Print

Dubai Chocolate Cake Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

Dubai Chocolate Cake is a decadent multi-layered dessert featuring a moist chocolate sponge base topped with a crunchy pistachio-kataifi filling and a luscious milk chocolate glaze. Combining the rich flavors of cocoa and coffee with the nutty aroma of toasted phyllo dough and pistachio cream, this cake offers a delightful contrast of textures and intense Middle Eastern-inspired taste.

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 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 to be ready for the cake batter.
  2. Make Cake Batter: In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, vanilla extract, milk, and vegetable oil, then whisk until combined. Carefully pour in the hot coffee and whisk until the batter is smooth and uniform.
  3. Bake Cake: Pour the batter into the prepared pan and place it in the oven. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Once done, remove the cake and let it cool for at least 10-15 minutes.
  4. Prepare Pistachio Filling: Heat a large heavy-duty pan over medium heat. Add the finely chopped kataifi (shredded phyllo dough) and butter. Stir occasionally and cook until the kataifi is golden brown and crispy, approximately 5-7 minutes. Transfer to a mixing bowl, then gently fold in the pistachio cream until well combined.
  5. Make Chocolate Sauce: Chop the chocolate bar into small pieces and place them in a medium microwave-safe bowl. Add the heavy cream and microwave for 45 seconds or until the cream is warm. Let the mixture sit for 3-5 minutes, then whisk gently until the chocolate melts completely and the sauce is smooth and glossy.
  6. Assemble the Cake: Once the cake has cooled, evenly spread the pistachio-kataifi mixture over the top using an offset spatula. Then, pour the smooth chocolate sauce evenly over the pistachio layer. Garnish with extra pistachio cream, toasted kataifi, or crushed pistachios if desired. Serve immediately for a warm cake or allow to set in the refrigerator before serving.

Notes

  • Use Dutch-processed cocoa powder for a richer chocolate flavor and dark color.
  • For best results, toast the kataifi carefully to avoid burning; stir constantly during toasting.
  • If you do not have pistachio cream, you may substitute with almond paste or a nut butter of choice.
  • The cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving to enjoy full flavor.
  • Adjust sweetness by using semi-sweet or milk chocolate according to preference.
  • Ensure the cake is cooled properly before spreading the filling to prevent melting or mixing layers.

Keywords: Dubai Chocolate Cake, Middle Eastern dessert, chocolate cake, pistachio filling, kataifi, phyllo dough, layered cake, chocolate glaze

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