Dubai Chocolate Cake Kataifi Pistachio (Print)

Luxurious chocolate cake layered with buttery kataifi-pistachio filling and a smooth ganache finish.

# What You'll Need:

01 - 1 cup all-purpose flour
02 - 1 cup granulated sugar
03 - ¼ cup unsweetened cocoa powder (Dutch processed preferred)
04 - 1 teaspoon baking powder
05 - ½ teaspoon baking soda
06 - ¼ teaspoon salt
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - ½ cup milk
10 - ½ cup vegetable oil
11 - ½ cup hot coffee

→ For the pistachio filling

12 - 2 cups shredded phyllo dough (kataifi), finely chopped
13 - 2 tablespoons butter
14 - 1 cup pistachio cream

→ For the ganache

15 - 4 oz milk or semi-sweet chocolate bar
16 - ½ cup heavy cream or table cream

# How to Make It:

01 - Preheat oven to 350℉ (175℃). Grease a 9-inch square or round baking pan and set aside.
02 - In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
03 - Add egg, vanilla, milk, and vegetable oil into the dry ingredients and whisk until combined.
04 - Pour in hot coffee and mix until the batter is smooth.
05 - Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
06 - Allow the cake to cool completely for at least 10–15 minutes.
07 - In a large pan, toast chopped kataifi with butter over medium heat until golden and crisp. Transfer to a bowl.
08 - Add pistachio cream to the toasted kataifi and mix gently to combine.
09 - Chop the chocolate bar and combine it with cream in a microwave-safe bowl.
10 - Microwave for 45 seconds. Let sit for 3–5 minutes, then whisk until smooth.
11 - Spread the pistachio mixture evenly on the cooled cake. Pour ganache over the top.
12 - Garnish with a drizzle of pistachio cream or top with toasted kataifi and crushed pistachios.
13 - Serve warm for a gooey texture, or chill slightly for firmer slices.

# Additional Notes:

01 - Use high-quality chocolate such as Ghirardelli, Milka, or Cadbury for better melting.
02 - Table cream provides a richer ganache texture, but heavy cream can also be used.
03 - Ensure the cake is completely cooled before layering to prevent the ganache from melting.

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