🍫💚 Dubai Chocolate Layer Cake

Daniela Lugo

Servings

8

Prep Time

30 minutes

Cook Time

35 minutes

Cuisine

International

Category

Dessert

Inspired by the viral Dubai Chocolate sensation, this showstopping layer cake combines ultra-moist chocolate cake, a crunchy pistachio kataifi filling, and silky chocolate frosting. Every slice delivers the perfect contrast of rich chocolate, crea...

🍫💚 Dubai Chocolate Layer Cake

Ingredients

  • For the Chocolate Cake Layers

  • 1½ cups (6.8 oz / 190 g) all-purpose flour

  • 1¼ cups (3.5 oz / 100 g) unsweetened cocoa powder

  • ¾ cup (5.3 oz / 150 g) granulated sugar

  • ¾ cup (5.3 oz / 150 g) packed brown sugar

  • 1½ tsp baking powder

  • 1 tsp baking soda

  • 1 tsp fine sea salt

  • 2 large eggs

  • 1 cup (8 fl oz / 240 ml) whole milk

  • ¾ cup (6 fl oz / 180 ml) neutral oil

  • 1 tsp vanilla extract

  • ¼ cup (2 fl oz / 60 ml) hot brewed coffee or espresso

  • For the Crunchy Pistachio Filling

  • 1 cup (10.6 oz / 300 g) Nuuva Pistachio Spread

  • 2 cups kataifi pastry, finely chopped

  • 3 tbsp (1.5 oz / 42 g) unsalted butter

  • 2 tbsp tahini (optional)

  • For the Chocolate Frosting

  • 1 cup (8 oz / 225 g) unsalted butter, softened

  • ½ cup (1.5 oz / 40 g) cocoa powder

  • 5 cups (20 oz / 565 g) powdered sugar

  • ¾ cup (6 fl oz / 180 ml) milk or heavy cream

  • For Decoration

  • Melted dark chocolate

  • Chopped pistachios

  • Toasted kataifi (optional)

Directions

    blank

    1. Preheat the oven to 350°F (175°C).

    2. Grease and line two 8-inch round cake pans with parchment paper.

    3. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.

    4. Add the eggs, milk, oil, and vanilla extract.

    5. Mix until smooth and fully incorporated.

    6. Slowly stir in the hot coffee.

    7. Divide the batter evenly between the prepared pans.

    8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

    9. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

    blank

    1. Melt the butter in a large skillet over medium-low heat.

    2. Add the kataifi and cook for 6–8 minutes, stirring constantly until golden brown and crispy.

    3. Transfer to a bowl and allow it to cool completely.

    4. Add the Nuuva Pistachio Spread and tahini (if using).

    5. Gently fold until all the kataifi is coated while maintaining its crunchy texture.

    blank

    1. Beat the softened butter for 2 minutes until light and creamy.

    2. Gradually add the cocoa powder, powdered sugar, and milk in alternating additions.

    3. Mix on low speed until combined.

    4. Increase to high speed and beat for an additional 2 minutes until fluffy and smooth.

    blank

    1. Place the first cake layer on a cake stand or serving plate.

    2. Pipe a ring of chocolate frosting around the outer edge to create a barrier.

    3. Spread the crunchy pistachio kataifi filling evenly inside the frosting ring.

    4. Place the second cake layer on top.

    5. Frost the top and sides of the cake with the remaining chocolate frosting.

    blank

    1. Drizzle melted dark chocolate over the top, allowing some to drip down the sides.

    2. Sprinkle with chopped pistachios.

    3. Garnish with toasted kataifi for an authentic Dubai Chocolate finish.

    blank

    1. Refrigerate for 30 minutes before slicing.

    2. Slice and enjoy the contrast of moist chocolate cake, creamy pistachio filling, and crunchy kataifi.