Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined. Then, add the egg, vanilla extract, milk, vegetable oil, and hot coffee; mix until the batter is smooth and homogenous. Pour this mixture into the prepared pan and bake for 25 minutes, or until a toothpick comes out clean when inserted into the center.

While the cake layer is baking, melt the butter in a heavy-duty pan over medium heat. Add the shredded phyllo dough (kataifi) to the melted butter, stirring continuously until it turns golden brown and crispy. Transfer the toasted kataifi into a bowl and mix in the pistachio cream until fully incorporated.

Chop the milk or semi-sweet chocolate bar and place it in a microwave-safe bowl with the heavy cream. Microwave the mixture for about 45 seconds until warm, then stir gently until the chocolate is melted and the mixture is smooth.

After the cake has cooled for at least 10-15 minutes, spread the pistachio filling evenly over the top of the cake. Pour the warm chocolate layer over the pistachio filling.

Allow the assembled Dubai Chocolate Cake to set for a few minutes at room temperature or in the fridge. Slice into generous pieces and serve with whipped cream or vanilla ice cream.