Celebration Cakes
Dubai Chocolate Layer Cake
Three layers of deeply chocolatey sponge, sandwiched with pistachio cream frosting and crunchy kataifi, finished with a mirror-glaze and decorated with crushed pistachios.
Step-by-step instructions
Bake the sponges
Mix dry ingredients. Whisk wet ingredients separately. Combine, then stir in hot coffee. Divide between three lined 20 cm tins and bake at 170°C for 28–32 minutes. Cool completely.
Make pistachio frosting
Beat butter until pale, 5 minutes. Add icing sugar gradually. Beat in pistachio cream until smooth and fluffy.
Level the sponges
Trim any domed tops with a serrated knife so each layer is flat.
Stack the layers
Place first sponge on a board. Spread frosting, sprinkle kataifi. Add second sponge and repeat. Top with the third sponge.
Crumb coat
Apply a thin coat of frosting all over the cake to seal crumbs. Refrigerate 20 minutes until firm.
Final coat and decorate
Apply a generous final coat of frosting. Smooth with a bench scraper. Press crushed pistachios around the base and top with toasted kataifi swirls and gold leaf.
💡 Dubai Bar tip: Level your sponge layers with a bread knife before stacking — even layers mean a stable cake that won't lean. Chill each frosted layer for 15 minutes before adding the next.