Decadent Dubai Chocolate Birthday Cake with Rich Chocolate Filling Recipe
This Decadent Dubai Chocolate Birthday Cake features a rich, moist chocolate base enhanced with hot coffee, topped with a unique pistachio-kataifi filling, and finished with a luxurious chocolate glaze. The combination of toasted kataifi pastry and pistachio cream adds a delightful texture and buttery flavor, making this cake a sumptuous treat perfect for special occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
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: Preheat your oven to 350°F (175°C). Grease and line an 8 or 9-inch square or round baking pan with parchment paper to prevent sticking and ensure easy removal.
- Make the cake batter: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined. Add the egg, vanilla extract, milk, and vegetable oil; whisk until the batter is smooth. Finally, stir in the hot coffee carefully to intensify the chocolate flavor without adding coffee taste. Pour the batter evenly into the prepared pan and bake for about 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs still attached.
- Toast the kataifi for the filling: Heat a heavy skillet over medium heat. Add the chopped kataifi pastry along with the unsalted butter, stirring frequently. Toast until the kataifi turns golden brown and crisp, infusing a rich buttery aroma. Transfer the toasted kataifi to a bowl to cool slightly, then fold in the pistachio cream gently until you have a spreadable, slightly chunky filling.
- Prepare the chocolate glaze: Place the chopped chocolate in a microwave-safe bowl. Warm the heavy cream or table cream until hot but not boiling. Pour the warm cream over the chocolate and let it sit undisturbed for 3 to 5 minutes. Then whisk gently until the mixture is smooth and shiny. If needed, warm the mixture in short bursts in the microwave and whisk between intervals to fully melt the chocolate. This creates a silky, luscious ganache.
- Assemble the cake: Once the cake has cooled for at least 10 to 15 minutes, spread the pistachio-kataifi filling evenly across the top of the cake using an offset spatula. Pour the chocolate glaze gently over the filling, allowing it to cover the top and drip slightly down the sides. For extra presentation and texture, garnish with additional toasted kataifi and crushed pistachios if desired. Serve the cake warm immediately or chill it to set the glaze and slice later.
Notes
- Use hot coffee in the batter to deepen and intensify the chocolate flavor without a coffee taste.
- Toast the kataifi thoroughly until golden for a rich buttery crunch that enhances the filling.
- Allow the chocolate glaze mixture to rest before whisking to avoid a lumpy ganache.
- For an ultra-rich finish, use table cream instead of heavy cream in the glaze if available.
- Serve warm for a soft and melty experience or chilled for firmer slices.
Keywords: chocolate cake, Dubai cake, birthday cake, pistachio cream, kataifi, chocolate glaze, decadent dessert
