This Chocolate Dubai Cake is a rich, moist chocolate layer cake filled with creamy ganache, crunchy kadaif, and a pistachio spread just like the famous Dubai chocolate bars. Every bite is pure indulgence—fudgy, nutty, and irresistibly decadent.
New to layer cakes? Check out my layer cake guide for tips and step-by-step help
Jump to:
This Chocolate Dubai Cake is inspired by the viral chocolate bars filled with pistachio spread and crispy kataifi. A rich, layered dessert that brings the trend straight to your cake stand.
It’s made with a soft and moist chocolate buttermilk cake, a whipped chocolate ganache, and a dreamy filling of pistachio cream and toasted kataifi. Every bite is creamy, crunchy, and chocolatey.
Perfect for birthdays or any chocolate lover’s celebration. It looks fancy, tastes incredible, and doesn’t need complicated decorations.
Why you'll love this recipe
Ingredients you need
You need these ingredients to make this pistachio chocolate cake :
- Flour – Cake flour or all-purpose, for a soft crumb.
- Cocoa powder – Dutch-processed for deep chocolate flavor.
- Baking powder + soda – Help the cake rise and stay light.
- Vanilla & salt – Boost the overall flavor.
- Eggs – Add structure and richness.
- Sugar – Keeps the cake sweet and moist.
- Buttermilk – Key to a soft, tender texture.
- Oil – Keeps the cake moist, even when chilled.
- Hot coffee or water – Enhances the chocolate taste.
- Chocolate – Semi-sweet chocolate or bittersweet for ganache, white for drip.
- Heavy cream – At least 30% fat for a smooth whipped ganache.
- Pistachio spread – Pure pistachio cream for real nutty flavor.
- Grilled kataifi – Crispy phyllo strands, toasted kataifi ready to use.
- Green food coloring – Optional, for a vibrant pistachio layer.
Want to see my tools? Here’s what I use for all my cakes.
How To Make Chocolate Dubai Cake
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
In a bowl, mix the grilled kataifi with the pistachio spread until well combined.
Divide the mixture between two 12 cm (about 4.7-inch) round molds lined with parchment paper at the bottom. Freeze for at least 2 hours until firm — these will be your cake inserts.
In a large bowl, whisk together the eggs, oil, sugar, and vanilla until smooth.
Alternate adding the buttermilk-coffee mixture and the dry ingredients, mixing just until the batter is smooth and fully combined. Don’t overmix.
Divide the batter evenly between 3 greased and lined 6-inch (15 cm) cake pans. Smooth the tops with a spatula.
Bake in a preheated oven at 330°F (165°C) for about 40 minutes, or until a toothpick comes out clean. Let the cakes cool upside down on a wire rack before removing from the pans.
Chop the semi-sweet chocolate and place it in a bowl. Heat the cream until hot (but not boiling), then pour it over the chocolate. Let sit for 1 minute, then stir until fully melted. Add the cold cream and blend with an immersion blender until smooth.
Cover with plastic wrap touching the surface and chill overnight. The next day, whip the ganache with an electric mixer for about 1 minute until it becomes thick and fluffy.
Start by assembling the cake either in a deep cake pan lined with plastic wrap or using a tall acetate roll for a straight and neat finish. Place the first chocolate cake layer at the bottom.
Pipe a ganache border around the edge, fill the center with more ganache, and gently press in one frozen pistachio kataifi insert.
Add the second cake layer and repeat the process until all layers are stacked. Chill in the fridge or freezer for about 30 minutes to firm up.
Cover the entire cake with whipped chocolate ganache, smoothing the sides and top, then refrigerate for 1 hour.
Pour the green-colored white chocolate drip on top, add crushed pistachio and chill the finished cake for at least 2 more hours before serving.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Where can I find kataifi pastry?
You can usually find kataifi (shredded phyllo dough) in Mediterranean or Middle Eastern grocery stores, or order it online.
Can I make this cake ahead of time?
Yes! You can bake the cake layers and prepare the ganache the day before. Assemble the cake and let it chill before serving.
Can I use a different filling instead of pistachio?
Absolutely. Try hazelnut spread, almond butter, or even Nutella for a twist.
Do I need to freeze the insert?
Yes, freezing the pistachio kataifi insert makes the cake easier to assemble and keeps the layers clean and even.
You will also loves
I hope you love these chocolate and pistachio cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
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 tsp 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
Leave a Reply