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Dubai Chocolate Cake

Dubai Chocolate Cake

This Dubai Chocolate Cake is ultra-luxurious and deeply chocolatey, finished with glossy ganache and inspired by Middle Eastern flavors like cardamom, dates, and pistachios.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Middle Eastern Inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 3/4 cups all-purpose flour spooned and leveled
  • 3/4 cup Dutch-processed cocoa powder
  • 1 3/4 cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cardamom
  • 2 large eggs room temperature
  • 3/4 cup whole milk room temperature
  • 1/2 cup neutral oil canola, avocado, or grapeseed
  • 1 tsp vanilla extract
  • 3/4 cup hot brewed coffee or hot water
  • 3/4 cup Medjool dates pitted and finely chopped
Chocolate Ganache
  • 8 oz dark chocolate 70%, finely chopped
  • 1 cup heavy cream
  • 1 tbsp unsalted butter
  • 1 tbsp honey or date syrup
Garnish (Optional)
  • 2 tbsp pistachios chopped
  • edible gold leaf optional

Equipment

  • 9-inch Round Cake Pan
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Wire Rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, salt, and ground cardamom.
  3. Add eggs, milk, oil, and vanilla. Whisk until the batter is smooth.
  4. Slowly pour in the hot coffee while whisking. The batter will be thin—this is correct.
  5. Fold in the chopped Medjool dates. Pour batter into the prepared pan.
  6. Bake for 38–42 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
  7. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
  8. Make the ganache: heat cream until steaming (not boiling). Pour over chopped chocolate in a bowl. Add butter and honey (or date syrup). Let sit 2 minutes, then whisk until glossy and smooth.
  9. Pour ganache over the cooled cake and spread gently. Garnish with pistachios and edible gold leaf if using. Slice and serve.

Notes

For extra Dubai-style luxury, swap honey for date syrup and finish with chopped pistachios plus a touch of edible gold leaf. Let the ganache set for 10–15 minutes before slicing for cleaner pieces.