Dubai Chocolate Cake 🍫
My Friends, My Family, My Peeps, No matter who you are or what you do. If you’re reading this Blog, I’m telling you right now this is the absolute most delicious dessert I’ve ever made in my life. I’ve made Tiramisu, Cannoli Cake and so many more and nothing comes close this. Dubai Chocolate cake has such a rich but light feel to it, It taste’s like biting into a crunchy cloud where the perfect flavors whirl around in your mouth on every bite. It taste’s like it came straight out of a three star Michelin restaurant. I’m not kidding the texture of this cake paired with the taste just makes it a treasure. I genuinely could not stop eating this cake and I was trying so hard to stop myself from finishing this entire mixture. Even though Dubai Chocolate is trending and you can’t get your hands on it, This is your cake trust me.
Everyone you’ll need for this recipe can be found here! Including the processor I used for my pistachios! I didn’t end up using the cocoa powder so disregard that 🙂
You can find this Food Processor from Cuisinart here! This food processor is perfect for nearly every recipe and if you have a small kitchen it takes up nearly no space at all. and it does the job perfectly.
You can find the crunch bars I used for my recipe here!
👝 How to Store Leftovers
If you’re using the pan you made the cake with, You can tin foil up the cake and lay it into the fridge. Else, You can keep it refrigerated in different slices if you desire that.
🎥 Items Featured in the Video
🗒 More Delicious Cake Recipes
🤔 Common Questions
Yes, but pistachio is key to the classic flavor.
Absolutely! It’s best chilled, so you can make it a day in advance.
Dubai Chocolate Cake
Equipment
- 1 Spatula
Ingredients
Cake Base:
- 1 box white cake mix plus eggs, oil, and water as listed on the box
- ⅓ cup de-shelled pistachios crushed into fine crumbs for the batter
- 1 14 oz carton Haagen-Dazs Pistachio Ice Cream, softened
Crunch Ganache Layer:
- 4 1.55 oz Nestlé Crunch Bars
- ¼ cup heavy cream
- ¼ cup crushed pistachios for ganache
Chocolate Pistachio Whipped Topping:
- 2 cups heavy cream
- 2 tbsp powdered sugar
- 2 tsp vanilla extract
Garnish:
- 6 crushed fun size Nestlé Crunch bar
- ¼ cup crushed pistachios
Instructions
Make The Cake:
- Preheat oven and prepare white cake mix according to package directions.
- Stir in crushed pistachios into the batter before baking.
- Pour into a greased 9×13-inch pan and bake as directed.
- Let the cake cool for about 5 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
Add Ice Cream:
- While the cake is still warm, pour the entire softened carton (14 oz) of pistachio ice cream over the cake, letting it seep into the holes.
- Gently spread the ice cream to help it settle in. Cover and refrigerate for at least 1 hour to set.
Crunch Ganache:
- In a double boiler (or a heatproof bowl over a pot of simmering water), melt the 4 Crunch bars (break the crunch bar into pieces)with ¼ cup heavy cream.
- Using a rubber spatula gently fold the heavy cream in with the crunch bars continuously until the chocolate is melted. This only takes about five minutes. Make sure the water is NOT at a rolling boil just a gentle simmer while melting chocolate.
- Pour the chocolate-pistachio ganache layer evenly over the chilled cake. Then, sprinkle the crushed pistachios over the ganache. Let cool completely in the fridge while you prep the topping.
Whip The Topping:
- In a chilled bowl, whip 2 cups heavy cream with 2 tbsp powdered sugar, 2 tsp vanilla until stiff peaks form.
- Spread or pipe the whipped topping over the chocolate layer.
Garnish:
- Sprinkle the top with extra crushed Crunch bars and pistachios.
- Chill for at least 30 minutes before slicing. Serve cold and swoon with every bite.
Video
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Can’t wait to try this ! Thank you
I’m absolutely in-love with this Dubai Chocolate Cake recipe!! I added more chocolate ganache the second time and more whipped cream but it’s amazing as is. Make sure you see Melissa’s ingredient list and use the roasted salted pistachios. I’ll be making this cake all summer!! My cake only took 18 minutes to bake so don’t overcook it or go the entire time as suggested on the cake mix. Make sure your ice cream is almost all liquid. The first time I thought I could spread it as it was very softened and it ripped the cake in certain spots. I used my little Cuisinart small grinder/chopper and the pistachios were super fine as needed. I can’t wait to make this for friends and family. Best cake I’ve had in a very long time. Thank you Melissa Jo!! ❤️