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Dubai Chocolate Cake

Rich chocolate cake layered with a crunchy pistachio kataifi filling, topped with glossy chocolate ganache and a pistachio cream swirl, inspired by the viral Dubai chocolate bar.
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Prep Time 40 minutes
Cook Time 35 minutes
Chill Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 1⅔ cups all-purpose flour
  • 6 tablespoons cocoa powder
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1¼ cups light brown sugar
  • ½ cup unsalted butter
  • ½ cup buttermilk
  • 3 large eggs room temperature
  • 2 teaspoons vanilla bean paste or 1 teaspoon vanilla extract
For the Pistachio Kataifi Filling
  • 2 to 3 tablespoons unsalted butter
  • 4 cups kataifi pastry
  • 1 cup pistachio cream
  • 2 tablespoons tahini optional
  • Pinch of sea salt
For the Chocolate Ganache
  • 1 cup semi-sweet chocolate chips
  • ⅔ cup heavy cream
  • 1 tablespoon corn syrup or golden syrup
To Decorate
  • 2 tablespoons warm pistachio cream
  • 2 tablespoons chopped pistachios
  • Chocolate shavings optional

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit (180 Celsius). Prepare an 8-inch springform pan.
  2. Sift together the flour, brown sugar, cocoa powder, baking powder, salt, and cornstarch.
  3. Beat in the butter until the mixture forms a sandy texture.
  4. Add the buttermilk, eggs, and vanilla, then mix until smooth.
  5. Pour the batter into the prepared pan and bake for thirty five to thirty eight minutes, until a tester inserted into the center comes out clean.
  6. Let the cake cool in the pan for ten minutes, then turn it out onto plastic wrap. Wrap the warm cake and cool completely on a wire rack.
  7. Level the top of the cooled cake if needed before assembling.
  8. For the filling, melt the butter in a skillet over medium heat. Add the kataifi pastry and toast, stirring frequently, until golden and crisp.
  9. Transfer the toasted kataifi to a bowl and mix in the pistachio cream, tahini if using, and a pinch of salt until fully coated.
  10. For the ganache, combine the chocolate chips, heavy cream, and corn syrup in a microwave-safe bowl. Microwave in forty-second bursts until the cream is hot.
  11. Let the ganache mixture stand for a couple of minutes, then stir until completely smooth.
  12. Line the springform pan with baking paper, or use an adjustable cake ring with an acetate collar. Place the cooled cake layer inside.
  13. Add the pistachio kataifi filling on top of the cake and level it out.
  14. Pour the ganache over the filling, spreading it edge to edge.
  15. Pipe the warm pistachio cream decoratively on top and sprinkle with chopped pistachios.
  16. Chill until the chocolate sets, then release from the pan. Slice with a sharp knife, wiping the blade clean between cuts.

Notes

  • Bake the cake layer up to 2 days ahead; wrap and store at room temperature.
  • Prepare the filling and ganache just before assembly.
  • Store the finished cake at room temperature for up to 2 days, or refrigerated for up to 5 days.
  • The cake layer alone (without ganache) freezes well for up to 2 months; thaw overnight before decorating.
  • Use digital scales for accuracy, especially with the kataifi pastry measurement.
  • Pistachio cream and pistachio paste are different products — this recipe needs the sweetened pistachio cream.
  • Brushing the leveled cake layer with warm simple syrup before assembly adds extra moisture, if desired.
  • Serve at room temperature for the best texture.