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Chocolate Pistachio Cake Recipe

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★★★★★

4.5 from 113 reviews

This rich and decadent Chocolate Pistachio Cake combines deep cocoa flavors with a luscious pistachio frosting and a glossy chocolate ganache topping. Moist layers of chocolate cake are enhanced with the subtle nuttiness of pistachios in the creamy filling and garnish, creating a beautiful and indulgent dessert perfect for special occasions or any chocolate lover’s craving.

Ingredients

Scale

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 extract
  • 1 ½ cups buttermilk
  • ½ cup strong brewed coffee (cooled)

Frosting

  • 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

Garnish & Ganache

  • 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

  1. Make the cake preparation: Preheat the oven to 350°F. Prepare three 8-inch round pans by spraying them with nonstick spray, lining the bottoms with parchment paper circles, spraying the parchment paper, and dusting the pans lightly with cocoa powder. Tap out excess cocoa powder and set the pans aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Melt the chocolate: Place the unsweetened chocolate in a heatproof bowl set over a pot of barely simmering water. Stir continuously until the chocolate is melted and smooth. Remove from heat and let cool slightly.
  4. Prepare cake batter: Using a stand mixer with a paddle attachment or handheld mixer, beat the melted butter and granulated sugar on medium-low speed until light and fluffy. Add eggs one at a time, mixing well after each. Scrape down the bowl sides as needed, then mix in vanilla extract followed by the melted chocolate until fully incorporated. On low speed, alternately add half the dry ingredients, then the buttermilk and coffee, and finally the remaining dry ingredients. Beat just until combined; the batter will be thick.
  5. Bake the cake layers: Evenly divide the batter among the three prepared pans. Spread the batter to the edges with an offset spatula, smoothing the surface. Bake for 30 to 40 minutes or until a toothpick inserted comes out with just a few dry crumbs. Cool the cake in the pans for 10 minutes before inverting onto wire racks to cool completely. Remove the parchment paper from the cake bottoms.
  6. Make pistachio paste: Process shelled pistachios in a food processor until coarsely ground. If the nuts won’t break down easily, add the canola oil and continue processing until smooth and creamy. Set aside.
  7. Prepare the frosting: Beat the softened butter on medium-high speed until smooth. Add heavy cream, vanilla extract, and salt, beating until combined. Gradually incorporate confectioners’ sugar starting with 2 cups, beating on medium-low until moistened, then adding the remaining sugar one cup at a time until desired consistency is reached. Increase speed to medium-high and beat until the frosting is light and fluffy. Scrape bowl sides as needed. Mix in the pistachio paste and green food coloring until well blended.
  8. Assemble the cake: Place the first cake layer on a serving platter. Spread a generous amount of pistachio frosting over the top to the edges. Repeat with the second layer, and then place the third cake layer on top. Cover the entire cake, including sides, with frosting. Press the chopped pistachios into the bottom half of the cake sides and sprinkle pistachios along the outer edge on top, creating a 1-inch border. Place the cake in the freezer for 10 minutes to set the frosting.
  9. Make the ganache: Set the semisweet chocolate, butter pieces, and light corn syrup in a heatproof bowl over barely simmering water. Stir until melted and smooth. Remove from heat and let cool for 5 minutes.
  10. Finish the cake: Spoon the ganache over the center of the top of the cake inside the pistachio border. Use the back of a spoon to smooth the ganache in an even layer. Return the cake to the freezer for 10 minutes to set the ganache before serving.

Notes

  • The Dutch-processed cocoa powder enhances the chocolate flavor while providing a smooth texture.
  • Strong brewed coffee intensifies the chocolate taste but can be omitted or replaced with additional buttermilk if preferred.
  • Allow the melted chocolate to cool slightly before mixing to prevent cooking the eggs in the batter.
  • The pistachio paste requires patience when blending; using canola oil helps achieve a smooth consistency.
  • Adjust confectioners’ sugar amount in frosting according to butter softness and desired frosting thickness.
  • Freezing the cake before adding ganache and after garnishing helps set layers and clean finish.
  • Store assembled cake covered in the refrigerator; bring to room temperature before serving for best flavor and texture.

Keywords: chocolate pistachio cake, chocolate cake with pistachio frosting, pistachio cake, chocolate ganache cake, layered chocolate cake

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