Name: Dubai Chocolate Cake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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 rich, moist chocolate delight layered with crunchy pistachio filling and creamy chocolate glaze. This decadent dessert perfectly balances textures and flavors, making it a special treat for any occasion.

The image shows a round chocolate cake on a white plate with a scalloped edge, set on a white marbled surface. The cake has three clear layers: a dark, moist chocolate base at the bottom, a thick middle layer of pale green pistachio cream with a shredded texture, and a smooth, glossy chocolate ganache on top. The ganache is decorated with thin, light green swirls and scattered chopped pistachios, adding a fresh touch of color. A slice has been removed, revealing the layers inside, and some chopped pistachios are scattered around the plate and surface. In the background, a white bowl filled with more pistachios and a white plate with another slice of the same cake are visible. 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
For the pistachio filling:

2 cups shredded phyllo dough (kataifi), finely chopped
2 tablespoons butter
1 cup pistachio cream

For the chocolate layer:

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℉ (175℃). Grease a 9-inch square or round baking pan and set aside.
Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: Add the egg, vanilla extract, milk, and vegetable oil to the dry ingredients. Whisk until combined.
Step 4: Pour in the hot coffee and whisk the batter until smooth. Pour the batter into the prepared pan.
Step 5: Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool for 10–15 minutes.
Step 6: To prepare the pistachio filling, heat a heavy-duty pan over medium heat. Add the finely chopped kataifi and butter, stirring occasionally until golden brown and crispy. Transfer to a medium bowl.
Step 7: Add the pistachio cream to the toasted kataifi and gently mix to combine.
Step 8: For the chocolate layer, chop the chocolate into small pieces. Combine chocolate and heavy cream in a microwave-safe bowl. Microwave for about 45 seconds or until the cream is warm.
Step 9: Let the chocolate mixture sit for 3–5 minutes, then whisk gently until smooth and fully melted.
Step 10: Once the cake has cooled, spread the pistachio filling evenly over the top using an offset spatula.
Step 11: Pour the chocolate glaze evenly over the pistachio layer. Garnish with extra pistachio cream, toasted kataifi, or crushed pistachios if desired.
Step 12: Serve immediately while warm, or refrigerate to set for a firmer texture before serving.

Tips & Variations

Use Dutch-processed cocoa powder for a smoother, richer chocolate flavor.
Substitute hot coffee with hot water and a teaspoon of instant espresso powder for a deeper mocha taste.
For a nut-free version, replace the pistachio filling with a creamy hazelnut spread mixed with toasted shredded phyllo.
Chill the cake before serving to allow the layers to set and make slicing easier.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Reheat gently in the microwave if you prefer it warm.

How to Serve

A round three-layered cake sits on a white plate with small dots along the edge, placed on a white marbled surface. The bottom layer is dark brown and looks moist and dense like chocolate cake. The middle layer is a thick, smooth, light green cream that spreads evenly. The top layer is a shiny, rich dark chocolate glaze with a drizzle of green sauce in a loose, random pattern, sprinkled with small chopped green nuts on top and around the plate. Nearby, there are white bowls with green cream and nuts, and stacked white plates with silver forks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of pistachio cream?

Yes, you can replace pistachio cream with your favorite nut butter or chocolate spread for a different flavor, but it will alter the traditional taste of the cake.

Is this cake suitable for freezing?

Yes, you can freeze the cake without the chocolate glaze and pistachio topping for up to 2 months. Thaw in the refrigerator overnight and add the toppings fresh before serving.