Dubai Chocolate Cake

Inspired by the viral chocolate bar everyone’s obsessed with.

The Dubai Chocolate Bar is having a moment—from luxe Lindt dupes to strawberry parfaits, it’s the flavor profile on everyone’s radar. This is my decadent spin: a rich chocolate cake layered with pistachio crunch filling and finished with a toasted meringue shell. It's indulgent, textural, and a guaranteed showstopper.

Recipe Overview: Dubai Chocolate Cake

Layers:

• Deep, moist chocolate cake

• Crunchy pistachio filling

• Fluffy toasted meringue

Ingredients

Chocolate Cake 

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 3/4 cup dutch process dark cocoa powder (I used Guittard)

• 2 teaspoon baking soda

• 1 teaspoon baking powder 

• 2 teaspoon  salt

• 1 cup  buttermilk - room temperature

• 1 cup espresso/ coffee

• 1/2 cup neutral oil - I used avocado

• 4 large eggs (room temperature)

• 1/2 tablespoon vanilla extract (I prefer vanilla bean paste)

Pistachio Filling

• 1 cup heavy cream

• 2 tbsp granulated or powdered sugar (I used granulated)

• 1/2 tbsp vanilla bean paste (can sub for extract)

• 3/4 cup mascarpone cheese

• 6-8 tablespoons pistachio creme/butter (adjust to taste/texture)

• 1-2 cups of shredded wheat cereal or kataifi - I used shredded wheat for ease—denser than kataifi, but still provides a great crunch.

Meringue 

• 5 egg whites

• 1 cup sugar

• Pinch of cream of tartar

Directions:

1. Make the Cake Layers

1. Preheat oven to 325°F. Grease and line your cake pans.

2. In a large mixing bowl (or stand mixer with paddle attachment), whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. In a separate bowl, mix buttermilk, coffee, oil, eggs, and vanilla.

4. Slowly pour wet ingredients into dry, mixing on low until just combined. Scrape down the bowl to prevent dry pockets.

5. Divide into greased/lined pans and bake for 25–30 minutes, or until a toothpick comes out mostly clean.

6. Let cakes cool in the pan for 10 minutes, then wrap while still warm in plastic wrap to lock in moisture. Freeze if prepping in advance.

2. Make the Pistachio Filling

1. Whip heavy cream on high until stiff peaks form, slowly pouring in sugar and vanilla as it whips.

2. In a separate bowl, cream together mascarpone and pistachio butter.

3. Slowly fold in whipped cream into the mascarpone pistachio mixture until fully incorporated. Start with small portions of whipped cream and work your way up to maintain a fluffy, light-weight filling.

4. Lightly toast shredded wheat or prepare kataifi (toast in butter in a pan until golden).

5. Fold the pistachio cream filling into the crust just before assembling to retain its crunch.

3. Make the Meringue

1. In a double boiler, gently heat egg whites + sugar to 160°F, whisking constantly.

2. Transfer to a stand mixer. Add a pinch of cream of tartar, then whip on high until stiff glossy peaks form.

   
   

Assembly 

1. Layer cakes with pistachio crunch filling between each layer. For extra moisture, brush layers with simple syrup and/or chocolate ganache.

2. Frost the entire cake with meringue—no crumb coat needed.

3. Use a spatula, spoon, or piping bag to create swirls and peaks.

4. Finish with a blowtorch for a golden, toasted shell.

Final Notes

This cake is pure fun—deep chocolate flavor, signature pistachio crunch filling, and that dramatic toasted top. It’s perfect for birthdays, dinner parties, or any day that needs a little extra flair. Plus, tableside torching? Always a crowd-pleaser.