Dubai Chocolate Cake is a rich, indulgent dessert that combines classic chocolate cake with Middle Eastern-inspired pistachio filling and silky ganache. This viral sensation brings the luxury of Dubai’s famous chocolate treats right to your kitchen in just 55 minutes.
There’s something magical about the first time you bite into a Dubai chocolate cake – the way the moist chocolate layers give way to that unexpected crunch of kataifi and the creamy richness of pistachio filling. I discovered this incredible combination last year when my daughter showed me videos of these stunning cakes taking over social media. The moment I tasted my first homemade version, I knew this recipe would become a staple in our family celebrations. The beautiful contrast of textures and that perfect balance of familiar chocolate comfort with exotic Middle Eastern flavors makes every bite feel like a special occasion. You’re going to love this one!
Why You’ll Love This Dubai Chocolate Cake
This Dubai chocolate cake recipe brings together the best of both worlds – classic American baking techniques with the luxurious flavors that made Dubai chocolate bars famous worldwide. I’ve been making chocolate cakes for over three decades, and this unique twist has quickly become one of my most requested desserts for special occasions.
Rich, coffee-enhanced chocolate cake that stays incredibly moist for days
Unique pistachio-kataifi filling adds an unexpected crunch and sophisticated flavor
Silky chocolate ganache topping that sets beautifully but cuts like a dream
Ready in just 55 minutes from start to finish, perfect for last-minute entertaining
Uses everyday ingredients you can find at most grocery stores
Cultural fusion that creates conversation and excitement at every gathering
This luxurious cake is more than just dessert – it’s a beautiful collision of comfort food traditions that brings families together around something truly special.
Ingredient Note List
All-Purpose Flour: I always use unbleached all-purpose flour because it provides the perfect structure for this moist cake without making it too heavy or dense.
Unsweetened Cocoa Powder: Dutch-processed cocoa gives the Dubai chocolate cake its deep, rich flavor and beautiful dark color that contrasts beautifully with the pistachio filling.
Hot Coffee: Don’t worry – you won’t taste coffee in the final cake, but it intensifies the chocolate flavor in a way that makes every bite more luxurious.
Kataifi (Shredded Phyllo): This crispy Middle Eastern pastry creates the signature texture that makes Dubai chocolate cake so special – toast it gently until golden for the best crunch.
Pistachio Cream: The star of the filling that gives this cake its distinctive Middle Eastern character and creamy richness that pairs perfectly with chocolate.
Heavy Cream: I prefer using heavy cream for the ganache because it creates that silky, glossy finish that makes the cake look professionally made.
Quality Chocolate: Choose a good milk or semi-sweet chocolate bar rather than chocolate chips – brands like Ghirardelli or Milka melt more smoothly for ganache.
Vegetable Oil: Unlike butter, oil keeps this chocolate cake incredibly moist and tender for several days after baking.
How to Cook Dubai Chocolate Cake
Step 1. I always start by preheating my oven to 350°F and greasing a 9-inch pan because having everything ready makes the process so much smoother.
Step 2. In my largest mixing bowl, I whisk together all the dry ingredients first – this ensures the cocoa powder distributes evenly for consistent chocolate flavor throughout.
Step 3. My grandmother always taught me to add wet ingredients gradually, so I combine the egg, vanilla, milk, and oil until just mixed – don’t overbeat.
Step 4. Here’s where the magic happens – I slowly pour in the hot coffee while mixing, and the batter becomes incredibly smooth and aromatic.
Step 5. I’ve found that baking this Dubai chocolate cake for exactly 25 minutes gives the perfect texture – moist but fully set when a toothpick comes out clean.
Step 6. Patience is key here – I always let the cake cool completely before adding layers, usually about 15 minutes, or the ganache will melt.
Step 7. For the filling, I toast the chopped kataifi in butter over medium heat until it’s golden and fragrant – this takes about 3-4 minutes and smells incredible.
Step 8. I gently fold the pistachio cream into the toasted kataifi, being careful not to crush those beautiful crispy pieces that give the cake its signature texture.
Step 9. My favorite part is making the ganache – I microwave the chocolate and cream for 45 seconds, let it sit, then whisk until it’s glossy and smooth.
