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Dubai chocolate cake being assembled with pistachio layer and chocolate 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.
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Prep Time 30 minutes
Cook Time 25 minutes
Optional chill for clean slices 30 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Middle Eastern–inspired
Calories: 481
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.25 cup unsweetened cocoa powder preferably Dutch-processed
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 0.5 cup milk room temperature
  • 0.5 cup vegetable oil
  • 0.5 cup hot coffee freshly brewed
  • 2 cups shredded phyllo dough (kataifi) finely chopped
  • 2 tbsp butter
  • 1 cup pistachio cream thick, spreadable
  • 4 oz chocolate bar milk or semi-sweet, chopped; quality recommended
  • 0.5 cup heavy cream for richer, thicker ganache
  • pistachio cream for drizzling, optional
  • toasted kataifi or crushed pistachios for topping, optional

Equipment

  • 9-inch baking pan
  • Large mixing bowl
  • Heavy-bottomed pan
  • Microwave-safe bowl
  • whisk
  • Spatula
  • Fine-mesh sieve
  • parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch pan and line the bottom with parchment.
  2. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until uniform.
  3. Add egg, vanilla, milk, and oil; whisk just until smooth.
  4. Pour in hot coffee and whisk until the batter is smooth and glossy.
  5. Pour batter into the prepared pan and bake for 25 minutes, or until a toothpick comes out clean.
  6. Cool 10–15 minutes in the pan, then turn out and cool to room temperature before layering.
  7. 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.
  8. Stir in pistachio cream until the kataifi is evenly coated and spreadable.
  9. 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.
  10. Spread the kataifi–pistachio mixture evenly over the cooled cake, pressing lightly.
  11. Pour ganache over the top and tilt the cake to level for a smooth finish.
  12. 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.