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Chocolate Pistachio Cake Recipe

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4 from 1 review

A rich and decadent Chocolate Pistachio Cake featuring layers of moist cocoa-infused cake, creamy pistachio frosting, and a glossy semisweet chocolate ganache. This elegant dessert balances intense chocolate flavors with the subtle nuttiness of pistachios, perfect for special occasions or sophisticated treat lovers.

  • Total Time: 1 hour 15 minutes
  • Yield: 24 servings

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • ⅔ cup Dutch-processed cocoa powder (plus more for dusting the pans)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 ounces unsweetened chocolate (coarsely chopped)
  • ¾ cup unsalted butter (melted)
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla paste
  • 1 ½ cups buttermilk
  • ½ cup strong brewed coffee (cooled)

For the Pistachio Frosting:

  • 1 ½ cups unsalted pistachios (shelled)
  • 1 teaspoon canola oil
  • 2 cups unsalted butter (softened)
  • 2 tablespoons heavy cream
  • 1 tablespoon vanilla paste
  • ¼ teaspoon salt
  • 3-6 cups confectioners’ sugar
  • 1-2 drops green food coloring
  • 1 cup unsalted pistachios (shelled and chopped for garnish)

For the Ganache:

  • 2 ounces semisweet chocolate (coarsely chopped)
  • 2 tablespoons unsalted butter (cut into pieces)
  • 1 tablespoon light corn syrup

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F. Spray three 8-inch round cake pans with nonstick spray. Line the bottoms with parchment paper circles, spray the parchment, then dust the pans lightly with cocoa powder. Tap out the excess cocoa powder and set pans aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Melt Chocolate: Place the chopped unsweetened chocolate in a small heatproof bowl over barely simmering water. Stir continuously until the chocolate melts fully and becomes smooth. Remove from heat and allow to cool.
  4. Cream Butter and Sugar: Using a stand mixer with paddle attachment or handheld mixer, beat the melted butter and granulated sugar together on medium-low speed until the mixture is light and fluffy.
  5. Add Eggs and Flavoring: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl sides as needed. Mix in the vanilla paste, then the cooled melted chocolate until well combined.
  6. Combine Batter: With the mixer on low, gradually add half of the dry flour mixture, followed by the buttermilk and coffee. Then add the remaining flour mixture. Beat just until the batter is combined. The batter will be thick.
  7. Bake Cake Layers: Evenly divide the batter between the prepared pans. Use an offset spatula to spread the batter to the edges and smooth the surface. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely. Remove parchment paper from cake bottoms before frosting.
  8. Make Pistachio Paste: In a food processor, process 1 ½ cups shelled pistachios until coarsely ground. If pistachios are not breaking down, add the canola oil. Continue processing until the mixture is smooth and creamy. Set aside.
  9. Prepare Buttercream Base: In a stand mixer with paddle attachment or with an electric hand mixer, beat the softened butter on medium-high speed until smooth. Add heavy cream, vanilla paste, and salt, and beat until fully incorporated.
  10. Add Sugar and Pistachio Paste: Add 2 cups confectioners’ sugar and beat on medium-low speed until mostly moistened. Gradually add remaining confectioners’ sugar, one cup at a time, beating on medium-low after each addition until moistened. Adjust amount of sugar based on butter softness. Increase speed to medium-high and beat until light and fluffy. Scrape down sides as necessary. Mix in the prepared pistachio paste and green food coloring until evenly combined.
  11. Assemble the Cake: Place one cake layer on a serving platter. Spread a generous layer of pistachio frosting to the edges. Repeat with the second cake layer and frosting. Add the third layer and cover the entire top and sides with remaining frosting. Press chopped shelled pistachios onto the lower sides of the cake (up to halfway) and sprinkle pistachios along the outer top edge forming a 1-inch border. Chill cake in freezer for 10 minutes to set.
  12. Make Ganache: Place semisweet chocolate, butter, and light corn syrup in a medium heatproof bowl set over barely simmering water. Stir until melted and smooth. Remove from heat and cool for 5 minutes.
  13. Apply Ganache: Spoon the ganache onto the top center of the cake inside the pistachio border. Use the back of a spoon to smooth the ganache into an even layer. Return cake to the freezer for 10 minutes to set the ganache.

Notes

  • Dusting the pans with cocoa powder instead of flour helps maintain the cake’s deep chocolate color.
  • Using strong brewed coffee enhances the depth of the chocolate flavor.
  • Pistachio paste can take several minutes to process; patience yields a smooth frosting.
  • The amount of confectioners’ sugar can be adjusted to reach desired frosting consistency.
  • Chilling the cake between frosting and ganache steps helps the layers set and ensures clean assembly.
  • Vanilla paste provides better flavor intensity than extract for both cake and frosting.
  • Storing the cake refrigerated will maintain freshness, bring it to room temperature before serving for best texture.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/chocolate-pistachio-cake-recipe/