Dubai Chocolate Cake
Dubai Chocolate Cake
Ingredients
For the Cake Batter
- 3 eggs
- 170 ml oil
- 380 g sour cream, or yogurt
- 350 ml warm water
- 120 g cocoa powder
- 2 tablespoons instant coffee
- 1 1/2 teaspoons vanilla
- 600 g caster sugar
- 400 g flour
- 3 teaspoons baking powder
- 2 1/2 teaspoons baking soda
- 1 1/2 teaspoons sea salt
- as needed butter, for greasing
- as needed parchment paper
For the Frosting
- 300 g butter, room temperature
- 200 g cocoa powder
- 600 g icing sugar
- 250 g dark chocolate
- 200 ml double cream
- 1 teaspoon vanilla
- 1 1/2 teaspoons sea salt
- as needed crushed pistachios, for decoration
For the Pistachio Kunafa Filling
- 3 tablespoons butter
- 300 g kataif
- 1 1/2 tablespoons tahini
- 200 g Pisti pistachio paste
- 150 g Aldi pistachio cream, or 75g melted white chocolate mixed with an extra 75g Pisti pistachio paste
- 1 teaspoon sea salt
Instructions
- 1
Cut the 300g kataif into small bite-sized pieces.
⏱️ 5 min
- 2
In a pan, melt 3 tablespoons of butter over medium heat. Add the cut kataif and toast it, continuously breaking it down until it is golden and toasted.
⏱️ 10 min
- 3
Melt the 200g Pisti pistachio paste and 150g Aldi pistachio cream (or the alternative mixture of 75g melted white chocolate with an extra 75g Pisti pistachio paste) in the microwave.
⏱️ 2 min
- 4
Mix the melted pistachio pastes with the toasted kataif, 1 1/2 tablespoons tahini, and 1 teaspoon sea salt. Set the pistachio kunafa filling in the fridge to chill while you prepare the rest of the cake.
⏱️ 5 min
- 5
Preheat the oven to 170 C.
⏱️ 15 min•🌡️ 170
- 6
In a stand mixer, whisk 3 eggs until they are fluffy.
⏱️ 5 min
- 7
Add 170ml oil to the whisked eggs and mix until combined.
⏱️ 2 min
- 8
In a separate jug, dissolve 2 tablespoons instant coffee and 120g cocoa powder into 350ml warm water. Whisk this coffee and cocoa mixture into the egg and oil mixture.
⏱️ 3 min
- 9
Add 380g sour cream (or yogurt) and 1 1/2 teaspoons vanilla to the batter and mix until well incorporated.
⏱️ 2 min
- 10
Whisk in the dry ingredients: 600g caster sugar, 400g flour, 3 teaspoons baking powder, 2 1/2 teaspoons baking soda, and 1 1/2 teaspoons sea salt, until fully combined and smooth. Be careful not to overmix.
⏱️ 5 min
- 11
Line 3 x 6-inch cake tins with butter and place parchment paper at the base of each tin to prevent sticking and ensure even layers.
⏱️ 5 min
- 12
Pour the cake batter evenly into the three prepared cake tins.
⏱️ 2 min
- 13
Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 170
- 14
Once the cakes are out of the oven, let them rest in their tins for 5 minutes. Then, carefully remove them from the tins and wrap them individually in cling film to lock in moisture. Let them cool completely.
⏱️ 65 min
- 15
In a stand mixer, whisk 300g room temperature butter for 10 minutes until it is white and airy. Scrape down the sides of the bowl as needed.
⏱️ 10 min
- 16
Whisk in 200g cocoa powder, 600g icing sugar, and 1 teaspoon vanilla until fully combined and smooth.
⏱️ 5 min
- 17
Gradually whisk in 200ml double cream to achieve a ganache-type texture and flavor.
⏱️ 3 min
- 18
Melt 250g dark chocolate. Gradually whisk the melted dark chocolate into the frosting until fully incorporated.
⏱️ 5 min
- 19
Once fully mixed, fold in 1 1/2 teaspoons sea salt.
⏱️ 1 min
- 20
Level the cooled cake layers using a serrated knife if necessary.
⏱️ 5 min
- 21
Place the first cake layer on a cake board or serving plate. Scoop a generous amount of the chilled pistachio kunafa filling onto the first cake layer and spread it evenly with an offset spatula.
⏱️ 3 min
- 22
Pipe a border of chocolate frosting around the edge of the pistachio kunafa layer to create a barrier and prevent the filling from oozing out.
⏱️ 2 min
- 23
Carefully place the second cake layer on top. Repeat steps 21 and 22 for the second cake layer.
⏱️ 5 min
- 24
Place the third cake layer on top.
⏱️ 1 min
- 25
Apply a thin crumb coat of chocolate frosting to the entire cake (top and sides) to even the cake shape and trap any loose crumbs. Use a piping bag to apply frosting and an offset spatula and cake scraper to smooth it. Set the crumb-coated cake in the fridge to chill for at least 30 minutes.
⏱️ 35 min
- 26
Take a portion of the remaining chocolate frosting and melt it slightly (e.g., in the microwave for a few seconds). Mix the melted frosting with the rest of the frosting to achieve a smoother consistency for the final coat.
⏱️ 3 min
- 27
Apply the final, smooth coat of chocolate frosting to the top and sides of the cake, using a cake scraper to smooth it out.
