Dubai Chocolate Cake is a decadent dessert that takes chocolate cake to the next level. Inspired by the indulgent Dubai chocolate bars, this cake combines rich, moist chocolate cake with a pistachio filling and a velvety, silky chocolate sauce. Whether you’re celebrating a special occasion or just craving something luxurious, this cake is a showstopper. With layers of chocolate, pistachio cream, and crunchy kataifi dough, it’s an irresistible treat that’s perfect for chocolate lovers.
Why You’ll Love This Recipe
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Rich & Indulgent: This cake is everything you dream of in a chocolate dessert—moist, fudgy, and decadently sweet, with the added complexity of pistachios and crispy kataifi dough.
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Luxurious Texture: The layers of creamy pistachio filling and smooth chocolate ganache create a melt-in-your-mouth experience that’s nothing short of heavenly.
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Gorgeous Presentation: The layers of chocolate, cream, and pistachio come together in a stunning visual display, making it perfect for special occasions.
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Easy to Make: Despite its sophisticated flavor profile, the cake is surprisingly easy to prepare and requires no complicated techniques.
Ingredients
For the Chocolate Cake:
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1 cup All-purpose flour
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1 cup Granulated sugar
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1/4 cup Unsweetened cocoa powder (preferably Dutch processed)
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1 teaspoon Baking powder
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1/2 teaspoon Baking soda
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1/4 teaspoon Salt
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1 large Egg
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1 teaspoon Vanilla extract
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1/2 cup Milk
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1/2 cup Vegetable oil
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1/2 cup Hot coffee
For the Pistachio Filling:
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2 cups Shredded phyllo dough (kataifi), finely chopped
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2 tablespoons Butter
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1 cup Pistachio cream
For the Chocolate Layer:
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4 oz Milk or semi-sweet chocolate bar
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1/2 cup Heavy cream (or table cream for a richer texture)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
1. Make the Cake Layer
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Preheat your oven to 350°F (175°C) and grease a 9-inch square or round baking pan.
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In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add the egg, vanilla extract, milk, and vegetable oil to the dry ingredients. Whisk until smooth.
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Slowly add the hot coffee to the mixture and continue whisking until everything is well combined.
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Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
2. Prepare the Pistachio Filling
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In a large heavy-duty pan, melt the butter over medium heat.
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Add the chopped kataifi dough to the pan and cook, stirring occasionally, until golden brown and crispy.
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Once toasted, transfer the kataifi to a medium-sized mixing bowl and let it cool slightly.
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Stir in the pistachio cream and mix gently to combine. Set aside.
3. Make the Chocolate Layer
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Chop the milk or semi-sweet chocolate bar into small chunks.
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Place the chopped chocolate and heavy cream (or table cream) into a microwave-safe bowl.
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Microwave for 45 seconds or until the cream is warm. Let it sit for 3-5 minutes, then whisk the mixture until smooth and completely melted.
4. Assemble the Cake
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Allow the cake to cool for 10-15 minutes before assembling.
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Spread the pistachio filling evenly over the cooled cake using an offset spatula.
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Pour the melted chocolate sauce over the pistachio filling and spread it evenly.
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Garnish the cake with a drizzle of pistachio sauce, toasted kataifi dough, and/or crushed pistachios for added texture and flavor.
5. Serve & Enjoy
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Serve the cake immediately while it’s still warm for a gooey, indulgent experience. Alternatively, allow the cake to set in the fridge for a more solid texture.
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Enjoy this luxurious treat at your next special occasion or as a show-stopping dessert!
Servings and Timing
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Servings: 8-10 servings
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Prep Time: 20 minutes
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Cook Time: 25 minutes
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Total Time: 1 hour (including cooling)
Variations
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Dark Chocolate Twist: For a richer taste, substitute the milk chocolate with dark chocolate in the ganache. This will provide a more intense chocolate flavor.
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Spiced Version: Add a pinch of cinnamon or cardamom to the cake batter for a warm, aromatic flavor that pairs wonderfully with the pistachio filling.
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Vegan Option: Substitute the milk and eggs with plant-based alternatives, and use dairy-free chocolate for a vegan-friendly version of this cake.
