Description
A luxurious dessert featuring moist dark chocolate cake layers filled with a creamy pistachio buttercream and topped with glossy chocolate ganache and crunchy chopped pistachios. Every bite is a perfect balance of richness, nuttiness, and elegance.
Ingredients
Scale
- 1¾ cups (220 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 cups (400 g) granulated sugar
- 2 large eggs (room temperature)
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) hot coffee or boiling water
- ¾ cup (170 g) unsalted butter, softened
- ½ cup (120 g) pistachio paste (or finely ground roasted pistachios)
- 2 cups (240 g) powdered sugar
- 2 tbsp heavy cream (or milk)
- 1 tsp vanilla extract
- Pinch of salt
- 200 g dark chocolate (70% cocoa, chopped)
- 200 ml heavy cream
- 1 tbsp butter
- Chopped roasted pistachios for decoration
- Optional: pistachio cream drizzle or green buttercream streaks for contrast
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla until smooth.
- Gradually add the dry ingredients into the wet, mixing just until combined.
- Slowly pour in the hot coffee or water, whisking until you get a smooth, thin batter.
- Divide the batter between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool completely on wire racks before leveling the tops.
- Beat butter until pale and fluffy (about 2 minutes) to make the pistachio buttercream.
- Add pistachio paste and mix until fully incorporated.
- Gradually add powdered sugar, then cream, vanilla, and salt. Beat for 3–4 minutes until creamy, light, and spreadable.
- Heat cream in a saucepan until just steaming (do not boil) to make the chocolate ganache.
- Pour over the chopped chocolate, let sit for 1 minute, then stir until smooth.
- Add butter and stir until glossy. Let cool slightly before using.
- Place one chocolate cake layer on a stand and spread a thick layer of pistachio buttercream evenly across the surface.
- Place the second cake layer on top and press lightly.
- Pour and spread dark chocolate ganache over the top and sides of the cake. Chill for 30 minutes to set.
- Garnish with chopped pistachios and (optional) pistachio cream streaks or decorative piping. For an extra glossy finish, warm the ganache slightly before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftovers in an airtight container in the refrigerator.
- Allow the cake to come to room temperature before serving for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg