This Dubai Chocolate Cake is a real treat. It brings rich chocolate flavor together with a special crunchy and creamy filling. Imagine biting into moist cake layers, finding that lovely crunch, and enjoying smooth chocolate all at once. This cake creates a wonderful experience for your taste buds.
It is perfect for a celebration or just when you want something extra special. This recipe guides you through making a cake that feels fancy but uses simple steps. We use good chocolate and other ingredients to make a cake that tastes amazing. Get ready to make a cake that everyone will love.
Table of Contents
Reasons to Try Dubai Chocolate Cake
You should make this Dubai Chocolate Cake because it offers something different. The texture combination makes it special. You get the soft, moist crumb of the chocolate cake layers. Then, you hit the filling. This filling has two parts: a creamy pistachio element and a crunchy piece, often made from thin, crispy pastry like kataifi. This mix of smooth and crunchy is exciting in every bite. The flavor is deeply chocolatey, paired with the distinct, slightly sweet and nutty taste of pistachio. It is a sophisticated flavor pairing presented in a fun way. It is a cake that surprises and delights people who try it. I remember the first time I tasted this kind of texture in a cake; it completely changed how I thought about cake fillings.
Where did Dubai Chocolate Cake come from?
The idea for what people now call “Dubai Chocolate Cake” connects closely to a very popular chocolate bar. This bar first appeared in Dubai. It became famous because people shared videos of it online. The original bar had a filling made of crispy pastry, like shredded phyllo dough called kataifi, mixed with pistachio cream, all covered in chocolate.
People loved the surprising crunch inside the smooth chocolate. This viral trend inspired bakers and dessert makers around the world to use this flavor and texture combination in other desserts, including cakes. So, the “Dubai Chocolate Cake” takes the key elements of that famous chocolate bar – chocolate, pistachio, and a distinct crunch – and puts them into a layered cake format. It reflects Dubai’s reputation for luxury and creating exciting new food trends.
Ingredients Notes
- Unsweetened Cocoa Powder
- Use high-quality unsweetened cocoa powder.
- Natural cocoa powder gives a classic chocolate flavor.
- Dutch-processed cocoa creates a darker color and smoother taste.
- Avoid hot chocolate mix—it contains added sugar.
- Flour
- All-purpose flour works best for structure.
- Measure it correctly to avoid a dense cake.
- Sugar, Eggs, Milk, Vegetable Oil, Vanilla Extract
- Use room-temperature eggs for better mixing.
- Oil helps make the cake moist and tender.
- Vanilla adds depth to the chocolate flavor.
- Hot Water or Coffee
- Hot water helps “bloom” the cocoa, making the flavor more intense.
- Hot coffee enhances the chocolate without adding a coffee taste.
- Pistachio Cream or Paste
- Choose a high-quality brand for true pistachio flavor.
- If unsweetened, mix in a little powdered sugar for sweetness.
- Add a splash of milk or cream for spreadable consistency.
- Kataifi Pastry
- Found in freezer sections of Middle Eastern or international markets.
- Adds a crisp, golden crunch to the filling.
- Substitute: Use baked and crumbled phyllo dough or crispy crushed cookies.
- Butter (for crisping pastry)
- Use to sauté kataifi or brush on phyllo before baking.
- Chocolate (for Ganache or Frosting)
- Use good quality milk or dark chocolate that melts smoothly.
- Quality chocolate makes a noticeable difference in taste.
- Heavy Cream (for Ganache)
- Warm—not boiling—cream helps melt chocolate gently for a smooth ganache.
- Optional Ingredients
- Powdered sugar (to sweeten pistachio paste if needed)
- Tahini (adds earthy richness to pistachio filling)
- Chopped pistachios (for decoration)
How to Make Dubai Chocolate Cake
Making this cake involves a few steps: baking the chocolate cake layers, making the filling, making the frosting or ganache, and putting it all together.
Step 1: Prepare your cake pans.
Grease and flour two 8-inch round cake pans. You can also use baking spray. Line the bottoms with parchment paper. This stops the cake from sticking. Preheat your oven to 350°F (175°C).
Step 2: Mix dry ingredients.
In a large bowl, put flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk them together. This mixes everything evenly. Make sure no lumps of cocoa powder remain.
Step 3: Mix wet ingredients.
In another bowl, whisk together sugar, eggs, milk, vegetable oil, and vanilla extract. Using oil helps keep the cake moist. Make sure your eggs are at room temperature; they mix better.
Step 4: Combine wet and dry ingredients.
Pour the wet ingredients into the bowl with the dry ingredients. Mix them until just combined. Do not overmix. Overmixing can make the cake tough. The batter might look thin, and that is okay.
Step 5: Add hot water.
Carefully pour hot water into the batter. Whisk gently until it mixes in. This step helps the cocoa powder bloom, giving more chocolate flavor.
Step 6: Pour batter into pans.
Divide the batter evenly between the two prepared cake pans. Tap the pans lightly on the counter to remove any large air bubbles.
Step 7: Bake the cakes.
Bake for 27-32 minutes, or until a wooden skewer or toothpick put into the center of the cake comes out clean. Baking time can vary based on your oven.
Step 8: Cool the cakes.
Let the cakes cool in their pans on a wire rack for about 10-15 minutes. Then, carefully turn them out onto the wire rack to cool completely. Make sure they are fully cool before frosting.
Step 9: Prepare the crispy filling.
