Decadent Dubai Chocolate Birthday Cake with Rich Chocolate Filling Recipe
This Decadent Dubai Chocolate Birthday Cake features a moist chocolate base enriched with hot coffee to intensify flavor, topped with a unique crunchy pistachio and kataifi filling, and finished with a silky smooth chocolate glaze. The cake combines rich textures and Middle Eastern flair, perfect for a special celebration.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Cake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 1 tsp vanilla extract
- ½ cup milk
- ½ cup vegetable oil
- ½ cup hot coffee
Filling
- 2 cups kataifi (shredded phyllo), chopped finely
- 2 Tbsp unsalted butter
- 1 cup pistachio cream (or finely ground pistachios mixed into a paste)
Chocolate Glaze
- 4 oz milk or semi-sweet chocolate bar, chopped
- ½ cup heavy cream (or a can of table cream for an ultra-rich finish)
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Grease and line an 8 or 9-inch round or square baking pan with parchment paper, then set aside to prepare the batter.
- Make the cake batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. Add the egg, vanilla extract, milk, and vegetable oil and mix until the batter is smooth. Finally, stir in the hot coffee carefully to deepen the chocolate flavor without adding coffee taste. Pour the batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs attached.
- Toast the kataifi for the filling: Place a heavy skillet over medium heat and add the chopped kataifi and unsalted butter. Stir frequently until the kataifi turns golden brown and crisp. Transfer to a bowl and let it cool before folding in the pistachio cream, creating a spreadable filling with a slightly chunky texture.
- Prepare the chocolate glaze: Chop the chocolate into small pieces and place in a microwave-safe bowl. Warm the heavy cream (or table cream) until hot but not boiling, then pour it over the chopped chocolate. Let the mixture rest for 3 to 5 minutes to allow the chocolate to melt, then whisk until smooth and shiny. If needed, microwave in short bursts and keep whisking to achieve a silky ganache.
- Assemble the cake: Once the cake has cooled for 10 to 15 minutes, spread the pistachio-kataifi filling evenly over the top using an offset spatula. Gently pour the chocolate glaze over the filling, letting it drip slightly down the sides of the cake. Optionally, garnish with extra toasted kataifi and crushed pistachios before serving.
Notes
- Use hot coffee in the batter to enhance the chocolate flavor without adding a coffee taste.
- Toast kataifi until golden and crisp to add a delightful crunch and buttery aroma to the filling.
- Allow the chocolate and cream mixture to rest before whisking for a smooth, silky ganache without lumps.
- For extra richness, use table cream instead of heavy cream in the glaze.
- Let the cake cool sufficiently before assembling to prevent melting or sliding of the filling and glaze.
Keywords: Chocolate cake, Dubai cake, birthday cake, pistachio filling, kataifi, chocolate glaze, rich dessert, Middle Eastern dessert
