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A close-up view of the thick middle band of vibrant green creamy pistachio paste and golden-brown crispy phyllo dough inside a chocolate cake.

The Ultimate Dubai Chocolate Cake Recipe: A Viral Masterpiece

Experience the viral sensation at home with this decadent Dubai Chocolate Cake, featuring intensely moist dark chocolate sponge layers, a crispy golden toasted phyllo and pistachio cream center, and a glossy ganache finish.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Middle Eastern
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Dubai Chocolate Cake
  • 1 1/2 cups all-purpose flour 190g
  • 1 cup Dutch-processed cocoa powder 100g
  • 1 1/2 cups granulated sugar 300g
  • 1 tsp baking soda 5g
  • 1/2 tsp baking powder 2g
  • 1 tsp kosher salt 5g
  • 1/2 cup vegetable oil 120ml
  • 2 large eggs Room temperature
  • 1 cup buttermilk 240ml
  • 1 cup hot brewed coffee 240ml
  • 8 oz kataifi (shredded phyllo dough) 226g, roughly chopped
  • 1/4 cup unsalted butter 57g
  • 1 cup pistachio paste 240g, creamy
  • 1 1/2 cups dark chocolate chips 255g
  • 3/4 cup heavy cream 180ml
  • 1/4 cup milk chocolate chips 45g, melted for drizzle
  • 2 tbsp raw pistachios 15g, finely crushed

Equipment

  • 2 8-inch round cake pans Essential for perfectly thick sponge layers.
  • 1 Large Skillet Used for evenly toasting the shredded phyllo dough.

Method
 

Baking the Intensely Moist Chocolate Layers
  1. Preheat your oven to 350°F (175°C) and generously grease two 8-inch round cake pans, lining the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until completely combined.
  3. Add the buttermilk, vegetable oil, and eggs to the dry ingredients, mixing on medium speed until a thick paste forms.
  4. Carefully and slowly pour in the hot brewed coffee while continuing to mix; the batter will become very thin.
  5. Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes. Let cool in pans for 10 minutes before transferring to a wire rack.
  6. Roughly chop your kataifi. Melt the unsalted butter in a large skillet over medium heat. Add the kataifi and toast for 8-10 minutes until golden-brown and crispy.
  7. Remove the skillet from the heat, allow to cool slightly, and fold in the vibrant green creamy pistachio paste until thoroughly coated.
  8. Place one chocolate sponge layer on a plate. Spoon the pistachio phyllo mixture onto the center and spread into an even, thick band. Press the second sponge layer on top.
  9. Place dark chocolate chips in a bowl. Heat heavy cream until gently simmering, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth and glossy.
  10. Pour the ganache over the top of the assembled cake, allowing it to completely envelop the top and back in a medium-thick layer.
  11. Melt milk chocolate chips and drizzle thin, abstract lines across the top. Immediately scatter finely crushed bright green raw pistachio nuts along the edge.

Notes

Wait for the cake layers to cool completely before assembling to maintain the crispiness of the phyllo dough.
Store loosely covered at room temperature for up to 2 days for the best textural experience.