If using kataifi, shred it lightly if needed. Melt some butter in a pan over medium heat. Add the kataifi and cook, stirring, until it is golden brown and crispy. This takes a few minutes. Be careful it does not burn. If using phyllo, brush layers with butter, bake until crispy, then break into small pieces. Let it cool completely.
Step 10: Make the pistachio cream filling.
In a bowl, mix the pistachio cream or paste with a little powdered sugar if the paste is unsweetened. You can add a small amount of milk or cream to make it a spreadable consistency. Stir in the cooled crispy kataifi or phyllo pieces. This creates the crunchy pistachio filling. Some recipes add a touch of tahini for depth of flavor.
Step 11: Make the chocolate frosting or ganache.
You can make a simple chocolate ganache by heating heavy cream and pouring it over chopped good quality chocolate. Let it sit for a few minutes, then stir until smooth. The ratio of chocolate to cream affects how thick it is. More chocolate makes a thicker ganache. Or, make a chocolate buttercream by beating softened butter, powdered sugar, and melted chocolate or cocoa powder.
Step 12: Assemble the cake.
Place one cooled cake layer on a serving plate. Spread a layer of the crunchy pistachio filling over the first cake layer. Place the second cake layer on top. Spread the chocolate frosting or ganache over the top and sides of the cake.
Step 13: Decorate (optional).
Decorate the cake with chopped pistachios around the base or on top. You can drizzle extra chocolate ganache or pistachio cream on top.
What You Must Know About Dubai Chocolate Cake
This cake has a few points where things can go wrong. First, do not overmix the cake batter after adding the wet ingredients to the dry. Mixing too much makes gluten develop, and this makes the cake tough. Mix until just combined.
Be careful not to overbake the cake layers. An overbaked cake will be dry. Start checking with a skewer around the minimum bake time suggested.
The crunchy filling is key. Make sure the kataifi or phyllo is cooked until genuinely crispy and cooled completely before mixing it with the pistachio cream. If it is not crisp, the filling will be chewy, not crunchy.
When making ganache, do not let the cream boil. Just heat it until it is hot around the edges. Pour it over the chocolate and be patient, let it sit before stirring. This helps the chocolate melt properly for a smooth ganache.
Sometimes cakes sink in the middle. This often happens if the oven temperature is too low, the cake is underbaked, or sometimes if there is too much liquid or fat in the batter for the structure to hold. Make sure your oven is preheated properly and check for doneness with a skewer.
Helpful Tips
Measuring flour correctly is important for cake texture. Spoon the flour lightly into your measuring cup and level it off with a straight edge. Do not scoop the flour directly with the cup; this packs it down, and you end up with too much flour.
For the richest chocolate flavor, use hot water or hot coffee in the batter. The heat helps the cocoa powder release more flavor. If you use coffee, it enhances the chocolate taste without making the cake taste like coffee.
If you have trouble getting cakes out of pans, make sure you grease and flour or spray the pans well, and always use parchment paper on the bottom. Running a knife carefully around the edge after cooling slightly can help release the cake.
Variations and Substitutions
For the crunchy layer, if you cannot find kataifi or phyllo, you could use crushed crispy cookies or even some toasted, chopped nuts like almonds or walnuts.
If you do not like pistachio, try almond or hazelnut paste instead.
Add chocolate chips to the batter for extra pockets of melted chocolate.
For egg substitutes, use applesauce, mashed banana, yogurt, buttermilk, or a baking soda and vinegar mix.
Serving Suggestions for Dubai Chocolate Cake
Serve slices at room temperature. Add a dusting of powdered sugar or chopped pistachios on top. Pair with whipped cream or ice cream. A small drizzle of chocolate sauce makes a great finishing touch. It also goes well with coffee or tea.
Storage/Reheating
Store in an airtight container in the refrigerator for 3–4 days. Let slices sit at room temperature for 15–20 minutes before serving. Avoid microwaving to preserve the crunchy layer.
Nutrition Facts (Per Serving)
(Note: Nutritional information is an estimate and can vary based on exact ingredients and portion size.)
| Nutrient | Amount (Estimate) |
| Calories | 450 kcal |
| Total Fat | 25g |
| Saturated Fat | 10g |
| Cholesterol | 60mg |
| Sodium | 300mg |
| Total Carbohydrates | 55g |
| Dietary Fiber | 3g |
| Total Sugars | 40g |
| Protein | 5g |
Frequently Asked Questions about Dubai Chocolate Cake
Can I make this cake without eggs?
Yes, you can try egg substitutes like applesauce, mashed banana, or a mix of baking soda and vinegar.
What if I cannot find kataifi pastry?
You can bake thin sheets of phyllo dough until crispy and break them into pieces. Crushed crispy cookies or toasted nuts also add crunch.
Why did my cake sink in the middle?
This can happen if the oven is too cool, the cake is underbaked, or the batter has too much liquid or fat. Make sure your oven is hot enough and check for doneness with a skewer.
What kind of cocoa powder is best?
Use unsweetened baking cocoa. The best kind depends on your preference and what the recipe suggests based on leavening.
Can I use a different nut for the filling?
Absolutely. Almond or hazelnut paste work well as substitutes for pistachio. This creates a different but equally tasty cake variation.
How long does the cake last?
Store the cake in an airtight container in the refrigerator. It stays good for 3-4 days.
More Delicious Cakes to try:
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Dubai Chocolate Cake
Ingredients
- 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.
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