Toast the kataifi with butter.

Mix the toasted kataifi into the pistachio cream or butter.

Then, melt the dark chocolate in a double boiler. Place the dark chocolate in a bowl. Place this bowl over a pan with water. Place the pan and bowl over a stovetop set to medium heat. As the water boils, the chocolate will melt, then add the almond milk, stirring the mixture with a whisk, the whole time.

Once the chocolate ganache is ready, slather it onto the cooled chocolate oat cake.

Then, I added spoonfuls of the pistachio kataifi filling on top of the chocolate ganache layer and smoothed it out, using the back of the spoon.

Then, gently roll the cake and layers of filling. Wrap the rolled cake in plastic wrap and set it to chill in the freezer for an hour or the refrigerator for up to 3 hours.

Once chilled, slather on the chocolate mousse (recipe linked in ingredients above) or your favorite chocolate buttercream.

Heat and drizzle over any leftover chocolate ganache, and decorate with some easy kataifi and pistachio bites and chopped pistachios.

All that's left to do is cut a slice of this Dubai Chocolate Roll Cake and enjoy with a big mug of coffee, tea, or almond milk!