Name: Dubai Chocolate Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; ¼ cup unsweetened cocoa powder (preferably dutch processed); 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; 2 cups shredded phyllo dough (kataifi, finely chopped); 2 Tablespoons butter; 1 cup pistachio cream; 4 oz milk or semi-sweet chocolate bar; ½ cup heavy cream (or a can of table cream)

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Introduction

Dubai Chocolate Cake is a delightful treat combining rich chocolate layers with a unique pistachio and crispy phyllo topping. This cake offers a perfect balance of textures and flavors, making it a memorable dessert for any occasion.

A round cake with three clear layers sits on a white plate on a white marbled surface. The bottom layer is dark brown and looks moist and crumbly like chocolate cake. The middle layer is a thick, light green cream with a smooth but slightly textured look, likely pistachio mousse. The top layer is a shiny, dark chocolate glaze spread evenly over the cake, decorated with light green drizzle swirled loosely across the surface and sprinkled with small chopped green nuts, likely pistachios. Around the cake are scattered pistachio pieces and a small white bowl with green cream. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
¼ cup unsweetened cocoa powder (preferably dutch processed)
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
2 cups shredded phyllo dough (kataifi, finely chopped)
2 Tablespoons butter
1 cup pistachio cream
4 oz milk or semi-sweet chocolate bar
½ cup heavy cream (or a can of table cream)

Instructions

Step 1: Preheat the oven to 350℉. Grease a 9-inch square or round baking pan and set aside.
Step 2: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, vanilla extract, milk, and vegetable oil. Whisk to combine thoroughly.
Step 3: Pour in the hot coffee and whisk until the batter is smooth. Pour the batter into the prepared pan and bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
Step 4: While the cake bakes, heat a heavy-duty pan over medium heat. Add the chopped kataifi and butter, cooking and stirring occasionally until golden brown and crispy. Transfer to a bowl.
Step 5: Gently mix the pistachio cream into the toasted kataifi until combined well to form the pistachio filling.
Step 6: Chop the chocolate into small pieces and place in a microwave-safe bowl with the heavy cream. Microwave for 45 seconds or until warm. Let sit 3-5 minutes, then whisk until smooth and melted.
Step 7: Once the cake has cooled for 10-15 minutes, spread the pistachio mixture evenly over the top using an offset spatula. Pour the chocolate sauce evenly over the pistachio layer.
Step 8: Garnish with extra pistachio cream, toasted kataifi, and crushed pistachios if desired. Serve immediately warm or allow to set in the fridge before serving.

Tips & Variations

Use dutch-processed cocoa powder for a richer chocolate flavor and deeper color.
To make it nut-free, substitute pistachio cream with a smooth almond or hazelnut spread.
For added texture, sprinkle chopped nuts on top before serving.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave for 15-20 seconds if you prefer to serve warm. The cake can also be frozen for up to 2 weeks; thaw overnight in the fridge before serving.

How to Serve

A slice of dessert with three layers sits on a white plate on a white marbled surface. The bottom layer is dark brown, moist and dense like chocolate cake. The middle layer is thick, creamy, and light green with small bits giving it a textured look. The top layer is smooth dark chocolate ganache with thin light green lines drizzled across it, decorated with small chopped green nuts scattered on top and around the plate. A silver fork rests on the left side of the plate near the slice. In the background, part of another white plate with more dessert is blurry. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of dutch-processed?

Yes, you can use regular cocoa powder, but the flavor will be slightly more acidic and less smooth. Dutch-processed cocoa provides a richer taste and darker color.

What if I don’t have kataifi dough?

If kataifi dough is unavailable, you can substitute with shredded phyllo pastry or even crushed crunchy nuts for texture, though it will alter the traditional crunch that kataifi provides.