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Perfect Chocolate Pistachio Cake Recipe with Silky Layers

Chocolate Pistachio Cake - featured image
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A decadent chocolate cake with moist layers, nutty pistachio filling, and silky frosting that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) hot coffee
  • 1 cup (130g) shelled pistachios, finely chopped
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) heavy cream
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract until smooth. Gradually add the wet mixture to the dry ingredients, mixing until just combined.
  4. Stir in the hot coffee, which will make the batter thin. Divide the batter evenly between the prepared pans.
  5. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack.
  6. In a small saucepan, combine the chopped pistachios, sugar, and heavy cream. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly. Remove from heat and let cool.
  7. In a large mixing bowl, beat the butter until creamy. Add the powdered sugar and cocoa powder, mixing on low until combined. Gradually add the heavy cream and vanilla extract, beating on high until the frosting is smooth and fluffy.
  8. Place one cake layer on a serving plate. Spread the pistachio filling over the top, then place the second cake layer on top. Frost the top and sides of the cake with the chocolate frosting, smoothing it out with a spatula.
  9. Sprinkle additional chopped pistachios over the top for a beautiful finish. You can also add chocolate shavings for extra flair.

Notes

[‘Don’t skip the coffee as it enhances the chocolate flavor.’, ‘Ensure eggs and buttermilk are at room temperature for better mixing.’, ‘Let cake layers cool completely before frosting to avoid melting.’, ‘Adjust frosting consistency with cream or powdered sugar as needed.’, ‘Pulse pistachios in a food processor for a finer texture, but avoid over-processing.’]

Nutrition

Keywords: Chocolate Pistachio Cake, Dessert, Baking, Layer Cake, Chocolate Cake, Pistachio Filling

Find it online: https://emmayum.com/perfect-chocolate-pistachio-cake-recipe-with-silky-layers/