Dubai Chocolate Cake Recipe

Introduction

Dubai Chocolate Cake is a decadent dessert that combines rich chocolate with a unique pistachio kataifi filling. This layered cake offers a delightful balance of textures and flavors, making it perfect for special occasions or treating yourself.

Ingredients

• 1 ⅔ cups (200g) all-purpose flour
• 6 tbsp cocoa powder (level)
• 1 tbsp cornstarch (cornflour)
• 1 tsp baking powder
• 1 ¼ cups (250g) light brown sugar
• ½ cup (115g) unsalted butter or baking spread
• ½ cup (120ml) buttermilk
• 3 large eggs, room temperature
• 2 tsp vanilla bean paste or 1 tsp vanilla extract
• 2-3 tbsp unsalted butter (for filling)
• 4 cups (140g) kataifi pastry
• 1 cup (300g) pistachio cream
• 2 tbsp tahini (optional)
• Pinch sea salt
• 1 cup (170g) semi-sweet chocolate chips or chopped chocolate bar
• ⅔ cup (160ml) heavy cream (double cream)
• 1 tbsp corn syrup or golden syrup
• 2 tbsp pistachio cream (warm, for decorating)
• 2 tbsp unsalted pistachios, chopped (for decorating)
• Chocolate shavings (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line an 8-inch springform cake pan and grease with butter or spray with cake release.
2. Step 2: Sift flour, light brown sugar, cocoa powder, baking powder, cornstarch, and a pinch of salt into a large bowl or mixer bowl.
3. Step 3: Add the butter and mix until the texture resembles sand. Then add buttermilk, eggs, and vanilla; mix until smooth.
4. Step 4: Pour the batter into the prepared pan and bake for 35-38 minutes or until a tester comes out clean.
5. Step 5: Let the cake cool in the pan for 10 minutes, then turn it out onto plastic wrap. Wrap while still warm and cool completely on a wire rack. Level if needed before assembling.
6. Step 6: To prepare the pistachio filling, melt butter in a skillet over medium heat. Add kataifi pastry and toast, stirring often, until golden and crisp. Transfer to a bowl.
7. Step 7: Stir in pistachio cream, tahini if using, and a pinch of salt until the pastry is fully coated.
8. Step 8: Make the ganache by combining chocolate chips, heavy cream, and corn syrup in a bowl. Heat in 40-second intervals until the cream is hot. Let stand briefly, then stir until smooth.
9. Step 9: Line your cake pan sides with baking paper or use an adjustable cake ring and acetate collar. Place the cake base inside, spread the pistachio filling evenly, and level it.
10. Step 10: Pour ganache over the pistachio layer, spreading it edge to edge. Use a piping bag to drizzle warm pistachio cream on top, then sprinkle with chopped pistachios and optional chocolate shavings.
11. Step 11: Chill the cake until the ganache is set, then carefully remove the pan or ring and peel off the paper. Slice and serve at room temperature.

Tips & Variations

• Use an adjustable cake ring and acetate collar for a clean professional finish or line the pan well with baking paper for easy removal.
• Toast the kataifi carefully to avoid burning, stirring frequently for an even golden color.
• Swap tahini for almond butter if you want a slightly different nutty flavor in the filling.
• For a richer ganache, use darker chocolate or add a splash of espresso to enhance the chocolate flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving to enjoy the best texture and flavor. Leftovers can be tightly wrapped and frozen for up to 1 month; thaw overnight in the fridge and bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the kataifi pastry?

Kataifi pastry gives the cake its signature crunchy texture, but you could try shredded phyllo dough as an alternative if kataifi is not available. Toast it gently to achieve a similar crispness.

Is it necessary to use buttermilk in the cake?

Buttermilk adds moisture and tenderizes the cake, but if you don’t have it, you can substitute with milk mixed with 1 tbsp of lemon juice or vinegar per ½ cup and let it sit for 5 minutes before using.

