Indulge in this luxury, decadent Dubai Chocolate Cake. Every moist, rich layer has deep cocoa flavor and is generously filled with crispy pistachio kataifi for a delicious crunch in every bite. Serve as a dessert or as a birthday cake.
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This three-layer Dubai chocolate cake is everything you need in a cake! The viral Dubai chocolate inspires it and is a true delight with Middle Eastern flair. The combination of the soft sponge and krispy pistachio filling in every mouthful is pure bliss! It is finished off with a rustic design and covered in a rich dark chocolate ganache to make the ultimate dessert.
You may also enjoy this Chocolate Pistachio Cake and Pistachio Croissants.
Why This Recipe Works
- This indulgent Dubai chocolate cake is a dreamy cross between the legendary Matilda chocolate cake and the iconic Dubai chocolate bar.
- It's soft, luscious chocolate layers stacked with crispy pistachio kataifi and frosted in silky chocolate ganache.
- The Dubai chocolate cake recipe scales beautifully, so you can easily make it for a crowd or keep it small and intimate.
- With its rustic charm and show-stopping presence, this Dubai chocolate cake is the ultimate centrepiece for any dessert spread.
Dubai Chocolate Cake Ingredients
See the recipe card for full information on ingredients and quantities.
- All-purpose flour: Sift before use to remove any lumps and dirt to ensure a smooth batter.
- Sugar: Combine caster sugar and brown sugar to give the cake a depth of flavour.
- Unsweetened cocoa powder: Choose a high-quality brand and always sift for a lump-free, velvety texture.
- Baking powder and baking soda: Act as a leavening agent. Double-check that it has not expired to ensure the cake rises.
- Eggs: Bring to room temperature before use to ensure even mixing and better structure.
- Buttermilk: Should be at room temperature for a smoother texture.
- Coffee: Use good-quality coffee to boost the chocolate flavors in the cake.
Tips and substitutions
- Frosting: For a different flavour profile, swap the chocolate ganache with white chocolate pistachio ganache. It pairs beautifully with the chocolate and adds a luxe, nutty richness.
- Chocolate Options: If you are not a fan of dark chocolate, consider swapping it for milk chocolate ganache and whipping up a silky chocolate cream for frosting.
- Crushed Pistachios: Add a sprinkle of crushed pistachios over the kataifi for extra crunch, color, and a lovely contrast to the ganache.
- Weighing Scale: It is essential to measure the ingredients accurately using a weighing scale for the best results.
How to make a Dubai Chocolate Cake
Step 1: Preheat oven to 190°C/375°F. Line and lightly grease three circular 7" tins. Set aside for later. Add all-purpose flour, baking powder, baking soda, salt, and unprocessed cocoa powder to a bowl.
Step 2: Then, add brown sugar and granulated sugar.
Step 3: Stir until evenly combined.
Step 4: In a separate bowl, add eggs, oil, buttermilk, and vanilla.
Step 5: Whisk for 1-2 minutes or until well mixed.
Step 6: Then, pour the wet mixture into the dry ingredients.
Step 7: Stir until smooth. Then, slowly pour in the hot coffee while mixing to create a rich batter.
Step 8: Pour the batter into lined baking tins and bake for 35-40 minutes or until a skewer inserted in the center comes out clean.
Filling and Decoration
Step 9: As the cake bakes, melt the butter in a large pan.
Step 10: Add the kataifi to the pan and cook, stirring regularly, for 5-7 minutes over low to medium heat until crisp and golden.
Step 11: Take the pan off the heat and stir in the pistachio cream, mixing until the kataifi is evenly coated and glossy.
Step 12: Allow the mixture to cool completely before using. This helps the texture set and makes layering easier.
Step 13: Once baked, place the cakes upside down on a cooling rack and leave to cool completely. As the cake cools, prepare the easy dark chocolate ganache and allow it to cool until spreadable.
Step 14: Place the first cake layer on a cake board or serving plate.
Step 15: Add a layer of pistachio kataifi.
Step 16: Then, top with the second cake layer. Repeat with another layer of kataifi and finish with the final cake layer on top.
Step 17: Frost the entire cake with the cooled ganache. Use a smoothing knife to create a rustic effect by swiping in different directions.
Step 18: Finally, decorate the top with crushed pistachios for extra crunch.
