If you’re craving something ultra-decadent and a little different from your standard chocolate cake, this Dubai Chocolate Cake is your dream dessert. With its rich, moist chocolate base, nutty pistachio kataifi filling, and a velvety chocolate ganache topping, every bite is pure luxury.

Inspired by the lavish desserts of the Middle East, this cake combines the bold intensity of chocolate with the buttery crunch of toasted shredded phyllo (kataifi) and the irresistible richness of pistachio cream. Whether you serve it warm or chilled, this cake is guaranteed to impress.

Dubai Chocolate Cake with Pistachio Kataifi Filling

Why You’ll Love This Recipe

Three incredible layers: moist chocolate cake, crispy pistachio filling, and smooth chocolate topping.
Elegant and unique: a fusion dessert that brings global flavors to your table.
Decadent yet balanced: rich chocolate meets nutty pistachio for a flavor-packed dessert.
Great for entertaining: perfect for special occasions, holidays, or gatherings.
Customizable: swap nuts, use dark or milk chocolate, or try different fillings.

Ingredients

(Tip: You can find a full list of ingredients and measurements in the recipe card below.)

For the Cake Layer:

All-purpose flour
Granulated sugar
Unsweetened cocoa powder (preferably Dutch-processed)
Baking powder
Baking soda
Salt
Large egg
Vanilla extract
Milk
Vegetable oil
Hot coffee (for depth and richness)

For the Pistachio Filling:

Shredded phyllo dough (kataifi), finely chopped
Butter
Pistachio cream

For the Chocolate Topping:

Milk or semi-sweet chocolate
Heavy cream or canned table cream

Instructions

Step 1: Make the Cake Layer

Preheat oven to 350℉ (175℃).
Grease a 9-inch square or round baking pan.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the egg, vanilla, milk, and oil. Whisk to combine.
Add the hot coffee and whisk until smooth and silky.
Pour the batter into the prepared pan.
Bake for 25 minutes or until a toothpick inserted comes out clean. Let cool for at least 10–15 minutes.

Step 2: Prepare the Pistachio Filling

Heat a large pan over medium heat.
Add chopped kataifi and butter. Stir frequently until golden brown and crispy.
Transfer to a bowl and stir in pistachio cream until well combined.

Step 3: Make the Chocolate Layer

Chop the chocolate into small chunks.
Add chocolate and heavy cream to a microwave-safe bowl.
Microwave for 45 seconds or until cream is hot.
Let sit for 3–5 minutes, then whisk until smooth and fully melted.

Step 4: Assemble

Once the cake has cooled slightly, spread the pistachio filling evenly on top using an offset spatula.
Pour the chocolate ganache over the pistachio layer and smooth the top.
Garnish with extra kataifi, pistachio cream swirls, or crushed pistachios.
Serve warm for a melty experience or chill in the fridge for a firmer texture.

Variations

Try hazelnut cream or almond cream instead of pistachio for a different nutty flavor.
Use dark chocolate for a deeper, more intense chocolate layer.
Add rose water or orange blossom water to the pistachio layer for a more floral Middle Eastern twist.
Make it gluten-free by using a gluten-free flour blend and verifying that your kataifi is GF-certified.

Storage & Reheating

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze individual slices wrapped in plastic and foil for up to 2 months.
Reheat: Microwave slices for 20–30 seconds to soften the ganache if serving warm.

Frequently Asked Questions

What is kataifi?

Kataifi is finely shredded phyllo dough used in many Middle Eastern and Mediterranean desserts. It becomes crispy and golden when toasted.

Can I substitute kataifi with anything else?

You can try crushed phyllo sheets, puff pastry crumbs, or omit for a smoother pistachio layer.

Where can I find pistachio cream?

Pistachio cream is available at specialty or Middle Eastern grocery stores, or online. You can also make your own.

Can I use dark chocolate instead of milk?

Absolutely! Dark chocolate adds a more bittersweet contrast to the sweet pistachio filling.

Is the cake overly sweet?

No—thanks to the use of coffee in the cake and dark chocolate option, the sweetness is well-balanced.

Can I serve it cold?

Yes. It’s delicious cold or room temperature and firms up beautifully in the fridge.

Can I make this cake in advance?

Yes! You can make and assemble it the day before. It actually improves in texture as it sits.

How do I toast kataifi properly?

Use a heavy pan and cook over medium heat with butter, stirring constantly until golden brown.

What kind of milk should I use in the cake?

Whole milk works best, but any milk (dairy or non-dairy) can be used.

Can I double the recipe?

Yes! Just bake it in a larger pan and adjust the baking time slightly.

Conclusion

This Dubai Chocolate Cake with Pistachio Filling is a next-level dessert that blends rich chocolate, crisp kataifi, and creamy pistachio into one unforgettable treat. Whether you’re celebrating a special occasion or just indulging your sweet tooth, this cake delivers the kind of flavor and texture you won’t find in ordinary bakes.

Dubai Chocolate Cake with Pistachio Kataifi Filling

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Author: Linda
Total Time: 50 minutes
Yield: 9–12 servings
Diet: Vegetarian

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Description

A luxurious three-layer chocolate cake featuring a moist chocolate base, crispy pistachio kataifi filling, and smooth chocolate ganache. Inspired by Middle Eastern flavors, this dessert is as beautiful as it is delicious.

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking pan.
Mix cake batter: In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. Add egg, vanilla, milk, and oil. Whisk until combined, then add hot coffee and mix until smooth.
Bake: Pour batter into the pan and bake for 25 minutes, or until a toothpick comes out clean. Cool for 10–15 minutes.
Toast kataifi: In a large pan, cook chopped kataifi with butter over medium heat until golden brown and crispy. Transfer to a bowl and mix with pistachio cream.
Make ganache: Combine chocolate and heavy cream in a bowl. Microwave for 45 seconds, let sit 3–5 minutes, then whisk until smooth.
Assemble cake: Spread pistachio mixture evenly over the cooled cake. Pour ganache over the top and smooth. Garnish with crushed pistachios or extra kataifi.