Go Back
–+ servings
Dubai Chocolate Cake

Irresistible Dubai Chocolate Cake with Pistachio Magic

Satisfy your cravings with this luxurious Dubai Chocolate Cake, featuring rich chocolate and crunchy pistachio filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Gluten-free flour blend can be used.
  • 1 cup Granulated Sugar
  • 3/4 cup Cocoa Powder Dutch-processed cocoa can enhance flavor.
  • 1 tsp Baking Powder Ensure freshness.
  • 1 tsp Baking Soda Ensure freshness.
  • 1/2 tsp Salt
  • 1 large Egg A flax egg can act as a vegan alternative.
  • 1 tsp Vanilla Extract Use high-quality extracts.
  • 1 cup Milk Almond milk can be used for dairy-free.
  • 1/2 cup Vegetable Oil Melted coconut oil is a good substitute.
  • 1 cup Hot Coffee Hot water or milk can be used.
For the Pistachio Filling
  • 1 cup Kataifi Can substitute with shredded phyllo dough.
  • 1/4 cup Butter Vegan butter can be used.
  • 1/2 cup Pistachio Cream Pistachio butter mixed with powdered sugar can be substituted.
For the Chocolate Layer
  • 1 cup Milk/Semi-sweet Chocolate Bar Use high-quality chocolate.
  • 1/2 cup Heavy Cream Coconut cream works as a dairy-free alternative.

Equipment

  • 9-inch round or square baking pan
  • skillet
  • mixing bowl
  • Microwave-Safe Bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
  2. In a large mixing bowl, combine all dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, vanilla, milk, and oil. Stir until smooth, then blend in the hot coffee.
  3. Pour the batter into the greased pan and bake for 25 minutes or until a toothpick inserted comes out clean.
  4. In a skillet over medium heat, toast kataifi and butter together until golden brown. Cool and blend in pistachio cream.
  5. Melt the milk chocolate and cream together in a microwave-safe bowl for about 60 seconds. Whisk until smooth and glossy.
  6. Once the cake has cooled, spread pistachio filling over the top and pour the chocolate sauce over it. Garnish if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

Top with whipped cream for added decadence. Allow the cake to rest for 10-15 minutes before slicing for best texture.

Tried this recipe?

Let us know how it was!