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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.

Ingredients

Scale

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

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