A Sweet Welcome
Dubai Chocolate Cake brings rich, silky chocolate layered with crunchy pistachios for a dessert that feels luxe and celebratory. This cake is perfect for special occasions or whenever you want to impress with minimal fuss. If you love rich desserts and portable snacks, try these blueberry cheesecake protein bites for a lighter treat alongside your slice.
Why You’ll Love This Dubai Chocolate Cake
- Ultra-moist chocolate layers that stay tender day after day.
- Crunchy pistachio filling adds texture and a Middle Eastern-inspired twist.
- Simple, pantry-friendly ingredients and easy assembly.
- Great for parties, birthdays, or an elegant weeknight dessert.
- Can be made ahead and drizzled just before serving for travel-friendly gifting.
Ingredients Needed
Cake batter:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Wet ingredients:
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Filling & topping:
- 1 cup pistachios, crushed (for filling)
- 1 cup chocolate sauce (for drizzling)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in boiling water until well combined (batter will be thin).
- Pour batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes in pans, then remove to wire racks to cool completely.
- Once cooled, layer one cake with crushed pistachios and a layer of chocolate sauce, then place the second cake on top.
- Drizzle chocolate sauce over the top and garnish with more pistachios if desired.
- Serve and enjoy the indulgent flavors of Dubai!
Serving Suggestions Dubai Chocolate Cake
- Serve warm with a scoop of vanilla ice cream and extra chocolate drizzle.
- Pair a small slice with fresh berries to balance richness.
- For a brunch-for-dessert board, add fruit, nuts, and bite-sized pastries.
- Make it part of a dessert spread with lighter options like carrot cake overnight oats for guests who want a milder option.
Tips for Success Dubai Chocolate Cake
- Use room-temperature eggs and milk for a smoother batter and even rise.
- Don’t overmix once you add the boiling water — mix just until combined.
- Cool completely before layering to prevent the filling from sliding.
- If your pistachios are large, pulse briefly in a food processor for even texture.
- For a party platter, add small bites like chocolate chip cookie dough bites to complement the cake’s chocolate notes.
variation
- Coffee-Infused: Replace half the boiling water with hot brewed coffee for a mocha flair.
- Nut Swap: Substitute toasted almonds or hazelnuts for pistachios.
- Salted-Caramel Drizzle: Swap some chocolate sauce for salted caramel for a salty-sweet finish.
FAQs
Q: Can I make the cake ahead of time?
A: Yes. Bake the layers a day ahead, wrap tightly, and assemble the day you plan to serve. Drizzle chocolate just before serving for the best look.
Q: Can I use Dutch-process cocoa instead of natural cocoa?
A: You can, but adjust leavening if needed. Dutch-process is less acidic, so the rise can be slightly different — follow package notes or use recipes specifically for Dutch-process cocoa.
Q: How do I store leftovers?
A: Store covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
Q: Is there a gluten-free version?
A: Substitute a 1:1 gluten-free flour blend that contains xanthan gum and follow the same method; texture may vary slightly.
Q: Can I freeze the cake?
A: Yes. Wrap cooled, unfilled layers tightly in plastic and foil. Freeze up to 3 months. Thaw overnight in the fridge before assembling.
Ingredients
Cake batter
- 1.75 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
Wet ingredients
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Filling & topping
- 1 cup pistachios, crushed (for filling)
- 1 cup chocolate sauce (for drizzling)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in boiling water until well combined (batter will be thin).
Baking
- Pour batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes in pans, then remove to wire racks to cool completely.
Assembly
- Once cooled, layer one cake with crushed pistachios and a layer of chocolate sauce, then place the second cake on top.
- Drizzle chocolate sauce over the top and garnish with more pistachios if desired.
