Ingredients
Equipment
Method
Preparing the Moist Chocolate Cake
- Set a rack in the center of your oven and preheat to 350 degrees F (175 C). Generously grease a 9-inch round cake pan with oil and line the bottom with parchment paper. This ensures your beautiful Chocolate Cake releases effortlessly.
- In a large bowl, combine the all-purpose flour, granulated sugar, Dutch-process cocoa powder, baking powder, baking soda, and kosher salt. Whisk these dry ingredients until they are perfectly combined and no lumps remain.
- In a large measuring cup with a spout, whisk together the canola oil, sour cream, large eggs, and vanilla extract.
- Pour the wet sour cream mixture into the dry ingredients. Using an electric mixer, mix on low speed until the dry ingredients are just moistened. Then, increase the mixer speed to medium-high and beat for 2 minutes, making sure to scrape the bottom and sides of the bowl halfway through.
- Carefully add the hot coffee to the batter. Using a flexible spatula, fold it in by dragging the spatula under and over the batter, scraping the sides and bottom of the bowl as you go, until the mixture is mostly homogenous and beautifully velvety.
- Transfer the rich chocolate cake batter to your prepared pan and gently tap it on the counter a few times to release any large air bubbles.
- Bake for 35 to 45 minutes, or until the cake is puffed and a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can lead to a dry cake.
- Set the pan on a wire rack and let the cake cool for about 20 minutes. Run a thin knife around the edge of the pan, then carefully turn the cake out onto the rack to cool completely. You might need to gently tap the pan on the rack to help release the cake.
Crafting the Aromatic Pistachio & Ever-Crispy Kataifi Filling
- While the cake is baking and cooling, let's prepare our incredible Pistachio Filling and Kataifi Cake component. Melt 4 tablespoons of the unsalted butter in a large skillet over medium heat.
- Add the thawed, roughly chopped frozen kataifi to the melted butter and stir to combine, ensuring every strand is coated.
- Toast the kataifi, stirring frequently, until it turns a beautiful golden brown and becomes wonderfully crisp. This usually takes about 15 minutes. Transfer the fragrant, golden kataifi to a plate to cool completely.
- Now for the star flavor! Add the shelled raw pistachios to the bowl of a food processor. Blend the pistachios until they are finely ground. Reserve about ¼ cup of these ground pistachios for our garnish later.
- Add the canola oil to the food processor and continue to blend until the pistachios are smooth and creamy, like a luscious pistachio butter. This takes about 5 to 8 minutes, and you'll want to stop the processor a few times to scrape the bottom and sides of the bowl to ensure an even consistency. This is where our unique twist truly blossoms: add 1 teaspoon of rosewater and ¼ teaspoon of finely ground cardamom to the food processor and pulse briefly to incorporate, infusing the butter with exotic Middle Eastern notes.
- Add the remaining softened butter, powdered sugar, vanilla extract, and kosher salt to the food processor bowl. Pulse a few times until the mixture is incredibly smooth and fluffy. Transfer this creamy pistachio mixture to a large bowl.
- When the kataifi is completely cool, and you're ready to decorate, here’s my secret for lasting crunch: gently fold the cooled, toasted kataifi into the slightly melted white chocolate until thinly coated. This creates that crucial moisture barrier. Now, reserve ¼ cup of this white chocolate-coated kataifi for garnish, then add the rest to the pistachio mixture and fold to combine, ensuring the crispy bits are evenly distributed throughout the creamy filling.
Making the Silky Chocolate Ganache
- When you are ready to assemble your cake, it’s time for the glossy Chocolate Ganache. Add the heavy cream to a saucepan and set it over medium-high heat. Place the bittersweet chocolate chips in a large, heatproof bowl.
- Warm the cream until it just begins to simmer around the edges, then immediately pour the hot cream over the chocolate chips.
- Add the vanilla extract and a large pinch of kosher salt. Let it sit for a minute or two, then whisk until the ganache is shiny and completely smooth.
- Transfer the ganache to the fridge and chill, stirring occasionally, for about 20 minutes, or until it reaches a thickened but still pourable consistency. This helps prevent the ganache from being too runny or too stiff.
Assembling Your Luxurious Dubai Chocolate Cake
- Once the Chocolate Cake is completely cool, you may need to trim the top flat using a serrated knife to ensure perfectly level layers. This creates a professional foundation for your filling.
- Top the cake with the prepared Pistachio Filling (with the white chocolate-coated kataifi). Use an offset spatula to evenly cover the cake all the way to the edges, ensuring it’s flush with the cake's perimeter without spilling over.
- Place the cake in the refrigerator while you allow the ganache to firm up slightly.
- Transfer the chilled ganache to a vessel with a spout for easier pouring. Place the cake on a wire rack set over a baking sheet (to catch any drips).
- Pour about half of the ganache over the cake. If necessary, use your offset spatula to gently help ease the ganache over the top and sides of the cake to cover it completely. Refrigerate for 15 to 20 minutes, just until the ganache has set slightly.
- Pour the remaining ganache over the top, creating a beautiful, even layer. Immediately sprinkle the reserved white chocolate-coated kataifi and ground pistachios around the edge of the cake for a stunning finish.
- Let the assembled Dubai Chocolate Cake sit at a cool room temperature until the ganache has fully set, about 30 minutes. The ganache will retain its shine but won’t look wet once set.
- Carefully use a large spatula to transfer the cake to a serving plate. Serve at room temperature for optimal cake and filling texture. For the tidiest slices, use a warm, dry knife, wiping it clean between each cut.
Nutrition
Notes
For vibrant color, use raw, high-quality pistachios. Thaw frozen kataifi overnight for best results. This cake is an excellent make-ahead dessert; bake layers, toast kataifi, and make pistachio cream a day in advance. Assemble the cake a day before serving for flavors to meld. Serve at room temperature for optimal texture. Use a warm, dry serrated knife for clean slices. Nutrition information is estimated based on common ingredients and serving sizes and may vary.