Introduction

The Dubai Chocolate Roll Cake is a rich and elegant dessert combining luscious chocolate, crunchy kataifi pastry, and smooth pistachio cream. This treat offers a delightful balance of textures and flavors, perfect for impressing guests or enjoying a special homemade indulgence.

A chocolate roll cake is sliced and placed on a white oval plate with a white marbled surface in the background. The cake has three visible layers: the dark chocolate sponge cake forms the outer swirl, the light green pistachio filling is rolled inside, and a smooth light brown chocolate cream covers the outside. On top, there is a thick layer of shiny dark chocolate glaze dripping slightly down the sides. Four round pistachio-coated truffles are placed on top and along the side of the cake, with crushed pistachios sprinkled around them. The texture looks moist and rich, with crumbs scattered at the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.25 cups pistachio cream
3/4 cup toasted kataifi (toasted by sautéing 3/4 cup kataifi with 1 tablespoon of butter)
1 cup chopped dark chocolate
1/4 cup almond milk
1.5 cups chocolate mousse
Optional: Pistachio kataifi bites for decoration

Instructions

Step 1: Prepare the chocolate oat cake following the method described in the ingredients, including toasting the kataifi with butter.
Step 2: While the cake cools, make the pistachio cream or pistachio butter using your preferred recipe.
Step 3: Mix the toasted kataifi into the pistachio cream or butter until well combined.
Step 4: Melt the chopped dark chocolate in a double boiler. Place the chocolate in a heatproof bowl over a pan of simmering water, stirring gently.
Step 5: Once melted, whisk in the almond milk gradually to form a smooth chocolate ganache.
Step 6: Spread the chocolate ganache evenly over the cooled chocolate oat cake.
Step 7: Spoon the pistachio kataifi filling on top of the ganache layer and smooth it out with the back of a spoon.
Step 8: Carefully roll the cake into a log shape, then wrap it tightly in plastic wrap. Chill it in the freezer for 1 hour or in the refrigerator for up to 3 hours.
Step 9: After chilling, spread the chocolate mousse over the rolled cake or use your favorite chocolate buttercream.
Step 10: Warm any leftover chocolate ganache and drizzle it over the top. Decorate with pistachio kataifi bites and chopped pistachios if desired.
Step 11: Slice the cake and serve with a mug of coffee, tea, or almond milk for a perfect pairing.

Tips & Variations

For added texture, toast the kataifi until golden and crisp before mixing it into the pistachio cream.
Substitute almond milk with oat milk or regular milk based on preference or dietary needs.
Use high-quality dark chocolate for a richer ganache and deeper flavor.
Try adding a hint of orange zest to the pistachio cream for a fragrant twist.

Storage

Store the Dubai Chocolate Roll Cake covered in the refrigerator for up to 3 days. For longer preservation, keep it wrapped tightly in plastic wrap and freeze for up to 2 weeks. Thaw in the refrigerator before serving. Reheat leftover ganache gently before drizzling if desired.

How to Serve

A rectangular chocolate cake covered in smooth, light brown chocolate frosting forms the base layer, topped with a thick, glossy dark chocolate ganache that drips unevenly down the sides. On top of the ganache, there is a row of six round green pistachio balls evenly spaced along the center. Small chopped pistachio pieces are scattered over the ganache, adding texture and color contrast. The cake rests on a white oval plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this cake in advance?

Yes, this cake can be made a day ahead and kept refrigerated or frozen as needed. Chilling helps the flavors meld and makes slicing easier.

What can I use if I don’t have kataifi pastry?

If kataifi is unavailable, crushed phyllo dough or finely chopped toasted nuts can offer a similar crunchy texture, though the flavor will differ slightly.

Dubai Chocolate Roll Cake Recipe

Print Recipe

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4.9 from 665 reviews

Dubai Chocolate Roll Cake is a luxurious and decadent dessert featuring a moist chocolate oat cake layered with rich pistachio cream mixed with toasted kataifi, covered in smooth chocolate ganache, and finished with a luscious chocolate mousse. This elegant roll cake combines crunchy textures with creamy layers, making it a perfect treat for special occasions or coffee time indulgence.

Author: Ruby
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: Middle Eastern
Diet: Vegetarian

Ingredients

Scale

Chocolate Oat Log Cake

1.25 cups pistachio cream
3/4 cup toasted kataifi (saute 3/4 cup kataifi with 1 tablespoon of butter)
1 cup chopped dark chocolate
1/4 cup almond milk
1.5 cups chocolate mousse
Optional: Pistachio kataifi bites for decoration
Butter for toasting kataifi (1 tablespoon)

Instructions

Prepare the Chocolate Oat Cake: Follow the recipe to make the chocolate oat cake and allow it to cool completely before assembling.
Make Pistachio Cream: Prepare the pistachio cream or pistachio butter according to the linked recipe while the cake cools.
Toast Kataifi: In a pan over medium heat, sauté 3/4 cup kataifi with 1 tablespoon of butter until crisp and golden brown; set aside to cool.
Mix Pistachio Cream and Kataifi: Combine the toasted kataifi with the pistachio cream or butter, mixing thoroughly to create a crunchy and creamy filling.
Melt Dark Chocolate Ganache: Using a double boiler method, place chopped dark chocolate in a heatproof bowl over simmering water on the stovetop. Stir continuously until melted and smooth.
Add Almond Milk: Slowly whisk in 1/4 cup almond milk into the melted chocolate until fully incorporated, creating a smooth ganache.
Assemble the Cake Layers: Spread the chocolate ganache evenly over the cooled chocolate oat cake. Spoon the pistachio kataifi filling on top of the ganache and smooth it out using the back of a spoon.
Roll the Cake: Carefully roll the cake with the filling inside, ensuring a tight but gentle roll. Wrap it tightly in plastic wrap.
Chill the Cake: Place the wrapped cake in the freezer for 1 hour or the refrigerator for up to 3 hours to set the shape and flavors.
Add Final Frosting: After chilling, spread the chocolate mousse or your preferred chocolate buttercream evenly over the outside of the rolled cake for a luscious finish.
Decorate: Warm leftover chocolate ganache and drizzle over the mousse layer. Decorate with kataifi and pistachio bites and sprinkle chopped pistachios on top.
Serve: Slice the Dubai Chocolate Roll Cake and enjoy it with coffee, tea, or almond milk for a delicious and satisfying dessert experience.

Notes

Ensure the chocolate oat cake is completely cool before spreading ganache to prevent melting.
Use good quality dark chocolate for a richer ganache.
Kataifi can be found in Middle Eastern grocery stores or substitute with finely shredded phyllo dough.
Chilling the cake is essential to help it hold its shape when sliced.
Store leftovers wrapped in plastic in the refrigerator for up to 3 days.

Keywords: Dubai chocolate roll cake, pistachio cream cake, chocolate oat cake, kataifi dessert, chocolate mousse roll