Dubai Chocolate Cake
My Friends, My Haters, My Family, 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.
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 9x13-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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