It’s never a bad day for a chocolate cake. When I saw a picture of this cake in the NYT Food Section on 12/17/25, I just had to try and make it. l liked it so much that when I went to visit my soon to be 3-year-old granddaughter Ayla in CA last week, I suggested to her that we try to bake it together. She was so enthusiastic that we went out right away to pick up some ingredients and then had fun putting the cake batter together - the girl’s got great egg cracking skills! I look forward to many more great baking moments together.

Since there are three distinct components to this recipe, making this cake requires more patience than high-level baking skills. Take your time, particularly with the pistachio and kataifi, and you will be rewarded with a flavorful cake with unique texture, shine, and color.

The cake itself is straightforward and delicious but what makes this recipe unique are two special ingredients: 1) a shredded, stringy version of phyllo known as kataifi and 2) ground pistachios. These two come together in a creamy-crunchy layer that provides delight in every bite.

First, ground pistachios and oil are pureed into a smooth paste.

The kataifi is spread around a saucepan and heated with melted butter until browned and crunchy.

These two ingredients are then folded together and spread like frosting to form its own layer on the cake.

To give this cake a tasty, shiny wrapper, a chocolate ganache is poured over the combined layers and spread across the top and down all of the sides, sealing in the layers.

Finish up with chopped pistachios and kataifi to sprinkle on top and you’ve got a dessert to wow even the most ardent chocolate lover in your house. Find a young baker-in-the-making in your household and give this recipe a try. Ayla loved it and you will too!

Dubai Chocolate Cake

Prep Time: Cake (20 minutes); Pistachio/Kataifi Filling (30 minutes); Ganache (30 minutes); Bake Time (35 -45 minutes); Ganache Finish (30 minutes)

Ingredients

For the Chocolate Cake:

½ cup (120 ml) canola or grapeseed oil, plus more for the pan

1⅓ cups (170 g) all-purpose flour

1½ cups (300 g) granulated sugar

¾ cup (75 g) Dutch-process cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt (such as Diamond Crystal)

⅔ cup (150 g) sour cream

2 large eggs

2 teaspoons vanilla extract

⅔ cup (158 ml) hot coffee

For the Pistachio Filling:

1¼ cups (280 g) unsalted butter, softened to room temperature, divided

7 ounces (200 g) thawed frozen kataifi, clumps separated if needed, roughly chopped (about 3 lightly packed cups), [see Tip]

1¼ cups (170 g) shelled raw pistachios

2 tablespoons canola or grapeseed oil

2 cups (240 g) powdered sugar

1 teaspoon vanilla extract

¼ teaspoon kosher salt (such as Diamond Crystal)

For the Chocolate Ganache:

1½ cups (360 ml) heavy cream

8 ounces (225 g) bittersweet chocolate chips

1 teaspoon vanilla extract

Large pinch kosher salt (such as Diamond Crystal)

The Recipe

Make the cake: Set a rack in the center of the oven and heat to 350 degrees. Generously grease a 9-inch round cake pan with oil and line the bottom with parchment paper.
In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. Whisk until well combined and no lumps remain.
In a large measuring cup with a spout, whisk the oil with the sour cream, eggs and vanilla.
Pour the sour cream mixture into the dry ingredients. Using an electric mixer, mix on low until the dry ingredients are moistened, then turn the mixer to medium-high and mix for 2 minutes, scraping the bottom and sides of the bowl halfway through. Add the coffee and carefully fold by dragging a flexible spatula under and over the batter, scraping the sides and bottom of the bowl as you go, until mostly homogenous.
Transfer the batter to the prepared pan and tap it on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Set the pan on a wire rack and let the cake cool for about 20 minutes. Run a thin knife around the edge of the pan and carefully turn the cake out onto the rack to cool completely. (You may have to tap the pan gently on the rack to release the cake.)
Make the pistachio and kataifi filling: While the cake bakes and cools, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the kataifi to the melted butter and stir to combine. Toast the kataifi, stirring frequently, until golden brown and crisp, about 15 minutes. Transfer the toasted kataifi to a plate to cool.
Add the pistachios to the bowl of a food processor. Blend the pistachios until finely ground. Remove about ¼ cup of the ground pistachios and reserve them for the topping. Add the oil and blend until the pistachios are smooth and creamy, like pistachio butter, stopping the processor a few times to scrape the bottom and sides of the bowl, 5 to 8 minutes. Add the softened butter, powdered sugar, vanilla and salt to the bowl and pulse a few times until smooth and fluffy. Transfer the mixture to a large bowl.
When the cake is completely cool and you are ready to decorate, reserve ¼ cup of the toasted kataifi for garnish, then add the rest to the pistachio mixture and fold to combine.
If necessary, trim the top of the cake flat using a serrated knife. (If you flipped the cake upside down when removing it from the pan, you should have a flat top). Top with the pistachio mixture and use an offset spatula to evenly cover the cake all of the way to the edges, without going over the side of the cake. Use your spatula to smooth the topping so it’s flush with the edge of the cake. Place the cake in the refrigerator while you make the ganache.
Make the ganache: When you are ready to decorate the cake, add the cream to a saucepan set over medium-high heat and add the chocolate to a large bowl. Warm the cream until simmering around the edges, then pour it over the chocolate. Add the vanilla and salt and whisk until shiny and smooth. Transfer to the fridge and chill, stirring occasionally, until the ganache reaches a thickened but still pourable consistency and the cake firms up slightly, about 20 minutes.
Transfer the ganache to a vessel with a spout. Place the cake on a wire rack set over a baking sheet. Pour about half of the ganache over the cake, using an offset spatula if necessary to help ease the ganache over the top and sides of the cake to cover completely. Refrigerate for 15 to 20 minutes, until the ganache has set slightly, then pour the remaining ganache over the top. Sprinkle the reserved kataifi and ground pistachios around the edge of the cake.
Let the cake sit at a cool room temperature until the ganache has set, about 30 minutes, then carefully use a large spatula to transfer the cake to a serving plate. The ganache will stay shiny, but won’t look wet after it sets. Serve at room temperature, using a warm, dry knife for the tidiest slices, wiping the knife clean between cuts. (The cake can be stored, loosely covered, at room temperature for a few days.)

Tip: Frozen kataifi can be found near the phyllo dough in most Middle Eastern markets. Thaw it in the refrigerator for a few hours or overnight before using. Dried kataifi will not work in this recipe.

NOTE: Adapted from a recipe by Yossy Arefi published in the NY Times Food Section (12/17/25). I used Cafe Bustelo Instant coffee, and light sour cream in my version. I froze part of my cake and then served it a week later and it held up well. Microwave a cold slice for about 12 seconds for a delightfully warm and melty result.