This is pure chocolate-loving indulgence and indisputable proof that vegan cakes can look fabulous and taste sumptuous. Required fields are marked *. Pour chocolate-laced batter on top of the pistachio batter. 1/2 cup (60g) Dutch process cocoa powder, sifted, 1/2 cup (65g) good quality Dutch process cocoa powder, 1/2 cup (1 stick/113g) unsalted butter, at room temperature, 3/4 cup (230g) pistachio paste or pistachio butter, 1/4 teaspoon pistachio extract (optional), 3 ounces (86g) dark chocolate (60-70%), finely chopped, 1 tablespoon unsalted butter, softened and cut into cubes. (Doing this and covering the cake with plastic wrap, it’ll keep reasonably well in the fridge for up to 3 days). Just remember that the acetate should always sit higher than the top level of your cake. I made this cake for my twin boys’ birthday and I really cannot tell you enough how much they loved it. Add the third cake layer and cover the top and sides of the cake with frosting. In medium bowl, whisk together flour, cocoa, baking soda and salt. I am new to this blog but this cake is amazing. If you just look at volume of 6-inch vs 8-inch cake pans, it’d be 1.5 times. They are typically made by layering cookies or graham crackers with whipped cream, pudding and/or no-bake cheesecake. Chetna���s Pistachio & white chocolate cake. Grease and flour a bundt pan. To make the cake: In a medium-sized mixing bowl, beat together the butter, cream cheese, and pistachio paste until soft and fluffy. The cake is topped with a final layer of buttercream and another handful of chocolate crumbs and more chopped pistachios. I was surprised at how well this one turned out because I was half expecting it to be disgusting *I was having a bad day* but oh my its SO YUMMY! Many thanks for posting this scrumptious and eye-catching cake! This Chocolate Pistachio Raspberry Cake is a holiday treat winner! Or discover other delicious recipes from our category desserts. Spoon the ganache over the top of the cake in the center of the pistachio border. Remove from heat and let cool for 5 minutes. These are your top 2 cake layers. Add the flour, sugar, baking powder, and salt. It’s January again… and you know what that means. This cake looks amazing! This Chocolate Pistachio Bundt cake is very easy to make. Still, a little mess never stopped anyone from enjoying a cake as good as this one, certainly not me! Use an offset spatula to spread the batter all the way to the edges of the pan and smooth out the surface. Chocolate overwhelms, vanilla can completely mask it and other flavor additions get in the way. Sprinkle pistachios over the outer edge on top of the cake creating a 1-inch border. Whisk on low speed until well mixed. Preheat oven to 350 degrees F. Line the bottom of a (9-by-12-inch) quarter sheet pan with parchment; lightly butter bottom and sides. Remove 1 cup of cake batter and place in a small bowl, add 1/2 cup chocolate syrup to the 1 cup of cake mix. Set the cake back into the freezer for 10 minutes. Invert the cake onto a fresh piece of parchment paper; peel off the parchment from the bottom of the cake. Hi, really looking forward to making this gorgeous cake…I can’t find pistachio paste or butter where I live…should I process pistachios at home…would that work? If I were to make it again I might actually try something more like a thick fudge sauce, although that could be just as messy in a whole different way, lol! They’re plenty sturdy to support the assembled cake layers, and you can cut them to any width you’d like. Are you looking for an easy cake to make for St. Patricks Day? gradually add half the flour mixture, followed by the buttermilk and coffee, and then the remaining flour mixture. Pistachio Cake with White Chocolate Frosting Bake or Break vanilla extract, confectioners' sugar, baking powder, pistachios and 10 more White Chocolate Raspberry and Pistachio Cake Old House to New Home Thank you so much for sharing. Swirl it in for a marbled effect. Save the acetate after you’ve peeled it off! Hint: Please note: If you adjust the quantities yourself, it ��� Preheat your oven to 180°C (360°F). subscribe to receive new posts via email: Subscribe to the RSS Feed: Bloglovin' Let  cool completely. The crumbs are loose and messy, and if you tried to spread the buttercream on top of the crumbs you’ll have a hard time of it. Grease 12-cup fluted ��� Beat on medium-low speed until the sugar is moistened. There may be affiliate links in this post. Add the pistachio paste and food coloring. Nestle the remaining cake round into the frosting. Most of the time when I���ve had it at restaurants or bakeries, pistachio cake just doesn���t taste like pistachio. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs. Piece together the two half circles and additional cake scraps as needed to form a flat even layer in the bottom of the cake ring, using the back of your hand to tamp the scraps together. Place the chocolate, butter, and corn syrup in a medium heatproof bowl set over a pot of barely simmering water. (More about us...), ©2007-2020 All Rights Reserved. 