This Chocolate Pistachio Cake is an amazing sweet and salty cake you will love!
Recipe by Mimi Council.
Chocolate Pistachio Cake
Makes 3 Layer 6-inch Cake
Chocolate Ganache (find recipe here)
Chocolate Pistachio Bark
283 grams (10 ounces) chopped organic dark chocolate
35 grams (1/4 cup) organic shelled, roasted & salted pistachios, chopped
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 ½ teaspoons organic vanilla extract
2 organic large eggs
3/4 cup organic heavy whipping cream
57 grams (1/2 cup plus 3 tablespoons) organic Dutch cocoa, sifted
113 grams (3/4 cup plus 1 tablespoon) all natural cake flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
Frosting & Filling
1 cup (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
1 1/4 teaspoons organic pistachio extract
1/4 teaspoon ColorKitchen Green Dye (find here)
1 teaspoon water
40 grams (heaping 1/4 cup) organic shelled, roasted & salted pistachios, chopped
Method Make the Chocolate Ganache ahead of time, you can store in the fridge if you make the day before. Just make sure it’s at room temperature before using on the cake.
To make the Chocolate Pistachio Bark: Line a baking sheet with parchment paper. In a double boiler, add 226 grams of the dark chocolate and melt until it reaches 115°F on a chocolate thermometer. Remove from heat and add in the remaining dark chocolate and stir to combine completely, allow temp to cool to 91°F.
Spread the chocolate onto the parchment paper. Top with chopped pistachios. Place in the freezer until ready to use.
To make the batter: Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar and vanilla extract. Mix on low until all ingredients are combined. Add the eggs and heavy whipping cream and mix on low until combined.
In a separate bowl, add the cake flour, cocoa, sea salt and baking powder and whisk together. Add the cake flour mixture into the butter mixture, mix on low until combined into a smooth cake batter. Measure batter evenly into each cake pan, about 233 grams each.
Bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Allow to cool completely in the baking pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, pistachio extract, green dye and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.
On a cake stand or cake spinner, place the first layer of cake and spread frosting evenly. Sprinkle some of the chopped pistachios and top with Chocolate Ganache, top with second cake layer and repeat this process.
Crumb coat the outside of your cake and then frost it smooth, find a how to here.
Put the remaining frosting in a piping bag with Ateco tip #96.Pipe rosettes around the top of the cake. Fill inside of the rosettes with chocolate ganache.
Remove the Chocolate Pistachio Bark from the freezer and break into pieces. You’ll want smaller pieces for the side of the cake and larger pieces for the top.
Place shards of the Chocolate Pistachio Bark on top and on the sides of the cake.
Store in a cake dome for up to 3 days.
Gluten Free - Replace the cake flour with 113 grams (scant 3/4 cup) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.
High Altitude – Bake at 350°F for 17 minutes, or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!