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Dubai Chocolate Cake

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A luxurious layered chocolate cake with Middle Eastern flair—featuring moist cocoa cake layers, creamy pistachio filling, rich ganache, and crispy kataifi pastry for an elegant texture contrast.

Ingredients

Cake Batter:

1½ cups all-purpose flour

½ cup unsweetened cocoa powder

½ cup granulated sugar

½ cup brown sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 large egg

¾ cup milk (dairy or non-dairy)

¼ cup vegetable oil

1 tsp vanilla extract

½ cup hot coffee

Filling & Topping:

1 cup kataifi pastry, finely chopped

2 tbsp butter (for toasting kataifi)

½ cup pistachio cream

½ cup chopped chocolate (milk or semi-sweet)

½ cup heavy cream (for ganache)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. Add egg, milk, oil, and vanilla extract; whisk until smooth.
  4. Stir in hot coffee until batter is silky and slightly thin.
  5. Divide batter evenly between prepared pans and bake 25–30 minutes, or until a toothpick inserted comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Toast the kataifi: Melt butter in a pan over medium heat, add chopped kataifi, and toast until golden and crisp. Cool completely.
  8. Make the ganache: Heat heavy cream until just simmering, pour over chopped chocolate, let sit for 1 minute, then stir until smooth and glossy.
  9. Assemble: Spread pistachio cream over one cake layer and top with half the toasted kataifi. Place the second layer on top.
  10. Pour ganache over the cake, letting it drip down the sides. Garnish with remaining kataifi.
  11. Chill for 30 minutes before slicing for clean cuts.

Notes

Kataifi pastry adds a crunchy texture; toast it gently to avoid burning.

Coffee enhances the chocolate flavor but can be replaced with hot water.

For extra moisture, brush cake layers with sugar syrup before assembling.

Use plant-based milk, vegan butter, and coconut cream for a dairy-free version.

Store cake refrigerated up to 4 days or freeze slices up to 1 month.

Nutrition

Find it online: https://justsosavory.com/tha-best-dubai-chocolate-cake/