Dubai Chocolate Cake

Dessert

Dec 10

A decadent chocolate cake layered with pistachio-tahini kataifi and finished with a billowy chocolate cloud frosting. Toasted kataifi, or phyllo dough strands, bring a satisfying crunch and Mighty Sesame tahini and toasted pistachios deliver a complex nuttiness.

Dubai Chocolate Cake

Servings: 10–12

Prep Time: 45 minutes (includes toasting kataifi and making frosting)

Cook Time: 30–35 minutes

Print the Recipe

Ingredients:

For the Cake Layers:
- 1 1/2 cups all-purpose flour
- 1 1/4 cups unsweetened cocoa powder
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 large eggs, room temperature
- 3/4 cup neutral oil (canola or grapeseed)
- 1 cup whole milk
- 1 tsp pure vanilla extract
- 1/4 cup hot espresso or strong brewed coffee
For the Kataifi-Pistachio Filling:
- 3 tbsp unsalted butter
- 2 cups shredded kataifi (phyllo dough threads)
- 1 cup pistachio cream (see homemade version below)
- 2 tbsp Mighty Sesame Tahini
For the Chocolate Cloud Frosting:
- 1 cup unsalted butter, softened
- 5 cups confectioners’ sugar
- 1/2 cup cocoa powder
- 3/4 cup milk (or heavy cream)
- 1/4 tsp fine salt
- Crushed pistachios or edible gold leaf, for garnish

Instructions:

Preheat the Oven:
Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
Make the Cake Batter:
In a large bowl, whisk together flour, cocoa powder, both sugars, baking powder, baking soda, and salt. Add eggs, oil, milk, and vanilla; whisk until smooth. Stir in hot espresso just until combined.
Bake the Cakes:
Divide batter evenly between the prepared pans. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire rack to cool completely.
Make the Filling:
Melt butter in a skillet over medium-low heat. Add kataifi and toast, stirring often, for 6–8 minutes until golden and crisp. Let cool slightly, then mix with pistachio cream and tahini until a thick paste forms. Set aside.
Make the Chocolate Cloud Frosting:
In a stand mixer, beat softened butter for 2–3 minutes until creamy. Gradually add confectioners’ sugar, cocoa powder, and salt, alternating with milk, until light and fluffy. Adjust with more sugar or milk for desired consistency.
Assemble the Cake:
Place one cooled cake layer on a serving plate. Spread 1/2 cup frosting over the top. Spoon and spread kataifi-pistachio filling evenly over frosting. Top with second cake layer. Apply a thin crumb coat and chill for 30 minutes. Finish with a generous layer of frosting. Garnish with crushed pistachios or edible gold leaf.

Homemade Pistachio Cream

Ingredients:

1 1/2 cups roasted pistachios (skins removed as much as possible)
1 tsp fine salt
2 tbsp powdered sugar
1 tbsp Mighty Sesame Tahini

Instructions:

Add pistachios, salt, powdered sugar, and tahini to a food processor (a blender won’t work).
Blend, scraping down the sides as needed. The mixture will go from crumbs → a ball → a smooth, creamy paste. This may take up to 10 minutes depending on your food processor.
Continue blending until completely silky and spreadable.