Dubai Chocolate Cake

Ingredients

• 150 g Coconut sugar (Provides a mild caramel flavor)
• 2 large Eggs (Room temperature)
• 80 ml Hazelnut oil (Adds nutty aroma; can substitute with neutral oil)
• 120 ml Whole milk (For batter; also used in syrup)
• 120 g All‑purpose flour (Sifted)
• 30 g Unsweetened cocoa powder (Sifted with flour)
• 5 g Baking powder (≈1 tsp)
• 30 g Almond flour (Adds moisture and flavor)
• 50 g Butter (For frying the kadaif)
• 200 g Kadaif (shredded phyllo) (Finely chopped with a large knife)
• 50 g Pistachio paste (100 % unsweetened) (Adds authentic pistachio flavor)
• 100 g White chocolate (For both crunch and ganache)
• 20 g Tahini (sesame paste) (Adds depth to the crunch layer)
• 30 g Crushed pistachios (green) (For crunch and garnish)
• 250 g Mascarpone cheese (Cold, at room temperature before mixing)
• 200 ml Cold whipping cream (For chantilly; keep very cold)
• 50 g Powdered sugar (icing sugar) (For the mascarpone chantilly)
• 1 bean Vanilla bean (Seeds scraped)
• 100 g Dark chocolate (70 % cacao) (For ganache)
• 100 g Milk chocolate (pâtissier) (For ganache; gives milder flavor)
• 200 ml Heavy cream (for ganache) (Full‑fat, brought to boil)

Instructions

1. Make the cocoa sponge batter

   In a large mixing bowl whisk together coconut sugar and the two eggs for 2 minutes until pale. Slowly drizzle in hazelnut oil while whisking, then add whole milk and mix. Sift all‑purpose flour, unsweetened cocoa powder, baking powder and almond flour over the mixture and fold until the batter is smooth and homogeneous.

   Time: PT10M

2. Bake the sponge

   Preheat the oven to 170 °C (fan). Grease the 20 cm round pan, line the bottom with parchment paper, pour in the batter and spread evenly. Bake for 15 minutes; the knife inserted in the centre should come out moist but clean.

   Time: PT15M

   Temperature: 170°C

3. Cool the sponge completely

   Remove the cake from the oven and let it cool in the pan for 10 minutes, then turn out onto a wire rack and allow it to cool completely (about 20 minutes).

   Time: PT30M

4. Prepare milk‑cocoa syrup

   Heat 120 ml whole milk in a saucepan until just simmering. Whisk in 30 g unsweetened cocoa powder until fully incorporated and smooth. Keep the syrup warm.

   Time: PT5M

5. Soak the sponge

   Using a fork, prick the entire surface of the cooled sponge. Brush the warm milk‑cocoa syrup evenly over the cake with a pastry brush until fully soaked.

   Time: PT5M

6. Prepare pistachio‑kadaif crunch

   Finely chop the 200 g kadaif with a large knife. In a hot non‑stick skillet melt 50 g butter, then add the chopped kadaif. Fry over medium heat, stirring constantly, until uniformly golden (≈10 minutes). Transfer to a bowl and let cool completely.

   Time: PT20M

7. Finish the crunch mixture

   To the cooled kadaif add pistachio paste, melted white chocolate, tahini and crushed pistachios. Mix until a homogeneous, glossy crumble forms.

   Time: PT5M

8. Layer the crunch on the cake

   Place a 20 cm ring (6 cm high) on a serving plate. Spread the pistachio‑kadaif crunch evenly over the soaked sponge, pressing gently with a spatula. Refrigerate for 30 minutes to set.

   Time: PT10M

9. Make mascarpone chantilly

   In a chilled bowl combine mascarpone, cold whipping cream, powdered sugar and the scraped vanilla seeds. Using an electric mixer, whisk on medium‑high speed until stiff, mousse‑like peaks form (≈5 minutes).

   Time: PT5M

10. Add the chantilly layer

    Spread the mascarpone chantilly over the set crunch layer, smoothing the surface with a spatula. Return the cake to the refrigerator and chill for 1 hour.

    Time: PT5M

11. Prepare white‑chocolate‑pistachio marbling mixture

    Melt 100 g white chocolate in the microwave in 30‑second bursts, stirring between bursts. Once smooth, stir in the remaining pistachio paste until fully incorporated. Set aside at room temperature.

    Time: PT7M

12. Make dual‑chocolate ganache

    In a saucepan bring 200 ml heavy cream to a boil, then remove from heat. In a bowl combine the dark chocolate and milk chocolate. Pour the hot cream over the chocolates in three portions, stirring from the centre outward after each addition until the ganache is glossy and smooth.

    Time: PT10M

13. Combine ganache and marbling mixture

    Let the ganache rest at room temperature for 15 minutes, then gently fold in the white‑chocolate‑pistachio mixture to create a marbled effect. Mix just enough to see streaks.

    Time: PT5M

14. Cover the cake with ganache

    Pour the ganache over the chilled chantilly layer, spreading quickly to the edges. Using a piping bag filled with the remaining white‑chocolate‑pistachio mixture, draw parallel lines about 1 cm apart. Then, with a toothpick, draw perpendicular lines to create a lattice pattern.

    Time: PT5M

15. Final chill and demould

    Refrigerate the assembled cake for at least 4 hours (or overnight) to fully set. Before unmoulding, run a kitchen torch quickly around the outer rim of the ring to loosen the cake, then gently lift the ring. If needed, smooth edges with a knife.

    Time: PT10M

16. Finish decoration

    Pipe additional white‑chocolate‑pistachio mixture with a 4 mm star tip around the perimeter for a decorative border. Sprinkle the remaining crushed pistachios on top.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

6 g

Carbohydrates

45 g

Fat

28 g

Fiber

3 g