Chocolate Pistachio Cake Recipe for Beginners: This Chocolate and Pistachio Cake is a delightful dessert perfect for any occasion!
Chocolate Pistachio Cake Recipe for Beginners
The moist pistachio layers pair beautifully with rich chocolate fudge frosting, creating a unique blend of earthy and sweet flavors. Follow this recipe to make a show-stopping cake that’s as delicious as it is stunning.
Why You’ll Love This Cake:
- Perfect Flavor Pairing: The nutty pistachio cake layers combined with velvety chocolate frosting are irresistible.
- Moist and Soft Texture: Thanks to the sour cream and carefully measured ingredients, each bite is tender and flavorful.
- Easy Frosting Fix: The chocolate fudge frosting is smooth and creamy, with tips to fix any texture issues.
Ingredients You’ll Need:
Chocolate Fudge Frosting:
- 110 g granulated sugar
- 225 g butter
- 285 g semi-sweet dark chocolate chips
- 225 g heavy cream
- 1 tsp vanilla extract
Pistachio Cake:
- 100 g unsalted pistachios
- 260 g all-purpose flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- 300 g granulated sugar
- 180 g butter (room temperature)
- 4 large eggs
- 240 g sour cream
- 60 g vegetable oil
- 2 tsp vanilla extract
For Decoration:
- Chopped pistachios (as desired)
Step 1: Prepare the Chocolate Fudge Frosting
- Melt the ingredients: In a saucepan over medium heat, combine sugar, butter, chocolate chips, heavy cream, and vanilla extract. Stir constantly with a rubber spatula until fully melted and combined.
- Cool the frosting: Transfer the mixture to a casserole dish, cover with plastic wrap (touching the surface), and cool in the fridge for 1-2 hours. Stir gently at the 1-hour mark.
- Fix graininess (if needed): If the frosting looks grainy, reheat 4 tablespoons of it in the microwave for 10-15 seconds, then fold it back into the frosting until smooth.
Step 2: Make the Pistachio Cake Layers
- Preheat oven: Set your oven to 170°C (conventional). Line 2 x 20 cm cake pans with parchment paper.
- Prepare pistachio flour: Blend pistachios in a food processor until they reach a flour-like consistency.
- Sift dry ingredients: In a bowl, sift together pistachio flour, all-purpose flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat butter and sugar using an electric mixer on high speed for 3 minutes until light and fluffy.
- Add eggs: Mix in the eggs, two at a time, until combined.
- Combine dry and wet ingredients: On low speed, mix in half of the dry ingredients. Add sour cream, vegetable oil, and vanilla extract, then mix in the remaining dry ingredients.
- Final mix: Use a rubber spatula to fold the batter gently, ensuring everything is fully combined.
- Bake: Divide the batter evenly between the prepared pans and bake for 30-33 minutes, or until a toothpick comes out clean.
- Cool: Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 3: Assemble the Cake
- First layer: Place one cake layer on a serving plate or turntable. Add 2 large scoops of chocolate fudge frosting and spread evenly using an offset spatula. Chill for 10 minutes to allow the frosting to set slightly.
- Second layer: Add the second cake layer on top and cover the entire cake with the remaining frosting.
- Decorate: Sprinkle chopped pistachios on top for a beautiful finish.
Storage Tips:
- Store the cake in an airtight container in the fridge for up to 2-3 days.
- Before serving, let the cake sit at room temperature for 30 minutes to soften.
Baking Tips for Success:
- Use a kitchen scale: For precise measurements, use grams instead of cups.
- Don’t overmix: After mixing, gently fold the batter with a spatula to ensure everything is well combined without overmixing.
- Choose light-colored pans: Aluminum pans are ideal for even baking, preventing dry or crusty edges.
Nutrition
- Carbohydrates: 67g
- Protein: 9g
- Fat: 58g
- Saturated Fat: 31g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 17g
- Trans Fat: 2g
- Cholesterol: 162mg
- Sodium: 493mg
- Potassium: 315mg
- Fiber: 3g
- Sugar: 45g
- Vitamin A: 1356IU
- Vitamin C: 1mg
- Calcium: 91mg
- Iron: 3mg
This Chocolate and Pistachio Cake is the ultimate dessert to impress your family and friends. With its moist, nutty layers and rich chocolate frosting, it’s the perfect balance of flavors. Don’t forget to sprinkle extra pistachios for that final touch of elegance!
Frequently Asked Questions
Q1: Can I use store-bought pistachio flour instead of blending pistachios?
Yes! If you have pistachio flour on hand, you can substitute it for the blended pistachios.
Q2: What if my frosting is too soft?
Let the frosting sit at room temperature for 30 minutes to firm up before using.
Q3: Can I make the cake ahead of time?
Yes! You can bake the cake layers a day ahead and store them in the fridge. Assemble and frost the cake on the day you plan to serve it.
Q4: How do I avoid a dry cake?
Be sure not to overbake. Start checking for doneness around the 30-minute mark using a toothpick.