Dubai Chocolate Cake
, Updated Sep 14, 2025
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This Dubai Chocolate Cake layers rich chocolate sponge with a creamy-crunchy pistachio kataifi filling and glossy chocolate ganache. A decadent, showstopping dessert inspired by the viral Dubai Chocolate Bar.
Check out my Dubai Chocolate Brownies and Pistachio Cake recipes!
Meet your next obsession: Dubai Chocolate Cake!! Imagine a rich, moist chocolate sponge paired with a crunchy, nutty pistachio cream and crunchy kataifi filling, topped with a silky layer of chocolate ganache.
This recipe was inspired by the viral Dubai Chocolate Bar that’s been taking social media by storm — smooth, lux chocolate with a crunchy pistachio kataifi center. I wanted to capture all of that drama and decadence, but transform it into a cake that’s big enough to share.
Just like the chocolate bars, this Dubai Chocolate Cake has a fudgy chocolate sponge as the base, a layer of pistachio-kataifi crunch and rich glossy chocolate ganache. It’s my nod to the luxurious desserts you’ll find in Dubai’s patisseries, reimagined as a showstopping centerpiece for your own table.
What you’ll need
You will need some special ingredients for this recipe – luckily the have become quite easy to find online since the Dubai chocolate craze has taken the world by storm! Let’s take a look at the elements of this cake.
- Chocolate cake layer: Uses pantry staples such as all-purpose flour, baking powder, sugar, cocoa powder, butter, eggs, buttermilk and vanilla.
- The pistachio layer: We need pistachio cream, tahini paste and kataifi (shredded phyllo dough). The kataifi needs to be toasted in pan with unsalted butter until it turns golden brown and crisp – unless you find the already baked variety.
- Chocolate ganache topping: Good quality chocolate chips, heavy cream and a little corn syrup or golden syrup create the luscious chocolate finish for this indulgent dessert.
- To decorate: A little pistachio cream and chopped pistachios create a beautiful finish and add a pop of color against the canvas of glossy chocolate.
Essential Tools
For best results use digital scales – they give much more accurate measurements. If you are using measuring cups, spoon the flour or sugar etc. into the cup and then level it off with a knife. Don’t scoop straight from the bag, as this can pack the ingredient down and give you more than you need.
This cake is much easier to assemble if you have an adjustable cake ring. Line the sides of the ring with acetate to give your cake perfectly smooth sides. A cake leveler is very useful to cut the cake evenly if it has domed while baking.
How to Make Dubai Chocolate Cake
Make the chocolate cake
- Sift flour, light brown sugar, cocoa powder, baking powder, salt and cornstarch into a large mixing bowl (or the bowl of a stand mixer fitted with paddle attachment).
- Add the butter and beat together until you have a sandy texture. Add the buttermilk, eggs and vanilla and mix until you have a smooth batter. Pour into a greased and lined 8-inch springform cake pan and bake in a 350°F (180°C) preheated oven for 35 minutes or until a tester comes out clean.
- Leave the cake in the pan for 10 minutes then gently turn out onto a layer of plastic wrap. Wrap the entire cake and leave it to cool down on a wire rack.
- Level, if needed, just before assembling your Dubai Chocolate cake. For an extra moist layer, brush the leveled cake with hot simple syrup prior to assembling.
Make the pistachio kataifi filling
- Melt butter in a large skillet. Add the kataifi and toast in the pan over medium heat, stirring often, until the pastry is golden brown and crisp. Transfer into a bowl.
- Add the pistachio cream, tahini if using and a generous pinch salt. Mix well until the pastry strands are completely coated in the lush pistachio cream.
Prepare the ganache
- Place semi-sweet chocolate chips, heavy cream and corn syrup (or golden syrup) into a bowl. Microwave for 40 second bursts until the cream is hot, leave to stand for a couple of minutes then stir together until the chocolate is completely smooth.
Assemble the cake
- Line the springform cake pan sides with baking paper or use an adjustable cake ring and acetate collar for a more professional finish. Place the cake in the pan or ring, add the pistachio filling and level.
- Pour the chocolate ganache and spread it edge to edge to cover the pistachio layer. Add warm pistachio cream into a small piping bag and drizzle over the top to decorate. Sprinkle with chopped pistachios and chill until the chocolate is set.
- Carefully release the cake from the springform pan or ring and peel off the paper. Slice with a sharp knife, wiping the blade between cuts and serve at room temperature.
Recipe Notes and Tips
- Top Tip: You can use your favorite chocolate cake recipe as the base layer or the recipe I have provided. Wrapping the warm cake in plastic wrap ensures it stays moist – just make sure it has cooled down for at least 15 minutes so it’s not super hot when you wrap it.
- Perfect Layers: Level the cake using a large serrated knife or cake leveler. This small step makes all the difference in presentation, ensuring all layers are even. You can share any offcuts (baker’s privilege!) or freeze them to use in trifle recipes.
- Golden Brown: If you are using dried kataifi pastry (also known as kunafa, knafeh, katifi) you will need to toast it first in melted butter. Four cups of fresh pastry (approximately 140g) will yield about 2 cups of toasted kataifi ( 120-160g as it is heavier when toasted). For best results use digital scales for accurate measurements.
