dubai chocolate cake

im. not. over. this trend.

hi im not over the whole dubai chocolate trend.

i love it so much. the crispy pistachio kataifi is insane to me and it pairs soo well with chocolate.

a rich, soft, tender chocolate cake, layered with crispy toasted kataifi mixed with creamy pistachio butter, topped with a dark chocolate ganache and toasted pistachios

chocolate cake:

• 120g all purpose flour

• 25g unsweetened dutch processed cocoa powder

• 100g granulated sugar

• 60g brown sugar

• 1/2 tsp baking soda

• 1 tsp baking powder

• pinch of salt

• 1 large egg

• 2 tsp vanilla extract

• 116g hot coffee

• 1/2 cup milk

• 1/2 cup olive oil

pistachio filling:

• 240g kataifi (shredded phyllo dough)

• 8 oz pistachio butter (add more if you want it more creamy)

• 30g unsalted butter

chocolate ganache:

• 4 oz dark chocolate

• 120g heavy cream

directions:

make the pistachio filling first.

• in a pan add your butter and let it melt. add the shredded kataifi and mix on low medium heat until its nicely golden & toasted! should be krispy

• transfer to a bowl and let it cool completely.

• add in the pistachio butter! i used eatpistakio brand! (my FAV). add more as needed.

• transfer into a air tight container and set it aside.

• make the cake now!

• line a 9 inch pan and preheat oven to 350f.

• in a big bowl, add in the flour, cocoa powder, sugars, baking soda, baking powder and pinch of salt. whisk together.

• add in the egg, milk, oil, and mix again

• add in the hot coffee and mix until the batter is smooth.

• pour the batter into the pan and bake for 25-30 min

• let it cool completely.

make the chocolate layer.

• in a bowl, add in your chocolate chips. set aside.

• In a saucepan, heat the heavy cream slowly and let it simmer. Pour the heavy cream into the bowl with chocolate chips.

• let it sit until chocolate has melted.

• stir until smooth and set aside.

• after it cools add the pistachio filling on top and spread it out evenly.

• pour the chocolate ganache on top of the pistachio layer.

• cut and serve!

storing tips:

store in a airtight container in the fridge for 3 days. otherwise you can individually wrap these in seran wrap and freeze it! it is still good after defrosting.