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Dubai Chocolate Cake Recipe

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★★★★★

4.9 from 79 reviews

Dubai Chocolate Cake is a rich, decadent chocolate cake layered with a unique pistachio kataifi filling and topped with a smooth, creamy chocolate ganache. This indulgent dessert combines the moist texture of a coffee-infused chocolate cake with the crunch of shredded phyllo dough and the richness of pistachio cream, making it a perfect treat for special occasions or chocolate lovers seeking a luxurious twist.

Ingredients

Scale

Cake Ingredients

  • 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

Ganache

  • 4 oz milk or semi-sweet chocolate bar
  • ½ cup heavy cream or table cream

Instructions

  1. Prepare Cake Batter: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg, vanilla extract, milk, vegetable oil, and hot coffee until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until the batter is well combined and smooth.
  2. Bake Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.
  3. Prepare Pistachio Filling: In a skillet over medium heat, melt the butter and add the finely chopped shredded phyllo dough (kataifi). Stir continuously for 5-7 minutes until the kataifi is golden and crisp. Remove from heat and let it cool slightly. Once cooled, fold the kataifi into the pistachio cream, mixing gently to combine without breaking the phyllo strands.
  4. Assemble Cake: Carefully slice the cooled chocolate cake horizontally into two even layers. Spread the pistachio-kataifi mixture evenly over the bottom half, then place the top layer of the cake back on. Press lightly to adhere the layers together.
  5. Prepare Ganache: Chop the chocolate bar into small pieces and place in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat just until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Stir gently until smooth and glossy.
  6. Glaze the Cake: Pour the ganache over the assembled cake, using a spatula to spread it evenly over the top and sides. Allow the ganache to set at room temperature for at least 30 minutes before serving, or refrigerate briefly to speed up the process.

Notes

  • To enhance the coffee flavor, use freshly brewed strong coffee or espresso instead of regular hot coffee.
  • Ensure the cake is completely cooled before slicing and assembling to prevent the filling from melting or sliding.
  • The kataifi should be chopped finely to mix well with the pistachio cream, but avoid pulverizing it into crumbs.
  • You can substitute pistachio cream with almond or hazelnut cream for a different nutty variation.
  • Store the cake covered in the refrigerator for up to 3 days for best freshness.

Keywords: Dubai Chocolate Cake, chocolate cake with pistachio filling, kataifi dessert, chocolate ganache cake, Middle Eastern desserts

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