Chocolate Pistachio Cake with Pistachio Ganache
Inspired by the viral Dubai chocolate bar, chocolate pistachio cake has moist chocolate cake layers filled with pistachio ganache iced with rich chocolate buttercream frosting.
Equipment
- 1 whisk
- 1 silicone spatula
- 1 Electric hand mixer or stand mixer with paddle attachment
- 1 offset spatula
- 1 bench scraper
- 1 cake turntable optional
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Ingredients
Pistachio Ganache
- 300 grams white chocolate chocolate bar or chocolate chips
- 120 grams heavy cream
- 100 grams pistachio cream
- ¼ teaspoon almond extract
Chocolate Cake
- 180 grams all purpose flour
- 290 grams granulated sugar
- 75 grams dutch processed cocoa powder
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 120 grams vegetable oil
- 2 large eggs room temperature
- 240 grams buttermilk room temperature
- 1 teaspoon vanilla extract
- 200 milliliters brewed coffee hot
Chocolate Frosting
- 226 grams unsalted butter room temperature
- 40 grams cocoa powder
- 360 grams powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 80 grams heavy cream
Instructions
Pistachio Ganache
- Add white chocolate to a large bowl and set aside.300 grams white chocolate
- Microwave heavy cream in a heatproof bowl for 1 minute until simmering. Then whisk in the pistachio cream until smooth.120 grams heavy cream, 100 grams pistachio cream
- Pour the hot mixture and almond extract over the white chocolate, stirring until completely melted. Cover with plastic wrap and set aside to thicken.¼ teaspoon almond extract
Chocolate Cake
- Preheat the oven to 350 degrees Fahrenheit (180 Celsius) and line 2 8-inch cake pans with parchment paper. Set aside.
- Whisk the all purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Set aside.180 grams all purpose flour, 290 grams granulated sugar, 75 grams dutch processed cocoa powder, 1 ½ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, vigorously whisk the oil, eggs, buttermilk, and vanilla together.120 grams vegetable oil, 2 large eggs , 240 grams buttermilk, 1 teaspoon vanilla extract
- Slowly pour the mixture into the bowl of dry ingredients, then fold with a rubber spatula until fully combined.
- Add the hot coffee, folding slowly. Scrape the sides of the bowl and mix well. The batter will be thin.200 milliliters brewed coffee
- Pour the batter into the prepared pans and bake for 25-32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Remove the cakes from the oven and let them cool in the pans for 5-10 minutes. Gently flip onto a wire rack. Cool completely for about 30 minutes before assembling.
Chocolate Frosting
- Beat softened butter in the bowl of a stand mixer with the paddle attachment or electric mixer for 2-3 minutes until light and fluffy.226 grams unsalted butter
- Mix in the cocoa powder on low speed until smooth. Scrape down the sides of the bowl.40 grams cocoa powder
- Gradually add the powdered sugar in 3 additions, pulsing the mixer at first so there isn't a sugar cloud. It will look crumbly.360 grams powdered sugar
- Add the vanilla and salt, then stream in the heavy cream on low speed. Increase to medium, whipping until fluffy.½ teaspoon vanilla extract, ¼ teaspoon salt, 80 grams heavy cream
Assembly
- Add the chocolate buttercream to a piping bag fitted with a large round piping tip. Place 1 layer of cake on a cake stand and pipe a ring of frosting around it. Fill the center with ganache.
- Place the second cake layer on top with the flat side facing up. Spread a very thin layer of frosting (crumb coat) over the top and sides of the cake with a rubber spatula. Chill in the freezer for 20 minutes or until the frosting feels dry.
- Add a thick final layer of frosting. Smooth it out with your offset spatula and bench scraper.
- Garnish the cake with chopped pistachios, slice, and enjoy!
Notes
The pistachio ganache gets hard in the refrigerator. If yours is too firm, microwave at 20 second intervals, stirring between each until it reaches a spreadable consistency.
To store, cover the cake tightly and refrigerate for up to 5 days. Let it sit at room temperature for about 30 minutes before serving so the frosting softens.
To freeze, chill until the frosting is firm. Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge, then let come to room temperature before serving.
Nutrition
Serving: 1sliceCalories: 573.2kcalCarbohydrates: 68.6gProtein: 5.9gFat: 33.4gSaturated Fat: 16.1gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 9.3gTrans Fat: 0.5gCholesterol: 70.5mgSodium: 248.6mgPotassium: 245.3mgFiber: 3.3gSugar: 54.8gVitamin A: 596.8IUVitamin C: 0.2mgCalcium: 113.7mgIron: 1.8mg
Tried this recipe?Let us know how it was!