Dubai Chocolate Naked Cake with Queen Professional Vanilla Buttercream Icing

Inspired by the viral Dubai chocolate trend, this cake brings together rich chocolate, premium pistachio and crisp kataifi for a layered dessert with strong visual impact.

Use your preferred dark chocolate sponge as the base—the hero is the decadent buttercream layers, transformed with a pistachio filling and the Queen Professional Vanilla Buttercream Icing that delivers labour-free convenience, smooth texture, a temperature stable icing and a clean, polished finish, paired with a luxurious chocolate ganache.

Preparation tip: Bake chocolate cake layers ahead, trim flat and chill well for clean stacking, sharper slices and faster assembly.

Prep

20 minutes

Cook

10 minutes, plus cooking

Portions

12 serves

Download Recipe

Pistachio Buttercream Filling

Prep Time: 10 minutes

1.4kg Queen Professional Vanilla Buttercream Style White Icing

150g pistachio Paste (unsweetened)

80g fine crushed pistachios

3ml Queen Professional Green Colour

Kataifi Crunch

Prep Time: 5 minutes

Cook Time: 10 minutes, plus cooling

120g kataifi Pastry

30g unsalted butter, melted

0.5tsp salt

Chocolate Ganache

Prep time: 5 minutes

Melt: 2 minutes, plus cooling

300g dark chocolate

300g thickened cream

20g unsalted butter (optional)

  1. Pistachio Buttercream: Place the buttercream in a mixer fitted with a paddle, add the pistachio paste and beat on low to medium until smooth and evenly incorporated, then fold through the crushed pistachio to retain texture. Add the green food colour to create a soft pistachio tone that gives the finished cake a more premium, trend-led look without appearing artificial. Use immediately for a soft, creamy finish, or hold chilled and re-paddle briefly before use to restore its silky consistency. The result is a filling that carries the richness of pistachio beautifully, bringing a smooth, balanced mouthfeel that lifts the chocolate sponge and crisp kataifi into a more polished, premium dessert.
  2. Kataifi Crunch: Toast the pastry until deep golden and crisp, then cool completely before using. This layer will bring the signature “Dubai chocolate” crunch, balancing the nutty pistachio buttercream. and rich chocolate sponge.
  3. Chocolate Ganache: Pour hot cream over the melting dark chocolate, stand briefly, stir until smooth and glossy, add butter if using, then cool slightly to a pourable consistency.
  4. Assembly: Layer chocolate cake slice with generous pistachio buttercream fill, and repeat 3 times. The final cake layer will be coated with a light skim of the pistachio buttercream. Mask the sides of the cake just enough for the buttercream layers to show through for a naked finish, and press toasted kataifi to the buttercream. Finish off with a glossy chocolate pour and top off with some toasted pistachios and kataifi for some final texture touches.

Products used in this recipe

Vanilla Buttercream Style White Icing 2kg

1-96-000651

Green Food Colour 500 mL

1-96-000181

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