dubai chocolate cake boxes

these dubai chocolate cake boxes feature rich, moist chocolate cake layered with a crunchy pistachio filling and topped with smooth chocolate ganache. each individual box delivers the perfect combination of soft cake, satisfying crunch, and creamy chocolate that makes this viral dessert trend absolutely irresistible.

why you will love this dubai chocolate cake recipe

• easy recipe – despite looking incredibly sophisticated, this dubai chocolate cake box is surprisingly straightforward to make. it might seem like there are a lot of steps but each component can be prepared separately and assembled when ready, making it perfect for home bakers who want to create something that looks professionally made without any complicated techniques.

• the perfect portion – make a dubai chocolate cake cake box for the perfect single-serving dessert that looks incredibly elegant and professional. each dubai chocolate cake box contains all the delicious layers in one neat package, making these ideal for gifting, parties, or when you want to create something truly special.

• incredible texture combination – this dubai chocolate ganache cake delivers multiple satisfying textures in every bite. the soft, moist chocolate cake is the perfect base for the crunchy toasted kadayif layer mixed with smooth pistachio cream, all topped with a silky smooth chocolate ganache that brings everything together beautifully. dubai chocolate and cake is such a good combo, and this is honestly one of my favourite dubai chocolate desserts i’ve made so far.

learn how to make this dubai chocolate cake dessert

if you love dubai chocolate, and enjoyed the dubai chocolate brownies, you will love this dubai chocolate cake version of the viral chocolate bar!

we’ll start by creating an incredibly moist chocolate cake using the technique of blooming cocoa powder in hot coffee, which intensifies the chocolate flavour and creates that perfect tender crumb that serves as the perfect base for each dubai chocolate cake box. the rest of the cake is pretty simple to make, just mix wet ingredients with dry ingredients, add the hot coffee mixture, pour the batter into a lined pan and bake.

let the cake cool completely and then we’ll make the dubai chocolate cake filling with the kadayif and pistachio cream. start up by chopping up kadayif pastry into smaller pieces and then toasting the pastry in a pan with some butter until golden. remove the pastry from the pan, and place into a bowl. let it cool completely. once the pastry has cooled, add pistachio cream and tahini to the bowl, and mix it into the pastry until completely coated.

use your boxes to cut out a thick dubai chocolate cake slice for each cake box. add the pistachio kunafa mixture on top of the cooled cake slices and spread it out into a thick and even layer.

finally, make the chocolate ganache for the final layer. heat up heavy cream in a small pot or pan over medium heat. remove from the heat, then add some chocolate to the hot cream and mix these together until smooth. pour a layer of the chocolate ganache over the pistachio layer in each cake box. spread it out into an even layer. repeat with each box and we’re done!

dubai chocolate cake ingredients

• flour – we’ll be using plain flour or all purpose flour for the chocolate cake base.

• baking powder and baking soda – these leavening agents work together to create the perfect light, fluffy texture in the chocolate cake layer.

• salt – adding a small amount of salt to the dry ingredients enhances all the flavours and balances the sweetness in this dubai chocolate cake recipe.

• brown sugar – i like to use a small amount of light brown sugar for the cake recipe as the brown sugar helps make the chocolate cake extra soft and moist. you can also use dark brown sugar if you like, just bear in mind that it might have a stronger molasses flavour.

• granulated sugar – this recipe uses a mix of granulated sugar and brown sugar.

• eggs – the dubai chocolate cake layers are made using 2 large eggs. make sure they’re at room temperature so they combine easily with the rest of the ingredients.

• milk – i’m using full fat or whole milk for this dubai chocolate cake recipe.

• vinegar – i like to add a small amount of white vinegar to the milk when making the chocolate cake. the acid from vinegar reacts with the milk to create buttermilk, which adds tenderness and tang to the cake. you can also use buttermilk in place of the milk and vinegar.

• oil – creates an incredibly moist cake that stays tender and soft even when layered in boxes or when refrigerated.

• vanilla extract – optional, but will add a nice, subtle vanilla flavour to the dubai chocolate cake layer.

• hot coffee – adding hot coffee to the cake batter at the end intensifies the chocolate flavour without making the cake taste like coffee.

• cocoa powder – we’ll also be using a small amount of natural, unsweetened cocoa powder to make the chocolate cake. we’ll be adding the cocoa powder to the hot coffee instead of with the dry ingredients. this will help create a richer and more intense chocolate flavour in the cake.

• butter – we’re going to be using butter to toast the kadayif to golden perfection. i’m actually using salted butter to balance out the sweetness of the pistachio filling a little, but you can also use unsalted butter if you like.

