Dubai Chocolate Cake is a decadent dessert that’s perfect for anyone who loves rich, moist chocolate cake with a luxurious twist. Inspired by the vibrant flavors and indulgent Dubai chocolate bars, this cake is a showstopper, combining moist chocolate cake with a pistachio filling and velvety chocolate sauce.
Get ready to be obsessed with this Dubai chocolate cake! It’s an over-the-top treat inspired by the viral chocolate bar dessert that took social media by storm. This cake is all about indulgence—rich, fudgy layers drenched in a luscious chocolate sauce, and a pistachio filling made with Kataifi and pistachio cream creating a molten, melt-in-your-mouth experience.
Just like the famous Dubai-style chocolate bars, this cake is ultra-chocolatey, velvety smooth, and guaranteed to satisfy even the most intense sweet cravings. Whether you’re celebrating a special occasion or just craving a chocolate fix, this cake is pure luxury in every bite!
What you’ll need
The chocolate cake layer is made using my easy super moist chocolate cake recipe. It requires a handful of pantry staple ingredients such as all-purpose flour, sugar, coco powder, oil, and eggs.
The pistachio filling is made with kataifi, which is a shredded phyllo dough that adds a unique crunchy texture. You’ll also need butter and pistachio cream for delicious nuttiness.
For the Chocolate Layer, A milk or semi-sweet chocolate bar is melted with heavy cream into a silky, decadent topping. If you really want to follow the traditional baking methods used in Dubai, opt for a can of table cream instead of heavy cream for a super rich and creamy flavor.
Variations and substitutions
- Dark chocolate twist: Swap milk chocolate for dark chocolate in the ganache for a richer, less sweet taste.
- Spiced version: Add a pinch of cinnamon or cardamom to the cake batter for a warm, aromatic flavor.
How to make a Dubai chocolate cake
Make cake layer: In a large mixing bowl, whisk together the dry ingredients then add in the egg, vanilla, milk, and oil and whisk to combine. Add the hot coffee and whisk. Pour batter into prepared pan and bake for 25 minutes in a square or round 8 or 9 inch cake pan at 350F.
Prepare pistachio filling: Toast butter and kataifi over medium heat until golden and crispy. Cool then add in the pistachio cream and mix.
Make chocolate layer: Melt the chocolate and table cream or heavy cream in the microwave for about 60 seconds or until almost melted. Allow to sit at room temp for about 3-5 minutes then whisk.
Assemble: Cool the cake then spread pistachio mixture on top followed by the chocolate mixture. Garnish with pistachio sauce, toasted Kadaif and/or crushed pistachios.
Recipe tips
- Use room temperature ingredients: This helps the batter mix evenly, resulting in a smooth, well-textured cake.
- Don’t skip the coffee: It won’t make the cake taste like coffee, but it enhances the chocolate flavor.
- Avoid overmixing: Stir just until combined to keep the cake light and tender.
- Use high-quality chocolate: Since this is a key flavor, a good chocolate bar will make a difference. I like Ghirardelli.
Frequently asked questions
Can I make this ahead of time?
Yes! You can bake the cake a day in advance and store it in an airtight container. Assemble with the pistachio filling and chocolate layer just before serving for the best texture.
Can I make this Dubai chocolate cake without coffee?
Yes! While coffee enhances the chocolate flavor, you can replace it with hot water or hot milk if you prefer.
Dubai Chocolate Cake
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder, preferably dutch processed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup vegetable oil
- ½ cup hot coffee
For the pistachio filling
- 2 cups shredded phyllo dough, kataifi, finely chopped
- 2 Tablespoons butter
- 1 cup pistachio cream
For the chocolate layer
- 4 oz milk or semi-sweet chocolate bar
- ½ cup heavy cream, or a can of table cream
Instructions
- Preheat oven to 350℉. Grease a 9’’ square or round baking pan and set aside.
- Make cake layer: In a large mixing bowl, whisk together the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt). Add the egg, vanilla, milk, and oil and whisk to combine. Add the hot coffee and whisk until the batter is smooth. Pour batter into prepared pan and bake for 25 minutes or until a toothpick inserted comes out clean.
- Prepare pistachio filling: Heat a large heavy-duty pan over medium heat. Add the chopped Kadaif and butter and cook stirring occasionally, until it's golden brown and crispy, then transfer to a medium mixing bowl. Add the pistachio cream to the toasted katifi and gently mix to combine.
- Make chocolate layer: Chop the chocolate into small chunks. Add the chocolate and heavy cream to a medium microwave-safe bowl—microwave for 45 seconds or until the heavy cream is warmed through. Allow the mixture to sit for 3-5 minutes then whisk to gently whisk together until completely melted and smooth.
- Assemble: After the cake has cooled for at least 10-15 minutes. Spread the pistachio mixture over the cake in an even layer using an offset spatula then pour the chocolate sauce evenly over the pistachio layer. Garnish with pistachio sauce, toasted Kadaif and/or crushed pistachios. Serve immediately (warm) or allow to set in the fridge.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving and storing
Here are some tips for serving and storing your delicious Dubai chocolate cake:
Serving tips
- Let it come to room temperature: If chilled, allow the cake to sit for about 10-15 minutes before serving for the best texture and flavor.
- Garnish for extra flair: Sprinkle crushed pistachios on top, drizzle extra chocolate, or even add a scoop of vanilla ice cream for a little something extra.
Storage tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: You can freeze the cake (without the topping or filling) for up to 2 months. Wrap it well in plastic wrap and foil, then thaw in the fridge before adding the topping and filling.
- Reheating: If you prefer a slightly warm slice, microwave for 10-15 seconds and then enjoy!
More Delicious Cakes to try
Recipe by Layla Atik // Photography by: Eat Love Eats
Amazing soft and moist!