top of page
Search

Dubai Chocolate Cake

  • 19 hours ago
  • 3 min read

Today we are taking the viral Dubai chocolate and turning it into a Chocolate cake! It is rich in flavours from pistachio cream to chocolate ganache. Trust us, one slice of this Dubai Chocolate Cake is never enough!



Ingredients


For the Chocolate Cake

  • 3 cups (400 grams) All-Purpose Flour

  • 1½ cups (125 grams) Cocoa Powder

  • 1 tbsp Baking Soda

  • 1½ tsp Baking Powder

  • 1½ tsp Salt

  • 2 ½ cups (500 grams) White Granulated Sugar

  • 4 Eggs, large

  • 1½ cups (355 ml) Buttermilk

  • ½ cup (125 ml) Vegetable Oil

  • 1½ cups Warm Water

  • 1 tbsp Instant Coffee Powder

  • 2 tsp Vanilla Extract


For the Buttermilk Substitute

  • 1 ½ cups (375 ml) Milk, room temperature

  • 1 ½ tbsp White Vinegar


For The Chocolate Ganache 

  • 3 ½ cups (650 grams) Semi-Sweet Chocolate Chips

  • 1 ¾ cups (400 ml) Heavy Cream (35%)

  • 1 tbsp (14 grams) Unsalted Butter


For the Kataifi Pistachio filling

  • 250 grams Kataifi (shredded Philo dough)

  • 50 grams Butter

  • 1 cup (225 grams) Pistachio Cream

  • 1 tbsp Tahini


For the Simple Syrup

  • ½ cup (120 ml) Water

  • 3 tbsp Sugar


Method


To make the Buttermilk Substitute

  1. Pour the white vinegar into the milk, stir, and set it aside to do its magic.


To make the Cakes

  1. Preheat the oven to 350F/180C.

  2. Prep three 9” cake trays by brushing a little butter on the sides and base of the cake pan. Dust the sides of the cake pans with cocoa powder and place a parchment paper at the bottom of the cake pan.

  3. Shift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.

  4. Add the sugar and give them a whisk till well combined.

  5. Add the instant coffee to warm water and stir till dissolved. Keep it aside for later. 

  6. Push the dry ingredients to the sides of the bowl and make a well in the center.  Now crack the eggs into the dry ingredients and pour in the vegetable oil, buttermilk, coffee, and vanilla extract. First mix all the ingredients with a spatula, then with a hand mixer on a medium speed blend it into a smooth batter.  

  7. Pour the batter equally into the prepared cake pans and bake in the preheated oven till a toothpick inserted into the center of the cakes comes out clean. This should take around 25-30 minutes.

  8. Place the cakes on a wire rack to cool completely before removing them from the cake pans.


To make the Chocolate Ganache

  1. Bring the heavy cream to a gentle simmer on medium-low heat. Put the chocolate chips into a bowl and pour the hot cream over the chocolate chips. Toss the butter into the bowl as well. Cover the bowl with a kitchen towel for about 5 minutes for the chocolate chips to melt with the heat of the cream. Use a spatula and mix till all the chocolate chips have melted and blended with the cream to form a smooth ganache.

  2. Cover the ganache with plastic wrap, making sure to touch the plastic wrap to the surface of the ganache, and place it in the refrigerator while you prepare the cakes.


To make the Kataifi Pistachio Filling

  1. Chop the kataifi into small pieces.

  2. Toss the butter into a heated deep skillet and when the butter begins to melt add the chopped kataifi to it and roast it till it turns gold and crispy.

  3. Empty it into a bowl and add the pistachio cream and tahini. Give it a mix till well blended.


To decorate the Cake

  1. Prepare the simple syrup by mixing sugar in water.

  2. Level out the three cakes.  

  3. Spread a little ganache on the cake base and then place one of the cakes on top of it.

  4. Spoon on some of the simple syrup on the first layer of the cake before spreading a thin layer of ganache on it. 

  5. Pipe ganache at the edge of the cake to form a dam.  Spoon half of the kataifi pistachio filling in the center and level it out. 

  6. Now place the second layer of the cake on the top and repeat the process keeping a little of the kataifi pistachio filling for decorating the top of the cake.  

  7. Place the third cake on the top and spoon on the simple syrup.  

  8. Now pipe the remaining ganache on the top and the sides of the cake.  Using an offset spatula and bench scraper, level out the ganache around and on the top of the cake.  

  9. Decorate the top of the cake with the remaining kataifi pistachio filling and top it off with chopped pistachios.

Comments

bottom of page