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Dubai Chocolate Strawberry Cake with Pistachio Knafeh and Ganache Recipe

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4.1 from 200 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour
  • Yield: 10 servings

Description

A decadent Dubai Chocolate Strawberry Cake combining moist chocolate cake layered with crispy pistachio knafeh, fresh strawberries, and rich chocolate ganache, creating a delightful fusion of textures and flavors perfect for special occasions.

Ingredients

Chocolate Cake

  • 1 cup all purpose flour (130g)
  • ¾ cup granulated sugar (150g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 egg
  • ⅓ cup vegetable oil (65g)
  • ½ cup buttermilk (120g) (mix ½ cup milk + ½ tbsp vinegar to make your own)
  • 1 tsp instant coffee (can be reduced to ½ tsp)
  • ¼ cup boiling water (60g)
  • ¼ cup cocoa powder (25g)

Pistachio Knafeh

  • 3 cups shredded kataifi (100g)
  • 4 tbsp unsalted butter, melted (56g)
  • ¼ tsp salt
  • ⅔ cup pistachio cream (185g)

Chocolate Ganache

  • ½ cup heavy cream (120g)
  • 120g dark or semi-sweet chocolate, chopped or chips

For Serving

  • Fresh strawberries, to taste

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and prepare a 9-inch cake pan by lining it with parchment paper and greasing it with butter or oil to prevent sticking.
  2. Make buttermilk: If using homemade buttermilk, combine ½ cup milk with ½ tablespoon vinegar, stir and let it sit aside while preparing the rest of the batter.
  3. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt thoroughly to eliminate lumps and evenly distribute the leavening agents.
  4. Add wet ingredients: Crack the egg into the dry ingredients, then add the vegetable oil and buttermilk. Gently whisk the mixture until the batter comes together smoothly without lumps; avoid overmixing to keep the cake tender.
  5. Bloom the cocoa powder: In a small bowl, combine the boiling water with cocoa powder and instant coffee, whisking until you get a glossy, smooth mixture that enhances the chocolate flavor.
  6. Combine cocoa mixture with batter: Pour the bloomed cocoa mixture into the cake batter and gently whisk until fully incorporated, resulting in a smooth and glossy chocolate cake batter.
  7. Bake the cake: Pour the batter evenly into the prepared pan and bake for 20-23 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
  8. Cool the cake: After baking, allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving stand and let it cool completely.
  9. Prepare pistachio knafeh: In a nonstick pan over medium-low heat, add shredded kataifi, melted butter, and salt. Cook while stirring for about 10 minutes until the kataifi is golden brown and crispy, breaking up any clumps to ensure even browning without burning.
  10. Mix pistachio cream: Stir the pistachio cream into the browned kataifi mixture, then remove from heat and set aside to cool slightly.
  11. Make chocolate ganache: Bring the heavy cream to a boil, then pour it over the chopped chocolate. Cover and let rest for 5 minutes to melt the chocolate, then stir until smooth and glossy. Allow the ganache to rest for another 10 minutes to thicken slightly.
  12. Assemble the cake: Once the cake and knafeh have cooled for 10-15 minutes, spread the pistachio knafeh evenly over the cake’s surface.
  13. Add strawberries: Layer a generous amount of fresh, chopped strawberries on top of the pistachio knafeh layer, adding freshness and natural sweetness.
  14. Top with ganache: Pour the slightly thickened chocolate ganache over the strawberries, allowing it to cascade down the sides for an elegant finish.
  15. Serve and enjoy: Slice the cake carefully and serve immediately to enjoy the rich combination of chocolate, nutty knafeh, and fresh strawberries.

Notes

  • To make homemade buttermilk, mix ½ cup milk with ½ tablespoon vinegar and let it sit for 5 minutes before using.
  • For a less intense coffee flavor, reduce instant coffee to ½ teaspoon.
  • Ensure the kataifi does not burn by stirring constantly and cooking over medium-low heat.
  • Use dark or semi-sweet chocolate in ganache to balance sweetness; milk chocolate may be too sweet.
  • The cake is best served fresh but can be refrigerated for up to 2 days covered.
  • Room temperature ingredients help achieve a smooth batter for the cake.
  • Use a sharp serrated knife to slice the cake neatly.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Find it online: https://mysimpledish.com/dubai-chocolate-strawberry-cake-with-pistachio-knafeh-and-ganache-recipe/