Name: Chocolate Pistachio Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 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 extract; 1 ½ cups buttermilk; ½ cup strong brewed coffee (cooled); 1 ½ cups unsalted pistachios (shelled); 1 teaspoon canola oil; 2 cups unsalted butter (softened); 2 tablespoons heavy cream; 1 tablespoon vanilla extract; ¼ teaspoon salt; 3-6 cups confectioners’ sugar; 1-2 drops green food coloring; 1 cup unsalted pistachios (shelled and chopped for garnish); 2 ounces semisweet chocolate (coarsely chopped); 2 tablespoons unsalted butter (cut into pieces); 1 tablespoon light corn syrup

Jump to Recipe

Introduction

This Chocolate Pistachio Cake combines rich, fudgy chocolate layers with a creamy, nutty pistachio frosting. It’s a delightful treat that balances deep chocolate flavor with the subtle crunch and aroma of pistachios, perfect for special occasions or an indulgent dessert.

A slice of three-layer chocolate cake with dark brown, moist cake layers separated by two thick light green frosting layers. The frosting covers the entire cake slice, with crushed pistachios sprinkled on top and around the edges. The cake is placed on a round white wooden plate with a silver fork resting beside it. The background is a white marbled texture scattered with more pistachio pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 extract
1 ½ cups buttermilk
½ cup strong brewed coffee (cooled)
1 ½ cups unsalted pistachios (shelled)
1 teaspoon canola oil
2 cups unsalted butter (softened)
2 tablespoons heavy cream
1 tablespoon vanilla extract
¼ teaspoon salt
3-6 cups confectioners’ sugar
1-2 drops green food coloring
1 cup unsalted pistachios (shelled and chopped for garnish)
2 ounces semisweet chocolate (coarsely chopped)
2 tablespoons unsalted butter (cut into pieces)
1 tablespoon light corn syrup

Instructions

Step 1: Preheat your oven to 350°F. Prepare three 8-inch round cake pans by spraying with nonstick spray, lining the bottoms with parchment paper circles, spraying the paper, and dusting with cocoa powder. Tap out excess cocoa powder and set pans aside.
Step 2: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 3: Melt the unsweetened chocolate by placing it in a heatproof bowl over a pot of simmering water. Stir until smooth, then remove from heat and let cool.
Step 4: Using a stand or hand mixer, beat melted butter and granulated sugar on medium-low speed until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract and then the cooled melted chocolate.
Step 5: With the mixer on low, add half of the flour mixture, followed by the buttermilk and coffee, then the remaining flour mixture. Mix just until combined; the batter will be thick.
Step 6: Divide batter evenly among prepared pans. Smooth the tops with an offset spatula. Bake 30 to 40 minutes or until a toothpick inserted near the center comes out with a few dry crumbs. Cool in pans for 10 minutes, then invert onto wire racks. Remove parchment paper and cool completely.
Step 7: To make the pistachio paste, process 1 ½ cups pistachios in a food processor until coarsely ground. Add canola oil if needed to help the nuts blend into a smooth, creamy paste. Set aside.
Step 8: Beat softened butter with heavy cream, vanilla extract, and salt until smooth. Gradually add confectioners’ sugar, one cup at a time, beating on medium-low until sugar is moistened. Increase speed to medium-high and beat until light and fluffy, scraping bowl sides as needed.
Step 9: Mix the pistachio paste and green food coloring into the frosting until well combined.
Step 10: Place one cake layer on a serving plate. Spread a generous layer of pistachio frosting over the top. Repeat with the second layer. Add the third layer and cover the entire cake with frosting.
Step 11: Press chopped pistachios into the bottom half of the cake’s sides. Sprinkle pistachios along the outer edge of the cake’s top, creating a 1-inch border. Freeze the cake for 10 minutes.
Step 12: Prepare the ganache by melting semisweet chocolate, butter, and corn syrup in a heatproof bowl over simmering water. Stir until smooth, then remove from heat and cool 5 minutes.
Step 13: Spoon ganache over the top of the cake within the pistachio border. Smooth it with the back of a spoon. Return cake to freezer for another 10 minutes before serving.

Tips & Variations

Use strong brewed coffee to enhance the chocolate flavor without making the cake taste like coffee.
If your food processor struggles with the pistachios, add a bit more canola oil to help create a smoother paste.
For a dairy-free version, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream.
To add a different texture, try folding chopped dark chocolate or dried cherries into the batter before baking.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A slice of three-layer chocolate cake sits on a white plate, each layer of rich dark brown cake separated by smooth pale green frosting. The top layer of frosting is thicker and decorated with crushed green pistachios on one side. A silver fork rests beside the cake slice on the plate. The plate is placed on a surface with a white marbled texture, and small pieces of crushed pistachios are scattered around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without coffee?

Yes, you can substitute the coffee with an equal amount of hot water or additional buttermilk. The coffee enhances the chocolate flavor but is not essential.

How do I prevent the cake from drying out?

Be careful not to overbake; check for doneness starting at 30 minutes. Also, cooling the cake in the pans briefly before transferring and storing it properly will keep it moist.