Dubai Chocolate Cake

Why You’ll Love This Recipe

This cake combines the deep, complex flavor of coffee-infused chocolate with the nutty, creamy richness of pistachios, all wrapped in a velvety ganache. It’s unique, indulgent, and perfect for special occasions—or whenever you’re craving something truly luxurious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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

Directions

1. Preheat your oven to 350 °F (175 °C). Grease and flour a round cake pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat together the egg, vanilla extract, milk, vegetable oil, and hot coffee until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—be careful not to overmix.
5. Pour the batter into the prepared pan and bake for about 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. To make the pistachio filling, melt the butter in a small pan, then stir in the finely chopped kataifi until lightly toasted and crisp. Remove from heat and stir in the pistachio cream until evenly combined. Let it cool.
8. Once the cake is completely cooled, slice it horizontally to create two layers. Spread the pistachio filling evenly over the bottom layer, then place the top layer back in place.
9. For the ganache, chop the chocolate bar and place it in a heatproof bowl. Heat the cream until just simmering, pour it over the chocolate, and let sit for a minute. Stir until smooth and glossy.
10. Pour the ganache over the assembled cake, letting it drip down the sides. Smooth it out with a spatula.
11. Let the ganache set slightly before slicing and serving.

Servings and timing

Serves about 8–10 slices.
Active prep time: 25 minutes
Bake time: 25–30 minutes
Cooling and assembly: 30–40 minutes
Total time: approximately 1 hour 20 minutes

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To refresh, let refrigerated slices come to room temperature before serving. For a warm slice, heat in the microwave on low power for 10–15 seconds.

FAQs

1. Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can. Your cake may turn out slightly less rich and the texture might be a bit lighter, but it will still be delicious.

2. Is there a substitute for hot coffee?

You can use hot water or hot milk if needed—coffee enhances the chocolate flavor but isn’t essential.

3. Can I omit the kataifi and pistachio layer?

Absolutely. You can skip it for a simpler chocolate cake or substitute with chopped nuts or a nutty spread.

4. What if I don’t have pistachio cream?

You can use finely chopped pistachios mixed with a bit of honey, mascarpone, or even Nutella for a different twist.

5. How do I get a clean cut when slicing the cake?

Use a sharp knife, wipe it clean between cuts, and chill the cake slightly for cleaner slices.

6. Can I use dark chocolate for the ganache?

Yes dark chocolate will yield a richer, more intense chocolate topping.

7. Can I make this gluten-free?

Yes, with a 1:1 gluten-free flour blend. Texture may vary slightly.

8. Can I prepare the cake ahead of time?

Yes bake and cool the cake a day in advance. Assemble and add ganache on the day of serving for best freshness.

9. Why is the coffee added hot?

Hot coffee helps dissolve and bloom the cocoa, enhancing the chocolate flavor.

10. Can I freeze this cake?

Yes freeze slices without ganache in an airtight container for up to 2 months. Thaw in the refrigerator overnight before adding ganache and serving.

Conclusion

This Dubai Chocolate Cake marries bold coffee-infused chocolate with a creamy pistachio twist and a glossy ganache finish. It’s sophisticated yet approachable, perfect for celebrations or simply indulging in something extraordinary. Enjoy every decadent bite!

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