What is no bake Dubai chocolate cake?

No bake Dubai chocolate cake is a chilled, layered dessert inspired by the viral Dubai chocolate bar. It combines the rich, luxurious flavors of pistachio cream, crisp kataifi pastry, coffee-dipped chocolate biscuits, and smooth chocolate ganache, all without turning on the oven. It’s built like an icebox cake, with each layer softening and melding into the next as it chills. The result is an indulgent, textured treat that feels both elegant and comforting perfect for celebrations or slow evenings at home.

What is the pastry in the Dubai chocolate bar?

The signature pastry used in Dubai chocolate bars is kataifi dough , a finely shredded filo often used in Middle Eastern desserts. In this cake, it’s toasted in butter until golden and crisp, then folded into pistachio cream to create a delicate, crunchy layer that mimics the original bar's filling. The contrast of crisp pastry against smooth cream and chocolate is what gives this dessert its unforgettable texture.

No Bake Dubai Chocolate Cake

Name: No Bake Dubai Chocolate Cake
Prep time: 30 min
Total time: 6 h
Cuisine: Middle Eastern
Ingredients: 16 oz Chocolate Tea Biscuits; 1 tbsp Instant Coffee; 1 cup Boiling Water; Whipped Cream Layer; 1 1/4 cup Heavy Cream; 1/4 cup Powdered Sugar; Chocolate Ganache; 3/4 cup Dark Chocolate Chips; 3/4 cup Heavy Cream, warmed to hot but not boiling; Pistachio Filling; 1 3/4 cups Pistachio Cream or 14 oz.; 6 cups Kataifi Dough, shredded; 6 tbsp Unsalted Butter, melted; Topping; 1 cup Crushed Pistachios

Description

An icebox style cake inspired by the flavors of the famous Dubai Chocolate bar. You will find layers of chocolate tea biscuits, crispy kataifi pistachio, chocolate ganache, and whipped cream throughout this dessert.

Ingredients

Scale

16 oz Chocolate Tea Biscuits

1 tbsp Instant Coffee

1 cup Boiling Water

Whipped Cream Layer

1 1/4 cup Heavy Cream

1/4 cup Powdered Sugar

Chocolate Ganache

3/4 cup Dark Chocolate Chips

3/4 cup Heavy Cream, warmed to hot but not boiling

Pistachio Filling

1 3/4 cups Pistachio Cream or 14 oz.

6 cups Kataifi Dough, shredded

6 tbsp Unsalted Butter, melted

Topping

1 cup Crushed Pistachios

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Instructions

1. Start by making the pistachio kataifi filling. In a pan, melt the butter and stir in the shredded dough.

2. Cook until golden and crisp, stirring regularly to ensure even caramelization.

3. Remove from heat and fold in the pistachio cream. Mix until fully incorporated. Set aside.

4. Whip the heavy cream with powdered sugar until stiff peaks form. Set aside.

5. In a shallow bowl, combine boiling water and instant coffee. Stir to dissolve.

6. Quickly dip each chocolate biscuit into the coffee on both sides—don’t soak too long.

7. Arrange dipped biscuits into a flat layer in a 9×13 baking dish.

8. Spread half of the pistachio filling evenly over the biscuit layer.

9. Add another full layer of dipped biscuits.

10. Spread the whipped cream layer generously and evenly.

11. Add a third layer of dipped biscuits.

12. Spread the remaining pistachio kataifi filling on top.

13. Finish with a final layer of dipped biscuits.

14. To make the ganache, pour hot cream over chocolate chips and stir until smooth. Let it cool slightly to thicken.

15. Pour ganache evenly over the top of the cake.

16. Sprinkle crushed pistachios over the ganache.

17. Cover and refrigerate for at least 4 hours, preferably overnight.

18. Remove 10 minutes before serving. Serve with diced strawberries or whipped cream if desired.

Notes

Use high-quality pistachio cream for best flavor and color.

Make sure the kataifi is golden and crisp before mixing with cream.

For clean slices, chill overnight and use a sharp knife dipped in hot water.

Prep Time: 30 minutes
Category: Dessert
Method: No Bake
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 piece
Calories: 310
Sugar: 16g
Sodium: 95mg
Fat: 23g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg