No Bake Dubai Chocolate Cake Recipe

Introduction

No Bake Dubai Chocolate Cake is a decadent and impressive dessert that combines crunchy kataifi, rich pistachio cream, and layers of coffee-soaked chocolate biscuits. This easy no-bake treat offers a perfect balance of textures and flavors, ideal for special occasions or whenever you want to indulge.

Ingredients

• 16 oz Chocolate Tea Biscuits
• 1 tbsp Instant Coffee
• 1 cup Boiling Water
• 1 1/4 cup Heavy Cream
• 1/4 cup Powdered Sugar
• 3/4 cup Dark Chocolate Chips
• 3/4 cup Heavy Cream, warmed (hot to the touch, not boiling)
• 1 3/4 cups Pistachio Cream (or 14 oz.)
• 6 cups Kataifi Dough, shredded
• 6 tbsp Unsalted Butter, melted
• 1 cup Crushed Pistachios

Instructions

1. Step 1: Melt the butter in a pan, then add the shredded kataifi dough. Cook over medium heat, stirring occasionally, until the dough is browned and crispy.
2. Step 2: Remove from heat and stir in the pistachio cream until well combined. Set this filling aside.
3. Step 3: In a mixing bowl, beat the heavy cream with powdered sugar using a whisk attachment or electric mixer until stiff peaks form. Set aside.
4. Step 4: Boil 1 cup of water and add the instant coffee, stirring to dissolve.
5. Step 5: Quickly dip each chocolate tea biscuit into the coffee mixture for a few seconds on each side, then arrange a single layer in the bottom of a 9×13 inch baking pan.
6. Step 6: Spread half of the pistachio kataifi filling evenly over the biscuit layer.
7. Step 7: Add another layer of dipped biscuits on top of the filling.
8. Step 8: Spread a thick layer of the whipped cream over the biscuits.
9. Step 9: Place another layer of dipped biscuits over the whipped cream, then spread the remaining pistachio kataifi filling evenly on top.
10. Step 10: Add a final layer of dipped biscuits.
11. Step 11: Heat the warmed heavy cream just until hot (not boiling), then stir in the dark chocolate chips until smooth. Let the ganache cool for 5–10 minutes until it thickens slightly.
12. Step 12: Drizzle the chocolate ganache evenly over the top of the cake.
13. Step 13: Sprinkle crushed pistachios over the ganache. Cover and refrigerate for at least 4 hours, preferably overnight. Remove from the fridge 10 minutes before serving. Serve optionally with diced strawberries or a dollop of whipped cream.

Tips & Variations

• Use good-quality pistachio cream or make your own by blending pistachios with a bit of sugar and cream for a fresher flavor.
• Be careful not to soak the biscuits too long in coffee to avoid them falling apart.
• For a nut-free version, replace the pistachio cream and nuts with a coconut cream layer and toasted coconut flakes.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. The flavors develop best overnight. When ready to serve, take it out about 10 minutes beforehand for a softer texture. Leftovers can be gently reheated in the microwave for 20–30 seconds if desired, though this is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of biscuit?

Yes, you can substitute with any sturdy chocolate biscuit or cookie. Just ensure it holds up well when dipped briefly in coffee.

Is it possible to make this cake vegan?

This recipe relies heavily on dairy products and pistachio cream, so it would require several substitutions such as plant-based cream and vegan chocolate. The texture and flavor will differ but it can be adapted.

No Bake Dubai Chocolate Cake Recipe

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★★★★★

4.7 from 93 reviews

• Author: Mariam
• Total Time: 4 hours 40 minutes (including chilling time)
• Yield: 12 servings 1x

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Description

A luscious no-bake Dubai-style chocolate cake featuring layers of coffee-dipped chocolate tea biscuits, pistachio kataifi filling, fluffy whipped cream, and a rich chocolate ganache. This indulgent dessert combines the crisp texture of buttery kataifi dough with the smoothness of pistachio cream and velvety chocolate, making it an exquisite treat that requires no oven baking.

