How To Make Dubai Chocolate Cake
Recipe Overview
Overview
This Dubai Chocolate Cake is a delightful twist on a classic dessert, featuring four layers of rich chocolate sponge that are both light and fluffy. The secret to achieving this texture lies in the careful mixing of dry and wet ingredients, ensuring that gluten development is minimized. The use of aquafaba, or chickpea water, as an egg substitute not only makes this cake vegan but also contributes to its airy structure.
The pistachio buttercream is a standout element, made by blending shelled pistachios with a neutral oil to create a smooth paste. This is then mixed with a simple buttercream base, resulting in a creamy frosting that perfectly complements the chocolate layers. The addition of crunchy filo pastry adds an unexpected texture that elevates the entire cake.
Assembling the cake is a fun and rewarding process, allowing for creativity in layering and decorating. The final product is not only visually stunning but also a delicious combination of flavors and textures. This cake is perfect for special occasions or simply to indulge in a unique dessert experience. Don’t hesitate to try this recipe; it promises to impress anyone who takes a bite.
Recipe Details
Steps & Tips
Sift 280 g of self-raising flour, 20 g of corn flour, 40 g of cacao powder, and 250 g of castor sugar into a bowl.
Add baking powder, baking soda, and a pinch of salt to the dry ingredients.
Combine 350 ml of oat milk, 100 ml of neutral oil, 1.5 tsp of apple cider vinegar, and 1 tsp of vanilla extract in a bowl.
Pour the wet ingredients into the dry ingredients and mix gently.
Tip: Avoid over mixing the batter to prevent a dense crumb.
Whisk 120 ml of aquafaba from a tin of chickpeas with 2 tbsp of icing sugar until it forms stiff peaks.
Gently fold half of the whipped aquafaba into the batter.
Tip: Be gentle when folding in the aquafaba to retain air.
Line two 6-inch springform tins with baking paper.
Preheat the oven to 170°C (or 180°C).
Bake the cakes for 50 to 55 minutes until a skewer comes out almost dry.
Roll up store-bought filo pastry into small cigars and finely slice them.
Spread the sliced filo on a lined baking tray and bake for 10 to 15 minutes until golden and crispy.
Blend 200 g of shelled pistachios with 2 tbsp of vegetable oil, a pinch of salt, and a dash of vanilla until silky smooth.
Cream 200 g of plant-based block until soft, then sieve in 380 g of icing sugar and mix to form buttercream.
Mix the pistachio butter into the buttercream until well combined.
Slice the baked cakes into four layers using a serrated knife.
Tip: Ensure cakes are completely cool before decorating to prevent melting buttercream.
Spread a tablespoon of plain buttercream on the base, then layer the first cake layer and add a third of the crunchy pistachio layer.
Add the next cake layer on top and repeat the process until all layers are assembled.
Tip: Take your time when layering the cake for a neat finish.
Spread the remaining buttercream on top of the cake.
Ingredients
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Ingredient: Gluten
→ Substitution: Gluten-Free Flour
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Aquafaba, the liquid from chickpeas, can be whipped to create a meringue-like texture, making it a great egg substitute.
- •Using self-raising flour helps create a light and fluffy cake without the need for additional leavening agents.
- •Pistachio butter can be made by blending shelled pistachios with oil until smooth, creating a rich and flavorful spread.
- •Filo pastry can be used as a crunchy topping for cakes, adding texture and visual appeal.
