Print

Chocolate and Pistachio Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Find it online: https://yumfoodusa.com/chocolate-and-pistachio-cake/