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Dubai Chocolate Cake with Pistachio Filling and Ganache Recipe

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5 from 101 reviews

Dubai Chocolate Cake is a decadent dessert featuring a moist chocolate cake infused with coffee, layered with a unique pistachio cream filling wrapped in shredded phyllo dough, and topped with a rich chocolate ganache. This cake combines Middle Eastern flavors and textures, making it an indulgent treat for special occasions.

Ingredients

Scale

Cake Ingredients

  • 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 Ingredients

  • 2 cups shredded phyllo dough (kataifi), finely chopped
  • 2 tablespoons butter
  • 1 cup pistachio cream

Ganache Ingredients

  • 4 oz milk or semi-sweet chocolate bar
  • ½ cup heavy cream or table cream

Instructions

  1. Prepare the Cake Batter: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the egg with vanilla extract, then add the milk, vegetable oil, and hot coffee, mixing well to combine.
  2. Combine Wet and Dry Ingredients: Gradually add the wet mixture into the dry ingredients, stirring until the batter is smooth and free of lumps but do not overmix to keep the cake light.
  3. Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a cake pan, then pour the batter evenly into it. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
  4. Prepare the Pistachio Filling: Melt the butter in a skillet over medium heat. Add the shredded phyllo dough (kataifi) and toast gently for 5-7 minutes until golden and crisp, stirring frequently to prevent burning. Remove from heat and allow to cool slightly, then mix with the pistachio cream until well combined.
  5. Assemble the Cake: Once the cake has cooled, slice it horizontally into two even layers. Spread the pistachio filling evenly over the bottom layer, then carefully place the top layer back on.
  6. Prepare the Ganache: Chop the chocolate into small pieces and place in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let sit for 2-3 minutes, then stir until smooth and shiny.
  7. Finish the Cake: Pour the prepared ganache over the assembled cake, allowing it to drip down the sides for a glossy finish. Refrigerate the cake for at least an hour to let the ganache set and flavors meld.
  8. Serve: Remove from refrigerator 15 minutes before serving for best texture and flavor. Slice and enjoy your luxurious Dubai Chocolate Cake.

Notes

  • Toasting the phyllo dough is essential to prevent sogginess in the pistachio filling.
  • Use freshly brewed hot coffee for the best chocolate flavor enhancement.
  • If pistachio cream is unavailable, you can substitute with a pistachio paste combined with a little cream or butter.
  • This cake can be prepared a day in advance and stored in the refrigerator.
  • For a richer cake, use semi-sweet chocolate in the ganache; for a lighter taste, milk chocolate works well.

Find it online: https://amandafood.com/dubai-chocolate-cake-with-pistachio-filling-and-ganache-recipe/