This Dubai chocolate cake is insanely quick and easy to make and comes together in 30mins. It's are crispy, moist, crunchy and packed with flavour. It's the perfect dessert to enjoy all year round and perfect to make any occasion feel special!
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Ingredients for the Dubai Chocolate Cake
See recipe card for quantities to make this quick and easy Pistachio Chocolate Cake
Instructions
- Preheat your oven to 180°/365°F and grease and dust your cake tin with a tablespoon of cocoa powder and set it aside
2. In a large bowl, whisk together flour, sugar, cornflour, baking powder, and cocoa.
Make two wells. Pour oil into one well and milk into the second well.Pour cold water over all and stir well until smooth.
Transfer the batter to the prepared baking tin and bake for 15-18 minutes, or until the toothpick inserted comes out clean. Let cool.
3. As the cake cools, make the ganache by melting the chocolate and milk in the microwave at 30sec intervals until melted.
Once cooled, layer the pistachio kunafa on top and then pour the ganache over, making sure to cover the top.
4. Set the cake in the fridge for at least 30 mins to allow the ganache to set before slicing.
5. Heat each slice up for 15sec in the microwave before serving for the best results and enjoy!.
Vegan Dubai Chocolate Cake
Master the art of baking GF, DF & Vegan
Baking Free From 101
Storage
Store at room temperature. Good for 5-7 days.
Dubai Chocolate Cake
The Best Egg Free Dubai Chocolate Cake
- 7 inch Cake Tin
Chocolate Cake
- ½ Cup Plant based milk
- ¼ Cup Oil
- ¼ Cup Cocoa powder
- 1 Cup Water
- ¼ Cup Cornflour
- 1 cup Plain flour
- 1 Cup Coconut Sugar
- 2 teaspoon Baking Powder
- 300 g Pistachio Kunafa (See Notes Below)
Ganache
- 100 g Chocolate
- 60 ml Plant based milk
Preheat your oven to 180°/365°F and grease and dust your cake tin with a tablespoon of cocoa powder and set it aside
In a large bowl, whisk together flour, sugar, cornflour, baking powder, and cocoa.
Make two wells. Pour oil into one well and milk into the second well.Pour cold water over all and stir well until smooth.
Transfer the batter to the prepared baking tin and bake for 15-18 minutes, or until the toothpick inserted comes out clean. Let cool.
As the cake cools, make the ganache by melting the chocolate and milk in the microwave at 30sec intervals until melted.
Once cooled, layer the pistachio kunafa on top and then pour the ganache over, making sure to cover the top.
Set the cake in the fridge for at least 30 mins to allow the ganache to set before slicing.
Heat each slice up for 15sec in the microwave before serving for the best results and enjoy!
Pistachio Kadayif:
150g kadayif chopped and heated on a pan with a teaspoon of oil/butter, mix on low-medium heat to distribute the heat until golden brown. Then remove from heat and add 150g pistachio spread [if your pistachio spread is stiff warm it in the microwave for 30sec before adding it into the browned kadayif and thats it!
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