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Pistachio Cake with White Chocolate Recipe

Pistachio Cake with White Chocolate Recipe
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★★★★★

4.9 from 14 reviews

This Pistachio Cake with White Chocolate is a delightful dessert combining the nutty flavor of ground pistachios with the creamy richness of white chocolate ganache. Perfect for special occasions or an indulgent treat, this moist and tender cake is topped with a smooth white chocolate ganache and garnished with crunchy chopped pistachios for added texture and flavor.

Ingredients

Scale

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup finely ground pistachios

For the White Chocolate Ganache:

  • 1/2 cup heavy cream
  • 4 oz (115g) white chocolate, chopped

For Garnish:

  • 1/4 cup chopped pistachios

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Then add the eggs and vanilla extract, mixing well to incorporate.
  4. Add Wet Ingredients and Pistachios: Stir in the buttermilk and finely ground pistachios to the butter mixture, mixing until evenly combined.
  5. Combine Dry and Wet Ingredients: Gently fold the dry ingredients into the wet pistachio batter until just combined, taking care not to overmix to keep the cake tender.
  6. Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before decorating.
  7. Make the Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped white chocolate in a heatproof bowl, letting it sit for a minute. Stir gently until the chocolate melts fully and the ganache is smooth and glossy.
  8. Assemble the Cake: Spread the white chocolate ganache evenly over the cooled cake using a spatula. Sprinkle the top with the chopped pistachios for added crunch and visual appeal.

Notes

  • Use unsalted butter to better control the salt level in the cake.
  • Make sure the cake is completely cooled before applying ganache to prevent it from melting.
  • Ground pistachios should be finely processed to avoid a gritty texture but not so fine as to turn into a paste.
  • You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar if unavailable.
  • Store leftovers wrapped tightly in the refrigerator for up to 3 days.
  • Bring the cake to room temperature before serving for the best flavor and texture.

Nutrition

Keywords: pistachio cake, white chocolate ganache, nutty cake, dessert recipe, homemade cake, pistachio dessert

Find it online: https://maicook.com/pistachio-cake-with-white-chocolate-recipe/