🍫 Dubai Chocolate Cake

Chef notes

This is inspired by the viral Dubai chocolate bar, a chocolate crispy pistachio filling inside. I made it into a cake with a ganache top and crushed pistachios sprinkled over. The pistachio layer in the middle is the best part. It's really rich so a small slice goes a long way.

Ingredients

• Dark chocolate
• Butter
• Eggs
• Sugar
• All-purpose flour
• Cocoa powder
• Kataifi (shredded phyllo dough)
• Pistachio cream
• Tahini
• Powdered pistachios

Recipe

1. 1.Preheat the oven to 350°F. Grease three 9-inch cake pans and line the bottoms with parchment paper.
2. 2.In a stand mixer with the paddle attachment, combine the flour, both sugars, baking powder, baking soda, and salt. Whisk to combine.
3. 3.In a large bowl, whisk the cocoa powder and espresso powder into the hot water until fully dissolved. Add the sour cream, oil, eggs, and vanilla and whisk to combine.
4. 4.Add the wet ingredients to the dry and mix on low until just combined, scraping the bowl several times.
5. 5.Divide the batter evenly between the three pans. Bake 23–25 minutes until a toothpick comes out with a few moist crumbs.
6. 6.Cool in the pans for 10–15 minutes, then turn out onto a wire rack and cool completely.
7. 7.For the frosting: melt chopped chocolate with heavy cream and honey to make a ganache. Beat butter until fluffy, then mix in powdered sugar, cocoa, and salt.
8. 8.Layer the cakes with frosting. Top with toasted kataifi mixed with pistachio butter and cover the cake with chocolate ganache.