Description
Dubai Chocolate Kunafa Cake is a luxurious two-layer dessert combining a moist chocolate cake with a crispy pistachio-infused kunafa layer, topped with glossy chocolate sauce for a rich Middle Eastern-inspired treat.
Ingredients
Scale
- 1 and ¾ cups (220g) all-purpose flour
- 1 and ½ cups (300g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder
- 1 and ½ teaspoons baking powder
- 1 and ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
- Optional: 1 cup chocolate chips
- 200g shredded kunafa dough (thawed)
- ¾ cup (170g) melted unsalted butter
- 1 cup (120g) finely ground pistachios
- ¼ cup (60ml) sweetened condensed milk
- 1 teaspoon orange blossom water (optional)
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- 1 tablespoon butter
Instructions
- Preheat oven to 350°F (175°C). Grease and line a deep 9-inch round cake pan with parchment paper.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed until smooth (about 2 minutes).
- Gradually mix in the boiling water. Batter will be thin.
- Pour chocolate batter into prepared pan and bake for 30–35 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes, then on a wire rack completely.
- For the kunafa layer, combine shredded kunafa, melted butter, ground pistachios, sweetened condensed milk, and orange blossom water in a large bowl. Mix well until evenly coated and the mixture starts to bind slightly.
- Press the mixture into a greased 9-inch pan, smoothing the top evenly.
- Bake the kunafa at 350°F (175°C) for 20–25 minutes or until golden and crisp. Let it cool completely.
- To assemble, place chocolate cake layer on serving plate. Place kunafa layer on top, aligning edges.
- Heat heavy cream until simmering, then pour over chocolate chips. Let sit for 1 minute, then stir until smooth. Stir in butter.
- Pour warm chocolate sauce over assembled cake, letting it drip down the sides.
- Chill slightly if desired to set glaze. Serve at room temperature for best texture.
Notes
- Do not overbake the kunafa layer; it should be golden and crispy.
- Do not overmix the chocolate cake batter to keep it moist and fluffy.
- Chill kunafa layer before stacking for easier assembly.
- To make gluten-free, use gluten-free flour and kunafa substitutes.
- To make vegan, use plant-based milk, flax eggs, and dairy-free substitutes.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 35g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
Keywords: Dubai dessert, kunafa cake, pistachio dessert, chocolate cake, Middle Eastern sweets, layered cake, chocolate kunafa, halal dessert