Copycat Baskin Robbins Dubai Chocolate Cake Recipe

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This isn’t just any Baskin Robbins Dubai Chocolate Cake recipe—it’s the perfect experience to savor the lush flavors of Dubai right on your plate.

How to make Baskin Robbins Dubai Chocolate Cake

The Baskin Robbins Dubai Chocolate Cake is a limited-edition ice cream cake inspired by the viral “Dubai chocolate” dessert trend, featuring layers of chocolate cake, pistachio-flavored ice cream, and crunchy kadayif pastry with chocolate and pistachio toppings.

Ingredients

For the Chocolate Cake Base:

• 1 cup (125g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (45g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (120ml) buttermilk
• 1/3 cup (80ml) vegetable oil
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) hot water

For the Pistachio Filling:

• 1/2 cup (70g) ground pistachios
• 2 tablespoons sugar
• 3/4 cup (180ml) heavy cream
• 1/2 teaspoon vanilla extract

For the Crunchy Kadayif Layer:

• 1 cup (100g) shredded kadayif (or shredded phyllo dough)
• 2 tablespoons butter, melted
• 2 tablespoons sugar
• 1/4 cup (30g) chopped pistachios

For the Ganache:

• 1 cup (180g) dark chocolate chips
• 3/4 cup (180ml) heavy cream

Assembly Extras:

• Pistachio Chocolate Bar Ice Cream (optional but highly recommended)
• Whipped cream, for decorating
• Chopped pistachios, for garnish

Instructions

Step 1: Make the Chocolate Cake Base

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large mixing bowl, sift together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the wet ingredients: buttermilk, vegetable oil, egg, and vanilla extract. Mix until well combined.
4. Slowly pour in the hot water and stir gently until the batter is smooth. (The batter will be thin—this is normal.)
5. Divide the batter evenly between the prepared pans and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool completely before removing from the pans.

Step 2: Make the Pistachio Filling

1. In a mixing bowl, whisk together the ground pistachios, sugar, heavy cream, and vanilla extract until stiff peaks form. (Chill your bowl and beaters beforehand for quicker results.)
2. Store the filling in the refrigerator until ready to assemble.

Step 3: Prepare the Crunchy Kadayif Layer

1. Preheat your oven to 375°F (190°C).
2. Toss the shredded kadayif (or phyllo dough) with melted butter and sugar until evenly coated.
3. Spread the mixture on a baking sheet lined with parchment paper and bake for 10–12 minutes, stirring occasionally, until golden and crispy.
4. Remove from the oven, let cool, and mix with the chopped pistachios.

Step 4: Make the Ganache

1. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (don’t let it boil).
2. Pour the hot cream over the dark chocolate chips in a heatproof bowl. Let sit for 1–2 minutes.
3. Whisk until smooth and glossy. Let the ganache cool slightly before using.

Step 5: Assemble Your Cake

1. Place one cake layer on a serving plate. Spread half of the pistachio filling evenly over the top.
2. Sprinkle half of the crunchy kadayif mix over the pistachio filling for added texture.
3. Place the second cake layer on top and repeat with the remaining pistachio filling and kadayif.
4. Pour the ganache over the assembled cake, allowing it to drip along the sides for a luscious finish.

Tips for an Exquisite Cake

• Use Quality Ingredients: Opt for high-quality cocoa powder, dark chocolate, and fresh pistachios for the richest flavors.
• Chill Between Layers: To prevent the pistachio filling from sliding, refrigerate the cake between adding layers.
• Customize Your Garnish: Add swirls of whipped cream or extra pistachios for a beautiful presentation.
• Serve with Ice Cream: Pair the cake with Baskin-Robbins Pistachio Chocolate Bar Ice Cream for an authentic touch.

What to serve with

The Baskin Robbins Dubai Chocolate Cake is a decadent treat full of rich chocolate, silky pistachio cream, and crunchy kadayif.

1. Ice Cream

Pairing Baskin Robbins Dubai Chocolate Cake with ice cream is a match made in dessert heaven. The cool, creamy texture of ice cream perfectly balances the decadent richness of the cake.

Best Ice Cream Flavors to Pair:

• Pistachio Chocolate Bar Ice Cream: Baskin Robbins’ signature flavor is the perfect complement, as it mirrors the flavors in the cake while adding a creamy, nutty contrast.
• Vanilla Ice Cream: A classic choice that provides a smooth and neutral backdrop to the bold chocolate and pistachio flavors.
• Salted Caramel Ice Cream: The hint of salty sweetness in caramel creates a delightful contrast with the intense chocolate layers.
• Coffee Ice Cream: The subtle bitterness of coffee-flavored ice cream enhances the chocolate, making the dessert more robust.

2. Fresh Fruit: Light, Refreshing Contrast

Adding fresh fruit balances the Baskin Robbins Dubai Chocolate Cake’s richness with natural sweetness and acidity, making the dessert more dynamic and refreshing.

Best Fruits to Pair:

• Berries: Fresh strawberries, raspberries, or blackberries add tartness and vivid color to the plate.
• Sliced Kiwi: Its tangy, tropical flavors work beautifully with the pistachio cream.
• Pomegranate Seeds: These jewel-like bursts of sweetness complement the Middle Eastern-inspired flavors of the Baskin Robbins Dubai Chocolate Cake.
• Oranges or Mandarins: Thin slices of citrus add zesty brightness to contrast the dense chocolate layers.

