Dubai Chocolate Cake
Dubai Chocolate Cake
Ingredients
For the Chocolate Cake
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or coffee
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream or milk, plus more as needed
- 1 teaspoon vanilla extract
For the Pistachio Filling
- 1 cup knafeh dough, finely chopped, packed
- 1/4 cup unsalted butter, melted
- 1/2 cup pistachio paste
- 1/4 cup sweetened condensed milk
- 1/2 teaspoon rose water, optional
For the White Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk, plus more as needed
- 1/2 teaspoon vanilla extract
For the Mirror Glaze
- 1/2 cup cold water
- 2 teaspoons unflavored gelatin powder
- 1 cup granulated sugar
- 1/2 cup glucose syrup, or light corn syrup
- 1/2 cup sweetened condensed milk
- 6 ounces white chocolate, finely chopped
- as needed gel food coloring, lime green, dark green, blue, white
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the large eggs, milk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
⏱️ 5 min
- 4
Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin. Divide the batter evenly between the prepared cake pans.
⏱️ 5 min
- 5
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 40 min•🌡️ 350
- 6
To make the chocolate frosting: In a large bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, unsweetened cocoa powder, heavy cream or milk, and vanilla extract. Beat until light and fluffy, adding more cream or milk as needed to reach desired consistency.
⏱️ 10 min
- 7
To make the pistachio filling: In a small pan, toast the finely chopped knafeh dough in the melted unsalted butter over medium heat until golden brown, about 5-7 minutes. Let cool. In a bowl, combine the toasted knafeh, pistachio paste, sweetened condensed milk, and optional rose water. Mix until well combined and a cohesive paste forms.
⏱️ 10 min
- 8
To make the white frosting: In a medium bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, heavy cream or milk, and vanilla extract. Beat until light and fluffy, adding more cream or milk as needed.
⏱️ 10 min
- 9
Assemble the cake: Once the chocolate cakes are completely cool, level them if necessary. Place one cake layer on a serving plate or cake stand. Spread a layer of chocolate frosting over it. Pipe a dam of chocolate frosting around the edge, then fill the center with half of the pistachio filling. Place the second cake layer on top, repeat with chocolate frosting and the remaining pistachio filling. Top with the third cake layer. Apply a thin crumb coat of chocolate frosting over the entire cake to seal in crumbs. Chill the cake for at least 30 minutes.
⏱️ 20 min
- 10
After chilling, apply a smooth, thick layer of the white frosting over the entire cake. Use an offset spatula to get a clean finish. Chill the cake again for at least 1 hour (or until firm) before glazing.
⏱️ 70 min
- 11
To make the mirror glaze: In a small bowl, sprinkle gelatin powder over cold water and let it bloom for 5-10 minutes. In a saucepan, combine granulated sugar and glucose syrup. Heat over medium heat until the sugar dissolves and the mixture reaches 217°F (103°C). Remove from heat.
⏱️ 15 min•🌡️ 217
- 12
Stir the bloomed gelatin into the hot sugar mixture until fully dissolved. Add the sweetened condensed milk and chopped white chocolate. Let sit for 5 minutes, then stir gently until the chocolate is melted and the mixture is smooth. Use an immersion blender to blend until completely smooth, being careful not to incorporate air bubbles. Strain the glaze through a fine-mesh sieve.
⏱️ 10 min
- 13
Divide the glaze into several small bowls. Keep one portion white. Color separate portions with lime green, dark green, and blue gel food coloring. Ensure the glaze cools to 90-95°F (32-35°C) before pouring. This is crucial for proper coverage and drip.
⏱️ 10 min
- 14
Place the chilled, white-frosted cake on a wire rack set over a baking sheet to catch drips. Pour the different colored glazes into a single measuring cup, alternating colors to create a marbled effect. Gently pour the marbled glaze over the center of the cake, allowing it to flow down the sides and cover completely. Use an offset spatula to gently smooth the top if needed. Let excess glaze drip off.
⏱️ 10 min
- 15
Carefully transfer the glazed cake to a serving plate. Chill for at least 30 minutes to allow the glaze to set. Serve chilled and enjoy the stunning layers!
