These Dubai Chocolate Cake Boxes feature rich, moist chocolate cake layered with a crunchy pistachio filling and topped with silky chocolate ganache. Each individual box offers the perfect mix of soft cake, creamy chocolate, and satisfying crunch — a dessert that looks luxurious but is simple enough to make at home.
Why You’ll Love This Recipe
I love how this recipe looks like a bakery masterpiece but comes together easily with basic steps. Each part — the chocolate cake, the pistachio layer, and the ganache — can be made separately, then assembled beautifully. I find these individual boxes perfect for gifting, sharing, or impressing guests with a dessert that tastes just as good as it looks.
The texture is what really makes this dessert shine. I adore how the moist chocolate cake pairs with the crunchy toasted kadayif and creamy pistachio filling, all topped with a smooth chocolate ganache. Every bite is a blend of richness, crunch, and creaminess that feels indulgent yet perfectly balanced.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chocolate cake:
Plain flour or all-purpose flour
Baking powder and baking soda
Salt
Light brown sugar
Granulated sugar
Eggs, at room temperature
Full-fat or whole milk
White vinegar (or buttermilk as a substitute)
Neutral oil
Vanilla extract (optional)
Freshly brewed hot coffee
Unsweetened cocoa powder
For the pistachio filling:
Fresh kadayif pastry, chopped
Salted butter (unsalted works too)
Pistachio cream
Tahini
For the chocolate ganache:
Double cream or heavy cream
Chocolate (milk, dark, or a mix of both)
Directions
Preheat the oven to 180°C (350°F) and line a rectangular 9×13-inch baking pan with parchment paper.
Combine milk and vinegar in a cup to make homemade buttermilk, and set it aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, light brown sugar, and granulated sugar.
In another bowl, whisk eggs, milk-vinegar mixture, oil, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and gently whisk until combined.
Mix hot coffee and cocoa powder together until smooth, then pour it into the cake batter and stir until glossy and chocolatey.
Pour the batter into the prepared pan and bake for 20–22 minutes or until soft and moist. Let it cool completely.
For the kadayif layer, toast chopped pastry in butter over low-medium heat until golden brown. Let it cool.
Add warm pistachio cream and tahini to the cooled pastry and stir until evenly coated.
Cut the cooled cake into box-sized squares and place one slice into the bottom of each container.
Spread the pistachio filling on top of the cake layer evenly.
To make the ganache, heat the cream until it begins to bubble gently, remove from heat, then add chopped chocolate and stir until smooth.
Pour the ganache over each cake box, spreading it evenly.
Let the ganache set slightly before serving.
Servings and Timing
This recipe makes about 6 individual cake boxes.
Prep time: 30 minutes
Cook time: 22 minutes
Cooling and assembly time: 30 minutes
Total time: around 1 hour 22 minutes
Variations
I sometimes replace pistachio cream with hazelnut or almond cream for a different nutty twist. When I want something extra indulgent, I top the ganache with chopped pistachios, fresh strawberries, or even a drizzle of white chocolate. For a quicker version, I layer everything in cups or jars instead of boxes, or make one large cake topped with the pistachio filling and ganache.
Storage/Reheating
I store my Dubai Chocolate Cake Boxes in airtight containers in the fridge for up to 5 days. Before serving, I like to let them sit at room temperature for about 15–20 minutes so the ganache softens slightly and the flavors shine through.
FAQs
How can I make this cake without coffee?
I can simply replace the coffee with the same amount of boiling water. The flavor will still be rich and chocolatey.
Can I make this recipe ahead of time?
Yes, I often prepare it a day in advance. I store the boxes in the fridge, then let them rest at room temperature before serving.
What if I can’t find kadayif pastry?
I look for it in Middle Eastern or Turkish grocery stores. It’s often sold fresh or frozen, and both work perfectly.
Why did my ganache separate?
This can happen if the cream was too hot. I make sure to remove the cream from the heat as soon as it starts bubbling gently before adding the chocolate.
Can I use a different type of sugar?
Yes. While I prefer using both granulated and brown sugar for flavor and moisture, I can use all granulated sugar if that’s what I have.
Conclusion
I love how these Dubai Chocolate Cake Boxes combine elegance and ease. They’re soft, creamy, and crunchy all at once — a dessert that truly feels luxurious. Whether I’m making them for a celebration or just to treat myself, I always end up with a dessert that looks stunning and tastes unforgettable.
Dubai Chocolate Cake Boxes are elegant, individual desserts made with moist chocolate cake, a creamy pistachio and kadayif filling, and a silky chocolate ganache. Each box blends soft, creamy, and crunchy textures for a luxurious treat perfect for gifting or celebrations.
Total Time:1 hour 22 minutes
Yield:6 cake boxes
Ingredients
For the chocolate cake:
1 1/2 cups plain flour (all-purpose flour)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 cup whole milk
1 tbsp white vinegar (or use buttermilk)
1/3 cup neutral oil
1 tsp vanilla extract (optional)
1/2 cup freshly brewed hot coffee
1/3 cup unsweetened cocoa powder
For the pistachio filling:
1 cup fresh kadayif pastry, chopped
2 tbsp salted butter
1/2 cup pistachio cream
1 tbsp tahini
For the chocolate ganache:
1/2 cup double cream (or heavy cream)
3/4 cup chopped chocolate (milk, dark, or mix)
Instructions
Preheat oven to 180°C (350°F) and line a 9×13-inch baking pan with parchment paper.
Combine milk and vinegar in a cup and let sit to create buttermilk.
In a large bowl, whisk flour, baking powder, baking soda, salt, and both sugars.
In another bowl, whisk eggs, milk mixture, oil, and vanilla.
Pour wet ingredients into dry and mix gently.
In a small bowl, mix hot coffee with cocoa powder until smooth, then stir into batter until combined.
Pour batter into the prepared pan and bake for 20–22 minutes. Let cool completely.
Toast kadayif pastry in butter over medium heat until golden. Let cool.
Mix pistachio cream and tahini into the toasted kadayif until evenly coated.
Cut cake into squares and place into individual boxes or containers.
Spread a layer of pistachio-kadayif mixture on top of each cake piece.
Heat cream until gently bubbling, remove from heat, and stir in chopped chocolate to form ganache.
Pour ganache over each box and smooth the tops. Let set slightly before serving.
Notes
Substitute coffee with hot water if preferred.
Use hazelnut or almond cream for a different twist.
Top with chopped pistachios, strawberries, or white chocolate drizzle for extra flair.
Layer in jars or cups for an easier serving option.
Let rest at room temperature before serving to soften ganache and enhance flavors.
