Dubai Chocolate Layer Cake - Prepare from Scratch

      Inspired by the Dubai chocolate bars that have gained immense popularity on social media lately, this delightful bake features a rich chocolate layer cake, a luxurious ganache drizzle, and a crunchy, nutty filling. The original Dubai chocolate bars include a filling made from shredded phyllo dough, or kataifi, which is toasted until golden brown and combined with pistachio cream and tahini. In our version, we've created a candied pistachio brittle that serves as both the base for the creamy filling and a crunchy topping for the cake.

      Yields 1 (8-inch) cake

      ½ cup (113 grams) unsalted butter

      ¾ cup (64 grams) Dutch process cocoa powder

      1¾ cups (385 grams) firmly packed dark brown sugar

      1 cup (240 grams) hot brewed coffee

      ¾ cup (180 grams) whole buttermilk

      2 large eggs (100 grams), lightly beaten

      2 teaspoons (8 grams) vanilla extract

      1½ cups (188 grams) all-purpose flour

      2 teaspoons (10 grams) baking powder

      ½ teaspoon (2.5 grams) baking soda

      ½ teaspoon (1.5 grams) kosher salt

      Pistachio Kataifi Filling (recipe below)

      Chocolate Buttercream (recipe below)

      Chocolate Ganache (recipe below)

      Garnish: crushed reserved candied pistachio brittle

      Preheat the oven to 325°F (170°C). Lightly spray 2 (8-inch) round cake pans with baking spray that contains flour. In a medium saucepan, melt butter over medium heat, whisk in cocoa, and cook until aromatic, about 1 minute. Remove from heat and whisk in brown sugar, hot coffee, and buttermilk until the sugar is dissolved. Whisk in the eggs and vanilla.

      In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the flour mixture into the cocoa mixture, whisking just until incorporated. Divide the batter evenly into the prepared pans (about 3 cups or 685 grams each). Bake until a wooden pick inserted into the center comes out with a few moist crumbs, approximately 40 to 45 minutes. Allow to cool in the pans for 10 minutes, then invert the layers onto a wire rack to cool completely.

      Place one cooled cake layer on the desired serving platter. Unwrap the cold Pistachio Kataifi Filling and layer it on the cake. Add the second cake layer on top. Spread the Chocolate Buttercream over the top and sides of the cake. Pour the Chocolate Ganache onto the cake, using an offset spatula to smooth it over the edges. Optionally, garnish with the reserved praline. Cover and refrigerate for up to 3 days.

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      **Pistachio Kataifi Filling**

      Yields about 3 cups

      3 tablespoons (42 grams) unsalted butter

      8 ounces (227 grams) thawed frozen kataifi (shredded phyllo dough; see Note), roughly chopped

      1 cup (200 grams) granulated sugar

      ¼ cup (60 grams) water, plus more for brushing

      2 tablespoons (42 grams) light corn syrup

      1½ cups (222 grams) roasted unsalted pistachios

      1 tablespoon (9 grams) sesame seeds

      ½ teaspoon (2.5 grams) baking soda

      ½ teaspoon (1.5 grams) kosher salt

      ½ cup (120 grams) heavy whipping cream

      ⅓ cup (40 grams) confectioners’ sugar

      ¼ cup (57 grams) unsalted butter, melted

      3 to 4 drops of green gel food coloring (optional)

      In a large, heavy-bottomed saucepan, melt butter over medium-low heat. Add the kataifi and cook, stirring continuously, until golden brown, about 12 to 15 minutes. Transfer to a large bowl and let it cool completely. Line a rimmed baking sheet with heavy-duty foil and lightly spray it with cooking spray.

      In a medium saucepan, combine granulated sugar, ¼ cup (60 grams) of water, and corn syrup, which should resemble wet sand. Bring to a boil over medium heat, stirring just until the sugar dissolves (avoid stirring once boiling begins). Brush the sides of the pan with a water-dipped pastry brush as it cooks until it turns a light amber color and a candy thermometer shows 300°F (149°C) to 310°F (154°C), approximately 8 to 10 minutes. Remove from heat and quickly mix in pistachios, sesame seeds, baking soda, and salt. Pour the mixture onto the prepared baking sheet, spreading it into a single layer with a heatproof spatula. Allow to cool completely.

      Break or chop the candied pistachio brittle into small pieces, reserving 2 to 3 tablespoons (about 20 to 30 grams) for cake decoration if desired. In a