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Dubai Chocolate Cake

Dubai Chocolate Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 cup (150 g) medjool dates, pitted and finely chopped
  • 3/4 cup (180 ml) hot strong brewed coffee
  • 1 1/2 cups (190 g) all-purpose flour
  • 1/3 cup (35 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp ground cardamom
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) neutral oil
  • 1/2 cup (120 ml) buttermilk, room temperature
  • 1 tsp vanilla extract
  • 4 oz (115 g) dark chocolate, finely chopped
  • 1/2 cup (120 ml) heavy cream

Method
 

  1. Soak the chopped dates in the hot coffee for 10 minutes. Do not drain.
  2. Whisk together the flour, cocoa, baking powder, baking soda, salt, cardamom, and sugar in a large bowl.
  3. Add the eggs, oil, buttermilk, vanilla, and the entire date-coffee mixture. Stir just until combined.
  4. Pour into a greased and parchment-lined 8-inch round pan and bake at 350°F (180°C) for 30-35 minutes, until a toothpick comes out with moist crumbs. Cool completely on a rack.
  5. Heat the cream until steaming, pour over the chopped chocolate, let sit 2 minutes, then stir until glossy. Let thicken 15-20 minutes.
  6. Spread the ganache over the cooled cake, let it set for 10 minutes, then slice and serve.

Notes

This cake tastes even better the next day. If you don't have coffee, use hot water and 1 teaspoon instant espresso powder. Cool the cake completely before frosting, or the ganache will melt.