Go Back
–+ servings
dubai chocolate cake

Dubai chocolate cake

Indulge in the rich and velvety delight of the Dubai chocolate cake. Discover the secret to baking this decadent dessert with our easy recipe.
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 8 people
Calories: 370kcal
Cost: $25

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Cake tin
  • Offset spatula for frosting

Ingredients

  • 1 cup all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • ½ cup hot brewed coffee
  • 1 cup heavy cream (for frosting)
  • 8 oz dark chocolate (for ganache)

Instructions

  • Preheat your oven to 350°F (175°C) and prepare a round cake tin by greasing or lining it with parchment paper.
  • In a large mixing bowl, sift and whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, beat the eggs, sugars, and vanilla extract until light and fluffy. Add in the buttermilk and vegetable oil, mixing until smooth.
  • Slowly pour the wet mixture into the dry ingredients, stirring gently to combine.
  • Gradually add the hot coffee to the batter while stirring; the batter will be thin.
  • Pour the batter into the prepared cake tin and tap lightly on the counter to remove air bubbles.
  • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  • Melt the dark chocolate and whip the heavy cream together to create a silky ganache. Spread over the cooled cake and decorate as desired.

Notes

For a richer flavor, toast the cocoa powder in a dry pan before mixing. If buttermilk is unavailable, combine a tablespoon of lemon juice or vinegar with regular milk and let it sit for five minutes. To make a vegan version, swap eggs for flax eggs and use plant-based milk. Store in an airtight container at room temperature for up to three days, or refrigerate for longer storage. For freezing, wrap individual slices in plastic wrap. To prevent the cake from crushing, avoid stacking heavy items on top during storage.

Nutrition

Calories: 370kcal | Carbohydrates: 50g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 150mg | Fiber: 3g | Sugar: 30g | Vitamin A: 300IU | Calcium: 50mg | Iron: 2mg
Tried this recipe?Let us know how it was!