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Ingredients

Scale 1x2x3x

For the Pistachio Kataifi Filling

• 6 cups Kataifi Dough, shredded
• 6 tbsp Unsalted Butter, melted
• 1 3/4 cups Pistachio Cream (or 14 oz.)

For the Chocolate Tea Biscuit Layers

• 16 oz Chocolate Tea Biscuits
• 1 tbsp Instant Coffee
• 1 cup Boiling water

For the Whipped Cream

• 1 1/4 cup Heavy Cream
• 1/4 cup Powdered Sugar

For the Chocolate Ganache and Topping

• 3/4 cup Dark Chocolate Chips
• 3/4 cup Heavy Cream, warmed (hot to the touch, not boiling)
• 1 cup Crushed Pistachios

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Instructions

1. Prepare the Pistachio Kataifi Filling: In a pan over medium heat, melt the butter, then add the shredded kataifi dough. Cook it for several minutes, stirring frequently, until the kataifi becomes crisp and golden brown with even caramelization. Remove from heat.
2. Incorporate Pistachio Cream: Mix the pistachio cream into the warm, crisp kataifi dough until well combined. Set this mixture aside to cool.
3. Whip the Cream: Using a stand mixer fitted with a whisk attachment or an electric hand whisk, beat the heavy cream and powdered sugar together until stiff peaks form, resulting in a fluffy texture. Set aside.
4. Prepare Coffee Soaking Liquid: Boil 1 cup of water and pour it into a shallow bowl. Stir in the instant coffee until fully dissolved.
5. Dip the Chocolate Tea Biscuits: Briefly dip each biscuit into the coffee mixture, about a few seconds on each side, to avoid them crumbling. This infuses coffee flavor without making the biscuits soggy.
6. Build the Cake – Base Layer: Arrange a single layer of the dipped biscuits evenly to cover the bottom of a 9×13 inch baking pan.
7. Add Pistachio Kataifi Filling: Spread half of the pistachio kataifi mixture evenly over the biscuit layer.
8. Second Biscuit Layer: Add another full layer of coffee-dipped biscuits on top of the pistachio filling.
9. Add Whipped Cream Layer: Spread a thick layer of the whipped cream over the biscuits. Reserve any extra whipped cream in a covered container in the fridge for later use.
10. Third Biscuit Layer: Place another layer of dipped biscuits on top of the whipped cream.
11. Top with Remaining Pistachio Filling: Evenly spread the rest of the pistachio kataifi mixture over this biscuit layer.
12. Final Biscuit Layer: Add one more layer of dipped biscuits over the pistachio filling.
13. Prepare Chocolate Ganache: Heat the warmed heavy cream just to a light boil on the stovetop, then remove from heat and add the dark chocolate chips. Stir gently until the chocolate completely melts and the ganache thickens as it cools. Let it cool for 5-10 minutes.
14. Assemble Ganache and Final Topping: Drizzle the cooled ganache evenly over the top biscuit layer, creating a smooth chocolate layer. Sprinkle the crushed pistachios on top for garnish.
15. Chill and Serve: Cover the entire cake and refrigerate for at least 4 hours, ideally overnight, to let the flavors meld and the cake set. Remove from the fridge about 10 minutes before serving. Optionally serve with diced strawberries or additional whipped cream for a fresh accompaniment.

Notes

• Quickly dipping the biscuits is key to prevent them from becoming too soggy and falling apart.
• If kataifi dough is unavailable, finely shredded phyllo dough can be a substitute, but kataifi gives the best texture.
• Store any leftover whipped cream in an airtight container in the refrigerator for up to 2 days.
• The cake is best served after chilling overnight to allow the layers to meld and soften slightly.
• For a stronger coffee flavor, you can adjust the amount of instant coffee dissolved in the water.
• Be sure the heavy cream used for ganache is hot but not boiling to avoid seizing the chocolate.
• This no-bake cake requires no oven, making it ideal for warm climates or when avoiding heat.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Middle Eastern

Keywords: no bake chocolate cake, Dubai dessert, kataifi cake, pistachio chocolate cake, coffee biscuit cake, easy no bake dessert