• kadayif – we’re going to be using shredded filo pastry for the dubai chocolate cake kunafa layer. this is going to be chopped up and toasted in butter until golden.

• pistachio cream – i make this dubai chocolate cake with pistachio cream. you can use any that you like, or even make a homemade pistachio cream. i like to warm it slightly so that it’s pourable and easy to mix into the toasted pastry.

• tahini – a small amount amount of tahini in the pistachio filling will help balance out the sweetness in the dubai chocolate cake kataifi layer.

• double cream or heavy cream – this is going to be used to make the ganache. we’re going to heat it up until it starts bubbling and then add the chocolate to it.

• chocolate – i’m using a mix of milk chocolate and dark chocolate for the ganache. you can use all milk chocolate or all dark chocolate as well, depending on your preference.

tools:

• cup – for milk and vinegar mixture.

• 3 large bowls – you’ll need a large mixing bowl for the dry ingredients, you’ll also need a bowl for the wet ingredients, and one for toasted pastry and pistachio mixture.

• small bowl or jug – for the hot coffee and cocoa powder mixture.

• whisk – for mixing the chocolate cake ingredients.

• parchment paper or baking paper – to line the pan for the chocolate cake.

• rectangular baking pan – for baking the chocolate cake in a flat layer that’s perfect for cutting into squares. i’d recommend using something like a 9×13 inch pan.

• a pan – for toasting the pastry.

• spoon – for mixing the pistachio cream and tahini into the pastry.

• individual cake boxes or containers – for assembling each final dubai chocolate cake box.

• a small pot or pan – for making the ganache.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: preheat oven and prepare your rectangular baking pan with parchment paper or baking paper.

step two: add milk and vinegar to a cup and mix them together, then set this aside.

step three: in a large bowl, whisk together flour, baking powder, baking soda, salt, light brown sugar and granulated sugar.

step four: in another large bowl, crack open 2 large eggs. then, add the milk and vinegar mixture as well as the oil and vanilla extract. whisk all of this together until combined.

step five: pour the wet ingredients mixture into the dry ingredients and gently whisk this in until combined.

step six: prepare a jug with freshly brewed hot coffee and add cocoa powder to this. mix the cocoa powder into the hot coffee until smooth and combined.

step seven: pour the coffee mixture into the cake batter and gently whisk it in until the batter looks thick and chocolatey.

step eight: pour the chocolate cake batter into your prepared baking pan, then place in the oven and bake for 20-22 minutes (baking times will vary depending on your oven and the size of your tray). the cake should be soft and moist when you remove it from the oven.

step nine: once you remove the chocolate cake from the oven, let it cool at room temperature completely.

step ten: while the chocolate cake cools, toast the kadayif pastry. chop the pastry into small pieces, then heat up a pan over low-medium heat. add butter to the pan, and let it melt.

step eleven: add the chopped pastry to the pan and toast it in the butter over low-medium heat until it becomes a golden brown colour.

step twelve: once the pastry looks golden brown and toasted, remove it from the pan and place in another bowl. let it cool completely.

step thirteen: once the chocolate cake and the toasted pastry have cooled completely, start assembling each dubai chocolate cake box. use your boxes/containers to carve out squares of the chocolate cake that are the same size as your boxes. gently remove each cake square from the pan and press it into the bottom of your box or container.

step fourteen: warm some pistachio cream in the microwave until it’s a pourable consistency, then add this to the cooled pastry.

step fifteen: add tahini to the pastry as well, and mix everything together until the pastry is completely coated.

step sixteen: add the pistachio filling on top of the cake layers in each dubai chocolate cake box and smooth it out into a thick and even layer.

step seventeen: make the chocolate ganache. in a small pot or pan, add heavy cream. heat this up over medium heat until it begins to bubble gently.

step nineteen: once the cream begins to bubble, remove the pan from the heat. add chocolate to the hot cream and mix the hot cream and chocolate together – the hot cream will melt the chocolate. keep mixing until the mixture becomes smooth.

step twenty: pour the chocolate ganache over the pistachio filling layers in each cake box. tilt the boxes so that the chocolate spreads into an even layer.

step twenty one: let’s eat!

tips and notes

• try not to over mix the chocolate cake batter. whisk everything in gently and don’t mix for longer than necessary. mix everything in until just combined. over mixing can lead to a cake that won’t be as soft and moist as we want!

• make sure to use room temperature eggs for the brownies, as they will combine with the rest of the ingredients easily and give you a smoother batter.

• make sure you preheat the oven so that it’s already hot by the time you place your chocolate cake in the oven. this will ensure that the cake bakes evenly and that it won’t take longer to bake.

