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Dubai Chocolate Cake

Decadent Dubai Chocolate Cake: A Luxurious Sweet Escape

Indulge in this Dubai Chocolate Cake, a luxurious dessert featuring rich chocolate layers and a delightful pistachio filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 ¾ cups All-Purpose Flour Can substitute with gluten-free flour for a gluten-free option.
  • 1 cup Granulated Sugar Brown sugar can also be used for richer flavor.
  • ¾ cup Unsweetened Cocoa Powder Use Dutch-processed cocoa for a smoother taste.
  • 1 teaspoon Baking Powder Ensure freshness for effective leavening.
  • ½ teaspoon Baking Soda Ensure freshness for effective leavening.
  • ½ teaspoon Salt Omit or reduce for lower sodium versions.
  • 1 large Egg Flax egg can be used as a vegan substitute.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for best results.
  • 1 cup Milk Can substitute with almond milk for a dairy-free option.
  • ½ cup Vegetable Oil Melted coconut oil can be a substitute.
  • 1 cup Hot Coffee Can replace with hot water or milk if desired.
For the Pistachio Filling
  • 1 cup Kataifi (Shredded Phyllo Dough) Substitute with finely chopped phyllo if unavailable.
  • 3 tablespoons Butter Use plant-based butter for a vegan version.
  • ½ cup Pistachio Cream Pistachio butter can be used as a substitute.
For the Chocolate Layer
  • 8 ounces Milk or Semi-Sweet Chocolate Bar Use quality chocolate bars for the best melt.
  • 1 cup Heavy Cream or Table Cream Use coconut cream for a dairy-free option.

Equipment

  • 9-inch round or square cake pan
  • mixing bowl
  • hand mixer
  • Microwave-safe Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the egg, vanilla extract, milk, vegetable oil, and hot coffee to the dry ingredients, mixing until smooth.
  4. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
  5. Melt butter in a pan, sauté the kataifi until golden, then mix it with pistachio cream.
  6. Combine the chocolate with heavy cream in a microwave-safe bowl and heat until smooth.
  7. After cooling, spread the pistachio filling on the cake and drizzle with the chocolate layer.
  8. Serve warm or chilled, optionally garnished with crushed pistachios.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 400IUCalcium: 100mgIron: 2mg

Notes

Quality ingredients and timing are key for the best results. Assemble just before serving for optimal texture.

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