Dubai Chocolate Cake Recipe
Introduction
Dubai Chocolate Cake is a rich and unique dessert that combines a moist chocolate base with a crunchy pistachio and phyllo dough layer, topped with smooth chocolate ganache. Its blend of textures and flavors makes it a memorable treat for any chocolate lover.
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 oven to 350℉. Grease a 9-inch square or round baking pan and set 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, mixing until combined. Stir in the hot coffee until the batter is smooth. Pour into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out clean.
- Step 3: While the cake bakes, heat a heavy-duty pan over medium heat. Add the chopped kataifi and butter, cooking and stirring occasionally until golden brown and crispy. Transfer to a medium bowl, then gently fold in the pistachio cream.
- Step 4: Chop the chocolate into small pieces and place in a microwave-safe bowl with the heavy cream. Microwave for 45 seconds or until the cream is warm. Let sit for 3 to 5 minutes, then whisk gently until smooth and fully melted.
- Step 5: Once the cake has cooled for 10 to 15 minutes, spread the pistachio mixture evenly over the top. Pour the chocolate sauce over the pistachio layer. Garnish with extra pistachio cream, toasted kataifi, or crushed pistachios if desired. Serve warm immediately or refrigerate to let it set.
Tips & Variations
- Use dutch-processed cocoa powder for a richer chocolate flavor and deeper color.
- Substitute pistachio cream with almond or hazelnut cream to vary the nutty flavor.
- For a crunchier topping, toast the kataifi longer but watch carefully to avoid burning.
- Serve with a scoop of vanilla ice cream for an extra indulgent dessert.
Storage
Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature or microwave briefly before serving for the best texture and flavor. The chocolate layer may firm up when chilled but softens quickly when warmed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular phyllo dough instead of shredded kataifi?
Shredded kataifi provides a unique crunchy texture that regular phyllo lacks. If unavailable, finely shredding phyllo sheets can be a substitute, but the texture will be slightly different.
Is the hot coffee flavor noticeable in the cake?
The hot coffee enhances the chocolate flavor without making the cake taste like coffee. It deepens the richness and brings out the cocoa notes beautifully.
Print
Dubai Chocolate Cake Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
A decadent Dubai Chocolate Cake featuring a moist chocolate base layered with a crunchy pistachio cream filling made from toasted shredded phyllo dough and pistachio cream, topped with a smooth milk chocolate ganache. This dessert blends rich Middle Eastern flavors with classic chocolate cake for a unique, indulgent treat.
Ingredients
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
- 4 oz milk or semi-sweet chocolate bar
- ½ cup heavy cream (or a can of table cream)
Instructions
- Preheat and prepare pan: Preheat your oven to 350℉ (175℃). Grease a 9-inch square or round baking pan thoroughly to prevent sticking and set aside.
- Make cake layer: In a large mixing bowl, whisk together all the dry ingredients—flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, vanilla extract, milk, and vegetable oil. Whisk well to combine. Then stir in the hot coffee and whisk until the batter is completely smooth. Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Prepare pistachio filling: While the cake bakes, heat a large heavy-duty pan over medium heat. Add the finely chopped shredded phyllo dough (kataifi) and butter, stirring occasionally to toast until golden brown and crispy. Transfer the toasted kataifi to a medium mixing bowl. Add the pistachio cream and gently fold together to combine evenly.
- Make chocolate ganache: Chop the chocolate bar into small pieces and place in a microwave-safe bowl. Add heavy cream to the bowl and microwave for about 45 seconds or until the cream is warmed through but not boiling. Let the mixture rest for 3-5 minutes to allow the chocolate to soften, then whisk gently until smooth and glossy.
- Assemble the cake: Once the cake has cooled for at least 10-15 minutes, evenly spread the pistachio mixture over the top using an offset spatula. Then pour the chocolate ganache evenly over the pistachio layer. Garnish optionally with extra pistachio cream, toasted kataifi, or crushed pistachios for added texture and flavor. Serve warm immediately or refrigerate to allow layers to set before serving.
Notes
- Use Dutch-processed cocoa powder for a richer chocolate flavor and deeper color.
- Ensure the hot coffee is freshly brewed to enhance the chocolate aroma in the cake.
- To toast kataifi properly, keep stirring to prevent burning and achieve an even golden crispness.
- The cake can be refrigerated for up to 3 days; bring it to room temperature before serving for the best texture.
- For a dairy-free version, substitute milk and cream with plant-based alternatives and use vegan chocolate.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Dubai Chocolate Cake, pistachio cream cake, kataifi dessert, Middle Eastern chocolate cake, layered chocolate cake, chocolate ganache cake
