If you've ever wanted to impress with something rich yet uniquely textural, this Dubai Chocolate Cake with Pistachio Filling and Chocolate Glaze Recipe is your new go-to. It's a lovely balance of moist chocolate cake layered with a nutty, crisp pistachio filling and finished with a silky, glossy chocolate glaze. Whether you're baking for a cozy night in or a special celebration, this recipe promises a delightful treat that's as indulgent to eat as it is fun to make.
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Why This Recipe Works
This Dubai Chocolate Cake with Pistachio Filling and Chocolate Glaze Recipe brings together classic baking techniques and unique ingredients for a dessert that's complex yet approachable. The key is layering textures and intensifying chocolate flavor without overpowering the palate.
- Consistent Texture: The cake layers stay moist and tender, complemented by crisp kataifi in the pistachio filling for welcome contrast.
- Deep, Balanced Flavor: Hot coffee enhances the chocolate notes subtly, while pistachio cream adds rich nuttiness without heaviness.
- Simple Ingredients: Pantry staples combined with a few specialty touches keep this recipe practical and easy to source.
- Fast Prep, Big Payoff: In under an hour, you'll have a stunning dessert that's perfect for unexpected guests or weekend treats.
Ingredient Game Plan
Choosing quality ingredients makes all the difference here. I like to use Dutch-processed cocoa for its smooth, mellow chocolate profile, and fresh pistachio cream for that authentic Middle Eastern flair. You'll find each element straightforward but worth sourcing well for the best results.
- All-purpose flour: Use freshly sifted to keep your cake light and airy.
- Unsweetened cocoa powder: Dutch-processed if you can, for a deeper chocolate taste.
- Hot coffee: Brew fresh and hot to enhance the chocolate without adding bitterness.
- Kataifi pastry: Chop it finely for even toasting and that perfect crisp texture.
- Pistachio cream: Buy high-quality for smoothness, or make your own with ground pistachios and a touch of oil.
- Chocolate glaze: Choose semi-sweet or milk chocolate to suit your sweetness preference.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Dubai Chocolate Cake with Pistachio Filling and Chocolate Glaze Recipe
Step 1 - Prep & Season
Start by heating your oven to 350°F and greasing an 8- or 9-inch pan. I like to line mine with parchment-it makes lifting the cake out so much easier. The pan prep is quick but crucial for that golden crust and smooth edges that signal a well-baked cake. Keep everything ready before mixing to move through the next steps smoothly.
Step 2 - Build Flavor
Whisk together your dry ingredients-flour, sugar, cocoa, baking powder, baking soda, and salt-until fully combined with no clumps. Then add the wet ingredients: egg, vanilla, milk, and vegetable oil. Mix gently but thoroughly until the batter is silky and slightly thick.
Here's a little secret: stir in hot coffee at the end. It might seem unusual, but the warmth brings out the cocoa's depth and richness without leaving a coffee taste. Pour this luscious batter into your pan, and in about 25 minutes, you'll notice an intoxicating toasty aroma as the cake rises and sets beautifully.
Step 3 - Finish for Best Texture
While the cake bakes, toast your kataifi in a dry pan with a little butter. Keep stirring until it turns golden brown, releasing a warm, toasty fragrance that will make you smile. Once it cools, mix in pistachio cream-this creates a creamy but textural filling that's so satisfying between bites.
For the final flourish, melt chopped chocolate with warm cream to make your glaze. Let it sit briefly before whisking-this gives you a glossy, smooth finish perfect for draping over the filling. When your cake is cool enough, spread the pistachio-kataifi filling evenly, then pour on the glaze. Watch it drip just right down the sides; it's incredibly satisfying.
Pro Moves I Swear By
I've baked this Dubai Chocolate Cake with Pistachio Filling and Chocolate Glaze Recipe countless times, and these tips keep it reliably fantastic every single time.
- Doneness Cue: Insert a toothpick into the cake center; a few moist crumbs sticking means perfect moistness-not wet batter.
- Temperature Trick: Use hot coffee at folding stage to build chocolate flavor without bitterness or coffee aftertaste.
- Make-Ahead Move: Toast the kataifi ahead of time; it stores well in an airtight container, so you can just assemble and glaze when ready.
- Skip This Pitfall: Don't pour glaze on hot cake or warm filling-it can melt layers and cause a soggy texture.
Serve It Up
Finishing Touches
The final layer of chocolate glaze is the star that ties everything together visually and flavor-wise. I love sprinkling a few crushed pistachios or little bits of toasted kataifi on top for a rustic yet elegant look. Serve this cake slightly warm or chilled-it tastes fantastic either way and looks stunning when the glaze shines in the light.
Great Pairings
This cake pairs beautifully with light, fresh accompaniments. A dollop of whipped cream or a scoop of vanilla bean ice cream softens the rich chocolate, while fresh berries add a bright contrast. If you're feeling adventurous, a delicate rosewater syrup drizzle adds a subtle floral note that complements the pistachios perfectly.
