Let’s talk cake and cravings
Dubai Chocolate Strawberry Cake is one of those desserts that looks fancy but feels totally doable at home. Maybe you have a birthday coming up, or you just want a showstopper that actually tastes as good as it looks. I’ve been obsessed with that thin chocolate crack on top and the fresh strawberries peeking through. The best part is how simple the steps are once you break them down. Stick with me and I’ll show you how I make the Deliciously Simple Dubai Chocolate Strawberry Cake to Try Today without stress, drama, or expensive tools. Ready to bake something that makes people smile at first bite?
Deliciously Simple Dubai Chocolate Strawberry Cake to Try Today
A rich and moist single-layer chocolate cake with a crunchy pistachio knafeh layer, juicy strawberries, and silky chocolate ganache. It’s an unforgettable dessert that blends Middle Eastern texture with classic indulgence.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate cake:
1 cup all purpose flour (130g)
¾ cup granulated sugar (150g)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 egg
⅓ cup vegetable oil (65g)
½ cup buttermilk (120g) – mix ½ cup milk + ½ tablespoon vinegar to make your own
1 tsp instant coffee (can be reduced to ½ tsp if you prefer)
¼ cup boiling water (60g)
¼ cup cocoa powder (25g)
Pistachio knafeh:
3 cups shredded kataifi (100g)
4 tbsp unsalted butter, melted (56g)
¼ tsp salt
⅔ cup pistachio cream (185g)
Chocolate ganache:
½ cup heavy cream (120g)
120g dark or semi-sweet chocolate (chopped or chips)
Serving:
Fresh strawberries, to taste
Instructions
1. Preheat oven to 350F. Grease and line a 9-inch cake pan.
2. If making buttermilk, mix milk and vinegar and set aside.
3. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
4. Add egg, oil, and buttermilk. Mix gently until combined.
5. In another bowl, whisk boiling water with cocoa and coffee until smooth.
6. Stir the cocoa mixture into the cake batter until glossy.
7. Pour into pan and bake for 20–23 minutes until moist crumbs appear on a toothpick.
8. Cool 10 minutes, then transfer to serving plate.
9. For the knafeh, cook kataifi with butter and salt for ~10 mins until golden and crisp.
10. Mix in pistachio cream and stir well. Set aside.
11. To make ganache, pour boiling cream over chocolate, cover 5 mins, then stir until glossy. Let cool 10 mins.
12. Spread cooled knafeh layer on top of cake.
13. Top with fresh chopped strawberries.
14. Pour ganache over strawberries. Slice and serve.
Notes
Storage: Best eaten the same day due to fresh strawberries. Store in an airtight container at room temperature.
Make-ahead: You can prep the cake, knafeh, and ganache ahead. Warm the knafeh to spread and ganache to pour before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
What are Dubai Chocolate Strawberry Cups?
Let’s start with the trend that kicked this whole thing off. Dubai Chocolate Strawberry Cups are those bite-size treats where fresh strawberries get tucked into a creamy base, then covered with melted chocolate that sets into a glossy shell. One tap of a spoon and you get that satisfying crack. It’s the perfect mix of crisp chocolate, juicy fruit, and a creamy bite.
Think of this cake as the big sister to those cups. Same idea, bigger party. We bake a soft chocolate base, blanket it with strawberries, and finish with a thin chocolate topping that cracks when you slice. If you want to see where the crisp shell inspiration came from, take a peek at these Dubai chocolate strawberries for a fun mini version you can snack on any day.
And yep, this is my go-to when I want something special yet doable. It’s the Deliciously Simple Dubai Chocolate Strawberry Cake to Try Today for anyone who wants drama with less effort.
Components Of This Cake
Here’s what makes this cake sing. Each layer has a job, and together they create that bakery-style wow without the fuss.
The chocolate cake layer
Soft, moist, and slightly fudgy. I keep it light enough to support the toppings but rich enough to taste like a full dessert, not just a base. If you want a deeper dive into a plush batter, this moist chocolate cake recipe is a solid reference for texture and mixing tips.
The strawberry layer
Fresh strawberries get a quick chop and a tiny toss in sugar and lemon. You want them juicy, not soggy. That bright tartness balances the chocolate and keeps every bite fresh.
The crackly chocolate topping
This is the magic. You melt chocolate with a little oil for shine, pour a thin layer over the chilled cake, and let it set. Once it’s firm, slice to reveal that snap and the ruby strawberries underneath. It’s satisfying every single time.
Finishing touches
A dusting of powdered sugar, a few whole strawberries on top, or a drizzle of warm chocolate are easy wins. Keep it simple so you do not hide that pretty crack.
“I made this for a brunch and people legit asked what bakery it came from. The crackly top and fresh berries made it feel fancy, but I threw it together after work.”
This combo is why I keep calling it the Deliciously Simple Dubai Chocolate Strawberry Cake to Try Today. It’s straightforward, crowd-pleasing, and perfect for any celebration.
Recommended Ingredients
Use good basics and you’re golden. Pick ripe strawberries, a chocolate you actually enjoy nibbling on, and a neutral oil for shine.
- All-purpose flour: Gives the cake structure without heaviness.
- Unsweetened cocoa powder: Natural or Dutch processed both work. Dutch gives a deeper flavor.
- Sugar: Regular granulated keeps the crumb tender.
- Eggs at room temp: Helps everything mix smoothly.
- Milk: Whole milk for richness, or use buttermilk for extra tenderness.
- Oil: Neutral oil like canola or sunflower keeps the cake moist.
- Vanilla: Rounds out the chocolate flavor.
- Baking powder and baking soda: Light lift without dryness.
