Dubai Chocolate Cake Recipe
Our Housemade Dubai Chocolate Cake, crafted by the House of Cakes, features layers of premium chocolate sponge and velvety ganache, elegantly decorated for a luxurious finish — a true indulgence for chocolate lovers.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Sponge
Chocolate Ganache Filling & Frosting
Decoration & Syrup
Method
Chocolate Sponge
- 1
Prepare
Preheat the oven to 350°F (175°C). Grease and line two 8-inch (or three 6-inch) round cake pans with parchment paper; lightly dust with flour or cocoa powder.
- 2
Dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 3 tablespoons unsweetened cocoa powder, 2 cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt until evenly combined.
- 3
Wet ingredients
In a separate bowl or large measuring cup, whisk 3 large eggs, 1 cup whole milk, 1 cup vegetable oil, and 2 teaspoons vanilla extract until smooth.
- 4
Combine
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined and no large streaks of flour remain. Do not overmix.
- 5
Add hot water
Slowly stir in 1 cup hot water (near-boiling). The batter will be thin — this yields a moist, tender crumb.
- 6
Bake
Divide batter evenly between the prepared pans. Bake at 350°F (175°C) for 25–30 minutes for 8-inch pans (or 20–25 minutes for 6-inch pans), or until a toothpick inserted into the center comes out with a few moist crumbs.
- 7
Cool
Allow cakes to cool in pans for 10 minutes, then run a knife around edges, invert onto wire racks, remove parchment, and cool completely before frosting (at least 1 hour).
Chocolate Ganache Filling & Frosting
- 8
Chop chocolate
Place 20 oz chopped bittersweet or semisweet chocolate in a heatproof bowl; ensure pieces are relatively uniform so they melt evenly.
- 9
Heat cream
In a small saucepan, gently heat 3 cups heavy cream over medium heat until it just begins to simmer and small bubbles form at the edge (do not boil). Remove from heat immediately.
- 10
Make ganache
Pour the hot cream over the chopped chocolate. Let sit undisturbed for 2–3 minutes to soften the chocolate, then whisk starting from the center until smooth and glossy. Add 4 tablespoons room-temperature unsalted butter, 1 tablespoon corn syrup (optional), and a pinch of salt; whisk until fully incorporated. If making a thicker filling, let ganache cool at room temperature or refrigerate briefly until spreadable; for a pourable glaze, use while warm.
- 11
Chill for assembly
If the ganache is too loose to spread, cover and chill for 20–30 minutes, stirring every 10 minutes, until it reaches a spreadable consistency for the filling and a slightly firmer consistency for the outer coating.
Decoration & Syrup
- 12
Make syrup
Combine 1 cup strong brewed espresso (or strong coffee) with 2 tablespoons granulated sugar in a small saucepan. Warm gently until sugar dissolves; let cool. This simple syrup will keep the sponge moist and intensify chocolate flavor.
- 13
Level and layer
If cake layers domed, level them with a serrated knife. Place the first cake layer on a serving plate or cake board. Brush a few tablespoons of the coffee syrup evenly over the layer (use more or less to preference).
- 14
Fill
Spread a generous layer of ganache over the first cake layer (about 1/3 of the total ganache for a three-layer cake, or half for two layers). Place the next cake layer on top, brush with syrup, and repeat. If using three layers, reserve a thicker portion of ganache for the top and sides.
- 15
Crumb coat
Apply a thin 'crumb coat' of ganache around the top and sides to trap crumbs. Chill the cake for 15–25 minutes to set the crumb coat.
- 16
Final coat and smooth
Apply a final thicker layer of ganache, smoothing with an offset spatula or bench scraper. For an ultra-smooth finish, warm the spatula with hot water and dry it before smoothing.
- 17
Decorate
Dust the top lightly with 1 teaspoon unsweetened cocoa powder. Arrange chocolate shavings or curls (about 1 cup) on the top and edges as desired. Apply small pieces of edible gold leaf sparingly for a luxurious accent. Optionally pipe a few rosettes of ganache around the top edge before placing curls.
- 18
Chill and serve
Chill the finished cake for at least 30 minutes to set the ganache for clean slices. Remove from fridge 15–20 minutes before serving to soften slightly. Store leftovers tightly covered in the refrigerator for up to 5 days; bring to room temperature before serving for best texture.