Dubai Chocolate Cake

 

Borrowed from NYT:

https://cooking.nytimes.com/recipes/1027577-dubai-chocolate-cake

Ingredients

Yield:10 to 12 servings

For the Chocolate Cake

• ½cup/120 milliliters canola or grapeseed oil, plus more for the pan
• 1⅓cups/170 grams all-purpose flour
• 1½cups/300 grams granulated sugar
• ¾cup/75 grams Dutch-process cocoa powder
• 1teaspoon baking powder
• 1teaspoon baking soda
• 1teaspoon kosher salt (such as Diamond Crystal)
• ⅔cup/150 grams sour cream
• 2large eggs
• 2teaspoons vanilla extract 
• ⅔cup/158 milliliters hot coffee

For the Pistachio Filling

• 1¼cups/280 grams unsalted butter, softened to room temperature, divided
• 7ounces/200 grams thawed frozen kataifi, clumps separated if needed, roughly chopped (about 3 lightly packed cups), see Tip
• 1¼cups/170 grams shelled raw pistachios
• 2tablespoons canola or grapeseed oil
• 2cups/240 grams powdered sugar
• 1teaspoon vanilla extract
• ¼teaspoon kosher salt (such as Diamond Crystal)

For the Chocolate Ganache

• 1½cups/360 milliliters heavy cream
• 8ounces/225 grams bittersweet chocolate chips
• 1teaspoon vanilla extract
• Large pinch kosher salt (such as Diamond Crystal)
• Preparation
• 1. Step 1

     Make the cake: Set a rack in the center of the oven and heat to 350 degrees. Generously grease a 9-inch round cake pan with oil and line the bottom with parchment paper.

  2. Step 2

     In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. Whisk until well combined and no lumps remain.

  3. Step 3

     In a large measuring cup with a spout, whisk the oil with the sour cream, eggs and vanilla.

  4. Step 4

     Pour the sour cream mixture into the dry ingredients. Using an electric mixer, mix on low until the dry ingredients are moistened, then turn the mixer to medium-high and mix for 2 minutes, scraping the bottom and sides of the bowl halfway through. Add the coffee and carefully fold by dragging a flexible spatula under and over the batter, scraping the sides and bottom of the bowl as you go, until mostly homogenous.

  5. Step 5

     Transfer the batter to the prepared pan and tap it on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Set the pan on a wire rack and let the cake cool for about 20 minutes. Run a thin knife around the edge of the pan and carefully turn the cake out onto the rack to cool completely. (You may have to tap the pan gently on the rack to release the cake.)

  6. Step 6

     Make the pistachio and kataifi filling: While the cake bakes and cools, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the kataifi to the melted butter and stir to combine. Toast the kataifi, stirring frequently, until golden brown and crisp, about 15 minutes. Transfer the toasted kataifi to a plate to cool.

  7. Step 7

     Add the pistachios to the bowl of a food processor. Blend the pistachios until finely ground. Remove about ¼ cup of the ground pistachios and reserve them for the topping. Add the oil and blend until the pistachios are smooth and creamy, like pistachio butter, stopping the processor a few times to scrape the bottom and sides of the bowl, 5 to 8 minutes. Add the softened butter, powdered sugar, vanilla and salt to the bowl and pulse a few times until smooth and fluffy. Transfer the mixture to a large bowl.

  8. Step 8

     When the cake is completely cool and you are ready to decorate, reserve ¼ cup of the toasted kataifi for garnish, then add the rest to the pistachio mixture and fold to combine.

  9. Step 9

     If necessary, trim the top of the cake flat using a serrated knife. Top with the pistachio mixture and use an offset spatula to evenly cover the cake all of the way to the edges, without going over the side of the cake. Use your spatula to smooth the topping so it’s flush with the edge of the cake. Place the cake in the refrigerator while you make the ganache.

  10. Step 10

      Make the ganache: When you are ready to decorate the cake, add the cream to a saucepan set over medium-high heat and add the chocolate to a large bowl. Warm the cream until simmering around the edges, then pour it over the chocolate. Add the vanilla and salt and whisk until shiny and smooth. Transfer to the fridge and chill, stirring occasionally, until the ganache reaches a thickened but still pourable consistency and the cake firms up slightly, about 20 minutes.

  11. Step 11

      Transfer the ganache to a vessel with a spout. Place the cake on a wire rack set over a baking sheet. Pour about half of the ganache over the cake, using an offset spatula if necessary to help ease the ganache over the top and sides of the cake to cover completely. Refrigerate for 15 to 20 minutes, until the ganache has set slightly, then pour the remaining ganache over the top. Sprinkle the reserved kataifi and ground pistachios around the edge of the cake.

  12. Step 12

      Let the cake sit at a cool room temperature until the ganache has set, about 30 minutes, then carefully use a large spatula to transfer the cake to a serving plate. The ganache will stay shiny, but won’t look wet after it sets. Serve at room temperature, using a warm, dry knife for the tidiest slices, wiping the knife clean between cuts. (The cake can be stored, loosely covered, at room temperature for a few days.)

  Tip

  • Frozen kataifi can be found near the phyllo dough in most Middle Eastern markets. Thaw it in the refrigerator for a few hours or overnight before using. Dried kataifi will not work in this recipe.