A rich and moist chocolate cake layered with a smooth pistachio cream filling, topped with glossy ganache and chopped roasted pistachios. A luxurious treat with deep, nutty flavor and elegant presentation.

Why You’ll Love This Recipe

This Chocolate and Pistachio Cake brings together two indulgent favorites in one decadent dessert. The deep, bittersweet notes of chocolate contrast beautifully with the delicate sweetness of pistachio cream. The ganache adds a silky finish, and the crunch of roasted pistachios offers textural balance. With its stunning layers and gourmet flavor profile, this cake is perfect for celebrations, dinner parties, or anytime you want to impress with minimal effort.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Cake:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1/2 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 cup hot water

For the Pistachio Cream:

1/2 cup shelled pistachios
2 tbsp honey
1/2 cup heavy cream
1/2 cup mascarpone or cream cheese
1/2 tsp vanilla extract

For the Ganache & Topping:

1/2 cup dark chocolate chips
1/4 cup heavy cream
1/4 cup chopped roasted pistachios

Directions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Make the cake batter: In a bowl, mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, buttermilk, oil, and vanilla extract. Combine with the dry ingredients, then slowly mix in the hot water until smooth.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Prepare the pistachio cream: Blend the pistachios and honey into a coarse paste. In a bowl, whip the cream to soft peaks. Fold in the mascarpone and pistachio paste with the vanilla extract until smooth.
Assemble the cake: Slice the cooled cake in half horizontally. Spread the pistachio cream over the bottom layer and top with the second cake layer.
Make the ganache: Heat the cream until simmering. Pour over the chocolate chips and let sit for 1 minute. Stir until smooth and glossy.
Finish the cake: Pour the ganache over the top and spread evenly. Sprinkle with chopped roasted pistachios.

Servings and timing

Servings: 8 slices
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Calories per serving: Approximately 430 kcal

Variations

Nut-Free Option: Substitute pistachio cream with vanilla or chocolate whipped cream.
Gluten-Free Version: Use a 1:1 gluten-free baking flour blend for the cake.
Citrus Twist: Add orange zest to the chocolate batter for a bright note.
Extra Ganache: Double the ganache quantity to fully coat the sides.
Layered Version: Bake two separate cakes and double the filling for a taller, layered finish.

Storage/Reheating

Storage: Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.
Freezing: Wrap slices tightly and freeze for up to 1 month. Thaw in the refrigerator overnight.
Reheating: Not necessary, as this cake is best enjoyed at room temperature.

FAQs

Can I use store-bought pistachio paste?

Yes, but adjust the sweetness accordingly if it’s already sweetened.

What type of cocoa powder is best?

Use unsweetened, high-quality cocoa powder for a deep chocolate flavor.

Can I make this cake in advance?

Yes, both the cake and filling can be made a day ahead and assembled before serving.

What can I use instead of mascarpone?

Cream cheese or whipped ricotta can be used as a substitute.

Can I use milk chocolate for the ganache?

Yes, but reduce the cream slightly to keep it thick and glossy.

Do I need to toast the pistachios?

Toasting enhances flavor and adds crunch, but it’s optional.

Can I make cupcakes with this recipe?

Yes, reduce baking time to 18–20 minutes and fill each cupcake with pistachio cream.

Is the pistachio flavor strong?

It’s balanced and subtle. For a more intense flavor, add pistachio extract.

Can I make this without a mixer?

Yes, all components can be prepared by hand with a whisk and spatula.

Will the ganache harden?

It will set slightly but stay soft enough to cut smoothly.

Conclusion

This Chocolate and Pistachio Cake with Ganache is a show-stopping dessert that offers both richness and refinement. The creamy pistachio filling and silky ganache complement the moist chocolate cake perfectly, creating a layered treat that looks and tastes gourmet. Whether for a celebration or simply to enjoy a sophisticated dessert at home, this recipe is sure to leave a lasting impression.

Chocolate and Pistachio Cake

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This Chocolate and Pistachio Cake is a rich, moist dessert layered with velvety pistachio cream and finished with glossy chocolate ganache and roasted pistachios. Deeply indulgent and elegantly nutty, it’s the perfect cake for special occasions or gourmet chocolate lovers.

Author: Asma
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 8 slices
Category: Dessert / Cake
Method: Baking
Cuisine: Italian-Inspired / Modern Fusion
Diet: Vegetarian

Instructions

Bake the Cake:
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk eggs, oil, buttermilk, and vanilla. Combine wet and dry ingredients, then mix in hot water gradually.
Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
Prepare the Pistachio Cream:
Blend pistachios and honey into a coarse paste.
Whip the cream to soft peaks. In a separate bowl, mix mascarpone and vanilla, then fold in the pistachio paste and whipped cream gently until combined.
Assemble the Cake:
Slice the cooled cake in half horizontally. Spread the pistachio cream evenly over the bottom layer, then top with the second layer.
Make the Ganache:
Heat cream until simmering. Pour over chocolate chips and let sit for 1 minute, then stir until smooth and glossy.
Pour ganache over the top of the cake and let it drip down the sides. Sprinkle with chopped roasted pistachios.

Notes

Use pre-roasted, unsalted pistachios for best flavor and ease.
Chill the cake for easier slicing and cleaner layers.
Ganache can be made ahead and gently reheated if needed.