Step 10. I spread the pistachio mixture evenly over the cooled cake, then pour the warm ganache on top, letting it cascade down the sides naturally for that professional bakery look.
How to Store & Reheat
I usually store leftover Dubai chocolate cake covered in the refrigerator, where it stays fresh and delicious for up to 4 days. The flavors actually deepen overnight, making day-two slices even more incredible than the first.
For longer storage, I recommend wrapping the unfrosted cake layers tightly in plastic wrap and freezing them for up to 2 months. The pistachio filling and ganache are best added fresh when you’re ready to serve.
When it comes to reheating, I prefer letting chilled slices sit at room temperature for 10-15 minutes to soften naturally. If you want to serve it warm, a quick 10-second microwave on low power brings back that gooey, just-baked texture without melting the ganache.
Dubai Chocolate Cake
A rich, moist chocolate cake layered with a buttery kataifi–pistachio filling and finished with silky ganache — a luxurious, Middle Eastern–inspired twist on classic chocolate cake.
Preheat oven to 350°F (175°C). Grease a 9-inch pan and line the bottom with parchment.
In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until uniform.
Add egg, vanilla, milk, and oil; whisk just until smooth.
Pour in hot coffee and whisk until the batter is smooth and glossy.
Pour batter into the prepared pan and bake for 25 minutes, or until a toothpick comes out clean.
Cool 10–15 minutes in the pan, then turn out and cool to room temperature before layering.
In a heavy pan, melt butter over medium heat. Add chopped kataifi and toast, stirring, until golden and crisp, 5–7 minutes. Transfer to a bowl and cool 5 minutes.
Stir in pistachio cream until the kataifi is evenly coated and spreadable.
Place chopped chocolate and cream in a microwave-safe bowl. Microwave 45 seconds; let stand 3–5 minutes, then whisk until smooth and silky. Warm in short bursts if needed.
Spread the kataifi–pistachio mixture evenly over the cooled cake, pressing lightly.
Pour ganache over the top and tilt the cake to level for a smooth finish.
Garnish with pistachio cream, toasted kataifi, and/or crushed pistachios. Chill 30 minutes for neater slices or serve slightly warm for a gooey bite.
Notes
Allergens: contains gluten, eggs, dairy, and tree nuts (pistachio). Heavy cream produces a richer, thicker ganache than table cream; table cream yields a softer set. Use Dutch-processed cocoa for deeper color and smoother flavor. Coffee amplifies chocolate without adding coffee taste. For clean cuts, chill 30 minutes and slice with a warmed, dry knife.
What to Serve With Dubai Chocolate Cake
Vanilla Bean Ice Cream: The cold, creamy vanilla provides a perfect temperature and flavor contrast to the rich, warm chocolate and pistachio flavors.
Turkish Coffee or Espresso: A strong coffee enhances the chocolate notes while complementing the Middle Eastern inspiration of this dessert beautifully.
Fresh Berries: Strawberries or raspberries add a bright, tart element that cuts through the richness and adds beautiful color to your dessert plate.
Whipped Cream: A dollop of lightly sweetened whipped cream makes each bite feel even more luxurious and helps balance the intense flavors.
Crushed Pistachios: Extra toasted pistachios sprinkled on top enhance the Middle Eastern theme while adding more of that delightful crunch.
Rose Water Tea: This traditional Middle Eastern beverage pairs wonderfully with the pistachio flavors and creates an authentic cultural dining experience.
FAQs
How many calories are in Dubai chocolate cake?
Each slice contains approximately 481 calories when cut into 12 servings, making it a rich but reasonable treat for special occasions.
Is Dubai chocolate cake healthy or good for you?
While this cake is definitely an indulgent dessert, it does provide 8 grams of protein per serving from the pistachios and contains heart-healthy fats from the nuts and quality chocolate.
Can I make Dubai chocolate cake without kataifi?
I recommend sticking with kataifi for the authentic texture, but you could substitute finely chopped phyllo pastry or even toasted angel hair pasta in a pinch – just toast until golden and crispy.
Why is my Dubai chocolate cake ganache not setting properly?
Make sure your cake is completely cool before adding the ganache, and let the chocolate mixture sit for those crucial 3-5 minutes before whisking – this helps it thicken to the perfect consistency.
