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Dubai Chocolate Cake is pure chocolate luxury with a touch of Middle Eastern magic. The moist chocolate base pairs with a crunchy pistachio filling and gets finished off with a meltingly smooth chocolate layer. Inspired by some of Dubai’s most delicious treats, this cake looks impressive but is genuinely easy to put together for birthdays, family gatherings, or a treat-yourself moment.
My first attempt at this cake was for a friend’s birthday and the whole group ended up fighting for the last piece. Today it is a staple request for family celebrations and everyone loves that extra pistachio crunch.
Ingredients
- All-purpose flour: provides the cake structure so choose fresh unbleached flour for the best crumb
- Granulated sugar: sweetens everything and helps keep the cake moist
- Unsweetened cocoa powder: preferably Dutch processed gives a rich chocolate flavor go for a good European brand for depth
- Baking powder and baking soda: make the cake rise be sure they are fresh for the perfect texture
- Salt: balances and brings out the chocolate flavor use fine sea salt if possible
- Large egg: binds everything together look for bright yolked eggs from pasture-raised hens if you can
- Vanilla extract: adds warmth and aromatic undertones pure vanilla makes a difference
- Milk: creates tenderness and moisture whole milk works best
- Vegetable oil: keeps the crumb extra tender and moist use a neutral oil like sunflower or canola
- Hot coffee: intensifies the chocolate flavor strong brewed coffee gives the best result
- Shredded phyllo dough (kataifi): forms the crisp base for the pistachio layer buy it frozen and chop finely
- Butter: toasts the kataifi to golden perfection opt for high quality unsalted butter
- Pistachio cream: provides that luscious nutty filling look for one with just pistachios and sugar for purity
- Milk or semi-sweet chocolate bar: forms the silkiest topping use European chocolate if you want restaurant quality
- Heavy cream or table cream: gives the ganache its shine and creamy finish table cream is a classic Middle Eastern touch that melts beautifully
Step-by-Step Instructions
- Prepare the Cake Pan:
- Start by preheating your oven to 350F. Grease a nine inch springform pan very well then line the bottom with parchment for fuss-free removal. This prevents sticking and makes serving easier.
- Mix the Dry Ingredients:
- In a large mixing bowl whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Spend a minute whisking to ensure there are no lumps. This sets the stage for a smooth batter and even baking.
- Combine Wet Ingredients:
- Add the egg, vanilla extract, milk and oil to the bowl. Whisk until just combined do not overmix. Add the hot coffee last and whisk again until the mixture is smooth. You will notice it loosens up and becomes glossy this is perfect.
- Bake the Cake Layer:
- Pour the batter into the prepared pan. Gently tap the pan on the counter to release any air bubbles. Bake for about twenty five minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for at least ten to fifteen minutes so the next steps go smoothly.
- Prepare the Pistachio Filling:
- Meanwhile heat a large skillet on medium. Add the chopped kataifi and butter, stirring occasionally. Cook until the kataifi is golden brown and crisp. This usually takes around five minutes. Once ready transfer it all to a medium mixing bowl.
- Mix the Pistachio Layer:
- Add the pistachio cream to the warm crispy kataifi. Use a spatula or a wooden spoon to fold together until evenly coated. The mixture should be thick and firm but spreadable.
- Make the Chocolate Ganache:
- Chop your chocolate bar into small pieces for quick even melting. Place it into a microwave safe bowl with the heavy cream or table cream. Heat for about forty five seconds then let it sit for three to five minutes. Use a whisk to gently stir until completely melted and silky smooth.
- Assemble the Cake:
- Spread the pistachio mixture carefully over the cooled cake. Press it out to the edges in a smooth even layer. Then pour the ganache over the pistachio layer, spread gently with an offset spatula. Let the cake set in the refrigerator if you want clean slices or serve right away slightly warm and oozy.
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Pistachio cream is my not-so-secret favorite ingredient to work with A spoonful of it instantly transforms any dessert and I will never forget the look on my dad’s face the first time he tried it in this cake The contrasting textures bring everyone back for seconds
Storage Tips
This cake stays moist for up to four days if you cover it tightly with plastic wrap and keep it in the fridge The ganache sets firmer when chilled so I often let slices come to room temperature before serving to bring back that creamy texture If you need to freeze leftovers wrap them in individual pieces and store in an airtight container
Ingredient Substitutions
No pistachio cream No problem You can use almond butter or a homemade pistachio paste blended with a bit of sugar in a pinch If you cannot find kataifi shredded phyllo dough try finely chopped regular phyllo sheets layered with extra butter For the ganache coconut cream works as a dairy free alternative and it still gives a lovely glossy chocolate top
Serving Suggestions
This cake is a showstopper as is but I love adding a sprinkle of chopped pistachios or a few edible rose petals before serving For a plated dessert serve with a scoop of vanilla or cardamom ice cream or a dollop of unsweetened whipped cream Each slice is rich but not cloying so it pairs wonderfully with hot Arabic coffee or espresso
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Cultural and Historical Context
Dubai’s food scene is famous for fusing tradition with luxury and this cake is a tribute to that spirit Pistachio desserts are central to Middle Eastern hospitality and chocolate is a modern favorite in the city By combining both this recipe celebrates the cosmopolitan but utterly nostalgic flavors that define so many family feasts across Dubai
Recipe FAQs
- → What type of chocolate works best for the ganache?
Milk or semi-sweet baking chocolate bars are ideal, as they melt smoothly and offer a luxurious finish. European brands also work well for a creamy ganache.
- → Can table cream be substituted for heavy cream?
Yes, you can use heavy cream if table cream is unavailable. Table cream offers a slightly richer texture, often preferred in Middle Eastern desserts.
- → How is kataifi used in this cake?
Finely chopped kataifi (shredded phyllo) is toasted with butter for crunch, then mixed with pistachio cream to make an indulgent filling layer.
- → Should the cake be served warm or chilled?
It can be enjoyed both ways. Serve warm for a gooey chocolate experience or chilled for a set, sliceable treat.
- → What are some garnishing ideas?
Finish with extra pistachio cream, toasted kataifi, or a sprinkle of crushed pistachios for flavor and decorative appeal.