Dubai Chocolate Cake-Eggless is a moist chocolate cake, covered with crunchy kataifi (shredded phyllo pastry) and pistachio cream and then topped with smooth creamy chocolate ganache. The cake is indulgent and delicious. Inspired by the Dubai Chocolate Bars that went viral all over social media a few years back. I had recently made No Bake Dubai Chocolate Cheesecake Shots and it was a huge hit with my friends.

Chocolate Cake layer-I have used my Whacky vegan Chocolate cupcake recipe which is egg free and uses the reaction between vinegar and baking soda for softness and rise. If you are wondering about any vinegary taste in the cake- there is no after taste and no sourness from the vinegar. I have tried this recipe multiple times with different flavors and you need to make it to believe how soft the cake turns out.

What is kataifi- kataifi is shredded phyllo dough, available both fresh and dried. The fresh one is available in middle eastern stores and the dried one is available on Amazon. I used the Bisvua brand dry kadaifi that I ordered on Amazon. It resembled thin roasted vermicelli/ seviyan that sold in Indian stores and can be used in place of Kataifi.

Pistachio Cream- Pistachio cream became very popular after the Dubai chocolate went viral and there are lots of recipes of pistachio cream made from pistachios and white chocolate or tahini. I have used the jarred Pisti brand Pistachio cream from Amazon.

Can the Dubai Chocolate Cake-Eggless be made ahead of time- The Dubai Chocolate Cake-Eggless can be made the day before and covered in wrap and put in the fridge. Even the kataifi pistachio layer can be made ahead and stored in the fridge. I would bring the cake and kataifi pistachio to room temperature and assemble when needed.

How to store leftover cake- if there are any left overs, put in an air tight container and refrigerate. Bring to room temperature and serve. Stays good for 7-8 days in the fridge.

Some other easy desserts to try are-

No Bake Mango Cake with Rusk/Mangomisu

Rasmalai Mousse Shots- No gelatin No Agar Agar No eggs

Microwave Mithai Cake In 3 Minutes

Churro Cheesecake Bars-Eggless

Biscoff Tiramisu-Easy Eggless Recipe

Pistachio Chocolate Eclair Dessert-No Bake Recipe

No Bake Eggless Biscoff Cheesecake

Eggless Cheesecake-No Bake Recipe

Here is the written recipe followed by the step by step pictorial one-

Dubai Chocolate Cake-Eggless

An eggless chocolate sponge cake, covered with crunchy kataifi and pistachio cream and topped with chocolate ganache is indulgent and delicious

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Prep Time 15

Cook Time 45

Course Dessert

Cuisine American, Eggless Baking, Fusion, lebanese, middle eastern, turkish

Equipment

1 large mixing bowl
1 pan
1 spatula
1 small microwave safe bowl
1 large spoon for mixing
1 measuring cups and spoons
1 9 inch spring form pan or 9 inch cake pan

Ingredients

Chocolate Cake Layer

1 1/2 cups All Purpose flour1 187 grams
1 cup Sugar 200 grams
1 tsp Baking Soda
1/2 tsp salt
3 tbsp unsweetened cocoa powder
1 tsp Instant Coffee Powder 2 grams
1 cup warm water, I used an additional 2 tbsp of water
6 tbsp odorless oil like vegetable or canola
1 tbsp white vinegar

Pistachio Kataifi Layer

2 cups dried kataifi, crushed by hand
1/2 cup Pistachio Cream I used Pisti brand
3 tbsp unsalted butter

Chocolate Ganache

4 oz Semi sweet chocolate bar, finely chopped at room temperature
120 ml Heavy Whipping Cream

