Dubai Chocolate Cake with Pistachio-Knafeh Filling and Mirror Glaze
Dubai Chocolate Cake with Pistachio-Knafeh Filling and Mirror Glaze
Ingredients
For the Chocolate Cake Layers
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot strong coffee, or hot water
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream, or milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Pistachio-Knafeh Filling
- 8 ounces kataifi pastry, shredded phyllo dough
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 1/2 cup pistachio paste, or finely ground pistachios
- 1/2 cup sweetened condensed milk
- 1/4 cup heavy cream
- 1/4 teaspoon green gel food coloring, as needed, to enhance color
For the White Crumb Coat / Base Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream, or milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Mirror Glaze
- 2 tablespoons unflavored gelatin powder
- 1/2 cup cold water, for gelatin
- 1 cup granulated sugar
- 1/2 cup water, for syrup
- 3/4 cup sweetened condensed milk
- 10 ounces white chocolate, chopped
- 1/2 teaspoon green gel food coloring, as needed
- 1/4 teaspoon bright green gel food coloring, as needed
- 1/8 teaspoon blue gel food coloring, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour three 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, buttermilk, vegetable oil, and vanilla extract.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually stir in the hot strong coffee (or hot water) until the batter is smooth and thin. Divide the batter evenly among the prepared cake pans.
⏱️ 7 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. This will take about 1 hour.
⏱️ 35 min•🌡️ 350
- 6
While cakes cool, prepare the simple syrup for the knafeh: In a small saucepan, combine 1/2 cup granulated sugar, 1/2 cup water, and lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool.
⏱️ 10 min
- 7
For the pistachio-knafeh filling: In a large skillet, melt 1/2 cup unsalted butter over medium heat. Add the shredded kataifi pastry and cook, stirring frequently, until golden brown and crispy, about 8-10 minutes. Transfer to a large bowl.
⏱️ 10 min
- 8
To the toasted kataifi, add the cooled simple syrup, pistachio paste, sweetened condensed milk, heavy cream, and green gel food coloring (if using). Mix thoroughly with a spatula until the kataifi is fully coated and integrated into the creamy green mixture.
⏱️ 10 min
- 9
For the chocolate frosting: In a large bowl, beat 1 cup softened unsalted butter with an electric mixer until creamy. Gradually add 4 cups powdered sugar, 1/2 cup unsweetened cocoa powder, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Beat on low speed until combined, then increase to high speed and beat until light and fluffy, about 3-5 minutes.
⏱️ 10 min
- 10
To assemble the cake: Level the cooled cake layers if necessary. Place one cake layer on a cake stand or serving plate. Pipe a border of chocolate frosting around the edge of the cake. Fill the center with about 1/2 cup of chocolate frosting and spread evenly.
⏱️ 10 min
- 11
Spoon about 1/3 of the pistachio-knafeh filling onto the chocolate frosting, spreading it evenly within the piped border.
⏱️ 5 min
- 12
Place the second cake layer on top, then repeat the chocolate frosting border, chocolate frosting, and pistachio-knafeh filling. Top with the third cake layer.
⏱️ 10 min
- 13
Apply a thin crumb coat of the remaining chocolate frosting over the entire cake, smoothing it with an offset spatula. Chill the cake in the refrigerator for at least 30 minutes to set the crumb coat.
⏱️ 35 min
- 14
For the white crumb coat/base frosting: In a medium bowl, beat 1/2 cup softened unsalted butter until creamy. Gradually add 2 cups powdered sugar, 2 tablespoons heavy cream, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt. Beat until smooth and fluffy.
⏱️ 7 min
- 15
Apply an even, thicker layer of the white frosting over the chilled cake, smoothing it completely to create a clean base for the mirror glaze. Chill the cake again for at least 30 minutes, or until firm.
⏱️ 35 min
- 16
For the mirror glaze: In a small bowl, sprinkle 2 tablespoons unflavored gelatin powder over 1/2 cup cold water and let it bloom for 5-10 minutes. In a saucepan, combine 1 cup granulated sugar, 1/2 cup water, and 3/4 cup sweetened condensed milk. Heat over medium heat, stirring until sugar dissolves and the mixture just comes to a boil. Remove from heat.
⏱️ 15 min
- 17
Add the chopped white chocolate and the bloomed gelatin to the hot mixture. Stir until completely melted and smooth. Strain the glaze through a fine-mesh sieve into a large measuring cup to remove any lumps. Divide the glaze into several smaller bowls. Add green, bright green, and blue gel food colorings to separate bowls, mixing each thoroughly to achieve desired shades. Let the glazes cool to a pouring temperature of 90-95°F (32-35°C).
⏱️ 20 min
- 18
Place the chilled cake on a wire rack set over a baking sheet to catch excess glaze. Pour the colored glazes into a single measuring cup, alternating colors and gently swirling once or twice to marble. Immediately pour the marbled glaze over the entire cake, ensuring it covers the top and drips down the sides evenly.
⏱️ 5 min
- 19
If desired, drizzle additional lines of white or darker green glaze on top and swirl gently with a knife or skewer to enhance the marbled pattern.
⏱️ 3 min
- 20
Carefully transfer the glazed cake to a serving plate. Chill for at least 1 hour to allow the glaze to set completely before slicing and serving. Use a hot, dry knife for clean slices.
