Tha Best Dubai Chocolate Cake

This Dubai chocolate cake is a luxurious twist on a classic chocolate dessert. With its rich cocoa flavor, creamy pistachio filling, and crispy kataifi topping, it’s an indulgent, layered treat that combines Middle Eastern flair with deep chocolate decadence.

Why You’ll Love This Recipe

I love this cake because it’s more than just a chocolate cake—it’s a full experience. The soft, moist chocolate layers pair beautifully with the nutty pistachio cream and crunchy kataifi. The smooth ganache ties everything together, making every bite a mix of texture, richness, and elegance. It’s a perfect showpiece for celebrations or when I want to make something truly special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cake Batter
▢ 1 1/2 cups all-purpose flour
▢ 1/2 cup unsweetened cocoa powder
▢ 1/2 cup granulated sugar
▢ 1/2 cup brown sugar
▢ 1 tsp baking powder
▢ 1/2 tsp baking soda
▢ 1/2 tsp salt
▢ 1 large egg
▢ 3/4 cup milk (dairy or non-dairy)
▢ 1/4 cup vegetable oil
▢ 1 tsp vanilla extract
▢ 1/2 cup hot coffee

Filling & Topping
▢ 1 cup kataifi pastry, finely chopped
▢ 2 tbsp butter (for toasting kataifi)
▢ 1/2 cup pistachio cream
▢ 1/2 cup chopped chocolate (milk or semi-sweet)
▢ 1/2 cup heavy cream (for ganache)

Directions

1. Prepare the cake: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. Add the egg, milk, vegetable oil, and vanilla extract. Whisk until smooth and fully combined.
4. Pour in the hot coffee and stir until the batter is silky and slightly thin.
5. Divide the batter evenly between the prepared pans.
6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Prepare the kataifi topping: In a pan, melt the butter over medium heat. Add the chopped kataifi pastry and toast until golden and crisp, stirring frequently. Remove from heat and let cool completely.
9. Make the ganache: Heat the heavy cream in a small saucepan until just simmering. Pour over the chopped chocolate and let sit for 1 minute. Stir until smooth and glossy, then let it cool slightly to thicken.
10. Assemble the cake: Spread a generous layer of pistachio cream over one cooled cake layer. Sprinkle half of the toasted kataifi on top.
11. Place the second cake layer over the filling. Pour the ganache on top, letting it drip slightly down the sides.
12. Garnish the top with the remaining kataifi for a crunchy finish. Chill for about 30 minutes before slicing for cleaner cuts.

Servings and Timing

This recipe makes about 10 to 12 servings.
Active prep time: ~30 minutes
Baking time: 25–30 minutes
Assembly and chilling: ~30 minutes
Total time: about 1½ hours

Storage/Reheating

I store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, I let it sit at room temperature for 15 to 20 minutes so the ganache softens slightly. For longer storage, I freeze slices (well wrapped) for up to 1 month. To serve, I thaw overnight in the refrigerator. Reheating isn’t needed—this cake is best enjoyed chilled or at room temperature.

FAQs

What is kataifi pastry?

It’s a shredded phyllo dough used in Middle Eastern desserts. When toasted, it becomes crispy and adds a wonderful crunch to the cake.

Can I use another filling instead of pistachio cream?

Yes, I sometimes use hazelnut spread or chocolate ganache if I want a richer chocolate flavor.

Can I make the cake without coffee?

Yes, I replace the hot coffee with hot water or milk. The coffee simply enhances the chocolate flavor—it won’t make the cake taste like coffee.

What’s the best way to toast kataifi?

I toast it slowly in butter over medium heat, stirring constantly until golden and crisp. It burns quickly, so I keep an eye on it.

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day in advance and assemble the next day. I keep the layers wrapped in plastic at room temperature overnight.

Can I use store-bought ganache?

Absolutely. I sometimes use ready-made ganache if I’m short on time. Just warm it slightly before pouring it on the cake.

What is pistachio cream made from?

It’s a smooth spread made with ground pistachios, sugar, and sometimes white chocolate or oil. It’s similar to nut butter but sweeter and more luxurious.

How can I make the cake more moist?

I make sure not to overbake it and sometimes brush the cake layers with a little sugar syrup before assembling for added moisture.

Can I make it dairy-free?

Yes. I use plant-based milk, vegan butter, dairy-free cream, and coconut-based chocolate or ganache.

Can I use one large pan instead of two layers?

Yes, but I increase the baking time by 10 to 15 minutes and check for doneness with a toothpick. Once cooled, I slice it in half horizontally to make layers.

Conclusion

This Dubai chocolate cake combines everything I love in a dessert—rich chocolate, silky pistachio cream, and crispy kataifi for texture. It’s an indulgent, luxurious treat that always stands out at gatherings. Each bite brings a mix of flavor and crunch that makes it truly unforgettable.

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