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Dubai Chocolate Cake Recipe

Dubai Chocolate Cake Recipe
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★★★★★

5.1 from 23 reviews

This Dubai Chocolate Cake is a decadent layered dessert featuring a moist chocolate cake base infused with hot coffee for depth of flavor. It is topped with a crunchy pistachio-filled kataifi layer and finished with a smooth, rich chocolate ganache. Perfect for an indulgent treat or special occasion, this cake combines Middle Eastern and Western influences for a unique and irresistible dessert.

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 oven to 350℉ (175℃). Grease a 9-inch square or round baking pan and set aside to ensure the cake bakes evenly and does not stick.
  2. Make cake batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. Add the egg, vanilla extract, milk, and vegetable oil. Mix thoroughly. Finally, add the hot coffee and whisk the batter until smooth and fully incorporated.
  3. Bake the cake layer: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
  4. Prepare pistachio filling: While the cake is baking, heat a large heavy-duty pan over medium heat. Add the finely chopped kataifi and butter, stirring occasionally until the kataifi is golden brown and crispy. Transfer to a mixing bowl and gently mix in the pistachio cream until evenly combined.
  5. Make chocolate ganache: Chop the chocolate into small pieces and place into a microwave-safe bowl. Add the heavy cream and microwave on high for 45 seconds or until the cream is warm. Let sit for 3-5 minutes, then whisk gently until smooth and fully melted into a glossy ganache.
  6. Assemble the cake: Remove the cake from the oven and allow to cool for at least 10-15 minutes. Spread the pistachio mixture evenly over the cooled cake using an offset spatula. Pour the chocolate ganache evenly over the pistachio layer, smoothing the top.
  7. Garnish and serve: Garnish the cake with additional pistachio cream, toasted kataifi, and/or crushed pistachios for extra texture and flavor. Serve immediately while warm, or chill in the refrigerator to set the layers before serving.

Notes

  • Use hot coffee to enhance the richness and depth of the chocolate flavor in the cake.
  • If kataifi is unavailable, shredded phyllo dough can be substituted but chop finely for best texture.
  • Allow the cake to cool before adding the pistachio filling to prevent melting the cream.
  • Chocolate ganache can be adjusted in sweetness by choosing milk or semi-sweet chocolate based on your preference.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: Dubai Chocolate Cake, Chocolate Cake with Pistachio, Middle Eastern Cake, Kataifi Dessert, Chocolate Ganache Cake

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