Go Back
–+ servings
Dubai Chocolate Cake

Indulge in Luxurious Dubai Chocolate Cake Bliss

This Dubai Chocolate Cake with Pistachio Filling is a luxurious dessert that satisfies deep cravings with its melt-in-your-mouth texture.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a lighter option.
  • 1.5 cups Granulated Sugar No substitutions needed.
  • 0.75 cups Unsweetened Cocoa Powder Prefer Dutch processed for a deeper taste.
  • 1 tbsp Baking Powder Ensure it's fresh for optimal results.
  • 0.5 tbsp Baking Soda Works with acidic components to enhance the rise.
  • 1 tsp Salt Balances sweetness.
  • 1 large Egg Swap for a flaxseed egg for a vegan version.
  • 2 tsp Vanilla Extract Use pure extract for the best taste.
  • 1 cup Milk Opt for plant-based milk for a dairy-free treat.
  • 0.5 cups Vegetable Oil Can replace with melted coconut oil.
  • 1 cup Hot Coffee Hot water can work in a pinch.
For the Pistachio Filling
  • 1 cup Kataifi (shredded phyllo dough) Finely shredded coconut or crushed nuts can be used as substitutes.
  • 0.25 cups Butter Vegan butter serves as an excellent substitute.
  • 0.5 cups Pistachio Cream Almond or hazelnut cream works well if desired.
For the Chocolate Sauce
  • 1 cup Milk or Semi-Sweet Chocolate Bar Dark chocolate can be used for richer flavor.
  • 0.5 cups Heavy Cream/Table Cream For a lighter option, half and half is a great alternative.

Equipment

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

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch baking pan with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
  3. Add in the egg, vanilla extract, milk, vegetable oil, and hot coffee, mixing until the batter is smooth (2-3 minutes).
  4. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick comes out clean.
Pistachio Filling Preparation
  1. While the cake is baking, heat a skillet over medium heat. Add the kataifi and butter, toasting until golden brown (5-7 minutes).
  2. Transfer to a bowl to cool. Once cooled, combine with pistachio cream and stir until well mixed.
Chocolate Sauce Preparation
  1. In a microwave-safe bowl, combine chopped chocolate and heavy cream. Heat on high for 30-60 seconds.
  2. Let sit for 3-5 minutes, then whisk until smooth. Set aside to cool slightly.
Cake Assembly
  1. Once the cake has cooled (10-15 minutes), remove it from the pan and place it on a serving platter.
  2. Spread the pistachio filling over the top layer of the cake, reaching the edges. Pour the warm chocolate sauce over the pistachio layer.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 52gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 120mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better blending. Allow the cake to cool before assembling to maintain structure.

Tried this recipe?

Let us know how it was!