Dubai Chocolate Cake

This chocolate cake is rich, smooth, and inspired by one of Dubai’s most loved flavors—chocolate and pistachio.

It’s layered with three types of mousse: dark chocolate, pistachio, and milk chocolate, all sitting on a moist cocoa sponge.

Each bite feels balanced and silky, with the light crunch of crushed pistachios on top adding just the right texture.

I spent days perfecting the look and the taste, and the final result was worth every step.

I went with one layer of soft chocolate cake, then stacked the mousses in a way that shows each color clearly—just like those high-end cakes you’d find in Dubai cafés.

The pistachio mousse in the center is smooth, nutty, and fresh-tasting, and it breaks up the richness of the chocolate in the best way.

The top is finished with a thin layer of ganache, and I used the leftover mousse to pipe soft swirls around the edges. This cake is made to impress.

And though it does take a little patience, the result is a beautiful, layered cake that looks like it came straight from a pastry shop. Keep it chilled and serve it in clean slices—it holds its shape perfectly.

Dubai Chocolate Cake Recipe

Ingredients

For The Chocolate Cake Base

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1 large egg (room temperature)
1/4 cup vegetable oil
1/2 tsp vanilla extract
1/4 cup buttermilk (room temperature)
1/4 cup hot water

For The Dark Chocolate Mousse Layer

170g dark chocolate (roughly chopped)
1/2 cup whipping cream (for melting chocolate)
1 1/2 cups cold whipping cream (for whipping)
2 tbsp powdered sugar
1 tsp vanilla extract

For The Pistachio Mousse Layer

1/2 cup shelled pistachios (unsalted)
3 tbsp sugar
1/2 cup whole milk
1/2 tsp vanilla extract
2 tbsp pistachio paste (optional but boosts color and flavor)
1 tsp gelatin powder
2 tbsp cold water
1 cup whipping cream (cold)

For The Milk Chocolate Mousse Layer

170g milk chocolate (chopped)
1/2 cup whipping cream (for melting)
1 1/2 cups cold whipping cream (for whipping)
2 tbsp powdered sugar
1 tsp vanilla extract

For The Ganache Topping

100g dark chocolate
1/2 cup whipping cream

For Decoration

Whipped chocolate and pistachio cream (use leftover mousse)
Finely chopped pistachios for garnish

Instructions

Preheat the oven to 175°C (350°F). Grease and line a 7-inch round cake pan. In a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk sugar, egg, oil, vanilla, and buttermilk until smooth. Gradually mix in the dry ingredients, then stir in hot water. Pour into the pan and bake for 22–25 minutes. Let it cool completely.
Heat 1/2 cup cream until hot, then pour it over the dark chocolate. Let it sit for 2 minutes and stir until smooth. Let cool. In a separate bowl, whip 1 1/2 cups cold cream with powdered sugar and vanilla until soft peaks form. Gently fold into the cooled chocolate ganache. Set aside.

Blend pistachios, sugar, milk, and vanilla into a fine paste. Add pistachio paste if using. In a small bowl, bloom gelatin in 2 tbsp cold water for 5 minutes. Warm the pistachio mix, then add gelatin and stir until fully dissolved. Let cool. Whip cream until soft peaks form and gently fold it into the pistachio mixture. Keep chilled.
Repeat the same process as the dark chocolate mousse: melt chopped milk chocolate with 1/2 cup cream, cool it down, then fold into whipped cream sweetened with sugar and vanilla. Set aside.
Use a cake ring or springform pan lined with acetate. Place the chocolate cake base at the bottom. Spread the dark chocolate mousse evenly over the cake and smooth the top. Chill for 20 minutes. Add the pistachio mousse, level it, and chill again for 20 minutes. Then add the milk chocolate mousse and smooth the surface. Chill for at least 4 hours or overnight for firm layers.

Heat cream until just simmering. Pour over chopped chocolate, let sit, then stir until glossy. Let it cool slightly, then pour gently over the mousse layer and spread evenly. Chill again to set.
Use any leftover mousse or fresh whipped cream to pipe alternating chocolate and pistachio rosettes around the edges. Sprinkle chopped pistachios over the top for a royal finish.
Remove the acetate or springform gently. Use a hot knife for clean slices. Keep refrigerated until ready to serve, and consume within 3–4 days for best taste and texture.

What Is Dubai Chocolate Cake Made Of?

Dubai chocolate cake is a luxurious, multi-layered dessert that combines rich chocolate sponge with creamy mousse layers, usually found in high-end dessert shops across Dubai.

The cake is made up of:

A soft, moist chocolate cake layer at the bottom which provides a firm but tender base.
Three layers of smooth mousse—dark chocolate, pistachio, and milk chocolate—each prepared separately and poured one by one to form clean, colorful layers.

A silky dark chocolate ganache on top that adds gloss and flavor.
Creamy piped toppings made from leftover mousse or whipped cream.
A sprinkle of finely chopped pistachios for extra texture and visual appeal.

Each layer is chilled before adding the next, so the mousses don’t mix. The final result is a no-bake, mirror-smooth mousse cake with a single baked base—rich, balanced, and elegant.

Can I Use Store-Bought Pistachio Paste In Dubai Chocolate Cake?

Yes, both store-bought and homemade pistachio paste work well, but the result can vary depending on the quality.

Store-bought pistachio paste is convenient, especially when made with 100% pistachios and no added oils, colors, or sugar. It gives a smooth texture, deep nutty flavor, and more vibrant green color—ideal for mousse.

Homemade pistachio paste can be made by blending shelled, unsalted pistachios with a little milk or cream and sugar until smooth. This version is fresher, with a more natural taste, but the color may be paler unless you use roasted nuts or natural food coloring.

