Print

Dubai Chocolate Cake Recipe

Dubai Chocolate Cake Recipe
Print Recipe

★★★★★

4.8 from 16 reviews

This decadent Dubai Chocolate Cake combines a rich, moist chocolate base with a crispy, buttery shredded phyllo and pistachio cream layer, topped with a smooth milk chocolate ganache. Inspired by Middle Eastern flavors, this cake offers a delightful mix of textures and nutty sweetness, perfect for special occasions or a luxurious treat.

Ingredients

Scale

Cake Layer

  • 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 Ganache

  • 4 oz milk or semi-sweet chocolate bar
  • ½ cup heavy cream (or a can of table cream)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Grease a 9-inch square or round baking pan thoroughly and set it aside for later use.
  2. Make Cake Layer: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined. Add the egg, vanilla extract, milk, and vegetable oil to the dry mixture and whisk until smooth. Stir in the hot coffee and mix until the batter is uniform. Pour the batter into the prepared baking pan and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Prepare Pistachio Filling: While the cake bakes, heat a large heavy-duty pan over medium heat. Add the shredded phyllo dough and butter, stirring occasionally, until the phyllo turns golden brown and crispy. Transfer the toasted phyllo to a medium mixing bowl and gently fold in the pistachio cream until evenly combined.
  4. Make Chocolate Ganache: Chop the chocolate bar into small pieces and place them in a microwave-safe bowl. Add the heavy cream and microwave for 45 seconds, or until the cream is warm. Let the mixture rest for 3-5 minutes, then whisk gently until the chocolate is fully melted and the ganache is smooth and glossy.
  5. Assemble the Cake: Allow the cake to cool for at least 10 to 15 minutes. Evenly spread the pistachio-phyllo mixture over the cooled cake using an offset spatula. Then, pour the prepared chocolate ganache over the pistachio layer evenly. Garnish the top with additional pistachio sauce, toasted phyllo, and/or crushed pistachios if desired. Serve the cake warm or refrigerate to let it set before serving.

Notes

  • For best results, use dutch processed cocoa powder to enhance the chocolate flavor.
  • Make sure to finely chop the shredded phyllo (kataifi) for an even texture in the filling.
  • The coffee enhances the chocolate depth but can be substituted with hot water if preferred.
  • This cake can be served warm or chilled, depending on your preference.
  • Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

Nutrition

Keywords: Dubai chocolate cake, Middle Eastern dessert, pistachio cake, chocolate ganache cake, kataifi dessert

Find it online: https://freshrecipehub.com/dubai-chocolate-cake-recipe/