Eggless Dubai Chocolate Cake Recipe

Ingrédients

• 130 g Maida/ All Purpose Flour
• 150 g Sugar (powdered)
• 30 g Unsweetened Cocoa Powder
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 100 ml Milk
• 100 ml Curd/ Yogurt
• 75 ml Refined Oil
• 1 tsp Vanilla
• 50 ml Hot Water
• 1 tsp Instant Coffee Powder
• 100 g Roasted Kataif
• 200 g White Chocolate
• 200 g Pistachios
• 200 g Dark Chocolate
• 60 ml Milk

Préparation

1. 1

   Preheat oven to 160C.

2. 2

   Line and grease a 7” round pan and set it aside.

3. 3

   Combine sugar and cocoa powder in a mixer jar and grind until fine.

4. 4

   In a large bowl, combine maida, sugar cocoa mix, baking powder and baking soda and whisk to combine.

5. 5

   Add milk, curd, vanilla and refined oil and mix well until combined.

6. 6

   Add instant coffee powder and hot water and mix until the batter is smooth.

7. 7

   Pour the batter into the prepared tin and bake in the preheated oven for 30-35 minutes or until a toothpick inserted comes out clean.

8. 8

   Remove the tin and cool on wire rack.

9. 9

   Flip the tin, remove the parchment paper and allow the cake to cool completely.

10. 10

    Using a serrated knife trim the top of the cake.

11. 11

    Place the cake on the cake board, line the cake with ohp sheet and an adjustable cake ring.

12. 12

    --- For the Pistachio cream Kataif ---

13. 13

    Break kataif pastry to tiny pieces and roast in a tawa until golden. Allow it to cool completely.

14. 14

    Grind pistachios in a mixer jar. Pulse the mix until the pistachios form a paste.

15. 15

    In a bowl, melt white chocolate.

16. 16

    Add the pistachio paste and use a spatula to mix both until there are no lumps left.

17. 17

    Add the roasted kataif pastry and mix well.

18. 18

    Transfer this mix on top of the cake and spread it out evenly.

19. 19

    --- For the Chocolate Ganache ---

20. 20

    Melt dark chocolate in a bowl.

21. 21

    Add milk and mix well until the ganache is shiny and lump free.

22. 22

    Pour this on top of the kataif pistachio cream.

23. 23

    Use a spatula to spread it out evenly.

24. 24

    Decorate with slivered pistachios.

25. 25

    Slice the cake at room temperature.