The Dubai Chocolate Cake is a luxurious dessert inspired by the viral Dubai chocolate bar, renowned for its rich flavors and indulgent layers. This cake features moist chocolate sponge layers, a pistachio and kataifi filling, and a velvety chocolate ganache topping. The combination of textures—from the crunchy kataifi to the smooth pistachio cream—offers a delightful contrast that melts in your mouth. Perfect for special occasions or as a show-stopping treat, this cake brings the opulence of Dubai's dessert scene to your home kitchen.

Ingredients

For the Chocolate 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
  
  

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)
  
  

Directions

1. Prepare the Cake:
   
   

   • Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
     
     

   • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
     
     

   • Add the egg, vanilla extract, milk, and vegetable oil to the dry ingredients. Mix until well combined.
     
     

   • Stir in the hot coffee until the batter is smooth (the batter will be thin).
     
     

   • Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
     
     

   • Allow the cake to cool completely in the pan on a wire rack.
     
     

2. Prepare the Pistachio Filling:
   
   

   • In a skillet over medium heat, melt the butter. Add the chopped kataifi and cook, stirring frequently, until golden and crispy. Remove from heat and let it cool.
     
     

   • Once cooled, mix the toasted kataifi with the pistachio cream until well combined.
     
     

3. Prepare the Chocolate Layer:
   
   

   • In a microwave-safe bowl, combine the chopped chocolate and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and the mixture is smooth.
     
     

   • Let the chocolate mixture cool slightly before using.
     
     

4. Assemble the Cake:
   
   

   • Once the cake has cooled, slice it horizontally into two even layers.
     
     

   • Place the bottom layer on a serving plate. Spread the pistachio filling evenly over the top.
     
     

   • Place the second cake layer on top of the pistachio filling.
     
     

   • Pour the chocolate mixture over the top layer, allowing it to drip down the sides.
     
     

   • Let the cake sit at room temperature for 30 minutes to allow the chocolate to set slightly.
     
     

Nutritional Information (per serving)

• Calories: Approximately 481 kcal
  
  

• Protein: 8 g
  
  

• Fat: 26 g
  
  

  • Saturated Fat: 8 g
    
    

• Carbohydrates: 55 g
  
  

  • Sugars: 40 g
    
    

• Sodium: 200 mg