Go Back
–+ servings
Chocolate Pistachio Cake

Chocolate Pistachio Cake: A Luxurious Slice of Bliss

Fall in love with the rich flavors of this Chocolate Pistachio Cake, combining chocolate and pistachios into a delightful dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Substitute with gluten-free flour if needed.
  • 3/4 cup Dutch-processed cocoa powder Natural cocoa powder can alter taste.
  • 1 teaspoon Baking soda Ensure freshness for best results.
  • 1 teaspoon Baking powder Ensure freshness for best results.
  • 1/2 teaspoon Salt Enhances flavors.
  • 4 oz Unsweetened chocolate Can substitute with more cocoa powder.
  • 1 cup Unsalted butter Can replace with coconut oil.
  • 1.5 cups Granulated sugar Consider a sugar substitute.
  • 3 large Eggs Can use flax eggs for vegan.
  • 2 teaspoons Vanilla extract Vanilla bean paste works well.
  • 1 cup Buttermilk Substitute with regular milk mixed with vinegar.
  • 1 cup Strong brewed coffee Can use water as a replacement.
For the Frosting
  • 1 cup Unsalted pistachios Opt for roasted for stronger taste.
  • 1/4 cup Canola oil Omit if not needed.
  • 2 cups Confectioners’ sugar Adjust for preferred sweetness.
  • a few drops Green food coloring Optional for color.
For the Ganache
  • 8 oz Semisweet chocolate Dark chocolate for a more intense flavor.
  • 1/4 cup Unsalted butter Omit for a vegan version.
  • 1/4 cup Light corn syrup Can substitute with other liquid sweeteners.
For Garnishing
  • 1/2 cup Chopped pistachios For decoration and crunch.

Equipment

  • Oven
  • Mixing bowls
  • stand mixer
  • Food Processor
  • spatula
  • measuring cups and spoons
  • Cake pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans, then dust with flour.
  2. In a bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  3. Melt unsweetened chocolate over simmering water until smooth, then let cool.
  4. Cream unsalted butter and granulated sugar for 4-5 minutes until light and fluffy.
  5. Add eggs one at a time, then incorporate melted chocolate and vanilla extract.
  6. Gradually mix in dry ingredients alternately with buttermilk and coffee until just combined.
  7. Divide cake batter evenly among the three pans and smooth tops.
  8. Bake for 30-40 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes.
  9. Blend pistachios until smooth for frosting. Cream together unsalted butter, heavy cream, vanilla, and salt.
  10. Gradually add confectioners' sugar and mix fluffy, then blend in pistachio paste and food coloring.
  11. Layer the first cake on a platter, add frosting, then the second layer. Repeat, covering the entire cake.
  12. For ganache, combine chocolate, butter, and corn syrup over low heat until glossy. Drizzle over the cake.
  13. Let set, slice, and serve at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 210mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Ensure cake layers are completely cool before frosting to avoid melting. Use room temperature ingredients for best mixing.

Tried this recipe?

Let us know how it was!