Easy Plating Wins
For weeknight desserts, slice into modest squares and serve on simple white plates to let the cake's colors pop. For special occasions, try layering slices on tiered trays or serving with toasted nuts scattered around the plate for texture contrast. A single mint leaf or edible flower adds a touch of elegance without fuss.
Make-Ahead & Storage
Storing Leftovers
Store your leftovers in an airtight container in the fridge. The cake's moist crumb and nutty filling hold up well for 3-4 days, but the glaze may firm up and become less glossy. Letting slices come to room temperature before serving helps revive their texture and flavor.
Freezer Notes
This cake freezes nicely if wrapped tightly in plastic wrap, then foil, to protect from freezer burn. Freeze in portions if you like to pull out just a slice. Thaw overnight in the fridge, then bring to room temperature before serving to maintain its moistness and delicate texture.
Reheating Dubai Chocolate Cake with Pistachio Filling and Chocolate Glaze Recipe Without Drying Out
To warm leftover slices, I gently microwave them in 15-second bursts to avoid drying out the cake or melting the glaze too quickly. Alternatively, wrapping individual slices loosely in foil and heating in a 300°F oven for 8-10 minutes keeps textures balanced. Resist the urge to overheat-moisture is key!
Frequently Asked Questions
Yes, you can, but the flavor will be slightly more acidic and less mellow. You might want to adjust the baking soda slightly to balance acidity if you use natural cocoa.
Not at all! The hot coffee just boosts the chocolate flavor, creating a richer taste without leaving a coffee aftertaste.
Yes, mixing finely ground pistachios with a little oil or syrup to form a paste works well if pistachio cream isn't available.
If you prefer a firmer glaze and filling, chilling helps set everything nicely. However, serving it at room temperature brings out the full flavor and soft texture.
Final Thoughts
Making this Dubai Chocolate Cake with Pistachio Filling and Chocolate Glaze Recipe always brings a little celebration to my kitchen. The combination of textures and flavors feels so special yet it's surprisingly straightforward. I hope you enjoy baking it as much as eating it-there's a lot of joy in each bite, especially when shared with friends or family. Keep those kitchen spirits high and trust your instincts; this recipe is a beautiful canvas for sharing something uniquely delicious.
PrintComplete Recipe
Dubai Chocolate Cake with Pistachio Filling and Chocolate Glaze Recipe
Dubai Chocolate Cake is a rich and indulgent dessert featuring a moist chocolate cake base, layered with a unique pistachio-kataifi filling, and topped with a silky chocolate glaze. This cake combines deep chocolate flavors enhanced by hot coffee with a crunchy, buttery pistachio mixture, making it a luxurious treat perfect for special occasions.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Cake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup vegetable oil
- ½ cup hot coffee
Pistachio Filling
- 2 cups kataifi (shredded phyllo), chopped finely
- 2 tablespoon unsalted butter
- 1 cup pistachio cream (or finely ground pistachios mixed into a paste)
Chocolate Glaze
- 4 oz milk or semi-sweet chocolate bar, chopped
- ½ cup heavy cream (or a can of table cream for an ultra-rich finish)
Instructions
- Prep the pan and oven: Heat the oven to 350°F. Grease and line an 8- or 9-inch square or round pan, then set it aside.
- Make the cake batter: In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Add the egg, vanilla, milk, and oil, and mix until smooth. Stir in the hot coffee last to intensify the chocolate flavor without adding a coffee taste. Pour the batter into your prepared pan and bake for about 25 minutes, or until a toothpick comes out mostly clean with a few moist crumbs.
- Toast the kataifi for the filling: Place a heavy skillet over medium heat. Add the chopped kataifi and butter, stirring often until golden and crisp. Transfer to a bowl to cool, then fold in the pistachio cream until a spreadable, slightly chunky filling is formed.
- Prepare the chocolate glaze: Chop the chocolate into small pieces and place in a microwave-safe bowl. Heat the cream until warm and pour over the chocolate. Let sit for 3-5 minutes, then whisk until smooth and shiny. If needed, warm briefly in short bursts and stir to finish melting.
- Assemble the cake: Once the cake has cooled for 10-15 minutes, spread the pistachio-kataifi mixture evenly on top using an offset spatula. Gently pour the chocolate glaze over the filling so it covers and drips slightly down the sides. Optionally garnish with extra toasted kataifi and crushed pistachios. Serve warm immediately or chill to set and slice later.
Notes
- Use hot coffee in the batter to deepen the chocolate flavor without tasting like coffee.
- Toast the kataifi until golden to bring out a rich, buttery flavor in the filling.
- Let the chocolate and cream mixture rest before whisking to achieve a smooth, silky ganache.
- For a softer cake, serve warm shortly after assembling; for cleaner slices, chill before serving.
- You can substitute pistachio cream with finely ground pistachios mixed with a little neutral oil to form a paste if needed.
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