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Authentic Dubai Chocolate Cake (Pistachio & Crunchy Knafeh)
This authentic Dubai Chocolate Cake recipe features toasted knafeh and rich pistachio cream. Learn the pro secret to the ultimate chocolate bar crunch at home today.
Serves
10
Ready in
80 min
Prep time
45 min
Cooking time
35 min
🧾Ingredients
- For the Moist Chocolate Sponge:
- 2 cups all-purpose flour
- ¾ cup high-quality Dutch-processed cocoa powder
- 2 cups granulated sugar
- 1½ tsp baking powder & 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- The Signature "Dubai Crunch" Filling:
- 150 g Knafeh pastry
- 2 tbsp unsalted butter
- 200 g Pistachio cream/spread
- 1 tbsp Tahini
- Chocolate Ganache Frosting:
- 300 g Dark chocolate
- 200 ml Heavy cream
- pinch of sea salt
Dessert
Authentic Dubai Chocolate Cake (Pistachio & Crunchy Knafeh)
This authentic Dubai Chocolate Cake recipe features toasted knafeh and rich pistachio cream. Learn the pro secret to the ultimate chocolate bar crunch at home today.
Serves
10
Ready in
80 min
Prep time
45 min
Cooking time
35 min
🧾Ingredients
- For the Moist Chocolate Sponge:
- 2 cups all-purpose flour
- ¾ cup high-quality Dutch-processed cocoa powder
- 2 cups granulated sugar
- 1½ tsp baking powder & 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- The Signature "Dubai Crunch" Filling:
- 150 g Knafeh pastry
- 2 tbsp unsalted butter
- 200 g Pistachio cream/spread
- 1 tbsp Tahini
- Chocolate Ganache Frosting:
- 300 g Dark chocolate
- 200 ml Heavy cream
- pinch of sea salt
👨🍳Instructions
- 1
Prepare the Sponge: Preheat oven to 180°C. Whisk dry ingredients, add eggs, milk, oil, and vanilla. Stir in boiling water last (batter will be thin). Pour into two 8-inch pans and bake for 30–35 mins. Cool completely.
- 2
Toast the Knafeh (The "Experience" Step): Finely chop the knafeh. Melt butter in a skillet and toast the pastry over medium heat until deep golden brown. This provides the mechanical crunch.
- 3
Create the Pistachio Crunch: In a bowl, mix the toasted knafeh with pistachio cream and tahini until it forms a thick, spreadable paste.
- 4
Assembly: Place one cake layer down. Spread a thin layer of ganache, then a thick 1-inch layer of the Pistachio Crunch. Top with the second cake layer.
- 5
Frost: Cover the entire cake with the dark chocolate ganache. Garnish with crushed pistachios and edible gold leaf for that "Dubai Luxury" look.
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