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Dubai Chocolate Cake

Decadent Dubai Chocolate Cake with Pistachio Delight

Indulge in the rich flavors of Dubai Chocolate Cake, featuring moist layers and a delightful pistachio filling.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layer
  • 1 cup All-Purpose Flour Substitution: Use gluten-free flour blend for a gluten-free version.
  • 1 cup Granulated Sugar Substitution: Coconut sugar for a lower glycemic index.
  • 3/4 cup Unsweetened Cocoa Powder Preferably use Dutch-processed for a deeper taste.
  • 1 tsp Baking Powder Ensure they are fresh for proper rise.
  • 1/2 tsp Baking Soda Ensure they are fresh for proper rise.
  • 1/2 tsp Salt Enhances sweetness and balances flavor.
  • 1 large Egg Can replace with a flax egg for a vegan option.
  • 1 tsp Vanilla Extract
  • 1 cup Milk Substitution: Use almond milk for a dairy-free option.
  • 1/2 cup Vegetable Oil Substitution: Melted coconut oil for a tropical flavor.
  • 1 cup Hot Coffee Substitution: Hot water or hot milk.
For the Pistachio Filling
  • 1 cup Kataifi (Shredded Phyllo Dough) Can use softened phyllo dough.
  • 1/4 cup Butter
  • 1/2 cup Pistachio Cream Substitution: Pistachio butter or spread for a different consistency.
For the Chocolate Layer
  • 4 oz Milk or Semi-Sweet Chocolate Bar For best results, use quality baking chocolate.
  • 1/2 cup Heavy Cream/Table Cream Table cream can be found in Middle Eastern supermarkets.

Equipment

  • 9-inch round baking pan
  • Mixing Bowl
  • skillet
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan with butter or cooking spray.
  2. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, whisk the egg, vanilla, milk, and vegetable oil. Add hot coffee and stir into dry ingredients until smooth.
  4. Pour the batter into the prepared baking pan. Bake for about 25 minutes until a toothpick comes out clean.
  5. Prepare the pistachio filling by melting butter and sautéing kataifi until golden brown. Mix in pistachio cream.
  6. Chop the chocolate bar and combine it with heavy cream in a microwave-safe bowl. Heat until melted and smooth.
  7. Spread the pistachio filling over the cooled cake and pour the chocolate mixture on top.
  8. Allow the cake to set for a few minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 40mgIron: 2mg

Notes

For an elegant touch, garnish with crushed pistachios or a dusting of cocoa powder.

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