Dubai Chocolate Cake Recipe

If you are ready to indulge in something truly decadent and unforgettable, this Dubai Chocolate Cake will sweep you off your feet. Combining the rich, deep flavors of chocolate with the unique crunch of toasted phyllo dough and the luscious touch of pistachio cream, this cake is a celebration of textures and tastes inspired by Middle Eastern delights. Whether you’re a seasoned baker or just looking for a spectacular dessert to impress your friends, the Dubai Chocolate Cake is a perfect choice that elevates humble ingredients into a show-stopping treat.

Ingredients You’ll Need

These ingredients come together simply yet brilliantly to create a cake that is moist, flavorful, and layered with exciting texture contrasts. Each item plays an essential role—from the cocoa powder that gives the cake its rich color and chocolatey depth, to the hot coffee that enhances the chocolate flavor, right through to the crisped phyllo dough adding a delightful crunch.

• 1 cup all-purpose flour: Provides the structure for the cake’s tender crumb.
• 1 cup granulated sugar: Sweetens the cake and helps with moisture retention.
• ¼ cup unsweetened cocoa powder (preferably dutch processed): Gives that classic deep chocolate flavor and dark color.
• 1 teaspoon baking powder: Helps the cake rise to a fluffy texture.
• ½ teaspoon baking soda: Works alongside baking powder to ensure perfect leavening.
• ¼ teaspoon salt: Balances sweetness and enhances all flavors.
• 1 large egg: Binds ingredients and adds moisture.
• 1 teaspoon vanilla extract: Adds warm aroma and flavor depth.
• ½ cup milk: Makes the batter smooth and adds tenderness.
• ½ cup vegetable oil: Keeps the cake moist and soft.
• ½ cup hot coffee: Intensifies the chocolate flavor wonderfully.
• 2 cups shredded phyllo dough (kataifi, finely chopped): Toasts to crispy perfection, adding the signature crunch.
• 2 Tablespoons butter: Used to sauté the phyllo dough for golden crispiness.
• 1 cup pistachio cream: Brings a nutty richness and creamy layer that pairs marvelously with chocolate.
• 4 oz milk or semi-sweet chocolate bar: Creates the silky, glossy chocolate topping.
• ½ cup heavy cream (or a can of table cream): Combined with chocolate for the luscious sauce poured over the cake.

How to Make Dubai Chocolate Cake

Step 1: Preparing the Cake Batter

First, preheat your oven to 350 degrees Fahrenheit and grease your chosen 9-inch pan. Whisk together the dry ingredients — flour, sugar, cocoa powder, baking powder, baking soda, and salt — in a large bowl. Then, add in the egg, vanilla extract, milk, and vegetable oil, combining them until smooth. Pour in the hot coffee last to enhance that rich chocolate taste and achieve a silky batter consistency. Pour the mixture into the pan and bake for about 25 minutes, or until a toothpick comes out clean. The aroma filling your kitchen will surely build anticipation!

Step 2: Toasting the Phyllo Dough

While the cake is baking, turn your attention to the shredded phyllo dough, also known as kataifi. Heat a heavy-duty pan over medium heat and melt the butter. Add the kataifi dough, stirring occasionally so it toasts evenly. Your goal here is a beautiful golden-brown crunch which will add the textural magic that makes this Dubai Chocolate Cake stand out. Transfer the toasted kataifi to a bowl once ready.

Step 3: Preparing the Pistachio Layer

Gently fold the pistachio cream into the warm toasted kataifi until fully combined. This luscious layer introduces a tender, nutty contrast to the crispy kataifi strands, creating a decadent middle layer that’s moist but with a subtle bite. Keep this mixture ready to layer onto your cake once it’s cool enough.

Step 4: Making the Chocolate Sauce

Chop your chocolate bar into small chunks and place them in a microwave-safe bowl. Pour the heavy cream over and microwave for 45 seconds or until the cream is hot and the chocolate begins to melt. Let it sit for a few minutes before whisking slowly into a smooth, glossy sauce. This sauce will be poured over the pistachio layer, giving the cake its irresistible finish and that melt-in-your-mouth chocolate punch.

Step 5: Assembling the Dubai Chocolate Cake

Once your cake has cooled for about 10-15 minutes, spread the pistachio and kataifi mixture evenly across the top. Then, drizzle the silky chocolate sauce over this layer. If you like, garnish with additional pistachio cream, more toasted kataifi, or a sprinkle of crushed pistachios. You can serve it right away while still warm or chill it to let the flavors meld perfectly together — either way, it’s going to be unforgettable.

How to Serve Dubai Chocolate Cake

Garnishes

A simple sprinkle of crushed pistachios adds a fresh crunch and vibrant green color that makes the Dubai Chocolate Cake pop visually and texturally. You can also drizzle some extra pistachio cream or display extra toasted kataifi to give it that extra touch of elegance that guests will admire.

Side Dishes

This cake pairs wonderfully with a light cup of Arabic coffee or even a refreshing mint tea. A dollop of whipped cream or a scoop of vanilla ice cream alongside it can also balance the richness perfectly, creating a well-rounded dessert experience.

Creative Ways to Present

Try serving the Dubai Chocolate Cake in individual glass cups with layered pistachio cream and kataifi for a modern twist. Alternatively, cut it into bite-sized squares and arrange on a platter with edible rose petals for a dramatic, luxurious presentation that nods to its Middle Eastern inspiration.

Make Ahead and Storage

Storing Leftovers

You can store leftover Dubai Chocolate Cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. Keeping it covered ensures the kataifi stays crispy while the moist cake remains fresh and flavorful.

Freezing

If you want to save some for later, freeze the cake after assembling but before adding the chocolate sauce. Wrap it well to avoid freezer burn. When ready to enjoy, thaw it overnight in the fridge and then add the chocolate topping fresh for best texture and flavor.

Reheating

Warm slices gently in the microwave for about 15-20 seconds if you prefer the cake served warm. This softens the pistachio layer and brings the chocolate sauce back to a luscious, pourable state. Avoid overheating to maintain that perfect texture and avoid drying out the cake.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, you can substitute with natural cocoa powder, but Dutch processed cocoa tends to give a smoother, less acidic flavor that complements the richness of the Dubai Chocolate Cake better.

What if I can’t find kataifi dough?

If kataifi is unavailable, finely shredded phyllo sheets baked to a crisp can work as a substitute. It won’t be exactly the same but will maintain the essential crunch and buttery notes.

Is pistachio cream hard to find or make?

Pistachio cream is often sold as a nut spread in specialty stores or online. You can also blend roasted pistachios with a touch of oil and sweetener to create your own version at home.

Can I make this cake dairy-free?

Yes! Swap the milk, butter, and heavy cream for plant-based alternatives like almond milk, coconut oil, and coconut cream. Just ensure the chocolate you use is dairy-free.

How long does the cake stay good after assembling?

Once fully assembled, the Dubai Chocolate Cake is best enjoyed within two days for optimal freshness and flavor. After that, the kataifi may lose some of its crispiness if stored improperly.

Final Thoughts

Whether you’re looking to impress at a dinner party or treat yourself to a special homemade delight, the Dubai Chocolate Cake is a feast for all senses. It combines fascinating flavors and textures in a way that is both sophisticated and comforting. Trust me, once you try this cake, it will quickly become a favorite to whip up whenever you want that perfect chocolate and pistachio indulgence. Go ahead and give this recipe a whirl—you deserve it!

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