Dubai Chocolate Cake Recipe
This Dubai Chocolate Cake is a decadent layered dessert combining moist chocolate cake with a unique pistachio filling made from shredded phyllo dough and pistachio cream. Topped with a rich chocolate layer made from melted chocolate and cream, this cake offers a harmonious blend of silky textures and nutty flavors, perfect for special occasions or indulgent treats.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
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
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
- Prepare the Cake Batter: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the egg, vanilla extract, milk, vegetable oil, and hot coffee until well combined. Gradually add the wet ingredients to the dry ingredients and mix until smooth and homogenous.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a cake pan. Pour the cake batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once done, remove from oven and let the cake cool completely.
- Prepare the Pistachio Filling: Heat the butter in a pan over medium heat and gently toast the shredded phyllo dough (kataifi) until golden and crispy, about 3-5 minutes. Remove from heat and allow to cool slightly. Mix the toasted kataifi with the pistachio cream to form a rich filling.
- Assemble the Cake: Once the cake is completely cooled, slice it horizontally into two layers. Spread the pistachio filling evenly over the bottom layer, then place the top layer back on.
- Prepare the Chocolate Layer: Chop the chocolate bar finely. In a small saucepan, heat the heavy cream over low heat until it just begins to simmer. Remove from heat and pour the hot cream over the chocolate pieces. Let it sit for a minute to melt, then stir until smooth and glossy.
- Finish the Cake: Pour the chocolate ganache evenly over the assembled cake, smoothing the top with a spatula. Refrigerate the cake for at least 1 hour to set the chocolate layer before serving.
Notes
- For best results, use dutch processed cocoa powder for a richer chocolate flavor and deeper color.
- You can substitute hot coffee with strong brewed espresso to intensify the chocolate taste.
- The kataifi dough should be handled gently to avoid breaking too much; use finely chopped shredded phyllo if kataifi is not available.
- Chilling the cake after assembling helps to firm up the pistachio filling and the chocolate layer for cleaner slicing.
- Store the cake in the refrigerator and consume within 3-4 days for optimal freshness.
Find it online: https://justsosavory.com/dubai-chocolate-cake-recipe/