⏱️ 10 min
- 28
Decorate the cake by coating the bottom edge and the top surface with crushed pistachios. Using a piping bag fitted with a 4B Wilton tip, pipe decorative rosettes of chocolate frosting around the top edge of the cake.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Dubai Chocolate Cake
For the Cake Batter
- 3 eggs
- 170 ml oil
- 380 g sour cream, or yogurt
- 350 ml warm water
- 120 g cocoa powder
- 2 tablespoons instant coffee
- 1 1/2 teaspoons vanilla
- 600 g caster sugar
- 400 g flour
- 3 teaspoons baking powder
- 2 1/2 teaspoons baking soda
- 1 1/2 teaspoons sea salt
- as needed butter, for greasing
- as needed parchment paper
For the Frosting
- 300 g butter, room temperature
- 200 g cocoa powder
- 600 g icing sugar
- 250 g dark chocolate
- 200 ml double cream
- 1 teaspoon vanilla
- 1 1/2 teaspoons sea salt
- as needed crushed pistachios, for decoration
For the Pistachio Kunafa Filling
- 3 tablespoons butter
- 300 g kataif
- 1 1/2 tablespoons tahini
- 200 g Pisti pistachio paste
- 150 g Aldi pistachio cream, or 75g melted white chocolate mixed with an extra 75g Pisti pistachio paste
- 1 teaspoon sea salt
Instructions
- 1
Cut the 300g kataif into small bite-sized pieces.
⏱️ 5 min - 2
In a pan, melt 3 tablespoons of butter over medium heat. Add the cut kataif and toast it, continuously breaking it down until it is golden and toasted.
⏱️ 10 min - 3
Melt the 200g Pisti pistachio paste and 150g Aldi pistachio cream (or the alternative mixture of 75g melted white chocolate with an extra 75g Pisti pistachio paste) in the microwave.
⏱️ 2 min - 4
Mix the melted pistachio pastes with the toasted kataif, 1 1/2 tablespoons tahini, and 1 teaspoon sea salt. Set the pistachio kunafa filling in the fridge to chill while you prepare the rest of the cake.
⏱️ 5 min - 5
Preheat the oven to 170 C.
⏱️ 15 min•🌡️ 170 - 6
In a stand mixer, whisk 3 eggs until they are fluffy.
⏱️ 5 min - 7
Add 170ml oil to the whisked eggs and mix until combined.
⏱️ 2 min - 8
In a separate jug, dissolve 2 tablespoons instant coffee and 120g cocoa powder into 350ml warm water. Whisk this coffee and cocoa mixture into the egg and oil mixture.
⏱️ 3 min - 9
Add 380g sour cream (or yogurt) and 1 1/2 teaspoons vanilla to the batter and mix until well incorporated.
⏱️ 2 min - 10
Whisk in the dry ingredients: 600g caster sugar, 400g flour, 3 teaspoons baking powder, 2 1/2 teaspoons baking soda, and 1 1/2 teaspoons sea salt, until fully combined and smooth. Be careful not to overmix.
⏱️ 5 min - 11
Line 3 x 6-inch cake tins with butter and place parchment paper at the base of each tin to prevent sticking and ensure even layers.
⏱️ 5 min - 12
Pour the cake batter evenly into the three prepared cake tins.
⏱️ 2 min - 13
Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 170 - 14
Once the cakes are out of the oven, let them rest in their tins for 5 minutes. Then, carefully remove them from the tins and wrap them individually in cling film to lock in moisture. Let them cool completely.
⏱️ 65 min - 15
In a stand mixer, whisk 300g room temperature butter for 10 minutes until it is white and airy. Scrape down the sides of the bowl as needed.
⏱️ 10 min - 16
Whisk in 200g cocoa powder, 600g icing sugar, and 1 teaspoon vanilla until fully combined and smooth.
⏱️ 5 min - 17
Gradually whisk in 200ml double cream to achieve a ganache-type texture and flavor.
⏱️ 3 min - 18
Melt 250g dark chocolate. Gradually whisk the melted dark chocolate into the frosting until fully incorporated.
⏱️ 5 min - 19
Once fully mixed, fold in 1 1/2 teaspoons sea salt.
⏱️ 1 min - 20
Level the cooled cake layers using a serrated knife if necessary.
⏱️ 5 min - 21
Place the first cake layer on a cake board or serving plate. Scoop a generous amount of the chilled pistachio kunafa filling onto the first cake layer and spread it evenly with an offset spatula.
⏱️ 3 min - 22
Pipe a border of chocolate frosting around the edge of the pistachio kunafa layer to create a barrier and prevent the filling from oozing out.
⏱️ 2 min - 23
Carefully place the second cake layer on top. Repeat steps 21 and 22 for the second cake layer.
⏱️ 5 min - 24
Place the third cake layer on top.
⏱️ 1 min - 25
Apply a thin crumb coat of chocolate frosting to the entire cake (top and sides) to even the cake shape and trap any loose crumbs. Use a piping bag to apply frosting and an offset spatula and cake scraper to smooth it. Set the crumb-coated cake in the fridge to chill for at least 30 minutes.
⏱️ 35 min - 26
Take a portion of the remaining chocolate frosting and melt it slightly (e.g., in the microwave for a few seconds). Mix the melted frosting with the rest of the frosting to achieve a smoother consistency for the final coat.
⏱️ 3 min - 27
Apply the final, smooth coat of chocolate frosting to the top and sides of the cake, using a cake scraper to smooth it out.
⏱️ 10 min - 28
Decorate the cake by coating the bottom edge and the top surface with crushed pistachios. Using a piping bag fitted with a 4B Wilton tip, pipe decorative rosettes of chocolate frosting around the top edge of the cake.
⏱️ 10 min