Inspired by videocakemiddle eastern
Dubai Chocolate Cake
A rich three-layer chocolate cake filled with crisp kataifi pastry, pistachio cream and tahini, then covered in chocolate ganache.
Feb 28, 2025
A rich three-layer chocolate cake filled with crisp kataifi pastry, pistachio cream and tahini, then covered in chocolate ganache.
1 hr
Prep time
30 min
Cook time
2 hrs 30 min
Total time
One three-layer 9-inch cake, approximately 16 slices
Yield
Ingredients
23 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving435 kcal
- Fat
- 35g
- Carbs
- 65g
- Protein
- 8g
Whole recipe (16 servings): 6960 kcal
- 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
- 1 ½ cups (375 ml) Milk, room temperature
- 1 ½ tbsp White Vinegar
- 3 ½ cups (650 grams) Semi-Sweet Chocolate Chips
- 1 ¾ cups (400 ml) Heavy Cream (35%)
- 1 tbsp (14 grams) Unsalted Butter
- 250 grams Kanafi (shredded Philo dough)
- 50 grams Butter
- 1 cup (225 grams) Pistachio Cream
- 1 tbsp Tahini
- ½ cup (120 ml) Water
- 3 tbsp Sugar
Method
25 steps- To make a buttermilk substitute, stir the white vinegar into the room-temperature milk and set it aside for several minutes. Use this instead of the listed buttermilk, not in addition to it.
- Preheat the oven to 180°C or 350°F. Grease three 9-inch round cake tins, dust the sides with cocoa powder and line the bases with parchment paper.
- Sift the flour, cocoa powder, baking soda, baking powder and salt into a large mixing bowl.
- Add the sugar and whisk until evenly combined.
- Dissolve the instant coffee powder in the warm water and set it aside.
- Make a well in the dry ingredients. Add the eggs, vegetable oil, buttermilk, coffee mixture and vanilla extract.
- Mix first with a spatula, then beat with an electric mixer on medium speed until the batter is smooth.
- Divide the batter evenly between the three prepared cake tins.
- Bake for 25 to 30 minutes, until a toothpick inserted into the centre comes out clean.
- Cool the cakes completely on wire racks before removing them from the tins.
- For the ganache, bring the heavy cream to a gentle simmer over medium-low heat.
- Place the chocolate chips and 14 g butter in a heatproof bowl. Pour over the hot cream, cover for 5 minutes, then stir until completely smooth.
- Cover the ganache directly with plastic wrap and refrigerate while preparing the remaining components.
- For the kataifi filling, chop the kataifi pastry into small pieces.
- Melt 50 g butter in a deep frying pan. Add the kataifi and cook, stirring regularly, until golden and crisp.
- Transfer the toasted kataifi to a bowl and mix in the pistachio cream and tahini.
- For the simple syrup, stir the sugar into the water until dissolved.
- Level the cooled cakes if necessary.
- Spread a small amount of ganache onto a cake board or serving plate and place the first cake layer on top.
- Brush or spoon some simple syrup over the cake, then spread over a thin layer of ganache.
- Pipe a ring of ganache around the outer edge to form a dam. Spoon half of the kataifi pistachio filling into the centre and level it.
- Place the second cake layer on top and repeat with syrup, ganache and most of the remaining kataifi filling, reserving a little for decoration.
- Add the final cake layer and moisten it with simple syrup.
- Cover the top and sides with the remaining ganache, smoothing it with an offset spatula and bench scraper.
- Decorate with the reserved kataifi pistachio filling and optional chopped pistachios before slicing.
Recipe notes
Helpful tips
- The milk-and-vinegar mixture is a substitute for the buttermilk; do not use both.
- Divide the cake batter by weight for evenly sized layers.
- Allow the cakes to cool completely before filling or the ganache may melt.
- Toast the kataifi until evenly golden and crisp before adding the pistachio cream.
- Pipe a ganache dam around each layer to prevent the kataifi filling from escaping.
- Chill the ganache only until spreadable; if it becomes too firm, allow it to soften at room temperature.
Equipment
- Three 9-inch round cake tins
- Parchment paper
- Large mixing bowls
- Fine-mesh sieve
- Whisk
- Rubber spatula
- Electric hand mixer
- Wire cooling racks
- Medium saucepan
- Heatproof bowl
- Deep frying pan
- Offset spatula
- Bench scraper
- Piping bag
Storage
For the best texture, allow refrigerated slices to stand at room temperature for approximately 20 minutes before serving.
Additional tips
- Contains wheat, gluten, eggs, milk, sesame and pistachio nuts. The ganache cream and melted butter become hot during preparation.
Estimated nutrition
Per serving: 435 calories
Fat: 35 g · Carbs: 65 g · Protein: 8 g
Explore related collections
