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–+ servings
Dubai Chocolate Cake

Decadent Dubai Chocolate Cake for Ultimate Indulgence

This Dubai Chocolate Cake is a luxurious blend of moist chocolate layers and a delightful pistachio filling, draped in velvety chocolate sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layer
  • 2 cups All-Purpose Flour Whole wheat flour can be used for a heartier texture.
  • 1 cup Granulated Sugar Coconut sugar can be used for a lower glycemic index.
  • 3/4 cup Unsweetened Cocoa Powder Preferably Dutch processed.
  • 1 tbsp Baking Powder Acts as a leavening agent.
  • 1 tsp Baking Soda Provides additional leavening.
  • 1/2 tsp Salt Enhances flavor.
  • 1 large Egg Can substitute with a flax egg.
  • 2 tsp Vanilla Extract Almond extract can be a fun alternative.
  • 1 cup Milk Substitute with almond or soy milk for dairy-free.
  • 1/2 cup Vegetable Oil Melted coconut oil can add a tropical hint.
  • 1 cup Hot Coffee Enhances the chocolate flavor.
For the Pistachio Filling
  • 1 cup Shredded Phyllo Dough Kataifi adds a unique crunchy texture.
  • 1/2 cup Butter Coconut oil can be used for a dairy-free option.
  • 1/2 cup Pistachio Cream Nut butters like almond or cashew can be used.
For the Chocolate Layer
  • 8 oz Milk or Semi-Sweet Chocolate Bar Dark chocolate can be used for a stronger flavor.
  • 1 cup Heavy Cream Coconut cream is a fantastic dairy-free alternative.

Equipment

  • Oven
  • 9-inch round baking pan
  • Mixing bowl
  • Whisk
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan with butter or cooking spray.
  2. In a large mixing bowl, combine all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
  3. Make a well in the dry mixture and add the egg, vanilla extract, milk, and vegetable oil. Mix thoroughly. Gradually pour in hot coffee while stirring gently.
  4. Pour the batter into the prepared baking pan and bake for approximately 25 minutes. Check for doneness with a toothpick.
  5. Melt butter in a pan, add shredded phyllo dough (kataifi) and toast for 5-7 minutes. Mix in pistachio cream after cooling.
  6. In a microwave-safe bowl, combine the chosen chocolate bar and heavy cream. Heat for 30 seconds, then whisk until glossy.
  7. Remove the cooled cake from the pan, layer pistachio filling on top, and drizzle with the chocolate sauce.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 35gVitamin A: 500IUCalcium: 75mgIron: 2mg

Notes

Ensure the cake is completely cooled before adding the filling and chocolate layer. Use high-quality ingredients for the best flavor.

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