Description
Dubai Chocolate Cake is a rich and moist chocolate dessert topped with a crisp kataifi and pistachio cream layer, then finished with smooth chocolate ganache. It combines deep cocoa flavor, creamy pistachio, and crunchy pastry in every slice.
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder, preferably Dutch processed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup vegetable oil
1/2 cup hot coffee
2 cups shredded phyllo dough, kataifi, finely chopped
2 tablespoons butter
1 cup pistachio cream
4 ounces milk or semi-sweet chocolate
1/2 cup heavy cream or table cream
Crushed pistachios, optional, for garnish
Extra pistachio cream, optional, for garnish
Extra toasted kataifi, optional, for garnish
Instructions
1. Preheat the oven to 350°F.
2. Grease a 9-inch square or round baking pan and set it aside.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. Add the egg, vanilla extract, milk, and vegetable oil.
5. Whisk until the ingredients are combined.
6. Pour in the hot coffee and mix until the batter is smooth.
7. Pour the batter into the prepared baking pan.
8. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely before adding the filling.
10. Melt the butter in a large skillet over medium heat.
11. Add the chopped kataifi and cook, stirring often, until golden and crisp.
12. Transfer the toasted kataifi to a bowl.
13. Add the pistachio cream and gently mix until evenly combined.
14. Chop the chocolate and place it in a microwave-safe bowl with the heavy cream.
15. Microwave for about 45 seconds.
16. Let the chocolate mixture rest for 3 to 5 minutes.
17. Whisk until the ganache becomes smooth and glossy.
18. Spread the pistachio kataifi mixture evenly over the cooled cake.
19. Pour the ganache over the pistachio layer and spread gently if needed.
20. Garnish with crushed pistachios, extra pistachio cream, or toasted kataifi if desired.
21. Serve slightly warm for a softer texture or chill briefly for cleaner slices.
Notes
Allow the cake to cool completely before adding the pistachio filling and ganache.
Use high-quality chocolate for the smoothest ganache and richest flavor.
Milk chocolate or semi-sweet chocolate both work well.
Heavy cream and table cream can both be used for the ganache.
Toast the kataifi carefully and stir often so it becomes golden without burning.
Hot coffee strengthens the chocolate flavor without making the cake taste strongly of coffee.
For cleaner slices, refrigerate the finished cake for about 30 minutes before cutting.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Individual slices can be wrapped and frozen for up to 2 months.
Thaw frozen slices overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 481
- Sugar: 22 g
- Sodium: 314 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 34 mg