If you crave a chocolate cake that feels truly special, this Dubai chocolate cake delivers. It’s rich, moist, and deeply chocolaty, with warm Middle Eastern notes that make every bite unforgettable. Think silky cocoa, cardamom, and a whisper of saffron, all balanced with a hint of dates and tahini for extra depth.
It’s the kind of cake that looks stunning on the table and tastes even better the next day. Whether it’s for a celebration or a quiet evening treat, this one makes the moment feel luxurious.
Ingredients
Method
- Prep the pan and oven: Heat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan (at least 2 inches tall) or a 9x9-inch square pan with parchment.
- Bloom the saffron: Crush the saffron threads between your fingers. Stir into the hot coffee and let it sit for 5 minutes to release color and aroma.
- Mix dry ingredients: In a large bowl, whisk flour, cocoa, granulated sugar, brown sugar, baking powder, baking soda, salt, and cardamom until evenly combined.
- Combine wet ingredients: In a second bowl, whisk yogurt, oil, eggs, vanilla, and tahini until smooth.
- Add the coffee: Pour the saffron coffee into the wet mixture and whisk until fully blended. It will look thin—this is correct.
- Bring it together: Pour the wet mixture into the dry ingredients. Whisk gently until just combined with no dry pockets. Fold in the chopped dates.
- Bake: Transfer the batter to the prepared pan. Bake 35–42 minutes, or until a toothpick comes out with a few moist crumbs. The center should spring back lightly when touched.
- Cool: Let the cake cool in the pan 15 minutes, then turn out onto a rack and cool completely.
- Make the ganache: Place chopped dark chocolate in a heatproof bowl. Heat cream just to a simmer, then pour over the chocolate. Let stand 2 minutes, add butter, and whisk until glossy and smooth.
- Glaze the cake: Set the cooled cake on a rack with a tray underneath. Pour the ganache over the top, nudging it to the edges so it drips slightly. Sprinkle with pistachios and a pinch of flaky salt if using.
- Set and serve: Let the ganache set 20–30 minutes. Slice with a warm knife for clean cuts.
What Makes This Recipe So Good
- Bold chocolate flavor: Cocoa and dark chocolate work together for a deep, satisfying taste.
- Middle Eastern flair: Cardamom, saffron, dates, and tahini bring a warm, aromatic twist without overpowering the chocolate.
- Incredibly moist: Yogurt and oil keep the crumb soft for days. No dry slices here.
- Simple pantry method: No fancy equipment needed—just bowls, a whisk, and a baking pan.
- Showstopping finish: A glossy dark chocolate ganache with a sprinkle of pistachios makes it look bakery-worthy.
Shopping List
- All-purpose flour – 2 cups
- Unsweetened cocoa powder – 3/4 cup (Dutch-process preferred)
- Granulated sugar – 1 1/2 cups
- Brown sugar – 1/2 cup
- Baking powder – 2 teaspoons
- Baking soda – 1 teaspoon
- Fine sea salt – 1/2 teaspoon
- Ground cardamom – 1 teaspoon
- Saffron threads – a pinch (about 10–12 threads)
- Hot brewed coffee – 1 cup (or very hot water)
- Whole milk yogurt – 3/4 cup (or Greek yogurt thinned with a splash of milk)
- Neutral oil – 1/2 cup (canola, sunflower, or light olive oil)
- Eggs – 3 large
- Vanilla extract – 2 teaspoons
- Tahini – 2 tablespoons
- Soft Medjool dates – 6, pitted and chopped finely
- Dark chocolate – 200 g, finely chopped (at least 60% cocoa)
- Heavy cream – 3/4 cup (for ganache)
- Unsalted butter – 2 tablespoons (for ganache)
- Pistachios – 1/3 cup, chopped (for garnish)
- Flaky sea salt – a couple of pinches (optional, for finishing)
How to Make It
- Prep the pan and oven: Heat the oven to 350°F (175°C).
Grease and line a 9-inch round cake pan (at least 2 inches tall) or a 9×9-inch square pan with parchment.
- Bloom the saffron: Crush the saffron threads between your fingers. Stir into the hot coffee and let it sit for 5 minutes to release color and aroma.
- Mix dry ingredients: In a large bowl, whisk flour, cocoa, granulated sugar, brown sugar, baking powder, baking soda, salt, and cardamom until evenly combined.
- Combine wet ingredients: In a second bowl, whisk yogurt, oil, eggs, vanilla, and tahini until smooth.
- Add the coffee: Pour the saffron coffee into the wet mixture and whisk until fully blended. It will look thin—this is correct.
- Bring it together: Pour the wet mixture into the dry ingredients.
