Tulo

Dubai Chocolate Cake Recipe

Toasting the shredded kunafa pastry in butter before folding it into pistachio cream and tahini keeps it crisp inside the cake instead of turning soggy, and a buttermilk-based chocolate cake stays moist enough to hold up against the dense, chewy filling.

Prep
45 min
Cook
30 min
Total
165 min
Servings
12

Ingredients

Servings12
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee or hot water
  • 5 oz kunafa pastry (shredded phyllo), chopped
  • 3 tbsp unsalted butter, melted, for toasting kunafa
  • 1 cup pistachio cream or pistachio paste
  • 1/4 cup tahini
  • 2 cups milk chocolate chips or chopped milk chocolate
  • 1 cup heavy cream
  • 1/3 cup pistachios, chopped, for topping

Nutrition per serving

Calories
733
Protein
11g
Carbs
86g
Fat
39g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment.
  2. 2Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl.
  3. 3Add the eggs, buttermilk, vegetable oil, and vanilla, and mix until just combined. Stir in the hot coffee or water last; the batter will be thin.
  4. 4Divide the batter evenly between the two pans and bake for 28-32 minutes, until a toothpick inserted in the center comes out clean.
  5. 5Cool the layers in their pans for 10 minutes, then turn out onto a wire rack and cool completely, at least 45 minutes, before filling.
  6. 6While the cake cools, melt the 3 tablespoons of butter in a large skillet over medium heat. Add the chopped kunafa and toast, stirring often, for 5-7 minutes, until deep golden brown and fragrant. Spread on a plate to cool.
  7. 7Once the kunafa has cooled, mix it with the pistachio cream and tahini in a bowl until evenly coated. Set the filling aside at room temperature.
  8. 8Make the ganache by heating the heavy cream until it just begins to simmer, then pour it over the milk chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth and glossy.
  9. 9Let the ganache cool and thicken at room temperature for about 15 minutes, or in the fridge for 10 minutes, until it's spreadable but still pourable.
  10. 10Place one cake layer on a serving plate and spread the kunafa-pistachio filling evenly over the top, all the way to the edges.
  11. 11Set the second cake layer on top and press down gently to seat it.
  12. 12Pour about two-thirds of the ganache over the top of the cake, letting it drip down the sides. Spread the remainder in a thin layer over the top with an offset spatula.
  13. 13Sprinkle the chopped pistachios over the top and chill the cake for at least 20 minutes before slicing, so the filling and ganache set enough to hold a clean cut.
How to Frost a Cake

Tips & variations

  • No kunafa pastry on hand? Crushed shredded wheat cereal or coarsely crushed corn flakes toasted in butter make a close textural substitute.
  • Swap the tahini for a smooth cashew or almond butter if the sesame flavor is too pronounced for your taste.
  • For a stronger chocolate flavor, use dark chocolate instead of milk chocolate for the ganache; add 2 tablespoons of sugar to the cream to balance the bitterness.
  • This filling and ganache combination also works well spooned into cupcakes; core out the centers after baking and fill before topping with ganache.

Storage & reheating

Because of the cream-based filling and ganache, store the cake covered in the refrigerator for up to 4 days. Bring slices to room temperature for about 20 minutes before serving, since the ganache and pistachio filling firm up considerably when cold and taste richer once softened.

Tips from the Tulo kitchen

  • Chop the kunafa pastry into short, roughly 1-inch pieces before toasting; long strands are harder to spread evenly and make the filling difficult to slice through cleanly.
  • Weigh the pistachio cream if possible, brands vary in thickness, and a runnier paste can make the filling slide when the layers are stacked.

FAQ

What is Dubai chocolate, and why does this cake taste like it?

Dubai chocolate refers to a viral chocolate bar filled with toasted kunafa (shredded phyllo pastry) and pistachio cream, often with a touch of tahini. This cake translates that same crunchy, nutty filling into a chocolate layer cake.

Can I find kunafa pastry at a regular grocery store?

It's usually stocked at Middle Eastern grocery stores in the freezer section, often labeled kataifi or shredded phyllo. It thaws quickly at room temperature before toasting.

Can I make this cake ahead of time?

Bake the cake layers up to 2 days ahead and store them wrapped at room temperature. Assemble with the filling and ganache no more than a day before serving so the kunafa stays crisp.

Why did my ganache turn out grainy or split?

This usually happens if the cream is boiled too hard or the chocolate is stirred too aggressively while still very hot. Let the mixture sit undisturbed for a couple of minutes before whisking gently until smooth.

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