Step 19: Slice in and serve this decadent Dubai chocolate cake. It's rich, crunchy, and unforgettable. As an alternative, you can frost the Dubai chocolate cake with Chocolate Buttercream with Cocoa Powder
Recipe FAQs
Dubai cake is made with layers of chocolate cake, kataifi, and pistachio cream. It can be decorated in various ways.
Place leftover Dubai chocolate cake in an airtight container or wrap it tightly in foil. Refrigerate for up to 4 days. You can also freeze this cake by wrapping it in plastic wrap and foil for up to 3 months. Defrost overnight in the fridge.
More Delicious Cake Recipe
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Dubai Chocolate Cake
Equipment
- Three 7" Cake tins
- Parchment paper
- mixing bowl
- Hand-held electric whisk
Ingredients
- 2 ½ cups 350g all-purpose flour sifted
- ¾ cup (78g) cocoa powder sifted
- 1.5 teaspoon baking powder
- 1.5 teaspoon baking soda
- 270 g packed light brown sugar
- 150 g of caster sugar
- ½ teaspoon salt
- 3 large eggs
- ¾ cup (168ml) vegetable oil
- 250 ml buttermilk
- 1.5 teaspoon pure vanilla extract
- 1.5 cups (336ml) hot coffee
Pistachio Kataifi Filling
- ¼ cup of butter
- 350 g kataifi
- 400 g pistachio cream
Dark Chocolate Ganache
- 500 g of dark chocolate
- 250 ml of heavy cream
Instructions
- Preheat oven to 190°C/375°F. Then, line and lightly grease three circular 7" tins. Set aside for later. In a large bowl, combine all-purpose flour, baking powder, baking soda, salt, brown sugar, and caster sugar. Mix until evenly combined.
- In a separate bowl, whisk together the eggs, oil, buttermilk, and vanilla extract for 1-2 minutes until combined.
- Pour the wet ingredients into the dry mixture and stir gently. Then, gradually add hot coffee while mixing until the batter is smooth and silky.
- Pour equal amounts of batter into the lined baking tins and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Once baked, turn the cakes upside down onto a cooling rack and leave to cool completely.
Pistachio Kataifi Filling
- While the cakes cool, melt butter in a pan over low heat. Add kataifi and cook, stirring, for 5-7 minutes until crisp and golden. Remove from heat and stir in pistachio cream until fully coated. Set aside to cool.
Dark Chocolate Ganache
- Add chopped chocolate to a heatproof bowl and pour in double cream. Microwave for 30 seconds, then stir gently. Repeat heating and stirring in short bursts until the mixture is silky, glossy, and fully melted. Continue mixing until smooth, then let the ganache cool at room temperature until thickened and spreadable.
Decorate
- Place one cake layer on a cake board or serving plate. Spread a layer of pistachio kataifi over the top, then place the second layer of cake. Repeat with another layer of kataifi, then finish with the third layer of cake. Frost the entire cake with the cooled ganache, using a smoothing knife to create a rustic textured finish.
- Sprinkle crushed pistachios over the edge of the top for extra crunch. Slice in and enjoy this decadent Dubai chocolate cake.
Video
Notes
- Frosting: For a richer pistachio flavor, consider swapping classic chocolate ganache with a white chocolate pistachio ganache. It adds a nutty richness and pairs beautifully with the dark chocolate layers.
- Chocolate Swap: If you are not a fan of dark chocolate, swap it with milk chocolate for a sweeter, creamier profile. Whip it into a silky chocolate cream for a velvety finish that balances the kataifi crunch.
- Textural Contrast: Sprinkle crushed pistachios over the kataifi for added crunch, vibrant colour, and an eye-catching contrast to the glossy ganache.
- Measuring: For consistently perfect results, always use a weighing scale or measuring cups to measure the ingredients for the best results.
- Additional nutrition: Kataifi (350 g): ~1,190 kcal and Pistachio cream (400 g): ~2,400 kcal
Palay
I made this for my niece yesterday, it tasted delicious and it was gone within 4 hours. Nothing left. Thanks for sharing.
Zainab
If you’re a fan of Dubai Chocolate you have try this recipe! The cake was crunchy and delicious 🙂
Jen Sim
Thanks Zainab 🙂