Ingredients Substitutes

While the Baskin Robbins Dubai Chocolate Cake recipe calls for specific ingredients to achieve its signature luxurious flavor and texture, substitutions may be necessary due to dietary preferences, ingredient availability, or to experiment with variations.

1. Substitutes for All-Purpose Flour

All-purpose flour forms the base of the chocolate cake, but there are alternative options if you’re baking for someone gluten-free or looking for a healthier flour.

Options:

• Gluten-Free Flour Blend: Use a cup-for-cup gluten-free baking flour mix. Make sure it contains xanthan gum or a similar binding agent for structure.
• Almond Flour: Adds a nutty flavor that complements the pistachio filling. Use a 1:1 ratio, but reduce the amount of extra liquids in the recipe slightly.
• Whole Wheat Flour: For a healthier option, replace all-purpose flour with whole wheat flour. Note that this can make the cake denser.
• Oat Flour: Blend rolled oats into a fine powder for a naturally gluten-free alternative.

2. Substitutes for Cocoa Powder

Rich cocoa powder contributes to the cake’s deep chocolate flavor. If you don’t have cocoa powder on hand, try these alternatives.

Options:

• Cacao Powder: A natural and minimally processed alternative. Use the same quantity as cocoa powder, but note that it has a stronger flavor.
• Unsweetened Chocolate: Melt unsweetened baking chocolate and use 3 tablespoons in place of 1 tablespoon of cocoa powder.
• Carob Powder: A caffeine-free substitute that offers a slightly sweeter and nutty taste.
• Hot Chocolate Mix: If you’re in a pinch, you can use powdered hot chocolate mix and reduce additional sugar in the recipe.

3. Substitutes for Buttermilk

Buttermilk is essential for making the cake moist and tender. However, if you don’t have buttermilk, you can create substitutes with pantry staples.

Options:

• Milk + Vinegar or Lemon Juice: Combine 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and use it as a buttermilk substitute.
• Yogurt: Plain yogurt can be used in a 1:1 ratio as a substitute for buttermilk. Thin it slightly with water or milk to make mixing easier.
• Sour Cream: Provides a similar tangy richness and can be used in equal amounts.
• Non-Dairy Milk (for vegan options): Add 1 tablespoon of vinegar or lemon juice to almond, soy, or oat milk to mimic buttermilk’s acidity.

4. Substitutes for Vegetable Oil

Vegetable oil keeps the cake moist and tender, but other oils or fats can be used as substitutes, depending on your preference.

Options:

• Olive Oil: Adds a fruity flavor that pairs well with pistachio, though avoid overly bold types.
• Coconut Oil: Use melted coconut oil for a subtle coconut flavor.
• Butter: Melted butter can replace oil for a richer taste, but use slightly less (about ¾ of the oil amount).
• Applesauce: Substitute oil entirely with unsweetened applesauce for a lower-fat alternative.
• Greek Yogurt: For added moisture and a slightly tangy flavor, plain Greek yogurt can substitute oil, especially in healthier versions of the cake.

5. Substitutes for Eggs

Eggs provide structure and binding to the cake batter. If you need an egg-free or vegan alternative, there are several substitutions.

Options:

• Flaxseed Meal: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg needed. Let it sit for 5 minutes until gelatinous.
• Unsweetened Applesauce: Use ¼ cup applesauce per egg. This adds moisture without altering the flavor.
• Mashed Banana: Substitute 1 medium banana per egg, though this will impart a subtle banana flavor.
• Silken Tofu: Blend ¼ cup of silken tofu for each egg to add moisture and density.
• Yogurt: Use ¼ cup plain yogurt per egg; best for non-vegan versions.

6. Substitutes for Heavy Cream

Heavy cream is used in the pistachio filling and ganache. If unavailable, there are plenty of substitutes that can achieve the same creamy texture.

Options:

• Half-and-Half: A lighter option that works well for both the filling and ganache.
• Evaporated Milk: Great for the ganache and pistachio filling, but add a little butter to thicken it up.
• Coconut Cream: Perfect for vegan recipes, it adds richness and a subtle coconut flavor.
• Cashew Cream: Blend soaked cashews with a bit of water to create a creamy dairy-free alternative.
• Plant-Based Creams: Almond or oat cream can stand in for heavy cream in vegan versions of the cake.

7. Substitutes for Pistachios

Pistachios are a signature ingredient in the filling, crunchy layer, and garnish, but alternatives can work if you don’t have them on hand.

Options:

• Almonds: Ground almonds or slivered almonds offer a similar nutty flavor.
• Cashews: Mildly sweet and creamy, they can replace pistachios in the cream filling.
• Walnuts: Add an earthy flavor and crunchy texture.
• Hazelnuts: If you prefer a more robust nutty taste, hazelnuts pair excellently with chocolate.
• Sunflower Seeds: A nut-free option with a subtle flavor.

Final Thoughts

No matter how you serve it, combining Baskin Robbins Dubai Chocolate Cake with complementary treats creates a sensational, multi-layered dessert experience that’s bound to impress your family and friends!

More Chocolate Cake Recipes:

• Chocolate Cake Pops Recipe Without Frosting
• Simple Chocolate Birthday Cake Recipe
• Copycat Cheesecake Factory Chocolate Cake Recipe