Description
The Dubai Chocolate Cake is all about indulgence in layers: a soft, cocoa-rich sponge, a crunchy pistachio-kataifi filling, and a glossy chocolate ganache to seal it all together. Inspired by the dreamy chocolate creations of Dubai, this dessert is equal parts comfort and sophistication.
Ingredients
Scale
For the Chocolate Sponge
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup Dutch-process cocoa powder (unsweetened)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup vegetable oil
- ½ cup freshly brewed hot coffee
Pistachio-Kataifi Filling
- 2 cups finely chopped kataifi (shredded phyllo dough)
- 2 tbsp unsalted butter
- 1 cup pistachio cream
Chocolate Ganache
- 4 oz milk or semi-sweet chocolate (chopped)
- ½ cup heavy cream or table cream
Instructions
- Heat the Oven
- Set your oven to 350°F (175°C). Lightly grease an 8–9 inch round or square cake pan and line the base with parchment for easy release.
- Mix Dry Ingredients
- In a large mixing bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt until even.
- Add the Wet Mix
- Crack in the egg, then stir in vanilla, milk, and vegetable oil. Mix until everything comes together into a smooth batter.
- Pour in Coffee
- Slowly stream in the hot coffee, whisking as you go. The batter will loosen and become glossy—that’s exactly what you want.
- Bake the Cake
- Pour the batter into your pan and bake for 25 minutes, or until a skewer inserted into the center comes out with just a few crumbs.
- Let It Cool
- Cool the cake completely (at least 15 minutes) before moving on to the next steps.
- Toast the Kataifi
- Melt butter in a skillet over medium heat. Add the shredded kataifi and stir frequently until golden brown and crispy. Remove from the heat and let it cool.
- Make the Pistachio Filling
- Once cooled, fold pistachio cream into the toasted kataifi until evenly coated and thick.
- Start the Ganache
- Place chopped chocolate in a heat-safe bowl. Add the cream. Microwave for about 45 seconds, then let it sit untouched for 3–5 minutes.
- Whisk Smooth
- After resting, stir gently until the mixture transforms into a silky, shiny ganache.
- Build the Cake
- Spread the pistachio-kataifi mixture evenly over the cooled cake layer. Pour the ganache on top, letting it drip naturally over the edges.
- Add Garnish
- Sprinkle with crushed pistachios, a drizzle of pistachio cream, or extra toasted kataifi for crunch and style points.
- Slice & Serve
- Serve warm for a soft, melty bite or chill for a firmer, sliceable cake.
Notes
- Choose quality chocolate (think Ghirardelli, Milka, or Cadbury) for the smoothest ganache.
- Table cream = extra luxe. Heavy cream works fine, but table cream gives a silkier finish.
- Cool the cake fully before topping, or the filling and ganache will slip right off.
Nutrition
- Serving Size: 1 slice
- Calories: 481 kcal
- 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