It’s Carnival season, and nothing says Mardi Gras like a slice of king cake! This Dubai Chocolate King Cake is a rich, indulgent twist on a beloved tradition. With layers of pistachio, chocolate, and kataifi, it’s a showstopper worthy of any celebration.
Carnival season has officially begun! Being from New Orleans, this time of year is especially close to my heart. King’s Day, marking the end of Christmas and the beginning of Mardi Gras season, is always celebrated with a king cake in my home—though let’s be real, my Christmas tree is still up because, well, I am that person.
This year, I decided to put a luxurious spin on tradition by making a Dubai Chocolate King Cake. Inspired by the viral dessert, this version layers pistachio, tahini, kataifi, and chocolate into a Mardi Gras centerpiece that’s as rich in flavor as it is in color.
Whether you’re hosting a Mardi Gras party or just indulging with friends and family, this cake is the perfect way to get into the spirit. But first, let’s explore the history of the iconic king cake and how it became synonymous with Mardi Gras.
The History of King Cake
The king cake is deeply rooted in religious and cultural traditions. It traces back to the medieval French “galette des rois,” or “cake of kings,” which was created to celebrate the Christian feast of Epiphany (King’s Day), marking the visit of the Three Wise Men to baby Jesus. This symbolic cake, traditionally made with an almond-filled puff pastry, hid a small figurine of the baby Jesus inside.
When French settlers brought this custom to Louisiana, the king cake evolved into a colorful, festive treat celebrating Mardi Gras. In its modern form, king cakes are braided and shaped into a ring, symbolizing unity and faith. They’re typically decorated with purple, green, and gold sugar, representing justice, faith, and power—the colors of Mardi Gras. The tradition of hiding a small plastic baby in the cake persists, with the lucky finder buying the next king cake.
What Makes this King Cake Special?
• A Luxurious Twist: This isn’t your average king cake. Layers of pistachio filling, kataifi pastry, and rich chocolate take this classic dessert to indulgent new heights.
• Inspired by Dubai Chocolate: The viral Dubai dessert is reimagined here, adding a global flair to the beloved New Orleans tradition.
• Perfect for Celebrations: Whether it’s King’s Day or a Mardi Gras party, this king cake is sure to be the star of the table.
Why This Recipe Works
• Flavor Fusion: Pistachio and tahini add nutty depth, while the chocolate layers bring richness and balance.
• Kataifi Pastry Magic: Toasted kataifi adds a crunchy, buttery texture that contrasts beautifully with the soft dough.
• Mardi Gras Spirit: The vibrant sugar topping and festive design embody the joy of Carnival season.
Traditionally, king cake is served sliced with coffee or a festive cocktail. For an extra treat, pair this Dubai Chocolate King Cake with a rich hot chocolate or a sparkling glass of Prosecco to elevate your Mardi Gras celebration.
Tips for Making Dubai Chocolate King Cake
• Temperature is Key: When activating the yeast, ensure the water is between 105°F and 110°F. Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
• Be Patient with Rising: The dough needs time to double in size during both the first and second rises. Place it in a warm, draft-free spot to help it rise properly.
• Choose Quality Ingredients: Use high-quality pistachio butter or paste for the filling, as it enhances the richness of the flavors. Similarly, opt for good-quality chocolate for the filling and glaze.
• Don’t Overmix the Glaze: When making the chocolate glaze, overmixing can create a grainy texture. Stop as soon as the ingredients are fully combined and smooth.
• Prevent Overbrowning: Keep an eye on the cake in the oven. If it starts browning too much toward the end, cover it lightly with foil.
• Store Properly: The cake can be stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate and bring to room temperature before serving.
• Go Bold with Colors: Use vibrant purple, green, and gold colored sugars to make the cake festive. The bolder, the better—it’s Mardi Gras after all!
• Alternative Fillings: Not a fan of pistachios? Substitute with almond paste or even a chocolate-hazelnut spread for a fun twist.