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Dubai Chocolate Cake
Ingredients
For the Chocolate Cake
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or coffee
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream or milk, plus more as needed
- 1 teaspoon vanilla extract
For the Pistachio Filling
- 1 cup knafeh dough, finely chopped, packed
- 1/4 cup unsalted butter, melted
- 1/2 cup pistachio paste
- 1/4 cup sweetened condensed milk
- 1/2 teaspoon rose water, optional
For the White Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk, plus more as needed
- 1/2 teaspoon vanilla extract
For the Mirror Glaze
- 1/2 cup cold water
- 2 teaspoons unflavored gelatin powder
- 1 cup granulated sugar
- 1/2 cup glucose syrup, or light corn syrup
- 1/2 cup sweetened condensed milk
- 6 ounces white chocolate, finely chopped
- as needed gel food coloring, lime green, dark green, blue, white
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the large eggs, milk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
⏱️ 5 min - 4
Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin. Divide the batter evenly between the prepared cake pans.
⏱️ 5 min - 5
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 40 min•🌡️ 350 - 6
To make the chocolate frosting: In a large bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, unsweetened cocoa powder, heavy cream or milk, and vanilla extract. Beat until light and fluffy, adding more cream or milk as needed to reach desired consistency.
⏱️ 10 min - 7
To make the pistachio filling: In a small pan, toast the finely chopped knafeh dough in the melted unsalted butter over medium heat until golden brown, about 5-7 minutes. Let cool. In a bowl, combine the toasted knafeh, pistachio paste, sweetened condensed milk, and optional rose water. Mix until well combined and a cohesive paste forms.
⏱️ 10 min - 8
To make the white frosting: In a medium bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, heavy cream or milk, and vanilla extract. Beat until light and fluffy, adding more cream or milk as needed.
⏱️ 10 min - 9
Assemble the cake: Once the chocolate cakes are completely cool, level them if necessary. Place one cake layer on a serving plate or cake stand. Spread a layer of chocolate frosting over it. Pipe a dam of chocolate frosting around the edge, then fill the center with half of the pistachio filling. Place the second cake layer on top, repeat with chocolate frosting and the remaining pistachio filling. Top with the third cake layer. Apply a thin crumb coat of chocolate frosting over the entire cake to seal in crumbs. Chill the cake for at least 30 minutes.
⏱️ 20 min - 10
After chilling, apply a smooth, thick layer of the white frosting over the entire cake. Use an offset spatula to get a clean finish. Chill the cake again for at least 1 hour (or until firm) before glazing.
⏱️ 70 min - 11
To make the mirror glaze: In a small bowl, sprinkle gelatin powder over cold water and let it bloom for 5-10 minutes. In a saucepan, combine granulated sugar and glucose syrup. Heat over medium heat until the sugar dissolves and the mixture reaches 217°F (103°C). Remove from heat.
⏱️ 15 min•🌡️ 217 - 12
Stir the bloomed gelatin into the hot sugar mixture until fully dissolved. Add the sweetened condensed milk and chopped white chocolate. Let sit for 5 minutes, then stir gently until the chocolate is melted and the mixture is smooth. Use an immersion blender to blend until completely smooth, being careful not to incorporate air bubbles. Strain the glaze through a fine-mesh sieve.
⏱️ 10 min - 13
Divide the glaze into several small bowls. Keep one portion white. Color separate portions with lime green, dark green, and blue gel food coloring. Ensure the glaze cools to 90-95°F (32-35°C) before pouring. This is crucial for proper coverage and drip.
⏱️ 10 min - 14
Place the chilled, white-frosted cake on a wire rack set over a baking sheet to catch drips. Pour the different colored glazes into a single measuring cup, alternating colors to create a marbled effect. Gently pour the marbled glaze over the center of the cake, allowing it to flow down the sides and cover completely. Use an offset spatula to gently smooth the top if needed. Let excess glaze drip off.
⏱️ 10 min - 15
Carefully transfer the glazed cake to a serving plate. Chill for at least 30 minutes to allow the glaze to set. Serve chilled and enjoy the stunning layers!
⏱️ 30 min