Decadent Dubai Chocolate Cake for Your Sweet Celebrations

Experience the rich flavors of Dubai with this decadent chocolate cake featuring a pistachio filling.

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Prep Time 20

Cook Time 25

Cooling Time 10

Total Time 55

Servings: 12 slices

Course: Cakes

Cuisine: Middle Eastern

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
1.5 cups Granulated Sugar Brown sugar can provide a richer flavor.
0.75 cups Unsweetened Cocoa Powder Dutch-processed cocoa yields a smoother finish.
2 teaspoons Baking Powder Always check for freshness for optimal results.
1 te teaspoon Baking Soda Helps the cake rise by reacting with acidic ingredients.
1 teaspoon Salt Balances sweetness and enhances overall flavor.
1 large Large Egg Use a flax egg for a vegan alternative.
2 teaspoons Vanilla Extract Choose pure vanilla for the best quality.
1 cup Milk Almond milk works for a dairy-free option.
0.5 cups Vegetable Oil Melted coconut oil or butter can be substituted.
1 cup Hot Coffee Can be replaced with hot water or milk.

For the Pistachio Filling

1 cup Kataifi (Shredded Phyllo Dough) Crushed nuts can be used as an alternative.
0.5 cups Butter Vegan butter is a good substitute.
0.5 cups Pistachio Cream Pistachio butter works as a substitution.

For the Chocolate Layer

8 ounces Milk or Semi-Sweet Chocolate Bar Opt for high-quality chocolate for best results.
1 cup Heavy Cream Table cream can also be used for a richer taste.

Equipment

mixing bowl
9-inch round or square baking pan
Whisk
Microwave-safe bowl
skillet
wire rack

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round or square baking pan with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Gradually mix in the egg, vanilla, milk, oil, and hot coffee. Stir until smooth and uniform in texture.
Pour the batter into the prepared pan and bake for approximately 25 minutes, or until a toothpick comes out clean.
In a skillet, melt butter over medium heat. Add kataifi, toasting it for about 5-7 minutes until golden.
Remove from heat and mix the kataifi with the pistachio cream in a separate bowl.
In a microwave-safe bowl, combine chopped chocolate and heavy cream. Microwave in 30-second intervals until melted and smooth.
Once the cake has cooled, spread the pistachio filling evenly over the top of the cake. Drizzle the chocolate layer generously on top.
Serve warm or chill in the refrigerator for at least an hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 250mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 300IUCalcium: 100mgIron: 2mg

Notes

Store any leftovers in an airtight container for up to 3 days. The cake can also be made a day in advance, enhancing its flavor.

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