Description
Indulgent milk chocolate cake layers filled with creamy pistachio paste and crispy Kataifi phyllo threads, finished with rich chocolate buttercream. This homemade version recreates the viral Dubai chocolate bar in cake form.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, room temperature
- 1/2 cup (110g) brown sugar
- 2/3 cup (133g) granulated sugar
- 3 large eggs, room temperature
- 2/3 teaspoon (2.8g) vanilla extract
- 1/3 cup (80g) sour cream, room temperature
- 2 1/6 cups (267g) cake flour
- 1/3 cup + 1 tablespoon (33g) cocoa powder
- 2/3 teaspoon (4g) salt
- 1 1/3 cups (320g) buttermilk, room temperature
- 1 tablespoon (14g) white distilled vinegar
- 1 2/3 teaspoons (6.7g) baking soda
- 1 cup pistachio paste (homemade or store-bought)
- 1/2 cup toasted Kataifi (homemade or store-bought)
- 1/4 cup (57.75g) heavy whipping cream
- 10 ounces semi-sweet chocolate
- 2 cups (452g) unsalted butter, slightly cold
- 5 cups (625g) powdered sugar, sifted
- 1 tablespoon (13g) pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F. Spray two 8-inch pans with nonstick spray, line with parchment paper, and spray again.
- Whisk cake flour, cocoa powder, and salt in a medium bowl. Set aside.
- Beat butter and both sugars in stand mixer with paddle attachment on medium-high speed for 3 minutes until light and fluffy.
- Add eggs one at a time on medium speed, scraping bowl between additions. Beat 2 minutes until smooth, then add vanilla.
- On low speed, alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix until just incorporated.
- Combine vinegar and baking soda in small bowl (it will bubble). Stir into batter, then gently fold in sour cream.
- Divide batter evenly between pans (22-23 oz each). Bake 25-30 minutes until toothpick comes out with moist crumbs.
- Cool in pans 15 minutes, then turn out onto cooling racks. When completely cool, slice each layer horizontally to create 4 thin layers.
- For filling: Combine pistachio paste and toasted Kataifi in small bowl.
- For buttercream: Heat cream 1 minute, pour over chocolate, stir until smooth ganache forms. Cool slightly.
- Beat cold butter 3 minutes until light and fluffy. Gradually add cooled ganache, then powdered sugar on low speed.
- Add vanilla and salt, beat on medium-high 3-5 minutes until silky and smooth.
- Assembly: Place first layer on cake board, pipe buttercream border, spread half the pistachio filling inside border.
- Add second layer, spread 1 cup buttercream. Add third layer, pipe border, spread remaining filling.
- Top with final layer cut-side down. Apply thin crumb coat, freeze 10-15 minutes.
- Finish frosting with remaining buttercream as desired.
Notes
- For homemade pistachio paste: Process 6 oz shelled, blanched pistachios in food processor 2 minutes. Add water 1 tablespoon at a time until smooth, nut butter consistency.
- For homemade Kataifi: Shred phyllo dough and toast in large pan with butter until golden and crispy.
- Cake layers can be wrapped and frozen up to 1 month. Thaw 30-60 minutes before assembly.
- If buttercream is too soft, refrigerate 15-20 minutes before using.
- Optional: Add 1 tablespoon tahini or 1-2 tablespoons sugar to pistachio paste for extra flavor.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-American Fusion
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 580
- Sugar: 65g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg