Cook's Hideout

Eggless Dubai Chocolate Cake 🍫🌿
Finally sharing this easy, decadent bake that’s been a hit in our kitchen lately! The crunchy pistachio-katifi topping paired with silky chocolate ganache makes this cake shine—no extra frosting needed.

📍Trending for a reason: Give it a try and you’ll see why we’ve made it twice in one month—once in Scotland with my sister, and again for my daughter’s birthday.

Follow for more delicious eggless bakes and global flavors!

🎂 Use your favorite eggless chocolate cake base (I’ll share mine in stories!) and layer it with this irresistible topping.

Topping Ingredients:
• Milk (to brush the cake)
• 1 cup chopped Katifi/Kunafe dough
• 1 tbsp unsalted butter
• ½–1 cup pistachio cream
• ½ cup heavy cream
• ½ cup chopped chocolate (I use a combination of dark and milk chocolate)
Chopped pistachios, for garnish

🍰Remove from the oven and let cool in the pan for 5~10 minutes.
🍰Then carefully flip the pan over a wire rack. Peel off the parchment and brush liberally with the milk. Let the cake cool completely on the wire rack.
🍰Melt the butter in a pan and add the chopped katifi and cook, stirring, until golden, about 8-10 on low flame. Let it cool for a few minutes. Then add enough pistachio cream to make a spreadable topping.
🍰Warm cream until bubbles start to form around the edges. Pour the cream over the chopped chocolate and set aside for a few minutes. Then stir to make a smooth ganache.
🍰Spread the pistachio-katifi topping evenly over the cake. Pour the ganache over the topping. Garnish with chopped pistachios. Refrigerate for at least 1 hour.
🍰Alternately you can also pipe pistachio cream lines on the cake and use a toothpick to create a beautiful design on the cake.

❤️

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