Ingredients
Cake Layer
- 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
Pistachio Filling
- 2 cups shredded phyllo dough (kataifi), finely chopped
- 2 Tablespoons butter
- 1 cup pistachio cream
Chocolate Layer
- 4 oz milk or semi-sweet chocolate bar
- ½ cup heavy cream (or a can of table cream)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Grease a 9-inch square or round baking pan to prevent sticking and set it aside.
- Make Cake Layer: In a large bowl, whisk together the dry ingredients — all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, vanilla extract, milk, and vegetable oil, mixing well to combine. Pour in the hot coffee and whisk until the batter is smooth. Pour the batter into the prepared pan, spreading evenly. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Pistachio Filling: While the cake bakes, heat a heavy-duty pan over medium heat. Add the finely chopped shredded phyllo dough (kataifi) and butter. Cook, stirring occasionally, until the kataifi turns golden brown and crispy. Transfer the toasted kataifi to a medium bowl and gently stir in the pistachio cream to create a smooth, nutty filling.
- Make Chocolate Layer: Chop the chocolate bar into small pieces and place them in a microwave-safe bowl with the heavy cream. Microwave for 45 seconds or until the cream is warm. Let the mixture sit for 3-5 minutes to allow the chocolate to melt fully, then whisk gently until smooth and velvety.
- Assemble the Cake: After removing the cake from the oven, let it cool for 10-15 minutes. Spread the pistachio filling evenly over the cooled cake layer using an offset spatula. Pour the melted chocolate sauce evenly over the pistachio layer, allowing it to coat the filling beautifully. For garnish, sprinkle toasted kataifi, crushed pistachios, or drizzle additional pistachio cream if desired.
- Serve: Serve the cake warm immediately for a soft, melty texture or allow it to set in the refrigerator for a firmer slice. Cut into 12 slices and enjoy your luxurious Dubai-inspired chocolate cake.
Notes
- You can substitute the pistachio cream with homemade pistachio butter or a good quality store-bought one if unavailable.
- Ensure the kataifi dough is chopped finely for even toasting and texture in the filling.
- Using hot coffee in the cake enhances the chocolate flavor and helps create a moist crumb.
- For a darker chocolate option, use semi-sweet or dark chocolate bars instead of milk chocolate.
- The cake can be stored in the refrigerator for up to 3 days; bring it to room temperature before serving for best flavor.
- Toasting the kataifi dough requires attention as it can burn quickly; stir often while cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
