Why You’ll Love This Recipe

I adore this cake because it’s more than just a chocolate dessert—it’s an experience. The deep chocolate flavor from the cocoa and coffee gives the cake a bold richness, while the pistachio filling adds a nutty, buttery surprise. The final chocolate layer ties everything together, creating a dessert that’s as visually stunning as it is delicious. I like serving it for special occasions, especially when I want to impress guests with something unique yet comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup all-purpose flour
1 cup granulated sugar
¼ cup unsweetened cocoa powder, preferably dutch processed
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1 teaspoon vanilla extract
½ cup milk
½ cup vegetable oil
½ cup hot coffee

For the pistachio filling
2 cups shredded phyllo dough, kataifi, finely chopped
2 Tablespoons butter
1 cup pistachio cream

For the chocolate layer
4 oz milk or semi-sweet chocolate bar
½ cup heavy cream, or a can of table cream

Directions

1. Prepare the cake layer
I start by preheating my oven to 350℉ and greasing a 9-inch square or round baking pan. In a large mixing bowl, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Then, I add the egg, vanilla extract, milk, and vegetable oil, whisking until smooth. Finally, I pour in the hot coffee and whisk again until the batter is silky and well combined. I pour the mixture into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

2. Prepare the pistachio filling
While the cake bakes, I heat a large heavy-duty pan over medium heat. I add the finely chopped kataifi (shredded phyllo dough) and butter, stirring occasionally until it turns golden brown and crispy. Once toasted, I transfer it to a medium bowl and fold in the pistachio cream until everything is evenly coated and combined.

3. Make the chocolate layer
For the topping, I chop the chocolate bar into small chunks and place them in a microwave-safe bowl along with the heavy cream. I microwave the mixture for about 45 seconds until the cream is warm, then let it sit for 3–5 minutes. I whisk gently until the chocolate melts completely and the mixture becomes smooth and glossy.

4. Assemble the cake
Once the cake has cooled for at least 10–15 minutes, I spread the pistachio mixture evenly over the top using an offset spatula. Then, I pour the warm chocolate sauce over the pistachio layer, spreading it smoothly across the surface. For an elegant finish, I garnish with a drizzle of pistachio cream, toasted kataifi, or crushed pistachios. I like serving it slightly warm, but it’s equally delicious after setting in the fridge.

Servings and Timing

This recipe makes 12 slices and takes about 55 minutes total—20 minutes of prep time and 25 minutes of baking.

Variations

When I want to mix things up, I sometimes add a teaspoon of cardamom or rosewater to the batter for a Middle Eastern flair. I also like using dark chocolate instead of milk chocolate for a more intense flavor. If pistachio cream isn’t available, I substitute it with hazelnut spread or almond cream. For a layered dessert, I bake two thinner cakes and sandwich the pistachio filling between them before topping with chocolate.

Storage/Reheating

I keep the cake covered in the refrigerator for up to 4 days. I prefer serving it slightly chilled, but if I want to enjoy it warm, I microwave individual slices for about 10–15 seconds. To freeze, I wrap slices tightly in plastic wrap and store them in an airtight container for up to 2 months. Before serving, I let them thaw in the fridge overnight.

FAQs

Can I make this cake without coffee?

Yes, I sometimes replace the hot coffee with hot water or hot milk if I don’t want a coffee flavor.

What is kataifi, and where can I find it?

Kataifi is shredded phyllo dough used in many Middle Eastern desserts. I usually find it in the freezer section of Mediterranean or Middle Eastern grocery stores.

Can I use regular phyllo sheets instead of kataifi?

If I can’t find kataifi, I crush phyllo sheets into fine pieces and toast them with butter for a similar texture.

How do I know when the cake is done baking?

I insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.

Can I make the pistachio filling ahead of time?

Yes, I often prepare it a day ahead and store it in the fridge. I let it come to room temperature before assembling the cake.

Can I substitute the pistachio cream?

Absolutely! I sometimes use hazelnut spread, almond butter, or even a vanilla custard for a different flavor.

How can I make the chocolate topping extra glossy?

I whisk in a small knob of butter at the end—it gives the ganache a beautiful sheen.

Can I bake this in a different pan size?

Yes, I’ve used a 9×13-inch pan for a thinner cake or two 8-inch pans for a layered look. Just adjust baking time slightly.

What can I use instead of heavy cream?

A can of table cream works well, or I mix equal parts whole milk and butter as a quick substitute.

How long should the cake cool before topping it?

I let it cool for at least 10–15 minutes. If it’s too hot, the pistachio and chocolate layers can melt or slide off.

Conclusion

I love making this Dubai Chocolate Cake because it’s the perfect blend of elegance and indulgence. The combination of moist chocolate, nutty pistachio, and smooth ganache creates a dessert that feels truly special. Whether I’m celebrating with friends or just craving something rich and exotic, this cake always brings a little taste of luxury to my table.