Dubai Chocolate Cake

Total Time Prep: 35 min. Bake: 30 min. + cooling
Yield 16 slices
Test Kitchen Approved
In our Dubai chocolate cake recipe, you'll find moist, fluffy chocolate cake layers and the same filling that has made the trending Dubai chocolate bar so popular.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/4 cups baking cocoa
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup canola oil
  • 1 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1/4 cup hot water or strong brewed coffee
  • FILLING:
  • 3 tablespoons unsalted butter
  • 2 cups shredded phyllo dough (kataifi)
  • 1 cup pistachio cream
  • 2 tablespoons tahini
  • FROSTING:
  • 1 cup unsalted butter, softened
  • 5 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 3/4 cup 2% milk
  • Crushed pistachios, for garnish

Directions

  1. Preheat oven to 350°. Grease two 8-in. round cake pans; line the bottoms with parchment paper.
  2. To make the cake, in a large bowl, whisk together flour, baking cocoa, sugar, brown sugar, baking powder, baking soda and salt. Mix in eggs, oil, milk and vanilla extract until incorporated; stir in hot water or brewed coffee until just combined.
  3. Divide batter evenly between the prepared cake pans. Bake 30-32 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes; transfer to a wire rack to cool completely.
  4. To make the filling, melt butter in a small saucepan over low-medium heat. Add kataifi; toast 6-8 minutes or until golden brown. Transfer to a small mixing bowl; set aside to cool. Stir in pistachio cream and tahini until combined.
  5. To make the frosting, in the bowl of stand mixer fitted with the paddle attachment, beat softened butter 2-3 minutes or until creamy. Gradually beat in confectioners’ sugar and baking cocoa, alternating with milk; beat 2-3 minutes or until light and fluffy.
  6. To assemble the cake, place one cake layer on a cake stand or plate. Spread 1/2 cup frosting on top; spread into an even layer. Spread all of the kataifi filling in an even layer. Stack the second cake layer on top; spread half of the remaining frosting in a thin layer. Chill cake for 30 minutes. Frost the top and sides of the cake with the remaining frosting. Garnish with crushed pistachios. Slice to serve.

Nutrition Facts

1 slice: 675 calories, 37g fat (11g saturated fat), 62mg cholesterol, 391mg sodium, 84g carbohydrate (59g sugars, 4g fiber), 10g protein.

This Dubai chocolate cake recipe is inspired by the trending Dubai chocolate bars. Two layers of moist chocolate cake are filled with a mixture of toasted kataifi, tahini and pistachio cream, just like the chocolate bar. —Molly Allen, Hood River, Oregon
Recipe Creator

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