Dubai Chocolate Cake Pistachio

This Dubai chocolate cake layers plush chocolate crumb with a creamy pistachio center and lush ganache. I started making this cake for Eid a few years back and it now shows up for every major holiday and birthday. The variety of textures makes each bite a treat you will want to come back to.

My first time making this cake I was worried it might be complicated but the steps came together quickly and the feedback was nothing but love from guests of all ages.

Ingredients

• All-purpose flour: provides the structure and gives the cake a light crumb use a fresh bag for best results
• Granulated sugar: brings balanced sweetness and also helps keep the cake moist
• Unsweetened cocoa powder: creates deep chocolate flavor Dutch processed cocoa adds extra smoothness if you can find it
• Baking powder and baking soda: let the cake rise don’t skip either
• Salt: highlights the rich chocolate and keeps the sweetness in check
• Large egg: binds everything together and adds subtle richness the yolk creates tenderness
• Vanilla extract: brings a warmth that rounds out the chocolate use pure extract if possible
• Milk: ensures the cake stays plush whole milk is best but you can use any kind
• Vegetable oil: keeps the crumb extra tender and helps the cake stay moist for days use a neutral flavored oil
• Hot coffee: deepens the chocolate flavor with a subtle boost go for freshly brewed if you can
• Shredded kataifi dough: adds a crunchy nutty base to the pistachio filling found in the freezer section at Mediterranean grocers
• Butter: toasts the kataifi and creates a toasty flavor use real butter for richness
• Pistachio cream: delivers both flavor and creaminess you can choose commercial or homemade
• Milk or semi-sweet chocolate bar: forms the ganache layer choose a bar instead of chips for smoother melting
• Heavy cream or table cream: melts the chocolate for a velvety finish select full fat for best texture

Instructions

Prepare the Baking Pan:

Grease a 9 inch square or round baking pan with butter or oil then set it aside to prevent sticking and ensure an easy release

Mix the Dry Ingredients:

In a large mixing bowl whisk together the flour sugar cocoa powder baking powder baking soda and salt for at least a full minute making sure no lumps remain in the cocoa powder or baking agents

Combine the Wet Ingredients:

Add the egg vanilla milk and oil right to the dry mixture whisk until just combined but do not overmix or the cake could get dense

Whisk in the Hot Coffee:

Pour the hot coffee slowly into your bowl whisking continuously until the batter is smooth the steam helps bloom the chocolate and creates an extra moist crumb

Bake the Cake Layer:

Pour your batter into the prepared pan and smooth the top bake in a preheated 350 Fahrenheit oven for about 25 minutes check with a toothpick at the center it should come out with a few moist crumbs not wet batter

Toast the Kataifi and Butter:

While the cake bakes heat a heavy duty skillet over medium add butter and the finely chopped kataifi stir constantly for about 7 minutes until golden brown and fragrant keep a close eye so it does not burn

Make the Pistachio Filling:

Spoon the hot kataifi into a bowl and add the pistachio cream blend gently to avoid crushing the crunch aim for even distribution so every bite has both crispness and smoothness

Create the Ganache:

Chop the chocolate into small pieces and place in a microwave safe bowl with heavy cream microwave in short bursts until the cream is steaming but not boiling let stand 3 to 5 minutes whisk until the mixture is fully melted and silky

Assemble the Layers:

Once the cake cools at least 10 minutes spread the pistachio kataifi mixture over the cake in an even layer do this while the cake is just barely warm for extra meltiness gently pour the ganache over the entire cake then use an offset spatula or the back of a spoon to smooth out

My personal favorite part is the pistachio cream layer I once made a double batch just to eat by the spoonful and my family claims it tastes even better than the chocolate.

Storage Tips

Store leftovers covered in the fridge where the cake will keep for three to four days the kataifi softens a bit but the flavors develop even more on day two Room temperature serving makes the ganache glossy again If you prefer a firmer bite place pieces in the freezer for up to a month and thaw in the fridge the night before

Ingredient Substitutes

Swap out pistachio cream for hazelnut spread or almond butter if pistachio is unavailable or for allergy reasons Phyllo strands can be replaced with crisp cornflakes or even lightly toasted coconut for extra fun

Serving Suggestions

Serve this cake as a showstopper for Ramadan or Eid topped with a flourish of crushed pistachios At dinner parties a scoop of rose or vanilla ice cream on the side really elevates the dessert Warm slices slightly in the microwave for a melting chocolate cascade

A Glimpse of Dubai’s Sweet Culture

Dubai is known for over the top desserts blending Middle Eastern ingredients like pistachio kataifi and floral creams with classic European pastry techniques This cake captures that spirit tying together old soul flavors with a modern chocolate twist The contrast between tender cake and crispy filling mirrors the city’s love for luxury and nostalgia

Seasonal Adaptations

Sprinkle dried rose petals or orange zest on top for spring brunches For winter add a dash of cardamom to the batter and filling In summer try spooning fresh berries over the cooled cake and a hit of mint for brightness

Success Stories

I have served this for everything from birthdays to Iftar and it is always the first dessert to vanish Kids adore its fudgy center while adults rave about the surprising crunch One neighbor asked for the recipe before she even finished her first slice

Freezer Meal Conversion

To freeze assemble the cake and allow it to set fully then wrap tightly and freeze up to one month For best results thaw overnight in the fridge and garnish after thawing to preserve crunch

If you try this cake you may soon find friends requesting it on repeat Like any good Dubai memory it is a little rich a little surprising and completely unforgettable.

Common Recipe Questions

→ What makes the chocolate cake moist?

The combination of oil, milk, and hot coffee in the batter ensures a rich and tender crumb with deep chocolate flavor.

→ Can I substitute the pistachio cream?

Almond or hazelnut cream can be used, though pistachio provides a unique, aromatic richness complementing the chocolate.

→ How do I toast kataifi for the filling?

Heat chopped kataifi with butter in a pan, stirring until golden and crispy—this adds crunch to the creamy layer.

→ Which chocolate type is best for the topping?

Milk or semi-sweet chocolate creates a smooth ganache; use quality bars for the best taste and melt.

→ Can this dessert be made ahead?

Yes, assemble and chill to set before serving, or gently rewarm if you prefer a softer texture.