Description
Dubai Chocolate Cake is a rich and moist chocolate cake layered with a unique pistachio kataifi filling and finished with a smooth chocolate ganache. This cake blends traditional Middle Eastern ingredients like shredded phyllo dough and pistachio cream with classic chocolate cake elements, creating a decadent dessert perfect for special occasions or an indulgent treat.
Ingredients
Scale
Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder (preferably Dutch processed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup vegetable oil
- ½ cup hot coffee
Pistachio Filling
- 2 cups shredded phyllo dough (kataifi), finely chopped
- 2 tablespoons butter
- 1 cup pistachio cream
Ganache
- 4 oz milk or semi-sweet chocolate bar
- ½ cup heavy cream or table cream
Instructions
- Prepare the Cake Batter: In a large bowl, sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg, vanilla extract, milk, vegetable oil, and hot coffee until well combined. Gradually add the wet ingredients to the dry ingredients and mix gently until the batter is smooth and uniform.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour a cake pan, then pour the batter into the prepared pan. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely before assembling.
- Prepare the Pistachio Filling: Melt the butter in a skillet over medium heat. Add the shredded phyllo dough (kataifi) and sauté gently until it becomes crispy and golden, about 7-10 minutes. Remove from heat and mix in the pistachio cream thoroughly. Allow the filling to cool slightly.
- Make the Ganache: Chop the chocolate bar into small pieces and place them in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour the hot cream over the chocolate. Let it sit for a minute, then stir until smooth and glossy. Allow the ganache to cool to room temperature but remain pourable.
- Assemble the Cake: Slice the cooled cake horizontally to create two layers. Spread the pistachio filling evenly over the bottom layer. Place the second cake layer on top. Pour the ganache over the top of the cake and use a spatula to spread it evenly, allowing it to drip down the sides for a beautiful finish. Chill the cake in the refrigerator for at least an hour to set the ganache before serving.
Notes
- Ensure the cake is completely cooled before assembling to prevent melting the pistachio filling or ganache.
- If you cannot find pistachio cream, you can substitute with pistachio paste or finely ground pistachios mixed with a little honey.
- Shredded phyllo dough (kataifi) is delicate, so handle it gently while cooking to avoid burning.
- The hot coffee in the batter enhances the chocolate flavor; substitute with strong brewed coffee or espresso for best results.
- Ganache can be made with milk chocolate or semi-sweet chocolate based on your sweetness preference.
Keywords: Dubai chocolate cake, pistachio filling cake, kataifi dessert, chocolate ganache cake, Middle Eastern chocolate cake