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Dubai Chocolate Cake with Pistachio Cream and Kataifi Topping

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A delectable chocolate cake with creamy pistachio filling and a crunchy kataifi topping, perfect for special occasions or everyday indulgence.

Ingredients

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  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 3/4 cup Cocoa Powder
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 large Egg
  • 1 tbsp Vanilla Extract
  • 1 cup Milk
  • 1/2 cup Vegetable Oil
  • 1 cup Hot Coffee
  • 1 cup Shredded Phyllo Dough (Kataifi)
  • 1/2 cup Butter
  • 1 cup Pistachio Cream
  • 8 oz Milk or Semi-Sweet Chocolate Bar
  • 1 cup Heavy Cream
  • Crushed Pistachios for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) and grease an 8- or 9-inch cake pan thoroughly.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until combined.
  3. Gradually add the egg, vanilla extract, milk, and vegetable oil to the dry mixture. Whisk gently until smooth.
  4. Pour the hot coffee into the batter and stir carefully until the mixture is glossy.
  5. Pour the prepared batter into the greased cake pan and bake for 25 minutes.
  6. Let the cake rest in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  7. In a skillet over medium heat, melt the butter and toast the shredded kataifi until golden brown.
  8. Combine the toasted kataifi with the pistachio cream until well blended.
  9. Melt the chocolate bar with the heavy cream until smooth.
  10. Once the cake is cool, spread the pistachio cream mixture on top, then drizzle with chocolate ganache.
  11. Sprinkle crushed pistachios on top for garnish.
  12. Use a warm knife to slice the cake and serve immediately.

Notes

Serve with vanilla ice cream or whipped cream. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/dubai-chocolate-cake-pistachio-cream-kataifi-topping/

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