1 cup sour cream (or Tofutti sour cream) 4 Eggs 1/3 cup veg oil 2 tablespoons flour I didn’t have any grand plans to make an over-the-top fondant-covered masterpiece this year (been there done that have no desire to do it again lol), but still wanted to make him something extra special, and extra delicious. Sprinkle one third of the chocolate crumbs and a few chopped pistachios evenly over the ganache, pressing them lightly into the ganache so they stick. We're all about food that is approachable but still impressive, unique and creative yet still true to its culinary roots. Stir with a whisk and set aside. Love & Olive Oil® is a registered trademark of Purr Design, LLC. Cream butter with an electric mixer on medium-high speed. For any leftover cake you can press the acetate back on the sides and into the sliced area to keep the cake fresher longer. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. ⅔ cup (57 g) Dutch-processed cocoa powder, plus more for dusting the pans, 4 ounces (113 g) unsweetened chocolate, coarsely chopped, ½ cup (120 ml) strong brewed coffee, cooled, 1 ½ cups (184 g) unsalted pistachios, shelled, 1 cup (123 g) unsalted pistachios, shelled and chopped for garnish, 2 ounces (56 g) semisweet chocolate, coarsely chopped, 2 tablespoons unsalted butter, cut into pieces. I’m so happy to hear you loved this cake as much as I did!! Heat cream in a small saucepan over medium-low heat until it just starts to steam and barely bubble around the edges (do not let it boil). Maybe I over cooked the cake??? But messy is good, or in this case, messy is downright delicious. Hello Lindsay. Best of all, they can be washed and reused–less waste in the landfills! Another tip? (The crumbs can just go into an airtight container once cooled, they’ll keep at room temperature for up to a week). About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features But the carbonation really does make it so light and fluffy. (Depending on the width of your acetate, you . Try Pistachio cake pops with white chocolate by FOOBY now. Love this cake for St. Patrick's Day, Easter or Christmas Pistachio truffles On pink. He only ever wants chocolate cake, so I’ve had to get creative over the years to give him the chocolate cake he wants but also something unique and interesting that would make for a good blog post. I prefer using dark chocolate in almost all of my baking because of the iron and better nutrition dark chocolate ��� In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth. The cake is adapted from my Ultimate Chocolate Cake (Taylor’s birthday cake from last year), and the ganache in between is just a basic dark chocolate ganache using some good quality 60% dark chocolate, which is just dark enough to be intense but not so dark that it tastes bitter. But I can’t say for sure if that would be enough. Bake for 20 minutes, breaking them up occasionally. Gently place the second cake layer on top, press lightly so it sticks, then repeat with more ganache, crumbs and pistachios, and another layer of buttercream. The big chunks of pear add a fresh, juicy element which helps to Yaaay! Place chopped chocolate in a heat-proof bowl. Add pistachio paste, salt and pistachio extract and beat until light and fluffy, scraping down the sides of the bowl as needed. Bake for 15 to 20 minutes or until top is springy and a toothpick inserted near the center comes out with a few moist crumbs attached but no raw batter. It���s based on Nigella���s chocolate pistachio cake and it replaces the usual ground almonds for ground pistachios. Place yellow cake mix ��� The third cake layer will sit above the first layer of acetate. As he liked my White Chocolate & Pistachio Cake, I knew he would like it��� but he had forgotten about that one! I had to hide the jar from myself! Line the inside of the cake ring with 1 strip of acetate. I'm back home! Add in two of the eggs, one at a time, mixing between each. In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add in the remaining sugar, one cup at a time. Spray 3 8-inch round pans with nonstick spray. (Putting the layer of crumbs in between two ‘sticky’ layers is key; otherwise the layers won’t stick and everything will fall apart when you slice it – just keep this in mind if you opt to skip the ganache or something). Divide the batter evenly between the 3 prepared pans. White Chocolate Pistachio Cake: Preheat oven to 350F. Add 2 cups of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. You’ll get 3 layers out of this: two full circles (cut out of opposite corners, as close to the edges as you can get), and then the last layer, which goes on the bottom, is cobbled together from the scraps. I also added some edible gold glitter stars for a little bit of extra glamour. Try to cover it well if you do this, just so it doesn’t absorb any weird freezer flavors. Snack on but tasted delicious am new to this blog but this cake the... 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