- Prep-ahead: You can bake the cake layer of this dubai chocolate bar cake up to two days in advance. Keep wrapped at room temperature until needed. Prepare the pistachio filling and chocolate ganache just before assembling.
- Storage: This cake keeps beautifully. Store covered at room temperature for up to 2 days, or in the fridge for up to 5 days. Serve at room temperature for the best texture. This cake also freezes well (without the ganache topping) for up to 2 months — wrap tightly and thaw overnight before decorating.
I hope this Dubai Chocolate Cake recipe inspires you to bake something a little extraordinary! If you try it, leave me a comment and rating below — I’d love to hear what you think. Follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations!
Dubai Chocolate Cake
Video
Equipment
Ingredients
For the cake
- 1 ⅔ cups (200g) flour all-purpose / plain
- 6 tbsp cocoa powder level
- 1 tbsp cornstarch (cornflour)
- 1 tsp baking powder
- 1 ¼ cups (250g) light brown sugar
- ½ cup (115g) unsalted butter or baking spread
- ½ cup (120ml) buttermilk
- 3 large eggs , room temperature
- 2 tsp vanilla bean paste or 1 tsp vanilla extract
For the pistachio filling
- 2-3 tbsp unsalted butter
- 4 cups (140g) kataifi pastry see note 1
- 1 cup (300g) pistachio cream
- 2 tbsp tahini (optional)
- pinch sea salt
For the chocolate ganache
- 1 cup (170g) semi-sweet chocolate chips or chopped chocolate bar
- ⅔ cup (160ml) cream heavy / double
- 1 tbsp corn syrup or golden syrup
To decorate
- 2 tbsp pistachio cream warm
- 2 tbsp unsalted pistachios chopped
- chocolate shavings optional
Instructions
Make the chocolate cake
- Preheat the oven to 350°F (180°C). Line an 8-inch springform cake pan and mist with cake release or grease with butter.
- Sift flour, light brown sugar, cocoa powder, baking powder, salt and cornstarch into a large mixing bowl (or the bowl of a stand mixer fitted with paddle attachment).1 ⅔ cups (200g) flour, 1 tbsp cornstarch, 1 tsp baking powder, 1 ¼ cups (250g) light brown sugar, 6 tbsp cocoa powder
- Add the butter and beat together until you have a sandy texture. Add the buttermilk, eggs and vanilla and mix until you have a smooth batter. Pour into the prepared pan and bake for 35-38 minutes or until a tester comes out clean.½ cup (115g) unsalted butter, ½ cup (120ml) buttermilk, 3 large eggs, 2 tsp vanilla bean paste
- Leave the cake in the pan for 10 minutes then gently turn out onto a layer of plastic wrap. Wrap the entire cake (make sure it is warm not hot!) and leave it to cool down on a wire rack. Level, if needed, just before assembling your Dubai Chocolate cake.
Make the pistachio kataifi filling
- Melt butter in a large skillet. Add the kataifi and toast in the pan over medium heat, stirring often, until the pastry is golden brown and crisp. Transfer into a bowl.2-3 tbsp unsalted butter, 4 cups (140g) kataifi pastry
- Add the pistachio cream, tahini if using and a generous pinch salt. Mix well until the pastry strands are completely coated in the lush pistachio cream.1 cup (300g) pistachio cream, 2 tbsp tahini, pinch sea salt
Prepare the ganache
- Place semi-sweet chocolate chips, heavy cream and corn syrup (or golden syrup) into a bowl. Microwave for 40 second bursts until the cream is hot, leave to stand for a couple of minutes then stir together until the chocolate is completely smooth.1 cup (170g) semi-sweet chocolate chips, ⅔ cup (160ml) cream, 1 tbsp corn syrup
Assemble the cake
- Line the springform cake pan sides with baking paper or use an adjustable cake ring and acetate collar for a more professional finish. Place the cake in the pan or ring, add the pistachio filling and level.
- Pour the chocolate ganache and spread it edge to edge to cover the pistachio layer. Add warm pistachio cream into a small piping bag and drizzle over the top to decorate. Sprinkle with chopped pistachios and and chill until the chocolate is set.2 tbsp pistachio cream, 2 tbsp unsalted pistachios, chocolate shavings
- Carefully release the cake from the springform pan or ring and peel off the paper. Slice and serve at room temperature.
Notes
- Note 1: Kataifi comes in various forms. If you find the ready baked variety you will need to use 2 cups (160g). This is ready to be mixed into the pistachio cream and doesn’t need cooking so you will not be needing the butter.
- Pistachio cream is not the same as pistachio paste. Do not confuse the two! The cream is sweet and mixed with other ingredients whereas the paste is pure pistachios.
- For an extra moist cake layer, brush the leveled cake with hot simple syrup prior to assembling.
- Leftovers and Storage: This cake keeps beautifully. Store covered at room temperature for up to 2 days, or in the fridge for up to 5 days. Bring to room temp before serving for the best texture. It also freezes well (without the ganache) for up to 2 months — wrap tightly and thaw overnight. Bring to room temperature before adding the chocolate ganache.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
