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Best Pistachio Chocolate Layer Cake Recipe

Best Pistachio Chocolate Layer Cake Recipe
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★★★★★

4.9 from 16 reviews

This Best Pistachio Chocolate Layer Cake features moist chocolate cake layers paired with a rich and creamy pistachio filling, all enveloped in a smooth chocolate ganache frosting. Perfect for special occasions, this cake beautifully balances deep cocoa flavors with nutty pistachio cream, adorned with crunchy pistachio decorations and chocolate accents for an elegant dessert experience.

Ingredients

Scale

Chocolate Cake Layers

  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ cups granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot coffee

Pistachio Cream Filling

  • ¾ cup shelled pistachios (unsalted)
  • 2 tablespoons sugar
  • 8 oz (225 g) cream cheese, softened
  • ½ cup sweetened condensed milk
  • ½ cup heavy whipping cream
  • ½ teaspoon vanilla extract
  • A few drops of green food coloring (optional, for vibrant look)

Chocolate Ganache Frosting

  • 8 oz (225 g) semi-sweet or dark chocolate, chopped
  • ¾ cup heavy cream
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla extract

Decoration

  • Crushed pistachios
  • Chocolate curls or shards
  • Whole pistachios for garnish

Instructions

  1. Prepare the Chocolate Cake Layers: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining them with parchment paper. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt thoroughly to mix the dry ingredients evenly. Add eggs, buttermilk, vegetable oil, and vanilla extract, then beat on medium speed until the batter is smooth. Gradually pour in the hot water or coffee while mixing until fully combined, which will result in a thin batter. Divide the batter evenly between the pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove and allow the cakes to cool completely on wire racks.
  2. Make the Pistachio Cream Filling: Using a food processor, pulse the shelled pistachios together with sugar until they form a fine paste. In a separate mixing bowl, beat the softened cream cheese until creamy and smooth, then add sweetened condensed milk and vanilla extract, mixing well. Stir in the pistachio paste until the mixture is uniform. In another bowl, whip the heavy cream until soft peaks form, then gently fold the whipped cream into the pistachio mixture to maintain its light texture. Add green food coloring if desired to enhance the pistachio color. Chill the filling in the refrigerator for at least 30 minutes to allow it to firm up.
  3. Prepare the Chocolate Ganache Frosting: Heat the heavy cream in a saucepan over medium heat until it just starts to simmer—avoid boiling. Pour the hot cream over the chopped chocolate and let sit for two minutes to melt the chocolate fully. Add unsalted butter and vanilla extract, stirring gently until the mixture is smooth, glossy, and well combined. Allow the ganache to cool until it thickens slightly but remains spreadable.
  4. Assemble the Cake: Place one cooled chocolate cake layer onto your serving plate. Spread a thick, even layer of the chilled pistachio cream filling over the cake. Carefully position the second cake layer on top, pressing gently to secure the layers together without crushing the filling. Cover the entire cake with the prepared chocolate ganache frosting, smoothing the top and sides with an offset spatula for a sleek finish.
  5. Decorate: Sprinkle crushed pistachios around the edges or at the base of the cake for added texture and visual appeal. Add chocolate curls or shards on top for a decorative touch, and place whole pistachios to garnish, giving the cake an elegant, bakery-style presentation.
  6. Chill and Serve: Refrigerate the assembled cake for at least one hour to allow the layers and frosting to set properly. Serve chilled or at room temperature for a rich, balanced bite of chocolate and pistachio. Enjoy!

Notes

  • Using hot coffee instead of water enhances the chocolate flavor in the cake layers.
  • Be sure to chill the pistachio cream filling to achieve the best spreadable consistency.
  • For a more vibrant green filling, add a few drops of natural food coloring such as spirulina powder if preferred over artificial colors.
  • Leftover cake can be stored in the refrigerator for up to 3 days, but best enjoyed fresh.
  • Ensure the ganache is slightly cooled before frosting; otherwise, it may become too runny and difficult to spread.

Nutrition

Keywords: pistachio cake, chocolate cake, layer cake, pistachio cream filling, chocolate ganache, dessert recipe, nutty chocolate cake

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