Dubai chocolate cake made with moist chocolate layers, whipped ganache, pistachio filling, and crispy kataifi.
This Dubai chocolate cake is inspired by the viral Dubai chocolate bar, with rich chocolate, creamy pistachio, and crispy kataifi in every layer.
I love this chocolate pistachio cake when I want a layered dessert that feels rich, crunchy, and a little different from a classic chocolate cake.
Why you’ll love this recipe
- Rich chocolate layers: Soft, moist cake with deep chocolate flavor.
- Creamy pistachio crunch: The filling adds both texture and flavor.
- Beautiful celebration cake: A striking cake for birthdays and special occasions.
Ingredients you need
This Dubai chocolate cake combines moist chocolate sponge, pistachio cream, and crispy kataifi pastry inspired by the viral Dubai chocolate bar.
- Flour – Cake flour or all-purpose flour.
- Cocoa powder – Dutch-processed cocoa for a deep chocolate flavor.
- Baking powder + baking soda – Help the cake rise and stay light.
- Vanilla & salt – Enhance and balance the chocolate flavor.
- Eggs – room temperature.
- Sugar – granulated sugar.
- Buttermilk
- Oil – vegetable oil.
- Hot coffee or water .
- Chocolate – Semi-sweet or bittersweet chocolate for the ganache.
- Heavy cream – At least 30% fat.
- Pistachio spread – pistachio cream for the signature Dubai chocolate filling.
- Toasted kataifi pastry – Crispy shredded phyllo that adds crunch.
- Green food coloring – Optional, for a vibrant pistachio layer.
Tips for the best Dubai chocolate cake
- Chill the cake layers – Cold sponge layers are easier to level, stack, and frost cleanly.
- Freeze the pistachio kataifi insert – A frozen filling keeps sharp layers and prevents the cake from shifting.
- Use a cake ring with acetate – Helps create straight, clean sides for a professional layer cake finish.
- Whip the ganache just until firm – The texture should be thick enough to hold the layers and pipe easily.
- Chill between steps – Rest the cake after stacking and frosting for stable layers and clean slices.
How To Make Dubai Chocolate Cake
This cake is made with my chocolate buttermilk cake recipe, a soft and reliable base for layer cakes.
Mix the grilled kataifi with the pistachio spread in a bowl until evenly combined.
Divide the mixture between two lined 12 cm molds and freeze for at least 2 hours to create firm inserts.
Whisk the eggs, oil, sugar, and vanilla in a large bowl until smooth.
Add the buttermilk-coffee mixture and dry ingredients alternately, mixing just until the batter is smooth.
Divide the batter between three lined 6-inch cake pans and smooth the tops.
Bake at 330°F (165°C) for about 40 minutes until a toothpick comes out clean, then cool the cakes on a rack.
For the chocolate layer, I use my chocolate ganache, smooth and stable, perfect for layering this cake
Heat the cream and pour it over the chopped chocolate, rest for 1 minute, then stir until smooth.
Add the cold cream and blend until the ganache is silky, then cover and chill overnight.
Whip the chilled ganache briefly until thick and fluffy.
Place the first cake layer on a plate or in a cake ring, pipe a ganache border, fill with ganache, and press in one frozen pistachio kataifi insert.
Repeat with the remaining layers, then chill the cake for 30 minutes to set.
Frost the cake with whipped ganache and smooth the sides and top, then refrigerate for 1 hour.
Add the green white chocolate drip, sprinkle crushed pistachios, and chill the cake for at least 2 hours before serving.
Storage
Store the Dubai chocolate cake in the refrigerator for up to 3 days in an airtight container.
Recipe variations
- Nutella pistachio cake – Mix pistachio spread with Nutella for a richer filling.
- White chocolate Dubai cake – Use vanilla sponge and white chocolate ganache.
- Hazelnut version – Replace pistachio spread with hazelnut butter.
- Mini Dubai cakes – Bake the sponge in cupcake molds for individual desserts.
You can fill and frost this Chocolate Dubai Cake with my pistachio buttercream or use my pistachio ganache for a richer pistachio flavor.
If you prefer individual portions, try my Dubai chocolate cupcakes, made with the same chocolate, pistachio, and crispy kataifi flavors.
Recipe Questions
What is kataifi pastry
Kataifi is shredded phyllo dough often used in Middle Eastern desserts for a crispy texture.
Can I make this cake ahead of time
Yes, bake the cake layers and prepare the ganache one day ahead.
Do I have to freeze the pistachio insert
Freezing the insert helps keep clean layers when assembling the cake.
More Chocolate Cake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Chocolate Dubai Cake
- Total Time: 1 hour 30 minutes
- Yield: 8 slice
Description
It’s a rich and moist chocolate cake filled with pistachio spread and crunchy kataifi, all wrapped in a smooth whipped chocolate ganache. This recipe makes a 6-inch (15 cm) layer cake — perfect for 8 to 10 generous servings.
