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Dubai Chocolate Cake Recipe

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★★★★★

4.9 from 85 reviews

This Dubai Chocolate Cake is a rich and unique dessert combining moist chocolate cake layers with a luscious pistachio cream filling and a smooth chocolate ganache. The use of shredded phyllo dough (kataifi) adds a delightful crispy texture to the pistachio layer, creating a harmonious blend of flavors and textures perfect for any occasion.

Ingredients

Scale

Cake Batter

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 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

Chocolate Ganache

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

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a baking pan thoroughly to prevent the cake from sticking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Add wet ingredients: Incorporate the large egg, vanilla extract, milk, and vegetable oil into the dry mixture. Mix until the batter is smooth and uniform, then stir in the hot coffee carefully to enhance the chocolate flavor.
  4. Bake the cake: Pour the batter into the prepared pan and place it in the preheated oven. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
  5. Prepare the pistachio filling: In a skillet, melt the butter over medium heat. Add the shredded phyllo dough and cook, stirring frequently, until it turns golden brown and crisp. Remove from heat and mix this with the pistachio cream to create the pistachio layer.
  6. Make the chocolate ganache: Chop the chocolate bar into small pieces. In a microwave-safe bowl, combine the chocolate with heavy cream and microwave in short bursts of 20-30 seconds, stirring between intervals until the ganache is fully melted and smooth.
  7. Assemble the cake: Once the cake has cooled slightly, spread the pistachio mixture evenly over the top. Then pour the warm chocolate ganache over the pistachio layer, spreading it gently to cover the entire surface.
  8. Serve: Garnish as desired—such as with chopped pistachios or chocolate shavings—and serve the cake warm or chilled according to your preference.

Notes

  • Using hot coffee in the batter enhances the depth of chocolate flavor.
  • Ensure the shredded phyllo dough is finely chopped to mix well with the pistachio cream.
  • Be careful not to overbake the cake to maintain moistness.
  • The cake can be served warm immediately or chilled for a firmer texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Dubai Chocolate Cake, pistachio cream cake, chocolate ganache, Middle Eastern dessert, kataifi cake, phyllo dough dessert

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