Eggless Dubai Chocolate Cake Recipe

Eggless Dubai chocolate cake is a scrumptious chocolate cake filled with crunchy pistachio cream kataif and topped with creamy ganache.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat oven to 160C.
2. 2Line and grease a 7” round pan and set it aside.
3. 3Combine sugar and cocoa powder in a mixer jar and grind until fine.
4. 4In a large bowl, combine maida, sugar cocoa mix, baking powder and baking soda and whisk to combine.
5. 5Add milk, curd, vanilla and refined oil and mix well until combined.
6. 6Add instant coffee powder and hot water and mix until the batter is smooth.
7. 7Pour 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. 8Remove the tin and cool on wire rack.
9. 9Flip the tin, remove the parchment paper and allow the cake to cool completely.
10. 10Using a serrated knife trim the top of the cake.
11. 11Place 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. 13Break kataif pastry to tiny pieces and roast in a tawa until golden. Allow it to cool completely.
14. 14Grind pistachios in a mixer jar. Pulse the mix until the pistachios form a paste.
15. 15In a bowl, melt white chocolate.
16. 16Add the pistachio paste and use a spatula to mix both until there are no lumps left.
17. 17Add the roasted kataif pastry and mix well.
18. 18Transfer this mix on top of the cake and spread it out evenly.
19. 19--- For the Chocolate Ganache ---
20. 20Melt dark chocolate in a bowl.
21. 21Add milk and mix well until the ganache is shiny and lump free.
22. 22Pour this on top of the kataif pistachio cream.
23. 23Use a spatula to spread it out evenly.
24. 24Decorate with slivered pistachios.
25. 25Slice the cake at room temperature.