How To Make Dubai Chocolate King Cake
What you will need:
Equipment
- 1 Stand Mixer
- 1 cookie sheet
- 1 mixing bowls
Ingredients
King Cake Dough
- 1½ tsp active dry yeast
- ⅓ cup plus ½ teaspoon sugar, divided
- ⅓ cup warm water (105℉ to 110℉)
- ½ cup plain sour cream
- 1 tsp vanilla extract
- 2 large eggs
- 1 large egg yolk
- 3¼ cups all-purpose flour
- ½ tsp kosher salt
- 6 tbs cold unsalted butter, cubed and softened
Pistachio Filling
- 150 grams pistachio butter or pistachio paste
- 15 grams tahini
- big pinch of salt
- 125 grams Kataifi pastry
- 50 grams unsalted butter
Chocolate Spread
- 1⅔ cups chocolate, semi-sweet chocolate, chopped
- 2 tbs unsalted butter
- 3 tbs warm whole milk
- 1 tbs unsweetened cocoa powder
Chocolate Glaze
- 8 tbs heavy whipping cream
- 100 grams semi-sweet chocolate chopped
- 1 tbs unsalted butter
- ⅓ cup confectioners’ sugar
- ½ tsp vanilla extract
- purple colored sugar
- green colored sugar
- gold colored sugar
Make the Dough
1. Activate the Yeast:
In the bowl of a stand mixer fitted with the dough hook attachment, combine 1½ teaspoons active dry yeast, ½ teaspoon sugar, and ⅓ cup warm water (105℉–110℉). Let it stand for about 7 minutes until the mixture becomes foamy.
2. Combine Wet Ingredients:
In a small bowl, whisk together ½ cup plain sour cream, 1 teaspoon vanilla extract, 2 large eggs, and 1 large egg yolk. Add this mixture to the yeast mixture and beat at low speed for 1 minute until combined.
3. Add Dry Ingredients:
With the mixer turned off, add 3¼ cups all-purpose flour, ½ teaspoon kosher salt, and the remaining ⅓ cup sugar. Beat on medium-low speed until the dry ingredients are mostly moistened, about 1–2 minutes.
4. Incorporate Butter:
Add 6 tablespoons of cubed, softened butter to the dough mixture and beat on medium speed for about 2 minutes until combined. The dough will be sticky.
4. Knead and Proof the Dough:
Scrape the dough onto a lightly floured surface and knead it gently 4–5 times. Transfer the dough to a greased bowl, turning it to coat the top. Cover with plastic wrap and let it stand in a warm, draft-free place (about 75℉) for 1 hour and 15 minutes, or until doubled in size.
Make the Pistachio Filling
1. Prepare the Filling Base:
In a small bowl, mix 150 grams pistachio butter or paste, 15 grams tahini, and a big pinch of salt until smooth.
2. Toast the Kataifi:
Melt 50 grams butter in a frying pan over medium heat. Add 125 grams kataifi pastry and toast until golden brown, stirring frequently, for about 6–8 minutes.
3. Combine:
Remove the toasted kataifi from the heat, let it cool slightly, and mix it with the pistachio filling until evenly combined.
Make the Chocolate Filling
1. Melt Chocolate and Butter:
In a microwave-safe bowl, combine 1⅔ cups chopped semi-sweet chocolate and 2 tablespoons butter. Microwave on medium for 1 minute and stir. Repeat in 30-second intervals, stirring between each, until the chocolate is melted and smooth.
2. Add Milk and Cocoa:
Stir in 3 tablespoons warm whole milk and 1 tablespoon unsweetened cocoa powder until fully incorporated.
Roll Out and Fill Dough
1. Prepare the Baking Sheet:
Line a large baking sheet with parchment paper.
2. Roll the Dough:
Punch down the risen dough and roll it out on a lightly floured surface into a 17 x 16-inch rectangle.
3. Layer the Fillings:
- Spread a thin layer of the chocolate filling evenly over the dough.
- Sprinkle and spread the pistachio-kataifi filling over the chocolate layer.
4. Shape the Cake:
Starting from one short side, roll the dough tightly into a log. Pinch the seams to seal. Form the log into a ring and pinch the ends together to seal. Place the ring seam-side down on the prepared baking sheet.
5. Second Rise:
Cover the ring with a clean kitchen towel and let it rise in a warm, draft-free place (about 75℉) for 45 minutes, or until doubled in size.
Bake the King Cake
1. Preheat the Oven:
Preheat the oven to 325℉.
2. Prepare for Baking:
Uncover the risen cake. Using kitchen scissors, make seven ¼-inch deep cuts around the top of the dough to create venting.
3. Bake:
Bake the cake for 30 minutes, lightly covering with foil during the last 5 minutes to prevent excess browning if necessary.
4. Cool:
Remove from the oven and let it cool completely on a wire rack before transferring to a serving platter.
Make the Chocolate Glaze
1. Melt and Mix:
In a microwave-safe bowl, combine 6 tablespoons heavy cream, 100 grams chopped semi-sweet chocolate, and 1 tablespoon butter. Microwave on medium for 1 minute; stir. Repeat in 30-second intervals, stirring until melted and smooth.
2. Add Confectioners’ Sugar and Vanilla:
Stir in ⅓ cup confectioners’ sugar and ½ teaspoon vanilla extract until the glaze is smooth. If needed, add the remaining 2 tablespoons of cream to adjust the consistency.
