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Dubai Chocolate Cake

Irresistible Dubai Chocolate Cake You Can’t Resist Making

Indulge in the luxurious flavors of Dubai Chocolate Cake, a decadent treat that combines rich chocolate and creamy pistachio filling.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1 cup Granulated Sugar Brown sugar can add moisture and caramel flavor.
  • ¾ cup Unsweetened Cocoa Powder Dutch-processed cocoa offers a smoother taste.
  • 1 tsp Baking Powder Ensure it’s fresh for optimal results.
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 large Egg For a vegan option, use a flax egg.
  • 1 tsp Vanilla Extract
  • 1 cup Milk Substitute with almond or coconut milk for dairy-free.
  • ½ cup Vegetable Oil Melted butter or coconut oil works splendidly.
  • ¾ cup Hot Coffee Can be replaced with hot water.
For the Pistachio Filling
  • 1 cup Kataifi (Shredded Phyllo Dough) Crushed puff pastry serves as a great alternative.
  • 4 tbsp Butter Vegan butter is a suitable dairy-free option.
  • ½ cup Pistachio Cream Can swap with almond or hazelnut cream.
For the Chocolate Layer
  • 1 cup Milk or Semi-Sweet Chocolate Bar Opt for quality chocolate for best results.
  • ½ cup Heavy Cream Full-fat coconut milk is a wonderful dairy-free substitute.

Equipment

  • 9-inch baking pan
  • mixing bowl
  • spatula
  • Whisk
  • microwave-safe bowl
  • medium pan

Method
 

Step-by-Step Instructions for Dubai Chocolate Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch baking pan with butter or cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the egg, vanilla extract, milk, and vegetable oil to the dry mixture. Mix until smooth, then gradually stir in the hot coffee.
  4. Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick comes out clean.
  5. While the cake cools, toast the kataifi with butter in a medium pan over medium heat until crispy, then combine with pistachio cream.
  6. For the chocolate layer, melt the chocolate bar with heavy cream in a microwave-safe bowl, stirring until smooth.
  7. Spread the pistachio filling over the cooled cake and pour the warm chocolate layer on top.
  8. Cut into slices and serve warm or chilled, optionally pairing with ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 2mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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