Introduction

This Decadent Dubai Chocolate Birthday Cake is a rich and indulgent treat perfect for any celebration. Combining moist chocolate cake with a unique pistachio-kataifi filling and silky chocolate glaze, it’s sure to impress and satisfy chocolate lovers.

A three-layer cake is shown on a white plate with a beaded edge, placed on a white marbled surface. The bottom layer is a dark, rich chocolate cake with a dense texture. Above it is a thick green layer, creamy and smooth, possibly a pistachio mousse or cream with a soft texture. The top layer is glossy, dark chocolate ganache that slightly drips down the sides, decorated with thin bright green drizzle and scattered pieces of chopped pistachio nuts. A wedge is removed from the cake, showing the clear separation of the three layers and some crumbs scattered on the plate. In the background, there is a smaller piece of the same cake on a white plate, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 cups kataifi (shredded phyllo), chopped finely
2 Tbsp unsalted butter
1 cup pistachio cream (or finely ground pistachios mixed into a paste)
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

Step 1: Preheat the oven to 350°F. Grease and line an 8- or 9-inch square or round pan, then set it aside.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, vanilla extract, milk, and vegetable oil, mixing until smooth. Stir in the hot coffee last to enhance the chocolate flavor. 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.
Step 3: While the cake bakes, heat a heavy skillet over medium heat. Add the chopped kataifi and butter, stirring frequently until golden and crisp. Transfer the toasted kataifi to a bowl to cool, then fold in the pistachio cream to create a spreadable, slightly chunky filling.
Step 4: For the chocolate glaze, place chopped chocolate in a microwave-safe bowl. Warm the cream until hot, then pour it over the chocolate. Let it sit for 3–5 minutes before whisking until smooth and shiny. If needed, gently reheat in short bursts, stirring between intervals, to fully melt the chocolate.
Step 5: Once the cake has cooled for 10–15 minutes, spread the pistachio-kataifi filling evenly over the top. Gently pour the chocolate glaze over the filling, allowing it to cover and drip down the sides. Garnish with extra toasted kataifi and crushed pistachios if desired. Serve warm immediately, or chill to set and slice later.

Tips & Variations

Use hot coffee in the batter to deepen the chocolate flavor without adding a coffee taste.
Toast the kataifi until golden for a buttery, crunchy filling that adds great texture.
Substitute pistachio cream with finely ground pistachios blended with a little honey or cream for a natural option.
For a dairy-free glaze, replace heavy cream with full-fat coconut milk and use dairy-free chocolate.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature or warm gently before serving to enjoy the best texture and flavor. The chocolate glaze might harden when chilled, so allow several minutes at room temperature for it to soften.

How to Serve

A close-up of a three-layered dessert on a white plate with a white marbled texture background, starting with a dark brown, moist-looking chocolate cake base layer, topped by a middle layer of fluffy, light green pistachio mousse with a bit of texture, and finished with a smooth, glossy dark brown chocolate ganache layer on top. The top layer is decorated with a thin drizzle of green icing in a crisscross pattern and scattered sliced green pistachio nuts. More pistachio slices are scattered around the plate near the dessert’s edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular phyllo instead of kataifi?

Kataifi is shredded phyllo and provides a unique texture in the filling. If you only have regular phyllo, you can finely chop or tear it, then toast it carefully, but the texture will be different.

Is it necessary to use hot coffee in the cake batter?

Hot coffee helps intensify the chocolate taste without adding a noticeable coffee flavor. If you prefer, you can substitute with hot water, but the chocolate flavor may be less pronounced.