Dubai Chocolate Cake that's actually good thank you

[nomantepotante]

Dubai chocolate Cake

For 17, 5 cm (7 inch) pan

Cake layer:
90g dark chocolate
200g milk
60g sugar
25g oil
45g flour
10g cocoa powder
1/3 tsp baking powder
Pinch of salt

Pistachio kataifi layer:
60g white chocolate
60g toasted kataifi pastry
215g pistachio butter/cream

Chocolate ganache layer:
190g milk
40g sugar
127g dark chocolate (at least 65% cocoa)

Method:

Ganache Layer:

1. Chop the chocolate into small pieces and place it in a heatproof bowl.
2. Heat the milk with sugar in a saucepan until it simmers.
3. Pour the hot milk over the chocolate, let it sit for 1 minute, then blend with an immersion blender until smooth.
4. Cover the ganache with cling film and refrigerate for 2 hours. (If it hasn’t set, heat it up over a water bath and add more chocolate).
5. Once chilled, whip the ganache with a mixer until it lightens in color. Spread it evenly over the pistachio layer.

Cake:

1. Preheat the oven to 180°C (360°F).
2. Chop the chocolate into small pieces.
3. Heat the milk until it simmers (you can use a microwave), then pour it over the chocolate and whisk until smooth.
4. Add sugar and oil, then mix well.
5. Add the remaining ingredients and mix until smooth.
6. Pour the batter into a cake pan and bake for about 20 minutes.

Pistachio Layer:

1. Melt the white chocolate (use a microwave in 10-second intervals, stirring in between to avoid burning the chocolate).
2. Mix the melted white chocolate with pistachio butter and kataifi.
3. Spread the mixture evenly over the cooled cake.

Once all layers are complete, chill it in the fridge for at least 2 hours for the chocolate to set. But let it come to room temp. before serving.

[fkaciggs]

For those unaware: "It's not too sweet" means "I could easily eat some more of this delicious food" so it's the ultimate compliment in some cultures, lol.

[mionsz]

“Not too sweet” the universal Slavic compliment

[Floris_VI]

Not too sweet is something i start to understand slowly as i get older

[ethannorman]

Omg that crunchy texture in the cake looks like heaven

[lyghtning]

Swiss person here. I've tried the "Dubai" chocolate, and it tasted nothing like pistachios, just like a "too sweet" fat crunchy filled chocolate namely. Local pistachio chocolates that aren't labeled with Dubai and cost 5 times less are just much better.
But I tried your recipe and it's just a level above. The tip on using any nut butter means you can choose your favorite and really bring the flavor out of it. So thank you ✨

[onlylingosuchen]

“Not too sweet” is the best compliment you could get from an Asian mom.

[bea]

Magnificent ! It's really great that you're also sharing that there have been failed versions. Too often when I fail a recipe (or any other project), I react by telling myself that I'm really no good and that I'd better give up in this area.

[CC-nr]

I love the way you slipped in “my account is open for donations”…made me laugh out loud 😂

[gladysarthur]

I didn’t find the chocolate version of this that appealing but the cake looks so delicious omg

[giselle]

One thing they taught us in baking school is that if you are using anything other than feuilletine for crunchy layer you can coat it in untempered chocolate and it will seal out the moisture from the nut butter and make it last longer

[saradolansky]

This looks fantastic! Nice riff on the Dubai (kataifi) chocolate bar.

[ericremy]

"It's the most satisfying thing I had in my mouth"

[_trash_possum_]

when you said that mil will praise and say it's not too sweet I just knew you are from Central/Eastern Europe
I'm from Poland and the ultimate compliment for a cake is 'it's not too sweet' 😭💖

[Randomusername-yf]

Greetings from Latvia, i recently found your channel, and in my opinion the best cooking channel, funny jokes, and comforting cooking. Wish you become famous one day.

[fatmaOmayr]

Never thought kunafa would be that popular. For us, it's basic and normal arabs desert around the corner and litterly anywhere

[racheljudd]

I made pistachio butter at home and it went horribly 😫. Make sure you buy unroasted pistachios because I bought roasted and it wouldn’t liquify. I processed it for hours and poured so much oil in it, oil helped but it defo was not the lovely runny texture it should’ve been. Came out thick like a dough.
And yes I did blanch and peel all the nuts. Overall I would recommend buying the pistachio cream because this took all day and was a fail.

[christineread]

You are the only person I’ve seen make the filling actually golden brown and crunchy. Everybody else’s seems to take it off too soon and get a pale white with almost no crunch

[lamoustiquere]

You got me with the not too sweet! So relatable 😂❤

[OscarGeronimo]

"Not too sweet but still tasty" was a revelation for me when I discovered in my early 20s that a lot of local makers were just adding a lot of sugar on sweets to compensate for the low amount or low quality of essential or featured ingredients.
When I started then to avoid the over-sweetened treats and tried other things, I found a renewed pleasure in sweets that tasted more like what they're supposed to have (milk, cream, the featured fruit or nut, etc.) and less like pure sugar, so the experience was richer, more subtle in flavor (I could taste it, hehe) and, most importantly, it was enjoyable to eat in moderate amounts so I didn't feel a rush when eating more than a couple of spoonfuls.