Dubai Chocolate Cake Recipe

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Ingredients

For the pistachio paste

400 g (2 2/3) cups raw unsalted shelled pistachios
200 g (1 cup) granulated sugar
60 g (4 tbsp) water
100 g (1 cup) almond flour
60 g (1/4 cup) neutral oil (like sunflower or grapeseed)
¼ tsp bitter almond extract optional

For the pistachio ganache filling

600 g (3 & 1/2 cups) white chocolate, chopped
240 g (3/4 cup + 1 tbsp) pistachio paste
360 ml (1 & 1/2 cups) whipping cream
⅜ tsp bitter almond extract optional

For the kunafa dough

200 grams (1 1/2) cup all purpose flour
120 grams (1 cup) cornstarch
2 pinches salt
6 tbsp neutral oil
360 grams (1 1/2 cups) cold water
2 tbsp unsalted butter, melted and cooled optional

for the chocolate ganache

18 oz (510 g/ 3 cups) good-quality dark or semisweet chocolate, finely chopped
2 cups 480 ml heavy cream

For the chocolate cake layers

4 extra-large eggs at room temperature
400 g (2 cups) granulated sugar
375 g (3 cups) all-purpose flour
180 g (1 ½ cup) unsweetened cocoa powder
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
360 ml (1 ½) cups vegetable oil
360 ml (1 ½) cups water
370 g (1 ½) cups full fat yogurt or sour cream
1 tsp. vinegar
2 tsp. pure vanilla extract

Instructions

Make the pistachio paste

Boil the pistachios in water for 3–4 minutes to loosen the skins. Drain and transfer to a clean tea towel. Rub gently to remove the skins. Pat dry before proceeding to the next step.
In a separate saucepan, combine the sugar and water. Stir gently and heat until it reaches 125°C (257°F) using a digital kitchen thermometer.
Once the syrup reaches the right temperature, add the istachios and stir with a wooden or heatproof spatula until well coated.
Transfer the candied pistachios to a high-powered blender. Add almond flour and bitter almond extract (if using), and blend to a fine powder.
Add the neutral oil and continue blending until the mixture becomes a smooth, spreadable paste. This can take up to 10 minutes depending on the power of your blender. Take frequent buses between blitzes to avoid overheating your machine.
Transfer the pistachio paste to an airtight container and refrigerate until ready to use.

Make the pistachio ganache filling - makes approximately 790 grams or 4 & 1/2 cups

Place white chocolate in a heatproof bowl and melt gently over a bain-marie or microwave in short bursts on low heat. Stir until smooth.
Add the pistachio paste and stir until fully combined with the melted chocolate. If you find the mixture is chunky and doesn't dissolve easily, carefully blend the mixture with an immersion blender to break up the chunks of pistachio paste until it reaches a smooth consistency.
Heat the whipping cream in a small saucepan until it just begins to simmer.
Pour a third of the hot cream over the pistachio-white chocolate mix. Stir gently with a spatula to emulsify. Repeat with the remaining cream in two additions, stirring well after each.
Refrigerate for four hours or overnight. This can be refrigerated for up to five days before using.

Make the kunafa - makes approx. 270 grams or 3 loosely packed cups

In a bowl, sieve together the flour, cornstarch, and salt. Whisk to combine. Pour in the water and oil. Whisk until the batter is smooth and lump-free.
Pass the mixture through a fine mesh strainer using a wooden spoon or spatula to remove any lumps.
Place a piping bag (or a ziplock bag with a small snip at the end corner) inside a tall glass and carefully fill it with the batter. Be careful, the batter is quite thin and might run out of the bag quickly!
Heat a non-stick pan over low heat. Starting from the center and moving outward, pipe thin spirals out of the batter, leaving space between strands.
Cook each batch for just 5–10 seconds. Lift with a heatproof spatula and transfer to a kitchen towel. Cover with another towel to keep from drying out. Repeat until all batter is used.
If you're preparing the kunafa for immediate use, preheat oven to 180°C (350°F). Spread half the kunafa on a baking sheet, toss with melted butter if desired, and bake 10–15 minutes, stirring occasionally, until golden. Repeat with the second half. Let cool before mixing with the pistachio filling.

Make the chocolate ganache

Place the chopped chocolate in a heatproof bowl.
Heat the cream in a saucepan over medium heat until it just begins to simmer — do not boil. Keep in mind that the cream must be hot, otherwise your chocolate won't melt.
Pour the hot cream over the chocolate and let it sit for 2–3 minutes.
Stir gently until smooth and glossy.
Cool completely at room temperature for glazing

Make the chocolate cake layers

Preheat your oven to 180 degrees celsius (350 F) and position the baking rack in the center.
In a bowl of a standing mixer or with a handheld, mix the eggs to break up the yolks. Add the sugar, and beat on medium speed for minutes or until the mixture develops volume.
Meanwhile in a separate bowl, mix the al purpose flour, cocoa powder, baking soda and salt. Set aside.
In another bowl, preferably a spouted one, mix together the oil, water, yogurt or sour cream, vinegar, and vanilla extract.
Add the half flour and cocoa mixture to the egg mixture, whisk to combine, then add the oil and yogurt liquid mixture, and finally, add the remaining dry ingredients.
Divide the batter among four pans that have been greased with butter and dusted with flour. Bake at a preheated oven for approximately thirty minutes or until cooked through. Alternatively you can bake the cakes in two pans and split them in half once comptletely cooled. Keep in mind that the baking time will increase.

Assemble the cake

When the cakes are cooled, mix 3/4 of the toasted kunafa (about 2 & 1/4 cup) with the cooled pistachio cream. Set aside. Reserve 3/4 cups toasted kunafa to decorate the side of the cake if desired and a few tablespoons of the pistachio cream to drizzle on the top of the cake.
Fill a piping bag with half the ganache.
Place one cake layer on a cake board or a sturdy surface. Place rectangular scraps of parchment paper on the outer edges of the cake to catch the crumbs and frosting. Push the parchment about an inch between the bottom cake layer and the surface you will be decorating on so that it will be easily removed later.
Pipe a rim of chocolate ganache around the outer edge of the cake – this will seal in the kunafa pistachio filling and keep it from spilling out from the layers. Add 1/3 of the kunafa filling and smooth onto the layer cake. Repeat with the remaining layers. Once you’ve placed the fourth cake layer on top, add a crumb coat of ganache evenly on the top and sides on the cake. Let stand in the fridge for ten minutes to set. Frost with the remaining ganache.
If you want, garnish the sides of the cake with toasted kunafa by taking handfuls and pushing it up the sides evenly, until it is evenly coated. You can do the same with finely chopped pistachio if you prefer, or leave the sides simply adorned with the chocolate ganache, all make for a gorgeous presentation. Warm up some pistachio sauce and drizzle all over the top for the ultimate Dubai Chocolate experience.
The cake is best eaten the same day or within 24 hours of which its made to preserve that characteristic kunafa crunch. It’s still delicious two days later, but it does loose some of the crunch factor, so do with it as you will!

Notes

You can certainly make the kunafa and pistachio filling from scratch. You will need approximately 790 Grams (4 & 1/2 cups) of ready made pistachio cream or pistachio sauce, and about 280 grams (approximately 3 cups of shredded kunafa). Note that if you are using pistachio cream or sauce, you can skip making the pistachio paste altogether and simply mix the pistachio cream/sauce with the shredded toasted kunafa. Read the instructions on how to test the kunafa in the instructions before proceeding.

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