Ingredients
Chocolate cake
- 225 g (1 ¾ cups) cake flour
- 80 g (¾ cup) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 160 ml (⅔ cup) vegetable oil
- 250 g (1 ¼ cups) granulated sugar
- 3 large eggs – room temperature
- 2 tsp vanilla extract
- 150 ml (⅔ cup) buttermilk
- 125 ml (½ cup) hot coffee or water
Pistachio kataif filling
- 80 g (2.8 oz) grilled kataifi
- 220 g (¾ cup) pistachio spread
- Green food coloring – optional
Chocolate ganache frosting
- 300 g (10.5 oz) semi-sweet chocolate, chopped
- 270 g (1 ⅛ cups) heavy cream – hot
- 270 g (1 ⅛ cups) heavy cream – cold
Green chocolate drip
- 50 g (1.75 oz) white chocolate
- 20 g (1 ⅓ tbsp) heavy cream
- 1–2 teaspoon pistachio spread
- Green food coloring
Instructions
Make the Chocolate Cake
- In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until well combined.
- In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk and hot coffee (or hot water) to the wet mixture, alternating with the dry ingredients. Mix gently until the batter is smooth and well combined.
- Divide the batter evenly between three 6-inch (15 cm) cake pans lined with parchment paper at the bottom.
- Bake in a preheated oven at 330°F (165°C) for about 40 - 45 minutes, or until a toothpick inserted in the center comes out clean.
- Run a knife around the edges to loosen them, then remove from the pans and place upside down on a wire rack to cool completely. This helps keep the layers flat and even.
Make the Pistachio Kataifi Insert
- In a bowl, mix pre-toasted kataifi with pistachio spread and a bit of green food coloring, if desired.
- Line the bottom of two 5-inch (12 cm) cake rings or small pans with parchment paper.
- Divide the mixture evenly into the two molds, press to smooth the tops, and freeze for at least 2 hours until firm.
Make the Chocolate Ganache Frosting
- Chop semi-sweet chocolate and place in a heatproof bowl.
- Heat heavy cream until just simmering, then pour over the chocolate.
- Let sit 1 minute, then stir until smooth and fully melted.
- Add cold heavy cream, then blend using an immersion blender until perfectly smooth.
- Cover the surface with plastic wrap and refrigerate overnight.
- The next day, whip the cold ganache with an electric mixer for about 1 minute, until thick and fluffy.
Assemble the Cake
- Use a tall cake ring with an acetate sheet or a deep cake pan lined with plastic wrap for clean assembly.
- Place the first cake layer at the bottom. Pipe a ganache border around the edge, fill the center with ganache, and add a frozen pistachio-kataifi insert in the middle.
- Add the second cake layer, repeat the ganache and insert step, and finish with the third cake layer.
- Chill the cake in the freezer for 30 minutes or the fridge for 1 hour to set before frosting.
Frost and Decorate
- Remove the cake ring and acetate. Cover the cake with the whipped chocolate ganache, smoothing the sides and top with a spatula.
- Chill again for at least 1 hour to set the frosting.
- Make the drip by melting white chocolate with heavy cream, add pistachio spread and green food coloring.
- Drizzle the green chocolate drip over the top edge of the cold cake, let it drip down the sides add some crushed pistachios, and chill the finished cake for at least 2 more hours before serving.
Notes
Storage & Make-Ahead Tips:
- Store the finished cake in the fridge for up to 4 days, covered in a cake box or airtight container.
- You can make the cake layers and ganache a day ahead. Chill overnight, then assemble the next day.
- The pistachio kataifi insert can be made in advance and kept in the freezer for up to 2 weeks.
Tips:
- Freeze the pistachio insert before assembly for clean layers.
- Use a cake ring and acetate sheets to help build a tall and straight cake.
- Make sure the cake layers are completely cool before frosting.
- Whip the ganache until firm but not grainy.
- Chill the cake for at least 2 hours before serving for clean cuts and best texture.
No Pre-Toasted Kataifi? Here’s How to Prep It
If you're using raw kataifi (shredded phyllo pastry) instead of pre-grilled, here’s how to prepare it:
- Measure out 80 g (about 2.8 oz) of kataifi and gently loosen the strands with your fingers.
- Toss with 40 g (about 3 tablespoons) of melted unsalted butter until well coated.
- Spread evenly on a parchment-lined baking sheet.
- Bake in a preheated oven at 160°C (320°F) for 10–15 minutes, stirring once or twice, until golden and crispy.
- Let it cool completely before mixing it with the pistachio spread for the insert.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: cake, layer cake
- Cuisine: American
Sophia
What a delicious recipe! I love how the cake mixes rich chocolate with crunchy kataifi and pistachio spread — it’s like a flavor party in every bite. The detailed tips you’ve given make even a beginner feel like a pro baker. Thanks for making “fancy” look easy—my taste buds are already queued up for seconds!