Description
A decadent Dubai Chocolate Cake featuring moist chocolate layers filled with a creamy pistachio mixture and a delightful crunch. This cake is a sophisticated dessert perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee
- 1 ½ cups pistachio cream or paste
- 1 cup crispy kataifi pastry or baked phyllo pieces
- Optional: 1 tablespoon powdered sugar for filling
- Optional: 1 teaspoon tahini for filling
- 1 ½ cups chopped good quality chocolate (milk or dark)
- 1 ½ cups heavy cream for ganache
- Optional: Chopped pistachios for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, milk, vegetable oil, and vanilla extract.
- Pour wet ingredients into dry ingredients. Mix until just combined.
- Carefully whisk in hot water until combined. Batter will be thin.
- Divide batter evenly between prepared pans. Tap pans gently.
- Bake 27-32 minutes, or until a skewer comes out clean.
- Cool cakes in pans on wire rack for 10-15 minutes. Turn cakes onto wire rack to cool completely.
- If using kataifi, cook in melted butter until golden and crispy. If using phyllo, bake until crispy and break apart. Cool completely.
- In a bowl, mix pistachio cream with cooled crispy pastry pieces. Add powdered sugar or tahini if desired.
- Make chocolate ganache by heating heavy cream and pouring over chopped chocolate. Let sit 5 minutes, then stir until smooth.
- Place one cake layer on a plate. Spread pistachio filling over it.
- Top with second cake layer. Spread chocolate ganache over top and sides of cake.
- Garnish with chopped pistachios if desired.
Notes
- For the best chocolate flavor, use hot water or hot coffee to bloom the cocoa powder.
- Ensure the kataifi or phyllo is thoroughly cooled before mixing into the pistachio filling to maintain crispness.
- Do not overmix the cake batter to prevent a tough texture.
- Use good quality chocolate for a superior tasting ganache.
- Store the finished cake in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking and Assembly
- Cuisine: Middle Eastern/Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg