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Dubai Chocolate Cake Recipe

Dubai Chocolate Cake Recipe
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★★★★★

4.7 from 19 reviews

Dubai Chocolate Cake combines rich chocolate flavors with a unique Middle Eastern twist using shredded phyllo dough and pistachio cream, creating a delightfully textured and decadent dessert perfect for any occasion.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • ½ cup vegetable oil
  • ½ cup hot coffee

Filling and Topping

  • 2 cups shredded phyllo dough (kataifi), finely chopped
  • 2 tablespoons butter
  • 1 cup pistachio cream
  • 4 oz milk or semi-sweet chocolate bar
  • ½ cup heavy cream or table cream

Instructions

  1. Preheat and Prep Pan: Preheat your oven to 350℉ (175℃). Grease a 9-inch square or round baking pan thoroughly and set it aside to be used later.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Add Wet Ingredients: Crack the egg into the bowl and add vanilla extract, milk, and vegetable oil. Whisk everything together until the mixture is smooth and uniform.
  4. Incorporate Hot Coffee: Carefully pour the hot coffee into the batter and mix well until the batter becomes smooth and slightly thin.
  5. Bake the Cake: Pour the prepared batter into the greased baking pan. Place it in the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the Cake: Remove the cake from the oven and allow it to cool completely on a wire rack for at least 10 to 15 minutes to set properly.
  7. Toast Kataifi for Filling: In a large pan over medium heat, toast the finely chopped shredded phyllo dough (kataifi) with butter until golden brown and crisp. Transfer to a bowl to cool slightly.
  8. Mix Pistachio Cream: Add the pistachio cream to the toasted kataifi and gently mix until the ingredients are evenly combined without crushing the kataifi.
  9. Prepare Chocolate Layer: Chop the chocolate bar into small pieces and place them in a microwave-safe bowl along with the heavy cream.
  10. Melt and Whisk Ganache: Microwave the chocolate and cream mixture for 45 seconds. Let it sit for 3 to 5 minutes, then whisk thoroughly until smooth, creamy, and glossy.
  11. Assemble Cake Layers: Spread the pistachio and kataifi mixture evenly over the cooled chocolate cake base. Pour the prepared chocolate ganache over the top, ensuring it covers the filling layer well.
  12. Garnish the Cake: Drizzle additional pistachio cream or sprinkle toasted kataifi and crushed pistachios on top for an elegant finishing touch and added texture.
  13. Serve and Enjoy: The cake can be served warm for a gooey, soft bite or chilled slightly for a firmer, sliceable texture. Enjoy this delightful fusion dessert!

Notes

  • Make sure the coffee is hot but not boiling before adding to avoid cooking the egg in the batter.
  • To toast kataifi evenly, stir frequently to prevent burning and achieve a consistent golden color.
  • If pistachio cream is unavailable, you can substitute with pistachio paste mixed with a little powdered sugar and cream for similar flavor.
  • Use good quality chocolate for the ganache to ensure the best taste and texture.
  • Store leftovers covered in the refrigerator and consume within 3 days for freshness.

Nutrition

Keywords: Dubai chocolate cake, Middle Eastern dessert, kataifi, pistachio cream, chocolate ganache, rich chocolate cake, Arabic sweets

Find it online: https://reemcook.com/dubai-chocolate-cake-recipe/