Name: Dubai Chocolate Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
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 delightful dessert featuring rich chocolate layers combined with a crunchy pistachio filling made from shredded phyllo dough. This unique cake balances intense chocolate flavor with a nutty, crispy texture that’s perfect for any special occasion or indulgent treat.

The image shows a three-layered round cake on a white plate with a beaded edge, placed on a white marbled surface. The bottom layer is a dark, dense chocolate cake, the middle layer is a thick, light green creamy pistachio filling with a smooth texture, and the top layer is a glossy dark chocolate ganache decorated with thin, random swirls of bright green pistachio cream and sprinkled with chopped pistachio nuts. Around the plate, there are scattered chopped pistachios, a small white bowl with more green pistachio cream, and a stack of white plates with forks on the side. 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 your 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 the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, vanilla extract, milk, and vegetable oil, and mix until combined. Slowly whisk in the hot coffee until the batter is smooth. Pour the batter into the prepared pan.
Step 3: Bake the cake for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for at least 10-15 minutes before assembling.
Step 4: While the cake bakes, heat a heavy-duty pan over medium heat. Add the finely chopped kataifi and butter, stirring occasionally, until the kataifi turns golden brown and crispy. Transfer the toasted kataifi to a mixing bowl and gently fold in the pistachio cream until evenly combined.
Step 5: Chop the chocolate into small pieces. In a microwave-safe bowl, combine the chocolate chunks and heavy cream. Microwave for 45 seconds or until the cream is hot, then let sit for 3-5 minutes. Whisk gently until the mixture is smooth and fully melted.
Step 6: Spread the pistachio mixture evenly over the cooled cake layer using an offset spatula. Pour the chocolate sauce over the pistachio layer and spread gently.
Step 7: Garnish with extra pistachio cream, toasted kataifi, or crushed pistachios if desired. Serve immediately for a warm dessert, or refrigerate to set the layers before serving.

Tips & Variations

For a more intense coffee flavor, use espresso instead of regular hot coffee.
If kataifi dough is unavailable, finely chopped phyllo sheets can be toasted as a substitute.
Use dark chocolate for a richer chocolate layer, or mix semi-sweet and milk chocolate for balanced sweetness.
Allowing the cake to set overnight in the fridge enhances the flavor blending and texture.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave for 15-20 seconds if you prefer a warm serving. The texture of the kataifi may soften slightly when refrigerated but will still provide a pleasant crunch.

How to Serve

A three-layer round dessert on a white plate with a bead edge sits on a white marbled textured surface. The bottom layer is thick, dark brown, and looks like moist chocolate cake. The middle layer is a bright green, creamy mousse with a smooth texture. The top layer is shiny dark chocolate ganache, decorated with bright green swirls of sauce and scattered slivered green nuts, possibly pistachios. Around the dessert, more green nut pieces are spread casually. Nearby, a white bowl holds a green creamy mixture, a small bowl contains more green nut pieces, and two stacked white plates with two forks rest at the upper right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake without coffee?

Yes, you can substitute the hot coffee with hot water or milk, but the coffee enhances the chocolate flavor, adding depth and richness.

Is there a substitute for pistachio cream?

If pistachio cream is unavailable, you can use almond butter or a smooth nut paste for a similar nutty flavor, though the taste will be slightly different.