Whisk gently until just combined with no dry pockets. Fold in the chopped dates.
- Bake: Transfer the batter to the prepared pan. Bake 35–42 minutes, or until a toothpick comes out with a few moist crumbs.
The center should spring back lightly when touched.
- Cool: Let the cake cool in the pan 15 minutes, then turn out onto a rack and cool completely.
- Make the ganache: Place chopped dark chocolate in a heatproof bowl. Heat cream just to a simmer, then pour over the chocolate. Let stand 2 minutes, add butter, and whisk until glossy and smooth.
- Glaze the cake: Set the cooled cake on a rack with a tray underneath.
Pour the ganache over the top, nudging it to the edges so it drips slightly. Sprinkle with pistachios and a pinch of flaky salt if using.
- Set and serve: Let the ganache set 20–30 minutes. Slice with a warm knife for clean cuts.
Storage Instructions
- Room temperature: Keep covered at cool room temp for up to 2 days.
- Refrigerator: Store, covered, for up to 5 days.
Bring slices to room temp for the best texture.
- Freezer: Wrap unfrosted cake layers tightly and freeze up to 2 months. Thaw overnight in the fridge, then glaze with fresh ganache.
- Leftover ganache: Refrigerate up to 1 week. Gently rewarm to pourable consistency.
Benefits of This Recipe
- Balanced sweetness: The cocoa, coffee, and tahini keep it rich without being cloying.
- Texture that lasts: Oil, yogurt, and dates keep the crumb moist for days.
- Aromatic layers: Cardamom and saffron add fragrance that feels festive and elegant.
- Foolproof method: No stand mixer needed, and the batter is forgiving.
- Beautiful presentation: Pistachios and glossy ganache make it instantly giftable.
What Not to Do
- Don’t skip the hot liquid: Hot coffee blooms the cocoa and saffron for fuller flavor.
- Don’t overmix: Overworking the batter can make the cake dense.
Stir until just combined.
- Don’t overbake: Pull it when crumbs still cling to the tester. Dry cake won’t improve with ganache.
- Don’t use brittle, dry dates: If dates feel tough, soak them in hot water for 5 minutes, then pat dry.
- Don’t pour ganache on a warm cake: It will slide off and turn dull. Cool completely first.
Recipe Variations
- Nut-free: Skip pistachios and tahini.
Replace tahini with an equal amount of yogurt or neutral oil.
- Orange blossom twist: Add 1 teaspoon orange blossom water to the batter and 1/2 teaspoon to the ganache for a floral accent.
- Rose and pistachio: Add 1 teaspoon rose water to the ganache and finish with dried rose petals.
- Salted caramel drizzle: Swirl a few tablespoons of warm salted caramel over the ganache before it sets.
- Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum. Check doneness a few minutes early.
- Cupcakes: Bake batter in a lined muffin tin at 350°F for 18–22 minutes. Dip tops in ganache and sprinkle pistachios.
FAQ
Can I make this cake without coffee?
Yes.
Replace the hot coffee with very hot water or hot black tea. You’ll lose a bit of depth, but the cake will still be rich and delicious.
Is saffron essential for the flavor?
It’s a highlight, not a deal-breaker. Saffron adds a subtle golden note and aroma, but you can skip it or use a pinch of turmeric for color only.
What can I use instead of tahini?
Smooth almond butter or cashew butter works well.
If you prefer nut-free, add more yogurt or oil in equal measure. Tahini adds body and a faint sesame note, but the cake is still great without it.
How do I know when the cake is done?
Look for a gentle spring in the center and a toothpick that comes out with a few moist crumbs, not wet batter. The edges will pull slightly from the pan.
Can I use milk chocolate for the ganache?
You can, but reduce the butter to 1 tablespoon and consider cutting the cream by a tablespoon or two.
Milk chocolate is sweeter and softer, so adjust to keep the ganache set and not overly sweet.
Can I make it ahead?
Absolutely. Bake the cake a day in advance, wrap well, and glaze on the day you serve. The flavors actually deepen by day two.
What if I don’t have cardamom?
Use 1/2 teaspoon cinnamon plus a pinch of nutmeg.
It won’t be the same profile, but it gives a cozy warmth that complements the chocolate.
Final Thoughts
This Dubai chocolate cake brings together classic chocolate comfort with fragrant Middle Eastern touches. It’s simple to make, stunning to serve, and reliably moist. Keep it as written for a luxe, nuanced dessert, or tweak the spices to match your mood.
Either way, it’s a cake that invites a second slice—and maybe a third. Enjoy it with hot coffee, mint tea, or a scoop of vanilla ice cream for a perfect finish.
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