Name: Dubai Chocolate Cake
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 1-1/2 cups all-purpose flour -; 1-1/4 cups baking cocoa -; 3/4 cup sugar -; 3/4 cup packed brown sugar -; 1-1/2 teaspoons baking powder -; 1 teaspoon baking soda -; 1 teaspoon salt -; 2 large eggs, room temperature -; 3/4 cup canola oil -; 1 cup 2% milk -; 1 teaspoon vanilla extract -; 1/4 cup hot water or strong brewed coffee -; Filling: -; 3 tablespoons unsalted butter -; 2 cups shredded phyllo dough (kataifi) -; 1 cup pistachio cream -; 2 tablespoons tahini -; Frosting: -; 1 cup unsalted butter, softened -; 5 cups confectioners' sugar -; 1/2 cup baking cocoa -; 3/4 cup 2% milk -; Crushed pistachios, for garnish -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Dubai Chocolate Cake

1. 1-1/2 cups all-purpose flour -

2. 1-1/4 cups baking cocoa -

3. 3/4 cup sugar -

4. 3/4 cup packed brown sugar -

5. 1-1/2 teaspoons baking powder -

6. 1 teaspoon baking soda -

7. 1 teaspoon salt -

8. 2 large eggs, room temperature -

9. 3/4 cup canola oil -

10. 1 cup 2% milk -

11. 1 teaspoon vanilla extract -

12. 1/4 cup hot water or strong brewed coffee -

13. Filling: -

14. 3 tablespoons unsalted butter -

15. 2 cups shredded phyllo dough (kataifi) -

16. 1 cup pistachio cream -

17. 2 tablespoons tahini -

18. Frosting: -

19. 1 cup unsalted butter, softened -

20. 5 cups confectioners' sugar -

21. 1/2 cup baking cocoa -

22. 3/4 cup 2% milk -

23. Crushed pistachios, for garnish -

How to cook deliciously - Dubai Chocolate Cake

1. Stage

Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment.

2. Stage

In a large bowl, whisk together the flour, baking cocoa, sugar, brown sugar, baking powder, baking soda and salt. Mix in the eggs, oil, milk and vanilla extract until just combined. Stir in the hot water or brewed coffee until just combined.

3. Stage

Divide the batter evenly between the two prepared cake pans. Bake the cakes for 30 to 32 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

4. Stage

Melt the butter in a saucepan over low-medium heat. Toast the kataifi in the butter until golden brown, six to eight minutes. Transfer to a small mixing bowl and set aside to cool.

5. Stage

Add the pistachio cream and tahini to the toasted kataifi and gently stir until combined.

6. Stage

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until creamy, two to three minutes. Gradually beat in the cocoa powder and confectioners' sugar alternately with the milk. Beat until light and fluffy, another two to three minutes.

7. Stage

Place one cake layer on a cake stand or plate. Spread 1/2 cup frosting on top and then spread all the filling in an even layer. Stack the second cake layer on top and spread half the remaining frosting on the cake with a thin layer. Chill the cake for 30 minutes. After chilling, frost the top and sides of the cake with the remaining frosting and garnish with crushed pistachios. Slice to serve. Editor's Tip: If you've never frosted a cake before, the super thin layer of frosting that's applied before chilling is called a crumb coat. It contains crumbs so that the next layer of dreamy, thick frosting doesn't have specks of cake peeking through.