If you want the flavor to pop in the mousse layer, a small amount of pistachio extract or paste (even in homemade version) can help make the nutty flavor stronger.

Can I Replace One Of The Mousses With Another Flavor?

Yes, you can replace one or more mousse layers, but it’s important to match the texture and sweetness.

To keep the stability of the cake, always follow the mousse base formula: melted chocolate or puree + gelatin + whipped cream. Some great alternatives include:

Strawberry mousse: Use real strawberry puree and bloom gelatin in it. It adds freshness and color.
Coffee mousse: A great match with chocolate. Use brewed espresso or instant coffee dissolved in cream.

Hazelnut mousse: Blend hazelnut paste into cream for a rich, nutty taste that pairs beautifully with chocolate.

Avoid using fruits with too much water like watermelon or pineapple unless cooked down, as they can make the mousse watery or unstable.

Each mousse should be chilled for at least 20–30 minutes before pouring the next to avoid colors mixing or collapsing.

What Pan Size Works Best For Dubai Chocolate Cake?

The ideal pan for this cake is a 7-inch springform pan or a cake ring with acetate. A 7-inch size gives the cake proper height, making each mousse layer look thick and clean.

Using acetate along the sides helps keep the edges straight and smooth when you remove the mold. If you use:

6-inch pan: The cake will be taller. Chill each layer longer so they don’t collapse.

8-inch pan: The cake will be wider and slightly shorter. You may want to increase the mousse quantities slightly to keep the height balanced.

Always place the pan on a flat tray to easily transfer it in and out of the fridge during layering.

How Much Time Does It Take To Make Dubai Chocolate Cake?

This cake requires preparation over several hours or across two days. Here’s a breakdown:

Chocolate cake base: 10 minutes to prepare, 20–25 minutes to bake, 30 minutes to cool.
Each mousse layer: About 15–20 minutes to make, plus 20–30 minutes chilling time between layers.
Ganache and decoration: 15 minutes to prepare and apply.
Final chill time: At least 4–6 hours, or overnight.

If you want the cleanest result, make the sponge and mousse layers on the first day, and do the ganache and decorations the next morning.

Can I Make Dubai Chocolate Cake In Advance?

Yes, this cake is actually better when made a day ahead. Making Dubai chocolate cake in advance allows each mousse layer to fully firm up, creating smooth slices and clean layers. Here’s how to plan:

Full cake: Prepare all layers and chill overnight.
Partial prep: Bake the cake base and prepare the mousse layers separately. Store each component in the fridge and assemble the next day.
Decorations: Pipe any toppings and sprinkle nuts just before serving, especially if using whipped cream, so it stays fresh.

Store the whole cake in a cake box or cover it tightly in plastic wrap so it doesn’t dry out or absorb fridge smells.

How Should I Store Leftover Dubai Chocolate Cake?

This cake must stay cold to hold its texture and shape. Here’s how to store it properly:

Refrigerator: Place the leftover cake in an airtight container or wrap the cake plate with plastic wrap. It stays fresh in the fridge for up to 4 days.

Freezer: Dubai chocolate cake freezes well if wrapped properly. Here’s how:

Freeze whole or in individual slices.
Wrap tightly in plastic wrap, then place inside a freezer-safe container.
Store for up to 1 month.
Thaw overnight in the fridge. Avoid thawing at room temperature, as mousse may soften too fast and lose shape.

Never leave this cake outside the fridge for more than 30 minutes, especially during hot weather.

Why Did My Mousse Layers Collapse Or Mix?

This usually happens when the mousse is too warm, too soft, or not properly set before the next layer is added. Here are the most common causes:

Warm mousse: Always let melted chocolate cool before folding it into whipped cream.

No gelatin or improperly bloomed gelatin: Bloom gelatin in cold water, let it sit for 5 minutes, then melt it before mixing into the mousse base.
Not enough chilling: Chill each mousse layer for at least 20–30 minutes before pouring the next. This prevents the layers from blending or sinking into one another.
Wrong cream texture: Don’t overwhip. Use soft peaks so the mousse is light but firm.

To support your mousse layers even more, always use acetate sheets inside the ring mold for clean and stable results.

How Do I Cut Dubai Chocolate Cake Neatly?

Clean, sharp slices show off the layers and make the cake look professional. Use this method:

Use a long, sharp knife.
Dip it in hot water before slicing.
Wipe the blade clean with a towel after each cut.

Use a flat spatula or cake lifter to remove slices.

This method prevents the mousse from dragging and gives you clean, even portions—especially helpful for serving at events or sharing photos online.

Can I Use Other Nuts Instead Of Pistachios?

Yes, you can replace pistachios, but the flavor and texture should still match the rest of the cake. Some good options include:

Hazelnuts: Rich and creamy, blends well with chocolate.
Almonds: Milder flavor, but still works well when blended smooth.
Cashews: Very creamy when blended, but their flavor is more neutral.

Avoid walnuts or peanuts. Walnuts are bitter when blended, and peanuts are oily and strong-tasting, which may overpower the mousse.

You can also mix a few nuts to create a custom mousse flavor if you like experimenting.

Can I Make Dubai Chocolate Cake Without Gelatin?

Yes, but you’ll need to substitute it with care. The mousse layers depend on gelatin for structure. Here’s what you can try:

Agar-agar: A plant-based gelatin substitute. It sets firmer and faster, and must be boiled to activate. Use one-third the amount of gelatin. For example, if using 1 tsp gelatin, use 1/3 tsp agar-agar powder.

Cornstarch or flour-based thickeners: Not suitable for mousse texture.
Pectin: Works best with fruit-based recipes. Not recommended for chocolate or nut mousses.

Agar is your best option, but test a small batch first. It behaves differently and may change the mouthfeel of the mousse slightly.