Dubai Chocolate Cake

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This Dubai Chocolate Cake layers rich chocolate sponge with a pistachio kataifi filling and glossy chocolate ganache. A decadent, showstopping dessert inspired by the viral Dubai Chocolate Bar.

Course: Dessert

Keyword: Dubai Chocolate Cake

Servings:

Calories: 732kcal

Author: Lucy Parissi | Supergolden Bakes

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.

Video

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.

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