Chocolate Pistachio Cake
Indulge in the rich, nutty decadence of this Chocolate Pistachio Cake, a showstopping dessert that strikes the perfect balance between luxurious chocolate and the subtle crunch of roasted pistachios. Moist and tender layers of cocoa-infused cake are elevated with a silky chocolate ganache and garnished generously with chopped pistachios for a delightful contrast in flavor and texture. This cake boasts a simple yet elegant preparation, incorporating boiling water for an ultra-fluffy crumb and a touch of buttermilk for added tenderness. Ideal for special occasions or as a crowd-pleasing centerpiece, this pistachio-studded masterpiece is as visually stunning as it is delicious. Perfect for chocolate lovers and nut enthusiasts alike, this treat is sure to become your go-to for an unforgettable dessert experience. Keywords: Chocolate Pistachio Cake, chocolate dessert recipe, pistachio cake with ganache, easy layer cake recipe, elegant dessert ideas.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup pistachios, shelled and chopped
- 1 cup chocolate ganache
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Using a hand mixer or stand mixer, beat on medium speed until well combined.
Reduce the mixer speed to low and carefully add the boiling water to the batter. Mix until smooth (the batter will be thin, but this is normal).
Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn the cakes out onto wire racks to cool completely.
Once the cakes have cooled, spread a layer of chocolate ganache over the top of one cake layer. Sprinkle half of the chopped pistachios over the ganache.
Place the second cake layer on top and spread ganache evenly over the top and sides of the cake.
Sprinkle the remaining chopped pistachios over the top of the cake for garnish.
Refrigerate the cake for at least 30 minutes to set the ganache before serving. Slice and enjoy!
Nutrition Facts
Calories |
5385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.5 g | 370% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4224 mg | 184% | |
| Total Carbohydrate | 715.1 g | 260% | |
| Dietary Fiber | 89.9 g | 321% | |
| Total Sugars | 403.7 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 858 mg | 66% | |
| Iron | 50.9 mg | 283% | |
| Potassium | 5364 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