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Nut-Free: If you’re looking to make this cake nut-free, simply skip the pistachio filling and use a different fruit or cream-based filling.
Storage/Reheating
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Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to 5 days.
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Freezing: This cake freezes well. Store it in a freezer-safe container for up to 2 months. Let it thaw in the refrigerator before serving.
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Reheating: To enjoy the cake warm, microwave individual slices for 15-20 seconds.
FAQs
Can I make this cake in advance?
Yes, you can bake the cake a day in advance and store it in an airtight container. Assemble the pistachio filling and chocolate layer just before serving for the best texture.
Can I use a different filling instead of pistachio?
If pistachios aren’t your thing, you can replace the pistachio cream with a different nut butter or a fruit-based filling, like raspberry or strawberry jam.
Do I have to use kataifi dough for the filling?
Kataifi dough gives the filling its signature crunch, but you can substitute it with finely chopped nuts like almonds or walnuts if you can’t find kataifi.
Can I use a different pan size?
This recipe is best in a 9-inch square or round pan, but you can use any similar-sized pan. Just adjust the baking time as needed.
Conclusion
Dubai Chocolate Cake is a decadent dessert that’s perfect for any chocolate lover. The combination of rich chocolate cake, creamy pistachio filling, and silky chocolate sauce creates a truly indulgent treat. Whether you’re celebrating a special occasion or simply craving a luxurious chocolate fix, this cake is guaranteed to impress. Enjoy the melt-in-your-mouth experience with every bite!
Print
Dubai Chocolate Cake
- Total Time: 45 minutes
- Yield: 8-10 servings
Description
Indulge in the rich, luxurious flavors of Dubai Chocolate Cake! This decadent dessert features moist chocolate cake, a pistachio filling made with kataifi and pistachio cream, and a velvety chocolate sauce. A showstopper dessert that is perfect for any occasion, this cake offers an exotic, indulgent twist on classic chocolate cake.
Ingredients
For the Cake Layer
1 cup all-purpose flour
1 cup granulated sugar
¼ cup unsweetened cocoa powder (preferably Dutch-processed)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 large egg
1 tsp 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 tbsp butter
1 cup pistachio cream
For the Chocolate Layer
4 oz milk or semi-sweet chocolate bar (chopped)
½ cup heavy cream (or 1 can of table cream)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch square or round baking pan and set aside.
Make the Cake Layer:
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the egg, vanilla extract, milk, and vegetable oil to the dry ingredients. Whisk until smooth.
Gradually add the hot coffee, whisking until fully combined and the batter is smooth.
Pour the batter into the prepared baking pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10-15 minutes.
Prepare the Pistachio Filling:
In a large heavy-duty pan, heat the butter over medium heat. Add the chopped kataifi and cook, stirring occasionally, until golden brown and crispy, about 5-7 minutes.
Transfer the toasted kataifi to a mixing bowl. Add the pistachio cream and gently mix to combine.
Make the Chocolate Layer:
Chop the milk or semi-sweet chocolate bar into small chunks.
In a microwave-safe bowl, combine the chocolate and heavy cream (or table cream). Microwave for 45 seconds, or until the cream is warmed through.
Let the mixture sit for 3-5 minutes to soften, then whisk until completely melted and smooth.
Assemble the Cake:
Once the cake has cooled slightly, spread the pistachio filling evenly over the cake using an offset spatula.
Pour the melted chocolate mixture over the pistachio layer and spread it out evenly.
Garnish and Serve:
Garnish with additional pistachio sauce, toasted kataifi, and crushed pistachios for extra texture and flavor.
Serve immediately while warm or refrigerate to allow the layers to set.
Notes
Chocolate Choice: For the best results, use high-quality chocolate bars like Ghirardelli, Milka, or Cadbury.
Table Cream: If you prefer to use table cream instead of heavy cream, it adds a luxurious, creamy texture and is commonly used in Middle Eastern desserts. You can find it at your local supermarket or in the Hispanic food aisle.
Pistachio Filling: If you can’t find pistachio cream, you can substitute with a homemade pistachio paste or pistachio butter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Middle Eastern, International
