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–+ servings
Dubai Chocolate Cake

Indulge in Luxurious Dubai Chocolate Cake Bliss

Experience the delight of Dubai Chocolate Cake, a decadent dessert with rich chocolate layers and a unique pistachio filling.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Layer
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1.5 cups Granulated Sugar Can replace with coconut sugar for a lower glycemic option.
  • 0.75 cups Unsweetened Cocoa Powder Opt for Dutch-processed for a smoother taste.
  • 1 tbsp Baking Powder Ensure it's fresh for best results.
  • 0.5 tbsp Baking Soda Works with acid to help the cake rise.
  • 1 tsp Salt Enhances sweetness; never skip for best flavor.
  • 1 large Egg For vegan, use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water).
  • 2 tsp Vanilla Extract Use pure for better taste.
  • 1 cup Milk Can be substituted with non-dairy alternatives like almond milk.
  • 0.5 cup Vegetable Oil Substitute with melted coconut oil for a different flavor.
  • 1 cup Hot Coffee Replace with hot water or hot milk if desired.
Pistachio Filling
  • 1 cup Shredded Phyllo Dough (Kataifi) Use finely chopped regular phyllo as a substitute.
  • 0.5 cup Butter Can replace with dairy-free margarine.
  • 1 cup Pistachio Cream Store-bought or homemade works.
Chocolate Layer
  • 8 oz Milk or Semi-Sweet Chocolate Bar Substitute with dark chocolate for a richer flavor.
  • 0.5 cup Heavy Cream or Table Cream Use half-and-half for a lighter version.

Equipment

  • oven
  • 9-inch baking pan
  • Mixing Bowl
  • skillet
  • Microwave-safe bowl
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set it aside.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk together until blended.
  3. Stir in the egg, vanilla extract, milk, vegetable oil, and hot coffee, mixing until smooth, approximately 2-3 minutes.
  4. Pour the batter into the prepared baking pan and bake for 25 minutes, or until a toothpick inserted comes out clean.
  5. While the cake bakes, melt the butter in a skillet and add the shredded phyllo dough. Toast until golden brown, about 5-7 minutes.
  6. Mix in the pistachio cream until fully incorporated and remove from heat.
  7. In a microwave-safe bowl, break the chocolate bar and add the heavy cream. Microwave in intervals until melted smooth, about 2-3 minutes.
  8. Once the cake is cool, spread the pistachio filling over the top and pour the chocolate layer, allowing it to drizzle down the sides.
  9. Garnish with additional pistachio cream or crushed pistachios before serving. Chill for 30 minutes before cutting.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 100IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing to keep the cake light and fluffy.

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