Description
The Dubai Chocolate Cake is a luscious and moist dessert combining rich cocoa flavors with a unique pistachio filling and a smooth chocolate ganache topping. This cake layers fluffy chocolate sponge with a crispy, buttery kataifi pistachio cream center, finished with a silky ganache for a decadent treat perfect for special occasions or indulgent gatherings.
Ingredients
Scale
Cake:
- 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
Pistachio Filling:
- 2 cups shredded phyllo dough (kataifi), finely chopped
- 2 tablespoons butter
- 1 cup pistachio cream
Ganache:
- 4 oz milk or semi-sweet chocolate bar
- ½ cup heavy cream or table cream
Instructions
- Prepare the Cake Batter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: In another bowl, beat the egg lightly. Then add in the vanilla extract, milk, and vegetable oil. Stir these wet ingredients into the dry ingredients just until combined.
- Incorporate Hot Coffee: Slowly pour in the hot coffee, mixing gently to blend. This hot coffee enhances the chocolate flavor and maintains a moist texture.
- Preheat and Prepare Cake Pan: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or line with parchment paper to prevent sticking.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Make the Pistachio Filling: In a skillet, melt the butter over medium heat. Add the finely chopped shredded phyllo dough (kataifi) and sauté until golden brown and crispy. Remove from heat and let cool slightly. Once cooled, stir in the pistachio cream until thoroughly combined.
- Prepare the Ganache: Chop the chocolate bar into small pieces and place in a heatproof bowl. Heat the heavy cream just until it starts to simmer, then pour over the chocolate pieces. Let sit for a few minutes before stirring gently until smooth and glossy.
- Assemble the Cake: Once the cake has cooled completely, slice it horizontally into two even layers. Spread the pistachio filling evenly over the bottom layer, then place the top layer back on.
- Apply Ganache: Pour or spread the chocolate ganache evenly over the top and sides of the assembled cake. Allow the ganache to set slightly before serving.
- Serve and Enjoy: For best results, refrigerate the cake for about 1 hour to allow the filling and ganache to firm up before slicing and serving.
Notes
- Using Dutch-processed cocoa enhances the smooth chocolate flavor and color of the cake.
- Hot coffee intensifies the chocolate taste without adding a coffee flavor.
- Kataifi dough must be finely chopped for even cooking in the filling.
- The pistachio cream can be substituted with homemade pistachio paste mixed with a little sugar and cream.
- Chocolate ganache will set firmer if refrigerated, making slicing easier.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Keywords: Dubai chocolate cake, pistachio filling, kataifi, chocolate ganache, moist chocolate cake, Middle Eastern dessert