Dubai Chocolate Cake with Kataifi

Dubai Chocolate Cake is my go-to when I want something extra special to impress guests or treat myself These layers of moist chocolate cake lush pistachio-kataifi filling and smooth ganache bring a taste of Dubai's legendary dessert tables right to your kitchen The first time I made this was for an anniversary and it has been a showstopping favorite ever since

The way the crispy kataifi balances with creamy pistachio and rich ganache is unforgettable My family now asks for this every holiday

Ingredients

• All-purpose flour: gives the cake structure and lightness Choose a fresh finely textured brand
• Granulated sugar: creates sweetness and moisture Look for pure cane sugar if possible
• Unsweetened cocoa powder: preferably Dutch processed deepens the chocolate flavor and gives a rich color
• Baking powder: helps the cake rise for a soft crumb Always check the freshness for best lift
• Baking soda: adds tenderness and helps balance the acidity from cocoa Use a well-sealed box
• Salt: fine sea salt heightens the chocolate notes
• Large egg: binds the mixture and adds richness Opt for free-range or local eggs if available
• Vanilla extract: brings warmth Use pure extract for the best fragrance
• Milk: whole or two percent ensures moisture and tenderness Use room temperature milk for best integration
• Vegetable oil: keeps the cake extra moist Opt for neutral-flavored oils
• Hot coffee: intensifies the chocolate flavor Use freshly brewed strong coffee for best impact
• Shredded phyllo dough kataifi: adds crispness and texture Fine chop it for best results
• Butter: helps toast the kataifi and brings nutty flavor Choose unsalted so you can control salt levels
• Pistachio cream: adds nutty sweetness and makes the filling velvety Use high-quality pistachio cream found at Middle Eastern grocers
• Milk or semi-sweet chocolate bar: melted into ganache Look for high-cocoa content chocolate for a smoother finish
• Heavy cream or table cream: gives the ganache its silky texture Table cream is richer but either works beautifully

Step-by-Step Instructions

Preheat and Prep Pan:

Set your oven to three hundred fifty degrees Fahrenheit Grease a nine-inch pan with butter or oil and set aside so your cake does not stick

Combine Dry Ingredients:

In a large bowl thoroughly whisk flour sugar cocoa powder baking powder baking soda and salt until evenly blended This prevents clumps and ensures even texture

Add Wet Ingredients:

Crack in the egg and pour in vanilla extract milk and oil Whisk until the mixture looks glossy and combined scraping down any flour pockets

Incorporate Hot Coffee:

Pour hot freshly brewed coffee into the batter and stir slowly until the mixture is smooth and no lumps remain This unlocks the deepest chocolate flavors

Bake the Cake:

Pour your batter carefully into the greased pan Spread evenly Bake for about twenty five minutes Check with a toothpick inserted in the center It should come out clean

Cool the Cake:

Let the cake rest in the pan for ten to fifteen minutes Move to a rack or leave in the pan to cool completely before assembling

Toast Kataifi for Filling:

Place chopped kataifi and butter in a wide pan Melt butter over medium heat and stir continuously until the strands are crisp and golden brown

Mix Pistachio Cream:

Once kataifi cools transfer to a bowl and fold in pistachio cream Gently blend until fully coated and creamy

Prepare Chocolate Layer:

Chop the chocolate bar and add to a microwave-safe bowl Pour in the cream Stir lightly to coat the chocolate pieces

Melt and Whisk Ganache:

Microwave the mixture for forty five seconds Let it sit for about three to five minutes until the chocolate softens Whisk until completely smooth and glossy

Assemble Cake Layers:

Spread the kataifi-pistachio mixture evenly on the cooled cake Make sure the cake is cool so the filling does not melt Pour the ganache over the top and smooth with a spatula

Garnish the Cake:

Add a swirl of pistachio cream or scatter toasted kataifi and chopped pistachios over the ganache for a festive finish

Serve and Enjoy:

Slice and serve while slightly warm for gooiness or chill for thirty minutes for a firmer treat

Save

My favorite part is always the pistachio cream layered with crispy kataifi The way it melts into the chocolate cake reminds me of family trips where dessert was always the highlight Once my niece licked the bowl clean and declared it the best cake ever

Storage Tips

Wrap leftover slices tightly and keep them in the refrigerator for up to four days The flavors get even better overnight You can freeze individual pieces for up to one month Let them thaw at room temperature for half an hour before enjoying

Ingredient Substitutions

If you cannot find kataifi shredded phyllo sheets torn into small bits work as a substitute Almond cream can also replace pistachio cream in a pinch but the taste will change slightly For a dairy-free version use coconut cream in the ganache

Serving Suggestions

Serve this cake as the centerpiece for celebrations with extra crushed pistachios on top For a more elegant finish use edible rose petals or a dusting of edible gold powder It pairs beautifully with Turkish coffee or a cardamom-spiced tea

Cultural and Historical Context

Dubai is famous for its rich internationally inspired desserts and this cake is a nod to both European chocolate cakes and Middle Eastern pastries Pistachio and kataifi are beloved in many regional sweets while ganache brings a note of French technique This recipe brings together three dessert cultures in one bite

Recipe FAQs

→ What makes this chocolate cake unique?

The addition of buttery kataifi and pistachio cream between the cake layers gives this cake an indulgent crunch and nutty sweetness, elevating it beyond classic chocolate cakes.

→ Can I use regular phyllo dough instead of kataifi?

Kataifi is preferred for its fine, shredded texture, but you can substitute by finely chopping regular phyllo dough and toasting until crisp.

→ How should I store the cake once assembled?

Keep leftovers covered in the refrigerator for up to 3 days. Allow to sit at room temperature before serving to soften the ganache and filling.

→ Which type of chocolate is best for the ganache?

Choose high-quality chocolate like Ghirardelli or Milka for a smooth and velvety ganache. Either milk or semi-sweet chocolate works well.

→ Is there an alternative to pistachio cream?

If unavailable, you can blend shelled pistachios with a bit of honey and cream to create a homemade pistachio spread for the filling layer.

→ What's the benefit of using hot coffee in the batter?

Hot coffee enhances the flavor of cocoa, leading to a deeper, more intense chocolate taste in the cake.