• adjust baking time as needed. every oven is different, so i recommend keeping an eye on your chocolate cake as it bakes. don’t just bang it in the oven and leave until the designated time is up. over baking will result in a dry cake, which is not what we want. it should be soft to the touch when you take it out.

• once your chocolate cake is out of the oven, let it cool at room temperature completely before trying to slice it up or carve squares out of it.

• use a kitchen scale to measure your ingredients. while i add both metric and cup measurements for this recipe, i always recommend using a kitchen scale to weigh out your ingredients for most accurate results.

• for the pistachio filling, toast the pastry lightly over low-medium heat in some butter for extra crunch and flavour. you can use unsalted butter if you like, but i used salted. just toast the pastry until it looks golden brown, then remove it from the pan.

• let the toasted pastry cool completely before adding the pistachio cream and tahini to it. i’ve found that adding pistachio cream to the pastry when it’s still warm makes you lose some of the crunch from toasting it and it becomes slightly soggy and soft. i prefer to wait for it to cool, then i like to warm the pistachio cream in the microwave slightly until it’s a pourable consistency and mix this into the cooled pastry along with the tahini.

• when making the ganache, break the chocolate into small pieces or chop it finely to make things easier for you. chopping it finely will just make it easier to melt when you mix it into the hot cream.

• when heating up the cream, make sure not to heat it up too much or over too high of a heat. remove it from the heat once it starts to bubble gently, then add the chocolate to it.

• if you let the chocolate ganache cool too much, it will start to thicken up, so i just add it to my cake boxes immediately.

• feel free to add a pinch of salt to the chocolate ganache if you like.

• once you add the chocolate ganache to your brownies, place the brownies in the fridge for about 20 to 30 minutes so that the ganache can set. i did actually have these in the fridge for about an hour or even more than that, but it won’t need that long!

• before serving the dubai chocolate brownies, let them sit at room temperature for a while so that they can soften slightly.

• store any leftover dubai chocolate cake boxes in an airtight container in the fridge. they will keep in the fridge for about 5 days.

frequently asked questions

1. is dubai chocolate cake good ?

   – i would say so! this dubai chocolate cake combines a soft and rich chocolate cake with a crunchy pistachio layer and a creamy chocolate ganache. the combination of textures and flavors makes it an incredibly satisfying and unique dessert.

2. where can i buy kadayif pastry ?

   – you can usually find kadayif pastry in middle eastern or turkish shops, either fresh or frozen.

3. do i have to use vanilla to make this dubai chocolate cake ?

   – the vanilla in the chocolate cake recipe is optional. i like the subtle vanilla flavour it gives to the cake, but if you would prefer not to use it or don’t have it, that’s also completely fine.

4. do i have to use brown sugar to make this dubai chocolate cake ?

   – brown sugar is recommended for this dubai chocolate cake recipe, as it helps gives the chocolate cake a richer flavour and makes it extra moist and soft. however, if you don’t have brown sugar, you can substitute it with granulated sugar. using all granulated sugar for this cake recipe might change the taste and texture of the cake slightly, but it will still be delicious! for best results, use a combination of brown sugar and granulated sugar as stated.

5. why did my ganache separate ?

   – this usually happens if the cream was too hot or the mixture was overheated. be sure to remove the cream from the heat once it starts to bubble gently.

6. can you make this dubai chocolate cake in advance ?

   – yes, you can make this dubai chocolate cake recipe in advance! you’ll actually need some time to make these cake boxes as you’ll need to wait for the cake and the pastry to cool. you can definitely make these a day in advance if you want to make them to bring somewhere. just be sure to store them in the fridge and then leave them out at room temperature for a while before serving so that they can soften.

7. can i make this dubai chocolate cake in a cup instead of boxes ?

   – absolutely! you can easily adapt this into dubai chocolate cake cups or make this dubai chocolate cake in a jar by layering the components in cups or jars instead of individual boxes.

8. can i make this as one large dubai chocolate cake instead of individual cake boxes ?

   yes, you can. if you want to make this dubai chocolate cake easy and quick instead of fiddling around with boxes and cups, you can simply make the cake as stated and then top the whole cake with the pistachio filling and chocolate ganache before slicing it up and serving.

9. can i top this dubai chocolate cake with strawberries ?

   – yes, you can adjust the dubai chocolate cake design however you like. strawberries are a great option, but you could also add chopped pistachios or maybe even a white chocolate drizzle!

10. can i make this dubai chocolate cake without coffee ?

    – yes, you can. you can use the same amount of boiling water instead of using coffee.

recipe