Dubai Chocolate Cake, The Ultimate Decadent Dessert Everyone Will Crave
Milk chocolate cake layered with pistachio-kataifi filling and silky chocolate buttercream.
Ingredients
FOR THE CAKE:
1/2 cup (113 g) unsalted butter, room temperature
1/2 cup (110 g) brown sugar
2/3 cup (133 g) granulated sugar
3 large eggs, room temperature
2/3 tsp vanilla extract
1/3 cup (80 g) sour cream, room temperature
2 1/6 cups (267 g) cake flour
1/3 cup + 1 tbsp (33 g) cocoa powder
2/3 tsp (4 g) salt
1 1/3 cups (320 g) buttermilk, room temperature
1 tbsp (14 g) white vinegar
1 2/3 tsp (6.7 g) baking soda
FOR THE FILLING:
1 cup pistachio paste (homemade or store-bought)
1/2 cup toasted kataifi (homemade or store-bought)
FOR THE BUTTERCREAM:
1/4 cup heavy whipping cream
10 oz semi-sweet chocolate
2 cups (452 g) unsalted butter, slightly cold
5 cups (625 g) powdered sugar, sifted
1 tbsp vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 325°F. Line and spray two 8-inch pans.
2. Whisk cake flour, cocoa powder, and salt together.
3. Cream butter with brown and white sugar until fluffy.
4. Add eggs one at a time, mixing well. Stir in vanilla.
5. Alternate adding flour mixture and buttermilk. Mix gently.
6. Combine vinegar and baking soda; stir into batter.
7. Fold in sour cream. Divide batter evenly in pans.
8. Bake for 25–30 minutes. Cool, then torte into 4 layers.
9. Mix pistachio paste and kataifi in a bowl.
10. Make ganache by pouring hot cream over chocolate.
11. Whip butter until fluffy; blend in ganache.
12. Add powdered sugar, vanilla, and salt. Beat until smooth.
13. Layer cake: cake layer, buttercream rim, pistachio filling. Repeat.
14. Apply crumb coat. Chill for 15 minutes. Finish frosting.
Notes
To make pistachio paste: boil and peel 6 oz pistachios. Blend with water until smooth.
For kataifi: shred phyllo dough and toast in a pan with butter until golden.