Name: Dubai Chocolate Roll Cake Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 4 h
Cuisine: Middle Eastern
Ingredients: 1.25 cup pistachio cream; 3/4 cup kataifi (toasted with 1 tablespoon butter); 1 cup chopped dark chocolate; 1/4 cup almond milk; 1.5 cups chocolate mousse; Optional pistachio kataifi bites for decoration; Additional chopped pistachios for garnish; 1 tablespoon butter (for toasting kataifi)

Introduction

The Dubai Chocolate Roll Cake is a decadent dessert featuring layers of chocolate oat cake, pistachio cream, and rich chocolate ganache. Its unique combination of textures and flavors makes it a perfect treat for special occasions or a luxurious everyday indulgence.

A chocolate roll cake placed on a white oval plate with a white marbled surface underneath. The cake has two visible slices showing dark chocolate sponge layers with green pistachio filling spiraled inside. The top layer is covered with smooth chocolate ganache dripping slightly down the sides. There are five small round pistachio balls lined on top and one on the bottom slice, all sprinkled with crushed pistachio bits. The texture of the cake looks fluffy and moist while the ganache is shiny and thick. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.25 cups pistachio cream
3/4 cup toasted kataifi (made by sautéing 3/4 cup kataifi with 1 tablespoon of butter)
1 cup chopped dark chocolate
1/4 cup almond milk
1.5 cups chocolate mousse
Optional: pistachio kataifi bites for decoration

Instructions

Step 1: Prepare the chocolate oat cake according to the method outlined by sautéing kataifi with butter as indicated.
Step 2: While the cake cools, prepare the pistachio cream or pistachio butter using your preferred recipe.
Step 3: Toast the kataifi by sautéing it with butter until lightly golden and fragrant.
Step 4: Fold the toasted kataifi into the pistachio cream or butter until evenly combined.
Step 5: Melt the chopped dark chocolate using a double boiler: place the chocolate in a bowl set over a pan of simmering water and stir until smooth. Gradually whisk in almond milk to create a glossy ganache.
Step 6: Spread the chocolate ganache evenly over the cooled chocolate oat cake.
Step 7: Spoon the pistachio kataifi filling over the ganache and smooth it out with the back of a spoon.
Step 8: Carefully roll the cake with the filling inside. Wrap the roll tightly in plastic wrap and chill in the freezer for 1 hour or in the refrigerator for up to 3 hours.
Step 9: Once chilled, cover the roll with chocolate mousse or your favorite chocolate buttercream.
Step 10: Warm any leftover ganache and drizzle it over the top. Decorate with kataifi and pistachio bites along with chopped pistachios.
Step 11: Slice the cake and serve with coffee, tea, or your preferred beverage.

Tips & Variations

Use high-quality dark chocolate for a richer ganache and deeper flavor.
Substitute almond milk with regular milk or a non-dairy alternative based on your preference.
For an extra crunch, sprinkle some toasted nuts over the ganache before rolling.
Try adding a hint of orange zest to the pistachio cream for a citrus twist.

Storage

Store the cake wrapped tightly in plastic wrap in the refrigerator for up to 3 days. To enjoy, let it sit at room temperature for 15 minutes before serving. You can also freeze the cake for up to 1 month; thaw overnight in the refrigerator before serving. Reheat leftover slices briefly in the microwave to soften the ganache if desired.

How to Serve

The image shows a chocolate roll cake sliced into pieces and placed on white plates. The roll has visible layers with a dark chocolate outer layer, a greenish inner swirl, and a creamy chocolate filling in the middle. On top of the roll slices, there is a glossy dark chocolate glaze, partially covering the cake. Small green round pieces that look like balls and crushed pistachios decorate the top layer. A white marbled surface is under the plates, scattered with pistachios and small chocolate chunks. A glass with milk is partly visible on the side, and a silver fork rests on the smaller plate holding one slice of the chocolate roll. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, this cake benefits from chilling as it allows the flavors to meld together. Prepare it a day ahead, store it refrigerated, and add decorations just before serving.

What is kataifi and where can I find it?

Kataifi is a type of shredded phyllo dough commonly used in Middle Eastern desserts. You can find it in most Middle Eastern or Mediterranean grocery stores, either fresh or frozen.

Dubai Chocolate Roll Cake Recipe

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4.7 from 116 reviews

This Dubai Chocolate Roll Cake is a decadent dessert featuring a rich chocolate oat cake layered with pistachio cream mixed with toasted kataifi, dark chocolate ganache, and topped with luscious chocolate mousse. Rolled and chilled to perfection, this cake combines crunchy, creamy, and silky textures with the nutty flavor of pistachios and intense dark chocolate, perfect for special occasions or indulgent treats.

Author: zara
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 4 hours
Yield: 8–10 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: Middle Eastern

Ingredients

Scale

Chocolate Oat Log Cake

1.25 cup pistachio cream
3/4 cup kataifi (toasted with 1 tablespoon butter)
1 cup chopped dark chocolate
1/4 cup almond milk
1.5 cups chocolate mousse
Optional pistachio kataifi bites for decoration
Additional chopped pistachios for garnish
1 tablespoon butter (for toasting kataifi)

Instructions

Prepare the Chocolate Oat Cake: Make the chocolate oat cake according to the instructions included with the ingredients, then allow it to cool completely before proceeding.
Make the Pistachio Cream: While the cake cools, prepare pistachio cream or pistachio butter using your preferred recipe.
Toast Kataifi: In a skillet, sauté 3/4 cup kataifi with 1 tablespoon butter over medium heat until golden and crispy, then set aside to cool.
Combine Kataifi with Pistachio Cream: Fold the toasted kataifi gently into the pistachio cream, creating a textured nutty filling.
Melt the Dark Chocolate Ganache: Place the chopped dark chocolate in a heatproof bowl set over a simmering pan of water (double boiler method). Stir constantly as the chocolate melts, then gradually whisk in almond milk until smooth and glossy.
Spread Ganache on Cake: Evenly coat the cooled chocolate oat cake with the melted chocolate ganache, ensuring full coverage.
Add Pistachio Filling: Spoon dollops of the pistachio and kataifi mixture evenly over the ganache layer. Smooth it out with the back of a spoon for an even layer.
Roll the Cake: Carefully roll the cake with the layers inside, then tightly wrap it in plastic wrap. Chill in the freezer for 1 hour or refrigerate for up to 3 hours to set the roll.
Apply Chocolate Mousse: Once chilled and firm, remove the plastic wrap and generously spread the chocolate mousse over the surface of the roll as a final creamy frosting layer.
Decorate: Warm any leftover ganache slightly and drizzle it over the mousse layer. Garnish the cake with additional pistachio kataifi bites and chopped pistachios for texture and visual appeal.
Serve: Slice the cake and enjoy with coffee, tea, or your favorite beverage for a luxurious treat.

Notes

Kataifi is a shredded phyllo dough; toast it gently to add a crispy texture without burning.
If pistachio cream is unavailable, pistachio butter or a pistachio paste can be used as a substitute.
The cake roll is best served chilled but allow it to sit at room temperature for 15 minutes before slicing for easier cuts.
For a richer taste, use high-quality dark chocolate with at least 70% cocoa content.
This cake can be made a day ahead and refrigerated to enhance flavors.

Keywords: Dubai Chocolate Roll Cake, pistachio cream, kataifi, chocolate mousse, decadent dessert, chocolate roll, Middle Eastern dessert