3. Glaze the Cake:
Spread the glaze evenly over the cooled cake and immediately sprinkle purple, green, and gold colored sugar on top. Let the glaze set before serving.
Fit For a King (or Queen)
Whether you’re from New Orleans or just love the spirit of Mardi Gras, this Dubai Chocolate King Cake is a must-make for Carnival season. It’s indulgent, festive, and packed with layers of flavor that will have everyone coming back for seconds. So grab your beads, crank up the jazz, and let this cake be the centerpiece of your Mardi Gras celebration.
Are you celebrating Mardi Gras this year? Give this Dubai Chocolate King Cake a try and tag me on Instagram @The.Sustainable.Kitchen with your creations! Laissez les bon temps rouler!
Dubai Chocolate King Cake
Equipment
- 1 cookie sheet
Ingredients
King Cake Dough
- 1½ tsp active dry yeast
- ⅓ cup plus ½ teaspoon sugar, divided
- ⅓ cup warm water (105℉ to 110℉)
- ½ cup plain sour cream
- 1 tsp vanilla extract
- 2 large eggs
- 1 large egg yolk
- 3¼ cups all-purpose flour
- ½ tsp kosher salt
- 6 tbs cold unsalted butter, cubed and softened
Pistachio Filling
- 150 grams pistachio butter or pistachio paste
- 15 grams tahini
- big pinch of salt
- 125 grams Kataifi pastry
- 50 grams unsalted butter
Chocolate Spread
- 1⅔ cups chocolate, semi-sweet chocolate, chopped
- 2 tbs unsalted butter
- 3 tbs warm whole milk
- 1 tbs unsweetened cocoa powder
Chocolate Glaze
- 8 tbs heavy whipping cream
- 100 grams semi-sweet chocolate chopped
- 1 tbs unsalted butter
- ⅓ cup confectioners' sugar
- ½ tsp vanilla extract
- purple colored sugar
- green colored sugar
- gold colored sugar
Instructions
Make the Dough
- In a bowl of a stand mixer fitted with the dough hook attachment, combine yeast, ½ teaspoon sugar, and ⅓ cups warm water. Let stand until mixture is foamy, about 7 minutes.
- In a small bowl, whisk together sour cream, vanilla, eggs, and egg yolk. Add to yeast mixture. Beat at low speed until combined, about 1 minute.
- With the mixer off, add flour, salt, and remaining ⅓ cup sugar. Beat at medium-low speed until most of the dry ingredients are moistened. Increase mixer speed to medium; beat for 2 minutes Add butter; beat until combined, about 2 minutes. Scrape out dough onto a lightly floured surface (dough will be sticky), and gently knead 4 or 5 times.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in warm, draft-free place (75℉) until doubled in size, about 1 hour and 15 minutes.
Make the Kataifi Filling
- In a small bowl, add the pistachio, tahini, and big pinch of salt and mix well. Set aside.
- Melt the butter in a frying pan over medium heat. Once melted, add the Kataifi and toast it until light golden brown. This should take about 6-8 minutes. Remove from heat and place in a bowl. Add in the pistachio mixture and combine well.
Make the Chocolate Filling
- In a medium microwave-safe bowl, combine 1⅔ cups chopped chocolate and 2 tablespoons butter. Microwave on medium for 1 minute; stir. Continue microwaving in 30-second intervals, stirring between each, until chocolate is melted and smooth. Stir in warm milk and cocoa.
Roll Out and Fill Dough
- Line a large baking sheet with parchment paper.
- Punch King Cake Dough down. On a lightly floured surface, roll dough into a 17 x 16-inch rectangle.
- Spread in a thin layer of chocolate filling over dough.
- Add Kataifi filling on top of chocolate and spread to cover chocolate.
- Starting with one short side, roll up dough, and pinch seams to seal. Gently place on a prepared pan, seam side down. Form a ring, and pinch ends together to seal. Cover and let rise in a warm, draft-free place (75℉) until doubled in size, about 45 minutes
- Preheat the oven to 325℉.
- Uncover cake. Using kitchen scissors, make 7 (¼-inch) deep cuts in top of dough. Bake until golden brown, about 30 minutes, lightly covering with foil during the last 5 minutes of baking to prevent excess browning, if necessary. Let cool completely on a wire rack. Transfer to a serving platter.
Make the Chocolate Icing
- In a medium microwave-safe bowl, combine 6 tablespoons heavy cream, 100 grams chocolate, and 1 tablespoon butter. Microwave on medium for 1 minute; stir. Continue microwaving in 30-seconds intervals; stirring between each, until chocolate is melted and smooth. Stir in confectioners' sugar and vanilla. Add remaining 2 tablespoons cream if needed. Spread over cake. Sprinkle with colored sugars. Let stand until glaze is set.
Nutrition
