Dubai Chocolate Coupe Cakes
Recipe from Carina Finn
Make Dubai chocolate coupe cakes at home — creamy, crunchy desserts layered with pistachio mousse, chocolate cake, ganache, and cornflakes. Perfect for dinner parties.
Watch the Recipe
30 minutes
30 minutes
6
What You'll Need
Ingredients
For the chocolate cake
2 cups cake flour
1 teaspoon baking soda
½ teaspoon salt
½ cup softened butter
1½ cups sugar
1 teaspoon vanilla extract
3 egg yolks
3 egg whites, beaten to stiff peaks
4 ounces chocolate, melted
1 cup buttermilk (or 1 cup whole milk + 1 teaspoon vinegar or lemon juice)
For the pistachio mousse
1 pint heavy whipping cream
8 ounces crème fraîche
7 ounces pistachio cream
For the ganache
4 ounces chocolate
2 ounces heavy whipping cream
To serve
Cornflakes
Crushed pistachios
Directions
Step 1
Preheat the oven to 350°F.
Step 2
Make the chocolate cake: Sift together the flour, baking soda, and salt. In a large bowl, cream the butter and sugar until fluffy. Add egg yolks and vanilla, then stir in the melted chocolate. Alternate adding the sifted dry ingredients and buttermilk in three additions each, mixing gently. Fold in the beaten egg whites. Spread the batter into a griddle pan lined with silicone or parchment. Bake for 30 minutes, or until a toothpick comes out clean. Let cool completely.
Step 3
Make the pistachio mousse: Whip the heavy cream until it holds soft peaks (or pulse for 30 seconds in a blender). Fold in the crème fraîche and pistachio cream. Cover and refrigerate for at least 30 minutes, then transfer to a piping bag.
Step 4
Make the ganache: Melt the chocolate and heavy cream together over low heat, stirring until smooth
Step 5
Assemble: Use a coupe or round cutter to punch out circles from the cooled cake (save the scraps — they’re great over ice cream!). Pipe a layer of pistachio mousse into the bottom of six coupes. Add a cake round, then more mousse. Sprinkle with cornflakes and drizzle with ganache. Repeat until the coupes are full.
Carina Finn
Carina Finn is the author of Feast & Famine: The Last Great Heir, which was named one of Barnes & Nobles Most Anticipated Books of 2025. She’s worked extensively as a food writer and recipe developer for publications including Bon Appetit, Eater, Food Network Magazine, The Kitchn, and others. She cooks, eats, and writes in NYC.
