Name: DUBAI CHOCOLATE STRAWBERRY CAKE RECIPE
Prep time: 25 min
Cook time: 25 min
Total time: 1 h
Cuisine: Dubai
Ingredients: 1 cup all-purpose flour (130g); ¾ cup granulated sugar (150g); 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 egg; ⅓ cup vegetable oil (65g); ½ cup buttermilk (120g) – mix ½ cup milk + ½ tablespoon vinegar to make your own; 1 tsp instant coffee (can be reduced to ½ tsp if you prefer); ¼ cup boiling water (60g); ¼ cup cocoa powder (25g); 3 cups shredded kataifi (100g); 4 tbsp unsalted butter, melted (56g); 1/4 tsp salt; ⅔ cup pistachio cream (185g); 1/2 cup heavy cream (120g); 120g dark or semi-sweet chocolate of choice (you can also use milk, but it becomes too sweet in my opinion) – chopped or chips; Fresh strawberries, to taste

Jump to Recipe· 4.9 from 21 reviews

If ever there was a showstopping dessert you just can’t stop thinking about, the DUBAI CHOCOLATE STRAWBERRY CAKE RECIPE is absolutely it! Imagine a rich, moist chocolate cake topped with a golden, crispy layer of pistachio knafeh, crowned with luscious fresh strawberries, and blanketed in glossy chocolate ganache. Every bite is a luxurious spiral of textures and flavors—earthy, nutty, ultra-chocolatey, and vibrantly fruity. It’s a cake that brings the wow factor to any occasion, whether you’re celebrating something special or simply treating yourself to a slice of pure happiness.

DUBAI CHOCOLATE STRAWBERRY CAKE RECIPE - Recipe Image

Ingredients You’ll Need

This recipe shines thanks to a handful of thoughtfully chosen ingredients—each one brings something magical, whether it’s richness, color, or crunch. Gather these, and you’re halfway to dessert perfection!

All-purpose flour: The backbone of the cake, giving it a tender, moist crumb without being too heavy.
Granulated sugar: Sweetens the cake perfectly and helps it stay oh-so-moist.
Baking powder and baking soda: Our lift-off team for a fluffy, airy cake that never feels dense.
Salt: Just a pinch wakes up all the other flavors for true depth.
Egg: Adds structure and richness, so your cake is both sturdy and silky.
Vegetable oil: Ensures a moist crumb and a subtle, tender bite—no dry cake allowed!
Buttermilk: Brings extra tang and lush moisture; you can easily mix your own if needed.
Instant coffee: A secret ingredient that intensifies the chocolate flavor without tasting like coffee.
Boiling water: Blooms the cocoa powder and helps melt everything into a dreamy batter.
Cocoa powder: The star of the show for that deep, classic chocolate punch.
Shredded kataifi: Ultra-thin pastry that toasts up into a crunchy, golden knafeh topping.
Unsalted butter: Brings buttery flavor and binds the knafeh together.
Pistachio cream: Gorgeous nutty flavor and beautiful green color make this layer irresistible.
Heavy cream: For the silkiest ganache imaginable.
Dark or semi-sweet chocolate: Use a nice chocolate here—this makes the ganache shine!
Fresh strawberries: Juicy, bright, and sweet, these gems add freshness and a beautiful finish.

How to Make DUBAI CHOCOLATE STRAWBERRY CAKE RECIPE

Step 1: Prep the Cake Pan and Oven

Kicking things off right, preheat your oven to 350F so it’s ready to work its magic. Line and grease a 9-inch cake pan with parchment paper and a swipe of butter or oil—this ensures your cake slips right out hassle-free when it’s time for the grand reveal.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This not only combines everything evenly, but also helps sift out any pesky lumps, giving your cake the loveliest texture from the start.

Step 3: Combine Wet Ingredients

Crack in the egg, add the vegetable oil, and pour in the buttermilk (or homemade version if you’re going the DIY route). Gently whisk everything together just until there’s no trace of dry flour left—overmixing is the enemy of a tender crumb, so go easy here!

Step 4: Bloom the Cocoa and Coffee

In a small bowl, mix your boiling water with cocoa powder and instant coffee, stirring until the mixture turns smooth and ultra-glossy. This blooming step is a chocolate lover’s secret weapon—it intensifies the cocoa flavor and makes your cake even more irresistible.

Step 5: Bring It All Together

Pour the shiny cocoa mixture into your main batter, giving everything a gentle whisk until it’s thoroughly combined. The result is a glossy, liquidy chocolate batter that’s pure promise in a bowl!

