Chocolate Kunafa Cake (Viral Dubai Cake)
Here is a recipe of yummy and delicious cake..
Ingredients
For the Chocolate Cake:
- 4 Egg
- 1 cup Sugar
- 1¼ cup All-purpose flour
- 1 tsp Vanilla essence
- ½ cup Hot water
- 2 tbsp Cacao powder
- ½ cup Oil
- 3 tsp Baking powder
For the Milk Soak:
- 1 cup Milk
- 2 tbsp Nestlé hot chocolate (or any chocolate milk powder)
For the Kunafa (Kataifi) Layer:
- 3 cups Kataifi pastry shredded phyllo dough
- 2 tbsp Ghee
- 1½ cup Pistachios spread
For the Chocolate Ganache:
- 2 bar Dairy Milk chocolate or any chocolate of choice
- 250 gr Fresh cream
Instructions
Prepare the Chocolate Cake
- Preheat your oven to 180°C (350°F). Grease and line a round cake pan.
- In a mixing bowl, beat the eggs until light and fluffy.
- Gradually add sugar and continue to beat until the mixture reaches a thick, pale consistency.
- In a separate bowl, mix ½ cup hot water with 2 tbsp cocoa powder until smooth. Add this cocoa mixture to the eggs along with oil and vanilla essence. Mix until well combined.
- Sift in the flour and beat briefly, just until incorporated.
- Finally, add the baking powder and gently fold it in using a spatula.
- Pour the batter into the prepared baking pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes
Make the Milk Soak
- Warm 1 cup of milk (not boiling).
- Mix in 2 tablespoons of Nestlé chocolate powder until fully dissolved.
- Use a skewer or fork to poke holes all over the top of the cooled cake.
- Slowly pour the chocolate milk mixture over the cake, allowing it to soak in.
- Let the cake rest for 30 minutes to absorb all the flavors.
Prepare the Kunafa Topping
- In a non-stick pan, heat 2 tablespoons of ghee.
- Add the kataifi pastry and roast on medium heat, stirring constantly, until golden brown and crispy.
- Mix in the Pistachio spread and let it cool slightly.
- Spread this crunchy mixture evenly over the soaked cake, gently pressing to adhere.
Make the Chocolate Ganache
- Break the chocolate bars into small pieces.
- In a saucepan, heat the fresh cream until warm (do not boil).
- Pour the warm cream over the chocolate and stir until smooth and glossy.
- Allow it to cool slightly, then pour over the kunafa-pistachio layer, spreading evenly.
Final Touch
- Sprinkle crushed pistachios on top for garnish and added texture. Refrigerate the cake for at least 1 hour before serving to allow all the layers to set beautifully.
Notes
Tips for the Perfect Chocolate Kunafa Cake
Here are some expert tips to help you get the best results and wow your guests with this decadent dessert:
1. Use Room Temperature Ingredient
Make sure your eggs and milk are at room temperature before you start. This helps them blend better and gives you a smoother, more even cake batter.
2. Don’t Overmix the Batter
Once you add the flour, mix just until combined. Overmixing can make the cake dense instead of soft and fluffy.
3. Use High-Quality Cocoa Powder
The better the cocoa, the richer the chocolate flavor. Unsweetened, dark cocoa powder works best for a deeper chocolatey taste.
4. Warm, Not Hot, Milk Soak
When soaking the cake, make sure the chocolate milk mixture is warm—not too hot and not cold. This helps the cake absorb the liquid properly without getting soggy or dense.
5. Let the Cake Rest After Soaking
Give the cake at least 30 minutes to rest after adding the milk mixture. This allows the flavor to develop and the texture to settle before you add the topping.
6. Roast Kataifi Evenly
Stir constantly when roasting the kataifi in ghee to get an even golden-brown color without burning it. A non-stick pan works best for this step.
8. Customize the Ganache
You can adjust the sweetness or richness of the ganache by changing the type of chocolate. Use semi-sweet for a more balanced flavor or dark chocolate for a bolder taste.