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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 minutes
Cook Time 45 minutes
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.
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