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Homemade Dubai Chocolate Cake photo

Dubai Chocolate Cake

This Dubai Chocolate Cake is a luxurious delight! Moist layers, crispy phyllo, and rich pistachio cream make it a must-try dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa powder preferably Dutch processed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • ½ cup vegetable oil
  • ½ cup hot coffee
  • 2 cups shredded phyllo dough (kataifi), finely chopped
  • 2 tablespoons butter
  • 1 cup pistachio cream
  • 4 oz milk or semi-sweet chocolate bar
  • ½ cup heavy cream or a can of table cream

Equipment

  • Mixing Bowls
  • Measuring Cups
  • Whisk or electric mixer
  • Baking pan (9-inch round)
  • Cooling rack
  • Spatula
  • Double boiler or microwave-safe bowl

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C).
  2. Grease your 9-inch round baking pan with butter or parchment paper.
  3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
  4. In a separate bowl, combine the egg, vanilla extract, milk, vegetable oil, and hot coffee. Whisk until smooth.
  5. Pour the wet mixture into the dry ingredients. Stir gently until just combined.
  6. Fold in the finely chopped shredded phyllo dough into the batter.
  7. Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Allow it to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
  9. Melt the chocolate bar using a double boiler or microwave, then mix it with the heavy cream until smooth.
  10. Once the cake has cooled completely, slice it in half horizontally. Spread pistachio cream on the bottom layer, drizzle with melted chocolate, and place the top layer back on.
  11. Refrigerate the assembled cake for at least 30 minutes to set the chocolate. Slice and serve.

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
  • Feel free to freeze the unfrosted cake layers wrapped tightly for up to 3 months.