Dubai Chocolate Cake Recipe
Dubai Chocolate Cake Recipe combines rich chocolate layers with a creamy pistachio and tahini filling, topped with crunchy toasted kataifi pastry. Finished with a smooth chocolate frosting and crushed pistachios, this cake offers a unique blend of Middle Eastern flavors and textures. Inspired by Dubai’s dessert culture, it creates a luxurious and unforgettable treat for chocolate lovers.
Equipment
- Mixing bowls (2–3)
- Electric mixer or whisk
- Sieve (for dry ingredients)
- Spatula
- 9-inch round cake pans (2)
- Baking parchment paper
- Cooling rack
- Saucepan (for frosting)
- Offset spatula or knife (for frosting)
Ingredients
For The Chocolate Cake Base:
- 1⅔ cups all-purpose flour
- 6 tbsp unsweetened cocoa powder
- 1 tbsp cornstarch cornflour
- 1 tsp baking powder
- ½ tsp salt
- 1¼ cups light brown sugar
- ½ cup unsalted butter or high-quality baking spread
- ½ cup whole milk
- 3 large eggs at room temperature
- 2 tsp pure vanilla extract
- ¾ cup canola or vegetable oil
- ¼ cup hot water or strong brewed coffee
For The Filling:
- 1 cup kataifi pastry shredded phyllo, toasted in 2 tbsp butter until golden and crispy
- ¾ cup pistachio cream store-bought or homemade
- 2 tbsp tahini
For The Frosting:
- 1 cup heavy or whipping cream
- 200 g semi-sweet or dark chocolate finely chopped
- 1 tbsp butter optional, adds shine
- 5 cups confectioners’ sugar powdered sugar
- ½ cup baking cocoa
- ¾ cup 2% milk
- Crushed pistachios for garnish
Instructions
Step 1: Make The Cake Batter
- Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. In a bowl, sift together the flour, cocoa powder, cornstarch, baking powder, and salt. In a large mixing bowl, beat the butter and brown sugar until it looks light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla. Pour in the oil and milk, and mix until everything’s smooth. Gradually add the dry ingredients to the wet mixture. Finally, stir in the hot water or coffee this helps loosen the batter and brings out the chocolate flavour.
Step 2: Bake The Cakes
- Divide the batter evenly between the two pans. Bake for 30 to 35 minutes, or until a toothpick poked into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely.
Step 3: Prepare The Filling
- In a skillet, melt about 2 tablespoons of butter and toast the kataifi pastry over medium heat until it’s golden and crispy. Let it cool a bit. In a bowl, mix the pistachio cream with tahini until smooth and creamy. Fold in the toasted kataifi for a rich, crunchy texture.
Step 4: Make The Chocolate Frosting
- Warm the cream in a saucepan over medium heat don’t let it boil. Pour it over the chopped chocolate and let it sit for 2 minutes. Stir until it melts into a smooth ganache. If you want a bit of shine, add a small piece of butter. Once it’s slightly cooled, whisk in the powdered sugar, cocoa powder, and a splash of milk until the frosting is smooth and easy to spread.
Step 5: Assemble The Cake
- Place one cake layer on a serving plate or cake stand. Spread the pistachio-tahini filling evenly on top. Add the second cake layer. Apply a thin layer of frosting all over the cake (this is your crumb coat) and chill it in the fridge for about 10 minutes. Then go in with a final, generous layer of frosting.
Step 6: Finishing Touches
- Sprinkle crushed pistachios on top for a nice crunch and a pop of colour. Chill the cake a little before slicing it’ll help you get cleaner cuts. Serve it up and enjoy a rich, chocolatey cake with a Middle Eastern twist.