⏱️ 65 min
Kitchen Tools
Nutrition Facts (per serving)
Dubai Chocolate Cake with Pistachio-Knafeh Filling and Mirror Glaze
Ingredients
For the Chocolate Cake Layers
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot strong coffee, or hot water
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream, or milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Pistachio-Knafeh Filling
- 8 ounces kataifi pastry, shredded phyllo dough
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 1/2 cup pistachio paste, or finely ground pistachios
- 1/2 cup sweetened condensed milk
- 1/4 cup heavy cream
- 1/4 teaspoon green gel food coloring, as needed, to enhance color
For the White Crumb Coat / Base Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream, or milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Mirror Glaze
- 2 tablespoons unflavored gelatin powder
- 1/2 cup cold water, for gelatin
- 1 cup granulated sugar
- 1/2 cup water, for syrup
- 3/4 cup sweetened condensed milk
- 10 ounces white chocolate, chopped
- 1/2 teaspoon green gel food coloring, as needed
- 1/4 teaspoon bright green gel food coloring, as needed
- 1/8 teaspoon blue gel food coloring, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour three 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, buttermilk, vegetable oil, and vanilla extract.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually stir in the hot strong coffee (or hot water) until the batter is smooth and thin. Divide the batter evenly among the prepared cake pans.
⏱️ 7 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. This will take about 1 hour.
⏱️ 35 min•🌡️ 350 - 6
While cakes cool, prepare the simple syrup for the knafeh: In a small saucepan, combine 1/2 cup granulated sugar, 1/2 cup water, and lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool.
⏱️ 10 min - 7
For the pistachio-knafeh filling: In a large skillet, melt 1/2 cup unsalted butter over medium heat. Add the shredded kataifi pastry and cook, stirring frequently, until golden brown and crispy, about 8-10 minutes. Transfer to a large bowl.
⏱️ 10 min - 8
To the toasted kataifi, add the cooled simple syrup, pistachio paste, sweetened condensed milk, heavy cream, and green gel food coloring (if using). Mix thoroughly with a spatula until the kataifi is fully coated and integrated into the creamy green mixture.
⏱️ 10 min - 9
For the chocolate frosting: In a large bowl, beat 1 cup softened unsalted butter with an electric mixer until creamy. Gradually add 4 cups powdered sugar, 1/2 cup unsweetened cocoa powder, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Beat on low speed until combined, then increase to high speed and beat until light and fluffy, about 3-5 minutes.
⏱️ 10 min - 10
To assemble the cake: Level the cooled cake layers if necessary. Place one cake layer on a cake stand or serving plate. Pipe a border of chocolate frosting around the edge of the cake. Fill the center with about 1/2 cup of chocolate frosting and spread evenly.
⏱️ 10 min - 11
Spoon about 1/3 of the pistachio-knafeh filling onto the chocolate frosting, spreading it evenly within the piped border.
⏱️ 5 min - 12
Place the second cake layer on top, then repeat the chocolate frosting border, chocolate frosting, and pistachio-knafeh filling. Top with the third cake layer.
⏱️ 10 min - 13
Apply a thin crumb coat of the remaining chocolate frosting over the entire cake, smoothing it with an offset spatula. Chill the cake in the refrigerator for at least 30 minutes to set the crumb coat.
⏱️ 35 min - 14
For the white crumb coat/base frosting: In a medium bowl, beat 1/2 cup softened unsalted butter until creamy. Gradually add 2 cups powdered sugar, 2 tablespoons heavy cream, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt. Beat until smooth and fluffy.
⏱️ 7 min - 15
Apply an even, thicker layer of the white frosting over the chilled cake, smoothing it completely to create a clean base for the mirror glaze. Chill the cake again for at least 30 minutes, or until firm.
⏱️ 35 min - 16
For the mirror glaze: In a small bowl, sprinkle 2 tablespoons unflavored gelatin powder over 1/2 cup cold water and let it bloom for 5-10 minutes. In a saucepan, combine 1 cup granulated sugar, 1/2 cup water, and 3/4 cup sweetened condensed milk. Heat over medium heat, stirring until sugar dissolves and the mixture just comes to a boil. Remove from heat.
⏱️ 15 min - 17
Add the chopped white chocolate and the bloomed gelatin to the hot mixture. Stir until completely melted and smooth. Strain the glaze through a fine-mesh sieve into a large measuring cup to remove any lumps. Divide the glaze into several smaller bowls. Add green, bright green, and blue gel food colorings to separate bowls, mixing each thoroughly to achieve desired shades. Let the glazes cool to a pouring temperature of 90-95°F (32-35°C).
⏱️ 20 min - 18
Place the chilled cake on a wire rack set over a baking sheet to catch excess glaze. Pour the colored glazes into a single measuring cup, alternating colors and gently swirling once or twice to marble. Immediately pour the marbled glaze over the entire cake, ensuring it covers the top and drips down the sides evenly.
⏱️ 5 min - 19
If desired, drizzle additional lines of white or darker green glaze on top and swirl gently with a knife or skewer to enhance the marbled pattern.
⏱️ 3 min - 20
Carefully transfer the glazed cake to a serving plate. Chill for at least 1 hour to allow the glaze to set completely before slicing and serving. Use a hot, dry knife for clean slices.
⏱️ 65 min