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Dubai Chocolate Cake

Indulge in Decadence with Dubai Chocolate Cake Delight

Experience the luxurious flavors of Dubai Chocolate Cake, a rich dessert with deep layers and a pistachio filling.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layer
  • 1 3/4 cups All-purpose flour Use cake flour for a lighter texture.
  • 1 cup Granulated sugar Brown sugar can add moisture and a deeper flavor.
  • 3/4 cup Unsweetened cocoa powder Consider Dutch-processed cocoa for extra richness.
  • 1 tbsp Baking powder Always check it’s fresh for the best rise.
  • 1 tsp Baking soda Balances the acidic components in this recipe.
  • 1/2 tsp Salt Opt for sea salt for a delightful crunch.
  • 1 large Egg A flax egg is a great vegan substitute.
  • 1 tbsp Vanilla extract Choose pure vanilla for the best outcome.
  • 1 cup Milk Substitute with almond or oat milk to make it dairy-free.
  • 1/2 cup Vegetable oil Coconut oil provides a lovely subtle flavor.
  • 1 cup Hot coffee Hot water is a suitable alternative.
For the Pistachio Filling
  • 1 cup Shredded phyllo dough (kataifi) Crushed graham crackers can work for a different texture.
  • 1/4 cup Butter Vegan butter is perfect for a dairy-free option.
  • 1/2 cup Pistachio cream Almond paste can be a great substitute if needed.
For the Chocolate Layer
  • 8 oz Milk or semi-sweet chocolate bar High-quality chocolate like Ghirardelli is worth it.
  • 1 cup Heavy cream/Table cream Half-and-half is a good alternative.

Equipment

  • Oven
  • Mixing Bowl
  • Baking pan
  • Spatula
  • microwave
  • Pan

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease an 8 or 9-inch round baking pan.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, vanilla extract, milk, and vegetable oil. Incorporate the hot coffee and mix until smooth.
  3. Pour the batter into the prepared pan and bake for about 25 minutes. Use a toothpick to check doneness. After baking, cool for 15 minutes in the pan before transferring to a wire rack.
  4. Melt butter in a medium pan, add the shredded phyllo dough, stirring until golden brown and crisp. Mix in pistachio cream until combined.
  5. Combine chopped chocolate and cream in a microwave-safe bowl, heating in 30-second intervals until smooth.
  6. Once cooled, spread the pistachio filling across the cake, then drizzle or pour the chocolate layer over it.
  7. Let it set for a few minutes before serving. Enjoy immediately or chill in the refrigerator for a firmer texture.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 220mgFiber: 3gSugar: 30gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

For best texture, assemble the cake right before serving to preserve the pistachio filling's crunch.

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