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A full Dubai chocolate cake on a white cake stand covered in smooth chocolate ganache with drips down the side, with a single slice on a white plate showing its layers of chocolate cake and bright green pistachio kunafa filling.

The Best Dubai Chocolate Cake Recipe (Pistachio Kunafa, Stays Crispy)

Rich chocolate cake layers filled with pistachio kunafa that actually stays crunchy for days, using a chocolate barrier trick borrowed from professional Dubai chocolate bar makers.
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Prep Time 50 minutes
Cook Time 30 minutes
Cooling plus setting 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: American, Middle Eastern-inspired
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake Layers
  • 2 1/2 cups all-purpose flour
  • 1 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • 1/2 cup neutral oil
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup hot coffee
Pistachio Kunafa Filling
  • 4 oz kataifi pastry roughly chopped
  • 4 tbsp unsalted butter
  • 1 cup pistachio cream
  • 2 tbsp tahini optional
  • 1 pinch salt
Chocolate Ganache
  • 8 oz couverture chocolate finely chopped, plus 2 oz for sealing the kataifi
  • 1 cup heavy cream
  • As needed crushed pistachios for topping

Equipment

  • 3 8 or 9 inch round cake pans For the classic layer cake height
  • 1 KitchenAid stand mixer or hand mixer For the cake batter
  • 1 Digital kitchen scale For accurate kataifi and chocolate measurement
  • 1 Kitchen thermometer For monitoring the ganache and chocolate temperature
  • 1 Offset spatula For smooth frosting application
  • 1 Wire cooling rack For cooling the cake layers

Method
 

  1. Preheat oven to 350 degrees F. Grease and flour three cake pans and line the bottoms with parchment.
    Three round metal cake pans greased, floured, and lined with parchment paper on their bottoms, sitting on a wooden countertop.
  2. Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
    A large glass bowl filled with dry cocoa and flour mixture on a wooden countertop.
  3. In a separate bowl, whisk the sugar, buttermilk, oil, eggs, and vanilla until smooth. Combine with the dry ingredients, then stir in the hot coffee last.
    A large glass bowl containing rich, dark chocolate cake batter on a wooden countertop.
  4. Divide the batter among the three pans and bake for 28 to 32 minutes, until a toothpick comes out clean. Cool completely.
    Three round cake pans filled with chocolate cake batter on a wooden countertop, ready for the oven.
  5. Melt the butter in a skillet and toast the kataifi over medium heat, tossing continuously, until deep golden, 8 to 10 minutes. Cool completely.
    A bowl of golden-brown toasted kataifi pastry on a wooden countertop.
  6. Melt 2 ounces of the couverture chocolate and toss the cooled kataifi in it to coat. Let set for 10 minutes at room temperature.
    A glass bowl filled with toasted kataifi coated in melted couverture chocolate on a wooden countertop.
  7. Combine the pistachio cream, tahini if using, and salt. Fold in the chocolate-sealed kataifi.
    A glass bowl filled with pistachio cream mixed with chocolate-coated kataifi on a wooden countertop.
  8. Heat the heavy cream until simmering, pour over the remaining chopped chocolate, let sit 2 minutes, then stir until smooth.
    A glass bowl containing glossy, smooth dark chocolate ganache on a wooden countertop.
  9. Layer the cake with the pistachio kunafa filling between each layer.
    Chocolate cake layers stacked on a white cake stand with a thick layer of green pistachio kunafa filling in between.
  10. Pour the ganache over the top, letting it drip down the sides, and top with crushed pistachios before it fully sets.
    A fully assembled Dubai chocolate cake covered in chocolate ganache with drips down the sides, topped with crushed pistachios, with a single slice on a plate next to the cake stand.

Notes

  • Seal the toasted kataifi in melted chocolate before mixing it into the filling. This is the step that keeps it crunchy for days.
  • Let the kataifi cool completely before coating it in chocolate, or the chocolate will seize.
  • Use couverture chocolate for the smoothest ganache and coating.
  • Store refrigerated up to 4 days for the best texture.