Step 6: Bake the Cake

Scrape the batter into your prepared cake pan and pop it in the oven. Bake at 350F for about 20 to 23 minutes, or until a toothpick poked in the center comes out with a few moist crumbs attached. Let it cool for 10 minutes, then carefully turn it onto your serving stand to cool completely.

Step 7: Make the Pistachio Knafeh

Heat the shredded kataifi, melted butter, and salt in a nonstick pan over medium-low, stirring and breaking up clumps as you go. Once the pastry is toasty and golden (about 10 minutes), stir in the pistachio cream. Set aside this crunchy, nutty concoction for later—just try not to eat it all with a spoon!

Step 8: Prepare the Ganache

Heat the heavy cream just to boiling, then pour it over your chopped chocolate in a bowl. Cover and let it sit for five minutes before stirring—this helps the chocolate melt fully. After stirring to glossy smoothness, give it another quick rest to thicken to perfect pourable consistency.

Step 9: Assemble the Cake

Spread the cooled pistachio knafeh evenly over the top of your cooled cake layer, then pile on as many fresh, chopped strawberries as your heart desires. Finally, drizzle the thickened chocolate ganache over everything until it cascades down the sides. Slice, serve, and prepare to wow!

How to Serve DUBAI CHOCOLATE STRAWBERRY CAKE RECIPE

Garnishes

The crowning touch! Alongside the strawberries and chocolate ganache, try a sprinkle of chopped pistachios for extra crunch, or a dusting of powdered sugar for a snowy effect. A few mint leaves add a fresh pop of color and a gentle herbal note.

Side Dishes

This decadent cake doesn’t need much on the side, but if you want to round out your dessert table, serve with a scoop of vanilla bean ice cream or a dollop of whipped cream. For a Middle Eastern twist, pair it with cardamom tea or a small cup of strong coffee.

Creative Ways to Present

If you’re out to impress, consider making mini versions in ramekins for individual servings. Or, stack the cake slices in a dramatic tower on a pretty stand, letting the ganache drip artfully down each side. Edible flowers or a pistachio crumb “border” can make each slice look truly elevated.

Make Ahead and Storage

Storing Leftovers

Since fresh strawberries are involved, plan to enjoy your DUBAI CHOCOLATE STRAWBERRY CAKE RECIPE within a day of making it. If you do have leftovers, keep them in an airtight container at room temperature to preserve the textures.

Freezing

For longer storage, you can freeze the cake base and knafeh layer separately—wrap each well and freeze for up to one month. Avoid freezing the assembled cake with strawberries, as the fruit can become mushy upon thawing.

Reheating

If you crave that fresh-out-of-the-oven experience, pop a slice into the microwave for about 10 seconds. This warms the chocolate and knafeh, making each bite taste extra indulgent and comforting.

FAQs

Can I make this cake without pistachio cream?

While pistachio cream gives the DUBAI CHOCOLATE STRAWBERRY CAKE RECIPE its signature flavor and gorgeous color, you can substitute with Nutella or almond butter in a pinch. Just be aware that the flavor will change accordingly!

What is kataifi and where can I find it?

Kataifi is a finely shredded pastry dough (like very thin vermicelli) that’s common in Middle Eastern desserts. You’ll find it in specialty grocers, Middle Eastern markets, or well-stocked supermarkets in the freezer section.

Can I use other fruits instead of strawberries?

Strawberries are classic for this DUBAI CHOCOLATE STRAWBERRY CAKE RECIPE, but you could try raspberries, sliced figs, or even cherries. Choose fruits that add freshness and natural juiciness.

How far in advance can I assemble the cake?

You can bake the cake and prepare the knafeh and ganache ahead, but for the best texture, assemble all the components just before serving. This keeps the cake moist, the knafeh crisp, and the strawberries vibrant.

Is there a non-dairy version of this recipe?

Absolutely—swap in your favorite non-dairy milk and plant-based butter for the cake and knafeh layers. Coconut cream can stand in for heavy cream in the ganache for a fully vegan twist.

Final Thoughts

I truly hope you give the DUBAI CHOCOLATE STRAWBERRY CAKE RECIPE a try, whether you’re baking for a friend, a big celebration, or simply yourself. Every layer is a joyful adventure, and sharing it is guaranteed to bring smiles all around. Trust me—you’ll want to make this “just because” more often than you think!