Dubai Chocolate Cake

I created this Dubai Chocolate Cake inspired by the viral Dubai chocolate bar trend. It layers moist chocolate cake with a decadent pistachio‑kataifi filling and silky chocolate ganache or buttercream, delivering flavor and texture akin to the famous Middle Eastern treat.

Why You’ll Love This Recipe

I adore how the rich, fudgy chocolate cake contrasts with the crunchy-sweet pistachio filling and creamy frosting. This cake offers an indulgent experience reminiscent of the Dubai chocolate bar, complete with the satisfying contrast of smooth chocolate and toasted kataifi pastry. It’s elegant enough for special occasions yet surprisingly doable at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For Chocolate Cake

• All‑purpose flour

• Granulated sugar

• Cocoa powder (Dutch-processed if possible)

• Baking powder, baking soda, salt

• Eggs or egg substitute

• Milk or plant-based milk

• Neutral oil

• Hot coffee

For Pistachio‑Kataifi Filling

• Kataifi pastry (shredded phyllo dough), toasted until crisp

• Pistachio butter or pistachio cream

• Optional: a bit of butter or tahini for creaminess

For Frosting or Ganache

• Dark or milk chocolate

• Heavy cream or table cream (for richness)

• Optional: honey or butter to enrich ganache

Directions

1. I preheat the oven and prepare two cake pans. I whisk together the dry ingredients for the cake, then stir in eggs, oil, milk, vanilla, and hot coffee until the batter is smooth. I divide the batter between pans and bake until a toothpick comes out clean.

2. While the cakes bake, I toast kataifi pastry in butter or oil until golden and crispy. Once cooled, I mix it with pistachio butter (and optional tahini or melted butter) to form a crunchy-soft filling.

3. For the frosting or ganache, I gently melt chocolate with cream (and optional honey) until smooth and luscious.

4. I level each cake layer, then assemble: chocolate cake, a thick layer of pistachio‑kataifi filling, another cake layer, and finish with frosting or ganache on top and sides.

5. I chill the assembled cake briefly so the filling sets, then slice and serve. Each bite combines moist cake, crunchy filling, and creamy chocolate coating.

Servings And Timing

This cake serves about 12 slices, depending on portion size.

• Prep time: 30–40 minutes

• Cake bake time: 25–30 minutes

• Filling prep: 10–15 minutes

• Assembly and chilling: ~20 minutes

• Total time: about 1½ to 2 hours (plus optional chilling time)

Variations

• I sometimes make an eggless version using oil, plant milk, and vinegar to bind the cake.

• I adjust the richness by using dark chocolate ganache or a lighter buttercream.

• I add rose water or orange blossom water to the pistachio filling for Middle Eastern fragrance.

• I substitute pistachio butter with almond or hazelnut butter for a different nutty profile.

• I create a no‑bake version by layering the pistachio‑kataifi filling and chocolate ganache over chilled cookie or wafer layers for a fast, refrigerator cake.

Storage/Reheating

I store leftovers covered in the fridge for up to 3 days. The cake is best served chilled or at room temperature. I let chilled slices sit out for 10–15 minutes before serving to soften the ganache. This cake doesn’t reheat well; it’s best enjoyed in its chilled state.

FAQs

What Is Kataifi And Why Use It?

I use kataifi because it adds a distinctive crunchy texture that recreates the feeling of the iconic Dubai chocolate bar. It’s shredded filo dough toasted until golden crisp and mixed into the pistachio filling.

Can I Use Store‑Bought Pistachio Cream?

Absolutely. I often simplify the filling by using store‑bought pistachio cream combined with toasted kataifi. It cuts prep without sacrificing flavor.

Can I Make The Cake Ahead Of Time?

Yes. I bake the cake layers a day ahead and refrigerate them. I prepare the filling and frosting in advance too. I assemble and chill before serving for best texture.

Is Coffee Necessary In The Cake Batter?

I include hot coffee because it deepens the chocolate flavor without adding coffee taste. You can substitute with hot water or omit entirely if preferred.

How Rich Is This Cake?

It’s quite decadent. I balance it with moderately sweet frosting or ganache and generous but not overwhelming pistachio filling. For a lighter version, I reduce sugar or use whipped cream frosting.

Conclusion

I love making this Dubai Chocolate Cake when I want a dessert that feels indulgent and inspired by the viral Middle Eastern chocolate trend. With moist layers of chocolate cake, crunchy pistachio‑kataifi filling, and smooth chocolate glaze, it delivers satisfying texture and flavor in every bite. Despite its luxurious taste, most steps are straightforward—even the filling and ganache come together quickly when planned well.

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