Instructions

Chocolate Cake Layer

Preheat oven to 350F/180C. Grease and line with parchment paper, a 9 inch Springform pan
In a bowl mix all the dry ingredients-flour, sugar, baking soda, salt, cocoa powder and coffee powder and mix well till there are no lumps
Make a well /depression in the dry ingredients and add all the wet ingredients-water, vanilla, oil and vinegar. Vinegar should be the last ingredient to be added.
Mix the wet ingredients to the dry ingredients. Add 1-2 more spoons of water if needed. The batter is slightly thinner than the usual cake batter
Pour the batter into the prepared pan, tap the pan on the counter a few times to take out any air bubbles and bake for 25-30 minutes. Start checking at 25 minutes. Cake is done when toothpick inserted in center comes out with a few crumbs attached to it.
Cool completely on a wire rack

Pistachio Kataifi layer

In a pan, add butter and crushed kataifi and cook on medium heat till the kataifi turns golden brown. Stir continuously. Takes approximately 15-20 minutes to turn golden brown. Keep a spoonful aside for garnishing. Turn off the heat. Add the pistachio cream to the golden crisp kataifi and mix till the pistachio cream completely coats the kataifi

Chocolate Ganache

In microwave safe bowl add the chopped chocolate and heavy whipping cream. mix and microwave for 20 seconds. Mix again and put in the microwave for 10 more seconds. mix again and put in the microwave for 10 seconds. By now the chocolate and cream have completely mixed in and the ganache is smooth and flowy. if it looks thick add 1 tbsp cream and microwave for 5 seconds

Assembling the Cake

Let cake cool completely
Put the cooled kataifi pistachio layer on top of the cake. Use an offset spatula to smooth and level it
Pour the ganache over the kataifi layer. I started from the center and used a spoon the spread it evenly all over the cake.

Garnish

Remove cake from springform pan, Remove parchment paper from the sides. Garnish with chopped pistachios and crisped kataifi. You can also drizzle some pistachio cream and put chocolate curls

Notes

Using a spring form pan gives clean layers though you can use any pan. If the cake domes, use a serrated knife to level the cake. I made the mistake of not leveling it and the kataifi layer was thin in the middle but more on the edges.

Keyword depression chocolate cake, dubai chocolate cake, egg free baking, eggless baking, eggless cake, eggless chocolate cake, eggless dessert, eggless dubai chocolate cake

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe

Ingredients for Chocolate Cake

Ingredients for kataifi Pistachio Layer

Ingredients for Chocolate Ganache

Preheat oven to 350F/180C. Grease and line with parchment paper, a 9 inch Springform pan

In a bowl mix all the dry ingredients-flour, sugar, baking soda, salt, cocoa powder and coffee powder and mix well till there are no lumps

Make a well /depression in the dry ingredients and add all the wet ingredients-water, vanilla, oil and vinegar. Vinegar should be the last ingredient to be added.

Mix the wet ingredients to the dry ingredients. Add 1-2 more spoons of water if needed. The batter is slightly thinner than the usual cake batter

Pour the batter into the prepared pan, tap the pan on the counter a few times to take out any air bubbles and bake for 25-30 minutes.

Start checking at 25 minutes. Cake is done when toothpick inserted in center comes out with a few crumbs attached to it.

Cool completely on a wire rack

In a pan, add butter and crushed kataifi and cook on medium heat till the kataifi turns golden brown. Stir continuously.

Takes approximately 15-20 minutes to turn golden brown. Keep a spoonful aside for garnishing.

Turn off the heat. Add the pistachio cream to the golden crisp kataifi and mix till the pistachio cream completely coats the kataifi

Put the cooled kataifi pistachio layer on top of the cake. Use an offset spatula to smooth and level it

In microwave safe bowl add the chopped chocolate and heavy whipping cream. mix and microwave for 20 seconds.

Mix again and put in the microwave for 10 more seconds. mix again and put in the microwave for 10 seconds.

By now the chocolate and cream have completely mixed in and the ganache is smooth and flowy. if it looks thick add 1 tbsp cream and microwave for 5 seconds

Pour the ganache over the kataifi layer. I started from the center and used a spoon the spread it evenly all over the cake.