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Dubai Chocolate Cake Recipe

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★★★★★

4.9 from 102 reviews

This Dubai Chocolate Cake is a decadent layered dessert featuring a moist chocolate cake base infused with coffee, topped with a crispy pistachio kataifi filling, and finished with a smooth chocolate ganache. Inspired by Middle Eastern flavors, it combines the richness of chocolate with the crunch of toasted shredded phyllo and the nuttiness of pistachios, making it a perfect treat for special occasions or a luxurious everyday 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 your oven to 350℉ (175℃). Grease a 9-inch square or round baking pan and set aside to ensure the cake doesn’t stick.
  2. Make cake layer: In a large mixing bowl, whisk together all 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. Pour in the hot coffee and whisk until the batter is smooth and uniform. Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  3. Prepare pistachio filling: While the cake bakes, heat a heavy-duty pan over medium heat. Add the chopped kataifi and butter, stirring occasionally until the kataifi is golden brown and crispy. Transfer the toasted kataifi to a medium bowl and fold in the pistachio cream gently to combine into a creamy, crunchy mixture.
  4. Make chocolate layer: Chop the chocolate into small chunks. Place the chocolate and heavy cream in a microwave-safe bowl and microwave on high for 45 seconds or until the cream is warm. Let the mixture rest for 3-5 minutes, then whisk gently until the chocolate is fully melted and the ganache is smooth and glossy.
  5. Assemble the cake: After removing the cake from the oven, allow it to cool for 10 to 15 minutes. Once cooled slightly, spread the pistachio mixture evenly over the top of the cake using an offset spatula. Pour the chocolate ganache evenly over the pistachio layer. Garnish the top with extra pistachio cream, toasted kataifi, or crushed pistachios if desired.
  6. Serve: The cake can be served immediately while still warm for a gooey texture or chilled in the refrigerator to allow the layers to set firmly before slicing.

Notes

  • To achieve a richer flavor, use Dutch processed cocoa powder as it tends to blend better with coffee.
  • Make sure the coffee is hot when added to the cake batter to bloom the cocoa powder and enhance chocolate flavor.
  • If kataifi dough is unavailable, finely chopped phyllo dough can be used as a substitute.
  • Store leftover cake covered in the refrigerator for up to 3 days; reheat slightly before serving for best texture.
  • For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free chocolate.

Keywords: Dubai chocolate cake, pistachio cake, Middle Eastern dessert, chocolate cake with coffee, kataifi dessert

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