Indulge in a rich and decadent chocolate pistachio layer cake, featuring glossy layers of chocolate and nutty pistachio cream, perfect for any celebration.
Author:Caroline Jones
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:1 hour 25 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup hot coffee or hot water
1 cup shelled pistachios (finely ground)
1/2 cup powdered sugar
1/2 cup mascarpone or cream cheese
1 cup heavy whipping cream
1 cup heavy cream (for ganache)
200g (7 oz) dark chocolate, chopped
Chopped pistachios (for topping)
Chocolate squares or bar pieces (for topping)
Instructions
Preheat oven to 175°C / 350°F. Grease and line two small cake pans.
Mix flour, cocoa, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix until smooth.
Stir in hot coffee to create a thin batter.
Divide into pans and bake for 25–30 minutes. Cool completely.
For pistachio cream: Whip heavy cream to soft peaks. In another bowl mix mascarpone, powdered sugar, and ground pistachios. Fold whipped cream in gently.
Stack cake layers with pistachio cream between each layer.
Heat cream for ganache until steaming. Pour over chopped chocolate, rest 1 minute, then stir smooth.
Pour ganache over stacked cake, letting it drip down the sides. Decorate with chopped pistachios and chocolate pieces. Chill slightly before serving.
Notes
Serve slightly chilled for clean layers.
Pair with espresso or cappuccino.
Add a drizzle of extra melted chocolate on the plate.
Use high-quality dark chocolate for richer ganache.