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Chocolate Pistachio Cake Recipe

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4.2 from 15 reviews

This decadent Chocolate Pistachio Cake features a rich black cocoa cake soaked with a flavorful espresso syrup and layered with a creamy pistachio mascarpone frosting. The cake is moist and tender, balanced with the nutty sweetness of pistachio butter and finished with chopped pistachios for an elegant touch. Perfect for special occasions or any chocolate lover looking for a unique twist.

Ingredients

Black Cocoa Cake

  • 240 grams cake flour, spooned and leveled
  • 80 grams black cocoa powder
  • 1/2 tsp fine sea salt
  • 1 tbsp baking powder
  • 350 grams granulated sugar
  • 160 mL canola oil or any neutral oil
  • 2 large eggs, room temperature
  • 150 grams sour cream
  • 240 mL hot coffee (Americano)

Espresso Syrup

  • 60 mL espresso (double shot)
  • 42 grams honey
  • 1/4 tsp ground cinnamon

Pistachio Cream

  • 227 grams mascarpone, cold
  • 120 grams powdered sugar
  • 360 mL heavy whipping cream, cold
  • 150 grams pistachio butter or paste (adjust to taste)
  • 1 tsp vanilla bean paste
  • Tiny pinch fine sea salt

Instructions

  1. Prepare the Black Cake Batter: Preheat the oven to 350°F (convection preferred but conventional is fine). Grease and line an 8×3 inch or two 8×2 inch baking pans with baking spray and parchment paper. In a large bowl, whisk together cake flour, black cocoa powder, baking powder, and salt until well combined. In another bowl, whisk granulated sugar, canola oil, eggs, and sour cream until smooth. Sift the dry ingredients over the wet ingredients and whisk about halfway to combine. Pour in the hot coffee and whisk until smooth. Scrape the bowl edges and mix well. Pour batter into prepared pans.
  2. Bake the Cake: Bake for about 40 minutes until the center springs back when pressed. Remove from oven and let rest for 10 minutes in the pan. Then invert onto a tea towel and cool upside down for 30 minutes before flipping back. Once cooled, slice each cake in half horizontally to create layers.
  3. Make the Espresso Syrup: Combine espresso, honey, and ground cinnamon in a small bowl. Mix well and let cool slightly. Brush half of this syrup onto the cut side of each cake layer to soak them with moisture and flavor.
  4. Prepare the Pistachio Cream: In a stand mixer bowl, beat cold mascarpone with powdered sugar until smooth. Add vanilla bean paste and mix on medium. Gradually add cold heavy whipping cream in 3-4 additions, scraping bowl edges each time. Once all cream is added, increase speed to high and whip until firm peaks form, careful not to overbeat. Fold in pistachio butter (strained if chunky) until just combined. Add a tiny pinch of salt and blend briefly.
  5. Assemble the Cake: Spread half of the pistachio cream over the first cake layer. Slightly warm some pistachio butter to drizzle over the cream layer for added richness. Place the second slice of cake on top and repeat spreading pistachio cream and drizzle pistachio butter. Finish by topping the cake with chopped pistachios for texture and garnish.

Notes

  • You can use two 8×2 inch pans or a single 8×3 inch pan and then slice the cake horizontally for layers.
  • Black cocoa powder is key for the cake’s deep color and intense chocolate flavor; Dutch-processed cocoa powder won’t give the same effect.
  • Adjust pistachio butter quantity to your taste; if too thick, warm slightly to make it easier to mix and drizzle.
  • Using espresso in the syrup adds a depth of flavor, but strong coffee can be substituted if espresso is unavailable.
  • Allow the cake layers to cool completely before slicing and assembling to prevent the cream from melting.
  • Store the cake refrigerated and bring to room temperature before serving for best flavor and texture.

Find it online: https://flavorspath.com/chocolate-pistachio-cake-recipe/