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Decadent Dubai Chocolate Birthday Cake

A celebration-worthy cake featuring rich chocolate, crisp kataifi, and a pistachio twist, perfect for birthdays or indulgent moments.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: International, Middle Eastern
Calories: 400
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 cup all-purpose flour Sifted
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder Dutch-processed preferred
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet ingredients
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1/2 cup hot coffee
Kataifi and pistachio layer
  • 2 cups kataifi (shredded phyllo), chopped finely
  • 2 Tbsp unsalted butter For toasting kataifi
  • 1 cup pistachio cream Or finely ground pistachios mixed into a paste
Chocolate glaze
  • 4 oz milk or semi-sweet chocolate bar, chopped
  • 1/2 cup heavy cream Or a can of table cream for an ultra-rich finish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line an 8- or 9-inch square or round pan.
  2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. Add egg, vanilla, milk, and oil, and mix until smooth. Stir in hot coffee last.
  4. Pour into the prepared pan and bake for about 25 minutes until a toothpick comes out mostly clean.
Kataifi Layer
  1. In a skillet over medium heat, toast the kataifi with butter until golden and crisp.
  2. Transfer to a bowl to cool and fold in pistachio cream.
Glazing
  1. For the glaze, chop chocolate and place in a bowl.
  2. Heat cream until warm and pour over chocolate. Let sit 3–5 minutes, then whisk until smooth.
Assembly
  1. Once the cake has cooled, spread the pistachio-kataifi mixture on top and pour the chocolate glaze over it.
  2. Optional: garnish with extra toasted kataifi and crushed pistachios.

Notes

Serve warm or chill to set before slicing. Ensure the cake cools slightly before glazing to prevent the glaze from sliding off.