- Salt: Just a pinch to balance sweetness.
- Fresh strawberries: Rinse, dry, and chop. Keep some whole for the top.
- Chocolate for topping: Semi-sweet or dark. Choose a brand you like as a snack.
- Light oil for topping: A teaspoon or two mixed with the chocolate for an easy crack and shine.
- Optional glaze: Warm strawberry jam spread thin under the chocolate for extra pop.
Pro tip: For the crackly top to behave, the strawberries should be fairly dry and the cake should be well chilled before you pour the chocolate.
Keep this list handy the next time you crave the Deliciously Simple Dubai Chocolate Strawberry Cake to Try Today.
Variations
Once you nail the base version, you can switch flavors without losing the spirit of the cake.
- Extra creamy layer: Spread a thin layer of lightly sweetened whipped cream or stabilized cream cheese under the strawberries. Chill well before adding chocolate.
- Jam swipe: A spoon of strawberry or raspberry jam under the fruit adds tangy sweetness and helps the topping stick.
- Crunch factor: Sprinkle a handful of toasted almond slivers or crushed wafer cookies over the fruit before pouring the chocolate.
- Milk chocolate vibe: If you prefer sweeter, use milk chocolate for the topping and reduce the sugar in the cake by a tablespoon.
- Tres leches twist: Bake a lighter sponge, soak gently, and finish with berries and chocolate for a mashup. If that perks your interest, check out this strawberry tres leches cake for inspiration.
If you want to go all-in on strawberry-themed desserts for a party, these strawberry cheesecake sandwiches are fun make-ahead bites that pair well with the cake on a dessert table.
However you tweak it, the heart of this remains the Deliciously Simple Dubai Chocolate Strawberry Cake to Try Today that wins every time.
How to make Dubai Chocolate Strawberry Cake
Prep and pan
Heat your oven to 350°F or 180°C. Grease and line an 8-inch or 20 cm square pan with parchment. I like to run the paper up the sides so I can lift the cake out cleanly later.
Make the batter
Whisk 1 cup flour with 1/3 cup cocoa powder, 3/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. In another bowl, whisk 2 eggs, 1/3 cup oil, 1 teaspoon vanilla, and 1/2 cup milk. Combine wet into dry and stir just until smooth. If it looks thick, add 1 to 2 tablespoons milk. Do not overmix.
Bake
Pour into the pan and bake 22 to 28 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs. Cool 10 minutes in the pan, then lift out to cool completely. Chill the cooled cake 20 minutes in the fridge so the topping sets faster.
Strawberries
Chop about 2 heaping cups of strawberries. Toss with 1 tablespoon sugar and 1 teaspoon lemon juice. Pat them dry with a paper towel so they do not water down the topping. Spread the fruit evenly over the chilled cake. If using jam, warm 2 tablespoons and swipe a thin coat on the cake before the berries.
Chocolate crack topping
Melt 6 ounces semi-sweet chocolate with 1 to 2 teaspoons neutral oil until smooth. Microwave in short bursts, stirring in between, or use a small bowl over simmering water. Let it cool 2 minutes so it does not shock the berries. Pour a thin, even layer over the strawberries and gently tilt the cake so the chocolate covers the top. Pop the cake back into the fridge for 20 to 30 minutes until set.
Slice and serve
Use a warm knife for clean cuts. You’ll hear the crack as you slice through the chocolate and hit that juicy berry layer. I like to finish with a light dust of powdered sugar and a few whole strawberries on top for a bakery vibe. This is the moment I always think: yep, this is the Deliciously Simple Dubai Chocolate Strawberry Cake to Try Today.
Serving tip: For the cleanest pieces, chill the cake well, then cut and let slices sit at room temp for about 10 minutes so the chocolate softens just enough to eat easily.
If you plan a dessert spread, you can round out the table with something chocolatey-chewy like these brownie cookies or keep it classic with a simple loaf like this chocolate chip banana bread. Both play nicely next to the star of the show.
Common Questions
Can I use frozen strawberries?
You can, but thaw and drain them very well. Pat dry so you do not introduce extra moisture under the chocolate.
What if I do not have an 8-inch pan?
A 9-inch square or round pan works. The cake will be slightly thinner and might bake a few minutes faster. Start checking at 20 minutes.
How do I keep the chocolate topping from getting dull?
Add that little bit of oil and chill just until set. If it goes in and out of the fridge too often, it can pick up condensation which dulls the shine.
Can I make it ahead?
Yes. Bake the cake and chill. Add strawberries and chocolate the day you serve for the best crack and color. Leftovers keep 2 days covered in the fridge.
Can I skip the chocolate topping?
Sure. You can swap it for whipped cream and berries for a lighter finish, but the crackly top is the signature of this style.
A sweet little send-off
There’s so much to love here, from the soft crumb to the bright strawberries and that satisfying chocolate crack. If you’ve been searching for a dessert that looks wow but feels doable, the Deliciously Simple Dubai Chocolate Strawberry Cake to Try Today is your answer. For even more step-by-step ideas and versions, you might enjoy the detailed takes on Easy Dubai Chocolate Strawberry Cake and this spin from Dubai Chocolate Strawberry Cake – BAKE WITH ZOHA. I hope you bake it, slice it with that crackly moment, and feel just a bit proud of yourself. You’ve got this, and your kitchen is about to smell amazing.
Hi, I’m Lina! I’m a 43-year-old home cook and mom of two, serving up easy, soul-hugging recipes for real-life families. Join me for delicious and reliable baking recipes. Everything from cakes, brownies, cheese cake and cookies to bars, quick breads, and more. Every recipe is tested, perfected, and made to inspire confidence in your kitchen. Happy baking!