Can I skip the kataifi?

Yes — use crushed pistachio praline or nut brittle for crunch. The kataifi gives that signature thread-like crisp, but crunch can come from other places.

Do I have to use table cream?

No — heavy cream works beautifully. Table cream gives an extra silky, luxe finish if you want that Dubai-shop vibe.

How do I make pistachio cream?

Blend roasted pistachios with a touch of neutral oil or cream until smooth. Add a little powdered sugar if you want sweetness.

Can I make this gluten-free?

Swap the flour for a 1:1 gluten-free blend that includes xanthan gum. Texture changes slightly but flavor remains decadent.

Irresistible Dubai Chocolate Cake with Pistachio Twist - Joyful Christmas Dinner Desserts

Ingredients

Scale

Cake batter

1 cup all-purpose flour
1 cup granulated sugar
¼ cup unsweetened cocoa powder (Dutch-process if you have it)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 large egg
1 tsp vanilla extract
½ cup milk
½ cup neutral oil (vegetable or canola)
½ cup very hot brewed coffee

Pistachio center

2 cups kataifi (shredded phyllo), chopped finely
2 Tbsp unsalted butter
1 cup pistachio cream (store-bought or homemade)

Chocolate topping

4 oz milk or semi-sweet chocolate (a bar works best)
½ cup heavy cream (or substitute one can table cream for an ultra-rich finish)

Instructions

1. Preheat oven to 350°F. Lightly grease an 8–9″ square or round pan and set it aside.
2. Whisk the dry cake ingredients (flour, sugar, cocoa, baking powder, baking soda, salt) in a large bowl.
3. In a separate bowl combine the egg, vanilla, milk, and oil. Pour the wet mix into the dry ingredients and stir until mostly combined.
4. Add the hot coffee last and whisk briefly until the batter is smooth. Pour into the prepared pan and bake about 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10–15 minutes in the pan.
5. While the cake bakes, toast the kataifi: melt the butter in a heavy skillet over medium heat. Add the chopped kataifi and cook, stirring frequently, until it becomes golden and crisp. Transfer to a bowl and let cool slightly. Fold the pistachio cream into the toasted kataifi until evenly combined — you want a spreadable, textured filling.
6. For the ganache: chop the chocolate and place it in a heatproof bowl. Warm the cream (or table cream) until just simmering, then pour it over the chocolate. Let sit 3–5 minutes, then whisk gently until smooth and glossy.

Assembly

1. When the cake is cool enough to handle, spread the pistachio–kataifi mixture evenly over the top.
2. Pour the chocolate ganache over the pistachio layer, smoothing it with a spatula so it coats the top and drips slightly over the edges.
3. Finish with a sprinkle of crushed pistachios and any reserved kataifi. Serve warm right away, or chill briefly to let the ganache set for cleaner slices.

Notes

Chocolate: high-quality baking bars melt more smoothly than chips. I like Ghirardelli or European milk chocolate; Cadbury and Milka also work nicely. Chocolate chips often contain stabilizers and may not yield the same glossy texture.
Table cream vs. heavy cream: table cream (common in Middle Eastern kitchens) gives an extra-luxurious mouthfeel. If you can’t find it, heavy cream works perfectly.
Pistachio cream: you can make this by blitzing roasted pistachios with a little neutral oil or cream until silky; sweeten lightly if desired.
Storage: refrigerate leftovers up to 3 days. Bring to room temperature before serving for the best flavor and texture.

Nutrition

Serving Size: 1slice
Calories: 481kcal
Sugar: 22g
Sodium: 314mg
Fat: 26g
Saturated Fat: 9g
Carbohydrates: 55g
Fiber: 4g
Protein: 8g
Cholesterol: 34mg