Dubai Chocolate Cake | Supergolden Bakes

Описание: This Dubai Chocolate Cake layers rich chocolate sponge with a creamy-crunchy pistachio kataifi filling and glossy chocolate ganache. A decadent, showstopping dessert inspired by the viral Dubai Chocolate Bar.

Find the detailed recipe with notes on Supergolden Bakes: https://www.supergoldenbakes.com/duba...

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INGREDIENTS

For the Cake:

1 ⅔ cups (200g) flour all-purpose / plain
6 tbsp cocoa powder level
1 tbsp cornstarch (cornflour)
1 tsp baking powder
1 ¼ cups (250g) light brown sugar
½ cup (115g) unsalted butter or baking spread
½ cup (120ml) buttermilk
3 large eggs, room temperature
2 tsp vanilla bean paste or 1 tsp vanilla extract

For the Pistachio Filling:

2-3 tbsp unsalted butter
▢ 4 cups (140g) kataifi pastry see note 1
▢ 1 cup (300g) pistachio cream
▢ 2 tbsp tahini (optional)
▢ pinch sea salt

For the Chocolate Ganache:

1 cup (170g) semi-sweet chocolate chips or chopped chocolate bar
⅔ cup (160ml) cream heavy / double
1 tbsp corn syrup or golden syrup

To Decorate:

2 tbsp pistachio cream warm
2 tbsp unsalted pistachios chopped
Chocolate shavings (optional)

INSTRUCTIONS

Make the Chocolate Cake

1. Preheat the oven to 350°F (180°C). Line an 8-inch springform cake pan and mist with cake release or grease with butter.

2. Sift flour, light brown sugar, cocoa powder, baking powder, salt and cornstarch into a large mixing bowl (or the bowl of a stand mixer fitted with paddle attachment).

3. Add the butter and beat together until you have a sandy texture. Add the buttermilk, eggs and vanilla and mix until you have a smooth batter. Pour into the prepared pan and bake for 35-38 minutes or until a tester comes out clean.

4. Leave the cake in the pan for 10 minutes then gently turn out onto a layer of plastic wrap. Wrap the entire cake (make sure it is warm not hot!) and leave it to cool down on a wire rack. Level, if needed, just before assembling your Dubai Chocolate cake.

Make the Pistachio Kataifi Filling

1. Melt butter in a large skillet. Add the kataifi and toast in the pan over medium heat, stirring often, until the pastry is golden brown and crisp. Transfer into a bowl.

2. Add the pistachio cream, tahini if using and a generous pinch salt. Mix well until the pastry strands are completely coated in the lush pistachio cream.

Prepare the Ganache

1. Place semi-sweet chocolate chips, heavy cream and corn syrup (or golden syrup) into a bowl. Microwave for 40 second bursts until the cream is hot, leave to stand for a couple of minutes then stir together until the chocolate is completely smooth.

Assemble the Cake

1. Line the springform cake pan sides with baking paper or use an adjustable cake ring and acetate collar for a more professional finish. Place the cake in the pan or ring, add the pistachio filling and level.

2. Pour the chocolate ganache and spread it edge to edge to cover the pistachio layer. Add warm pistachio cream into a small piping bag and drizzle over the top to decorate. Sprinkle with chopped pistachios and and chill until the chocolate is set.

3. Carefully release the cake from the springform pan or ring and peel off the paper. Slice and serve at room temperature.