Dubai Chocolate Cake
A rich and decadent dessert featuring moist chocolate layers and creamy pistachio filling, perfect for celebrations and special occasions.
Ingredients
Cake Ingredients
- 1.75 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs Room temperature
- 1 cup whole milk Room temperature
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Do not skip this step
Filling Ingredients
- 1 cup pistachio paste
- 1 cup heavy cream Whipped
Chocolate Sauce Ingredients
- 8 ounces bittersweet chocolate Melt for sauce
- to taste chopped pistachios For garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in boiling water (the batter will be thin).
- Pour the batter evenly into the prepared pans.
Baking
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Filling and Assembly
- For the filling, whip heavy cream and fold in pistachio paste.
- Once the cakes are cool, spread the pistachio filling between the layers and stack them.
Chocolate Sauce
- Melt bittersweet chocolate in a double boiler; once melted, pour it over the top of the cake and let it drip down the sides.
- Garnish with chopped pistachios before serving.
Notes
For best flavor, serve the cake at room temperature. Store it in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.