Dubai Chocolate Cake is an extravagant dessert that combines rich, moist chocolate cake with a unique pistachio filling and silky ganache. Inspired by the luxurious chocolate desserts of Dubai, this cake takes indulgence to the next level. The delicate kataifi-pistachio filling adds a nutty crunch, perfectly complementing the softness of the chocolate cake. The ganache provides a velvety finish, making this cake a true showstopper. Whether you’re celebrating a special occasion or simply craving something luxurious, this cake will leave everyone asking for more.
Ingredients
For the Cake:
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1 cup all-purpose flour
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1 cup granulated sugar
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¼ cup unsweetened cocoa powder (preferably Dutch processed)
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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1 large egg
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1 teaspoon vanilla extract
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½ cup milk
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½ cup vegetable oil
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½ 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 Ganache:
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4 oz milk or semi-sweet chocolate bar
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½ cup heavy cream or table cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square or round baking pan and set aside.
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Combine Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add Wet Ingredients: Add egg, vanilla extract, milk, and vegetable oil to the bowl and whisk to combine.
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Incorporate Hot Coffee: Pour in hot coffee and mix until the batter is smooth.
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Bake the Cake: Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out clean.
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Cool the Cake: Allow the cake to cool completely for at least 10–15 minutes.
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Toast Kataifi for Filling: In a large pan, toast the chopped kataifi with butter over medium heat until golden and crisp. Transfer to a bowl and set aside.
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Mix Pistachio Cream: Add pistachio cream to the toasted kataifi and mix gently to combine.
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Prepare Chocolate Layer: Chop the chocolate and add it along with cream to a microwave-safe bowl.
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Melt and Whisk Ganache: Microwave for 45 seconds, let it sit for 3–5 minutes, then whisk until smooth.
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Assemble Cake Layers: Spread the pistachio mixture evenly over the cooled cake. Pour the ganache over the top.
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Garnish the Cake: Drizzle extra pistachio cream or top with toasted kataifi and crushed pistachios for added texture and flavor.
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Serve and Enjoy: Serve the cake warm for a gooey bite, or chill slightly for a firmer slice.
Servings and Timing
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Servings: 12 slices
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Prep Time: 20 minutes
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Cook Time: 25 minutes
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Total Time: 55 minutes
Variations
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Nut-Free Option: Omit the pistachio filling and use a layer of whipped cream or fruit preserves instead.
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Vegan Version: Replace the egg with a flax egg, use almond milk, and substitute vegetable oil with coconut oil. For the ganache, use dairy-free chocolate and coconut cream.
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Different Fillings: Swap the pistachio cream with almond or hazelnut cream for a different nutty flavor profile.
Storage/Reheating
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Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
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Reheating: To enjoy the cake warm, microwave a slice for about 20-30 seconds or warm it in the oven at 350°F (175°C) for 5-10 minutes.
FAQs
1. Can I make the cake ahead of time?
Yes, you can prepare the cake a day in advance. Store it in an airtight container and assemble it with the pistachio filling and ganache just before serving.
2. What type of chocolate should I use for the ganache?
You can use milk or semi-sweet chocolate, depending on your preference. For a richer flavor, dark chocolate can be used as well.
3. Can I make this cake without the pistachio filling?
Yes, the cake is delicious on its own with just the chocolate ganache. You can skip the pistachio filling or replace it with another filling of your choice.
4. How do I store the cake if I have leftovers?
Store the leftover cake in the refrigerator in an airtight container for up to 3 days. Make sure the cake is fully cooled before storing.
5. Can I freeze the Dubai Chocolate Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
6. Can I make the pistachio filling in advance?
Yes, you can prepare the pistachio filling ahead of time. Just store it in an airtight container in the refrigerator until you’re ready to assemble the cake.
7. Can I use store-bought pistachio cream?
Yes, store-bought pistachio cream works perfectly for this recipe. Look for high-quality options for the best flavor.
8. Can I substitute the kataifi with something else?
If you can’t find kataifi, you can use shredded phyllo dough or even crushed puff pastry for a similar effect.
9. Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to replace the regular flour in the cake recipe.
10. How do I prevent the cake from becoming too dry?
Make sure to bake the cake just until a toothpick comes out clean. Overbaking can result in a dry cake. Also, ensure the cake is completely cooled before layering.
Conclusion
Dubai Chocolate Cake is a luxurious, rich dessert that’s perfect for any occasion. The combination of moist chocolate cake, crispy kataifi with pistachio cream, and silky ganache creates a truly indulgent treat. Whether you’re serving it at a special event or enjoying it as a decadent everyday dessert, this cake will surely impress anyone lucky enough to take a bite.
Print
Luxurious Chocolate Cake
- Total Time: 55 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Indulge in this decadent Dubai Chocolate Cake, a rich and moist chocolate cake layered with a buttery kataifi-pistachio filling and topped with silky ganache. Inspired by the luxurious desserts of Dubai, this cake is the perfect treat for any occasion.
Ingredients
For the Cake:
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 Ganache:
4 oz milk or semi-sweet chocolate bar
½ cup heavy cream or table cream
Instructions
Preheat and Prep Pan: Preheat oven to 350℉. Grease a 9-inch square or round baking pan and set aside.
Combine Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients: Add egg, vanilla, milk, and oil to the bowl and whisk to combine.
Incorporate Hot Coffee: Pour in hot coffee and mix until the batter is smooth.
Bake the Cake: Pour batter into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out clean.
Cool the Cake: Allow the cake to cool completely for at least 10-15 minutes.
Toast Kataifi for Filling: In a large pan, toast chopped kataifi with butter over medium heat until golden and crisp. Transfer to a bowl.
Mix Pistachio Cream: Add pistachio cream to kataifi and mix gently to combine.
Prepare Chocolate Layer: Chop chocolate and add it with cream to a microwave-safe bowl.
Melt and Whisk Ganache: Microwave for 45 seconds. Let sit 3-5 minutes, then whisk until smooth.
Assemble Cake Layers: Spread the pistachio mixture evenly on the cooled cake. Pour ganache over the top.
Garnish the Cake: Add a drizzle of pistachio cream or top with toasted kataifi and crushed pistachios.
Serve and Enjoy: Serve warm for a gooey bite, or chill slightly for a firmer slice
Notes
Use high-quality chocolate for best results—Ghirardelli, Milka, or Cadbury melt beautifully.
Table cream offers a richer ganache, but heavy cream works well too.
Make sure the cake is fully cooled before layering, or the ganache may melt.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Middle Eastern
