kataifi dough is finely chopped for even browning and texture.
  • Use hot coffee to intensify the chocolate flavor in the cake batter.
  • You can substitute the pistachio cream with nut butters if desired, but pistachio cream gives the authentic Middle Eastern taste.
  • Letting the ganache set in the fridge will produce a firmer topping, ideal for cleaner slices.
  • Store any leftovers covered in the refrigerator for up to 3 days.

Keywords: Dubai chocolate cake, Middle Eastern dessert, pistachio cake, kataifi dessert, chocolate ganache cake

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