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Dubai Chocolate Cake

Delicious Dubai Chocolate Cake with Creamy Pistachio Filling

This Dubai Chocolate Cake combines layered chocolate cake with creamy pistachio filling, creating an indulgent dessert experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 3/4 cup Unsweetened Cocoa Powder Use Dutch processed for deeper taste.
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 large Egg For a vegan option, use a flax egg.
  • 1 tsp Vanilla Extract
  • 1 cup Milk Can be substituted with almond milk.
  • 1/2 cup Vegetable Oil Consider coconut oil for a different flavor.
  • 1 cup Hot Coffee Can be replaced with hot water.
For the Pistachio Filling
  • 1 cup Shredded Phyllo Dough (Kataifi) Can be substituted with breadcrumbs.
  • 1/4 cup Butter For a dairy-free option, replace with vegan butter.
  • 1/2 cup Pistachio Cream Try cashew or almond butter as an alternative.
For the Chocolate Sauce
  • 8 oz Milk or Semi-Sweet Chocolate Bar Opt for high-quality chocolate.
  • 1 cup Heavy Cream Table cream is a traditional choice.

Equipment

  • 9-inch round baking pan
  • Mixing Bowl
  • skillet
  • heatproof bowl
  • Microwave
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir in the egg, vanilla extract, milk, vegetable oil, and hot coffee until smooth.
  3. Pour batter into the prepared pan and bake for 25 minutes or until a toothpick comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
  4. Heat a skillet over medium heat, add shredded phyllo dough and butter, toast until golden brown, then mix with pistachio cream.
  5. Chop the chocolate bar and place it into a heatproof bowl. Heat heavy cream until warm, pour over chocolate, and stir until smooth.
  6. Once cooled, spread pistachio filling over the cake and pour chocolate sauce on top.
  7. Serve warm or chill slightly before slicing and enjoying with family and friends.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 200IUCalcium: 70mgIron: 2mg

Notes

Use high-quality cocoa powder and chocolate for the best flavor. Consider chilling the cake slightly before serving for better texture.

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