Indulge in the Best Chocolate Pistachio Cake ever, bursting with flavor. This decadent dessert features layers of moist chocolate cake, smothered with creamy pistachio ganache, rich dark chocolate, and crunchy pistachios. It’s a show-stopping cake that will wow your guests on any special occasion.
I love pistachios and chocolate, so I created this spectacular cake with both of them! It’s a gorgeous centerpiece that will impress everyone with its delicious layers of moist chocolate cake, smooth pistachio ganache, rich dark chocolate, and crunchy pistachios.
What I Love About this Recipe
- It’s a scrumptious cake that everyone will love.
- It’s a stunning dessert that will catch everyone’s eye.
- You can easily personalize this recipe to suit your taste. For example, you can sprinkle chopped pistachios between the layers for extra crunch.
- You can scale up this recipe to serve a bigger crowd. Just double or triple the ingredients and use a larger pan.
- Unsalted butter: Select good-quality, room-temperature unsalted butter for this recipe.
- Caster sugar: Sift the sugar to remove excess lumps and dirt.
- Eggs: The eggs should be at room temperature for ease of mixing.
- Self-raising flour: Sift the flour to remove lumps.
- Unprocessed cocoa powder: Select good-quality cocoa powder for the best flavor and sift to remove lumps.
- Baking powder: Ensure the baking powder has not expired as this will prevent the cake from rising.
- Milk: Use full-fat milk at room temperature.
- Pistachio paste or puree: You have two options for this ingredient: you can purchase pistachio paste or puree from the store or online or make your own by blending raw pistachios until they turn into a paste. I like to use the store-bought version because it saves me time.
- White chocolate: Choose high-quality white chocolate for the ganache, as it will make a difference in how it tastes and feels.
- Heavy cream: Use heavy cream with high-fat content for the best results.
- Pistachio or almond extract (optional): If you want to enhance the nutty flavor of the ganache, you can add a few drops of pistachio or almond extract.
Decorate this cake as you wish. I opted for a simple but elegant decoration with pistachio ganache and chopped pistachios, but you can also try chocolate ganache frosting or white chocolate ganache for a different look and taste.
How to Make Chocolate Pistachio Cake
- Preheat the oven to 170C/340F. Grease two 7" baking tins and line them with baking paper. In a bowl, whisk together self-raising flour, cocoa powder and baking powder until well mixed and set aside for later.
2. In another bowl, cream the butter for about a minute.
Tip: The butter should be soft and at room temperature.
3. Add sugar to the bowl and cream the butter and sugar with a stand or hand mixer for 5 minutes or until the mixture is pale and fluffy.
4. Crack an egg and add it to the butter and sugar mixture, then mix well until the egg is fully incorporated. Do the same with the rest of the eggs. After that, add half of the flour mixture and gently fold or whisk it into the egg mixture. Then, add half of the milk and stir it into the batter to make it smoother.
5. Divide the batter evenly among the tins and bake the cakes in the preheated oven for 20-25 minutes. After 20 minutes (not sooner), test the cakes for doneness by poking a skewer into them. The cakes are ready if the skewer comes out clean.
Decorate Chocolate Pistachio Cake
6. Prepare the pistachio ganache as the cakes cool. Combine white chocolate, heavy cream, almond extract (if using), and pistachio paste in a bowl. Microwave for 30 seconds at a time, stirring well after each interval, until smooth and shiny. Alternatively, melt the ingredients in a bowl over a pot of gently boiling water, stirring occasionally.
7. Cover the ganache with plastic wrap, touching the surface to avoid air bubbles. Let it cool and harden for at least 2 hours at room temperature or in the refrigerator.
8. Beat the set ganache for a few minutes, then pipe it over the cooled cake.
9. Stack one cake layer on a plate or board and cover it with some ganache. Put the other layer on top. Coat the whole cake with the remaining ganache and smooth it with a spatula.
For a textured effect, use a ridged spatula. Press chopped pistachios onto the bottom edge of the cake. Pipe some ganache around the top edge and dust cocoa powder over it.
