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Dubai Chocolate Cake

Decadent Dubai Chocolate Cake for an Indulgent Treat

The Dubai Chocolate Cake is a rich, indulgent dessert featuring layers of moist cake, pistachio filling, and velvety chocolate sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour swap for gluten-free flour if needed
  • 1 cup Granulated Sugar for best results, don’t substitute
  • 1/2 cup Unsweetened Cocoa Powder Dutch processed is ideal for deeper taste
  • 1 teaspoon Baking Powder acts as a leavening agent
  • 1/2 teaspoon Baking Soda enhances the cake's rise
  • 1/4 teaspoon Salt balances sweetness
  • 1 large Egg for a vegan option, use a flax egg
  • 1 teaspoon Vanilla Extract
  • 1 cup Milk can be substituted with any non-dairy milk
  • 1/2 cup Vegetable Oil melted coconut oil can be used as a substitute
  • 1 cup Hot Coffee can swap with hot water or milk
For the Pistachio Filling
  • 1 cup Shredded Phyllo Dough (Kataifi) crushed graham crackers can work as a substitute
  • 2 tablespoons Butter plant-based butter is a great alternative
  • 1/2 cup Pistachio Cream try an almond or hazelnut spread for variation
For the Chocolate Layer
  • 1 cup Milk or Semi-Sweet Chocolate Bar dark chocolate can be used for a richer taste
  • 1 cup Heavy Cream feel free to use any heavy cream alternative

Equipment

  • 9-inch cake pan
  • mixing bowl
  • whisk
  • saucepan
  • heatproof bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan with butter or cooking spray.
  2. In a mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the egg, vanilla extract, milk, vegetable oil, and hot coffee to the dry ingredients and mix until smooth. Pour into the prepared pan and bake for about 25 minutes.
  4. While the cake is baking, melt 2 tablespoons of butter in a pan and add the shredded phyllo dough, toasting until golden brown.
  5. Mix the toasted phyllo with the pistachio cream for the filling.
  6. Chop the chocolate bar and place it in a heatproof bowl. Heat the heavy cream until it simmers and pour it over the chocolate, whisking until smooth.
  7. Once the cake is cooled, spread the pistachio filling on top and pour the chocolate sauce over it.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 200IUCalcium: 5mgIron: 10mg

Notes

Allow the cake to cool completely before assembly to prevent melting the filling and sauce together.

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