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Viral Dubai Chocolate Cake Recipe

Close-up of a decadent slice of dubai chocolate cake with dark chocolate layers and a thick, dripping chocolate ganache.
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Follow this guide to make the famous, rich layering chocolate cake known as the Dubai Chocolate Cake, complete with a crunchy layer and decadent ganache.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot strong brewed coffee
  • 1 cup semi-sweet chocolate chips (for cake batter)
  • 1 cup milk chocolate or hazelnut spread (for praline layer)
  • 1/2 cup chopped roasted hazelnuts or pistachios (for praline layer)
  • 1 cup heavy cream (for ganache)
  • 1 1/2 cups dark chocolate, finely chopped (for ganache)
  • 2 tablespoons unsalted butter (for ganache)
  • Optional: Edible gold dust or flakes for decoration

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee until the batter is smooth. The batter will be thin. Stir in the chocolate chips.
  5. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the crunchy layer: Gently warm the milk chocolate or hazelnut spread in a small saucepan over low heat until spreadable. Stir in the chopped nuts.
  8. Once the cakes are cool, place one layer on a serving plate. Spread the entire nut-chocolate mixture evenly over the top of this layer. Place the second cake layer on top.
  9. Prepare the ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth. Whisk in the butter until fully incorporated and glossy.
  10. Pour the warm ganache over the top center of the assembled cake, allowing it to drip down the sides naturally for a luxurious look.
  11. Chill the cake for at least 2 hours to allow the ganache to set slightly. Decorate with edible gold dust before serving.

Notes

  • For the best moist chocolate cake texture, do not overmix the batter once the wet ingredients are added.
  • You can make this a layered chocolate sponge cake by slicing each layer in half horizontally before adding the praline filling.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.

Nutrition

Find it online: https://kitchenuser.net/dubai-chocolate-cake-recipe-guide/