10. In a microwave-safe bowl, mix 100g of chocolate and a few drops of oil. Microwave for 30 seconds at a time, stirring well after each interval, until melted and smooth. Let it cool slightly, then drizzle it over the center of the cake. Sprinkle more chopped pistachios over the chocolate.
Serve this tasty cake for dessert or on special occasions.
Tips and Tricks
- Room temperature: Bring the butter, eggs, and milk to room temperature before preparing the batter. This will ensure a smooth and even mixture.
- Dry ingredients: Sift the flour, cocoa powder, and other dry ingredients to remove any clumps or dirt. This will create a finer and lighter batter.
- Oven: Bake the cakes on the center rack of the oven for uniform baking.
- Decorate: The cake as desired.
Wrap the cake in plastic wrap or place it in an airtight container. Refrigerate for up to one week.
Let the cake come to room temperature on the countertop before serving. Or, heat it in the microwave for 10-30 seconds when ready to serve.
Freeze the cake in an airtight container or freezer safe bag for up to 3 months. Leave it to thaw overnight in the fridge when defrosting.
Thanks for reading this recipe; comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Best Chocolate Pistachio Cake
- 2 7" cake tin
- Baking paper
- Hand or electric whisk
- mixing bowl
- 300 g of unsalted butter
- 300 g caster sugar
- 300 g eggs
- 200 g self-raising flour
- 100 g cocoa powder
- 1.25 teaspoon baking powder
- 2-3 tablespoon of milk
- 600 g white chocolate chopped
- 1-2 drops of pistachio or almond extract optional
- 200 ml heavy cream
- 100 g pistachio paste
- 1-2 drops pistachio or almond extract optional
- Preheat oven to 170C/340F and get two 7" baking tins ready by greasing them and putting baking paper on them. In a bowl, mix self-raising flour, cocoa powder and baking powder well and keep it for later.
- In a different bowl, beat the butter for a minute. Add sugar to the bowl and beat the butter and sugar with a stand or hand mixer for 5 minutes until the mixture is light and fluffy.
- Break an egg and put it in the butter and sugar mixture, then beat well until the egg mixes well. Do this with all the eggs. Then, put half of the flour mixture and fold or whisk it with the egg mixture. Next, put half of the milk and mix it with the batter to make it smooth.
- Split the batter into the tins and bake the cakes in the oven that is already hot for 20-25 minutes. After 20 minutes (not before), check the cakes by putting a skewer in them. The cakes are done if the skewer is clean.
- Carefully take the cakes out of the oven and let them cool in the tins for 5 minutes before moving them to a cooling rack to cool down completely.
- Make the pistachio ganache while the cakes cool. In a bowl, mix white chocolate, heavy cream, almond extract (optional) and pistachio paste. Microwave in 30-second bursts, stirring well each time, until smooth and glossy. Or, heat the mixture in a bowl over a pot of simmering water, stirring now and then.
- Cover the ganache with plastic wrap, pressing it against the surface to prevent air bubbles. Let it cool and set for at least 2 hours at room temperature or in the fridge.
- Whip the set ganache for a few minutes, then pipe it onto the cooled cake.
- Put one cake layer on a plate or cake board and spread some ganache over it. Place the other layer on top. Frost the whole cake with the rest of the ganache and smooth it with a spatula. For a textured look, use a ridged spatula. Press chopped pistachios onto the bottom edge of the cake. Pipe some ganache around the top edge and dust cocoa powder over it.
- In a microwave-safe bowl, combine 100g of chocolate and a few drops of oil. Microwave in 30-second bursts, stirring well each time, until melted and smooth. Let it cool slightly, then drizzle it over the center of the cake. Sprinkle more chopped pistachios over the chocolate. Enjoy this delicious cake for dessert or on special occasions.
- Room temp: Let the butter, eggs and milk sit at room temperature before making the batter. This will help them mix well.
- Dry ingredients: Sift the flour, cocoa powder, and other dry ingredients to get rid of any lumps or impurities. This will result in a smoother batter.
- Baking: Bake the cakes on the middle rack of the oven for even browning.
- Decorate the cake as you like.