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Close-up of a Dubai Chocolate Cake slice showing the vibrant lime-green filling and golden-brown knafeh pastry. (Dubai Chocolate Cake)

Dubai Chocolate Cake: The Ultimate Pistachio and Crispy Knafeh Masterpiece

A luxurious multi-layered dark cocoa sponge cake filled with a vibrant lime-green crispy knafeh and pistachio cream. Topped with a glossy ganache drip, crushed pistachios, and a tempered dark chocolate shard.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Cakes, Desserts
Cuisine: International, Middle Eastern Inspired
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Dark Cocoa Sponge
  • 2.5 cups all-purpose flour 312g
  • 1 cup dark cocoa powder 100g, Dutch-processed
  • 2 tsp baking soda 10g
  • 2 cups granulated sugar 400g
  • 3 large eggs Room temperature
  • 1 cup buttermilk 240ml, full-fat
  • 1 cup boiling water 240ml
Crispy Pistachio Knafeh Filling
  • 7 oz knafeh pastry 200g, chopped
  • 4 tbsp unsalted butter 60g
  • 1 cup pistachio butter 250g, smooth
  • 1/2 cup sweetened condensed milk 120ml
  • 4 oz white chocolate 113g, melted
Matte Frosting and Glossy Ganache
  • 2 cups unsalted butter 450g, softened
  • 4 cups powdered sugar 500g
  • 1/2 cup heavy cream 120ml, for ganache
  • 4 oz dark chocolate 113g, 60% cacao
  • 1/4 cup raw pistachios 30g, crushed

Equipment

  • 3 8-inch round cake pans Ensures the 'tall slice' visual.
  • 1 Large wide skillet For even toasting of the knafeh pastry.
  • 1 Cake turntable Essential for smooth matte frosting.
  • 1 Offset spatula For the matte exterior finish.

Method
 

Bake the Sponge
  1. Sift flour, cocoa, and soda. Whisk sugar, eggs, and buttermilk in a separate bowl. Combine.
  2. Stir in boiling water until batter is smooth. Pour into three 8-inch pans and bake at 350°F (175°C) for 35 mins.
Prepare Knafeh Filling
  1. Melt butter in a skillet and toast chopped knafeh pastry until deep golden-brown and crispy.
  2. Mix pistachio butter, condensed milk, and white chocolate. Fold in the cooled knafeh strands.
Assembly
  1. Pipe a frosting dam on the first cake layer. Fill with pistachio mixture. Repeat for the second layer.
  2. Coat cake in matte buttercream. Chill. Pour ganache over the top to create a cascading drip effect.

Notes

Ensure knafeh is completely cooled before adding to the pistachio cream to keep it crunchy.
Use a hot knife for clean, professional slices.