Dubai Chocolate Cake Recipe

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4.6 from 94 reviews

Dubai Chocolate Cake is a decadent layered dessert combining a moist cocoa sponge, a crispy pistachio kataifi filling, and a smooth chocolate ganache topping. This elegant cake offers a harmonious blend of rich chocolate, buttery pistachio cream, and crunchy kataifi strands, making it a perfect centerpiece for special occasions or luxurious dessert indulgence.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 38 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake

• 1 ⅔ cups (200g) all-purpose flour
• 6 tbsp cocoa powder (level)
• 1 tbsp cornstarch (cornflour)
• 1 tsp baking powder
• 1 ¼ cups (250g) light brown sugar
• ½ cup (115g) unsalted butter or baking spread
• ½ cup (120ml) buttermilk
• 3 large eggs, room temperature
• 2 tsp vanilla bean paste or 1 tsp vanilla extract

For the Pistachio Filling

• 2–3 tbsp unsalted butter
• 4 cups (140g) kataifi pastry
• 1 cup (300g) pistachio cream
• 2 tbsp tahini (optional)
• Pinch sea salt

For the Chocolate Ganache

• 1 cup (170g) semi-sweet chocolate chips or chopped chocolate bar
• ⅔ cup (160ml) heavy/double cream
• 1 tbsp corn syrup or golden syrup

To Decorate

• 2 tbsp pistachio cream, warmed
• 2 tbsp unsalted pistachios, chopped
• Chocolate shavings (optional)

Instructions

1. Preheat and prepare the pan. Preheat the oven to 350°F (180°C). Line an 8-inch springform cake pan with a cake release spray or grease it well with butter to prevent sticking.
2. Mix the dry ingredients. Sift the flour, cocoa powder, cornstarch, baking powder, light brown sugar, and a pinch of salt into a large bowl or the bowl of a stand mixer fitted with a paddle attachment.
3. Combine butter with dry ingredients. Add the unsalted butter to the dry mixture and beat until the texture resembles fine sand.
4. Add wet ingredients and form batter. Pour in the buttermilk, add the eggs one at a time, and stir in the vanilla bean paste or extract. Mix until the batter is smooth and well combined.
5. Bake the cake. Pour the batter into the prepared cake pan and bake for 35-38 minutes, or until a skewer or toothpick inserted comes out clean.
6. Cool the cake. Allow the cake to rest in the pan for 10 minutes, then carefully turn it out onto plastic wrap. Wrap the warm cake to gently cool on a wire rack. Level the cake if needed before assembly.
7. Toast the kataifi pastry. Melt the butter in a large skillet over medium heat. Add the kataifi pastry and stir frequently, toasting the strands until golden brown and crisp. Transfer to a bowl.
8. Prepare the pistachio filling. Stir pistachio cream, tahini (if using), and a generous pinch of sea salt into the toasted kataifi until all strands are evenly coated.
9. Make the chocolate ganache. Place the semi-sweet chocolate chips, heavy cream, and corn syrup into a microwave-safe bowl. Heat in 40-second intervals until the cream is hot. Allow to rest for a few minutes, then stir until smooth and glossy.
10. Assemble the cake. Line the springform pan sides with baking paper or use an adjustable cake ring with an acetate collar for a neat finish. Place the cake base inside, spread the pistachio kataifi filling evenly over the cake, leveling the surface.
11. Add ganache and decorate. Pour the chocolate ganache over the pistachio layer, spreading it edge to edge. Fill a piping bag with warmed pistachio cream and drizzle over the top. Sprinkle with chopped pistachios and optionally add chocolate shavings.
12. Chill and serve. Chill the assembled cake until the ganache sets. Carefully remove the cake from the pan or ring, peel off any liners, slice, and serve at room temperature.

Notes

• Kataifi pastry is shredded phyllo dough, available at Middle Eastern or specialty grocery stores; toast carefully to avoid burning.
• Use room temperature eggs for better batter emulsification and texture.
• Vanilla bean paste provides more intense vanilla flavor but vanilla extract works well too.
• Ensure cake is warm, not hot, before wrapping to avoid condensation and sogginess.
• The tahini in the pistachio filling is optional but adds a subtle nutty depth.
• For a professional finish, use an acetate cake collar when assembling the cake.
• Storing the cake in the refrigerator helps ganache set but bring to room temperature before serving for best texture and flavor.

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