Chocolate Pistachio Cake Recipes

CHOCOLATE-PISTACHIO TORTE

Steps:

• Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
• In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
• Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
• Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
• Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.

CHOCOLATE PISTACHIO CAKE RECIPE (VIDEO)

Steps:

• Preheat the oven to 350F. Line two, 8-inch cake pans with parchment paper and spray with non-stick spray; set aside.
• Place butter, eggs, vanilla, and sugar into a mixer bowl. Mix on high speed until smooth and uniform. In separate bowl, combine flour, baking powder, salt and cocoa powder. Use sifter or fine mesh strainer and sift in the flour mixture into the batter gradually, alternating with the milk; use spatula and mix by hand as to not over mix!
• Divide cake batter evenly between the two pans and bake in preheated oven for approximately 30 minutes, until tops are completely set and toothpick inserted into the center comes out clean. Remove cakes from pans once baked and let cool completely on wire rack. Once cooled, slice layers in half, to have four layers total.
• Prepare the buttercream. Place pistachios into a food processor and pulse until nuts resemble fine crumbs. Add Irish cream and a few drops of green food coloring. Continue mixing in food processor for a few minutes until mixture resembles thick paste.
• Into a mixer bowl, add the butter and cream cheese. Mix until well-combined and fluffy. Add the prepared pistachio cream; gradually add the powdered sugar. Add less or more to your liking; more for a thicker buttercream. Reserve about 1 1/2 cups of buttercream in a pastry bag tipped with a star tip.
• To assemble the cake: lightly drizzle each layer with Irish cream and fill generously with buttercream. Frost the outside and smooth out top and sides. Place cake into the refrigerator and let it set for about 20 minutes. Meanwhile, prepare the chocolate ganache. Whisk together 3/4 cup chocolate chips with hot heavy cream until smooth. Pour into a ziplock bag and let the ganache stand for about 5 minutes to allow the air bubbles to dissipate.
• Pour ganache over the top of the cake and use spatula to smooth out the top. Let the chocolate ganache set in the refrigerator, then garnish top with reserved buttercream. Can top cake with whole pistachios and chopped chocolate truffles.
• Let cake stand in refrigerator for a few hours to set. Remove about 30 minutes before serving; perfect with coffee and tea.

CHOCOLATE PISTACHIO CAKE

Steps:

• Blend first 6 ingredients; then beat 2 minutes.
• Mix pecans and chocolate chips and sprinkle in bottom of greased and floured Bundt pan. (optional).
• Remove 1 cup of cake batter and place in a small bowl; add chocolate syrup.
• Mix well. Set aside.
• Place remaining batter into Bundt pan, then pour chocolate batter on top of first batter.
• Bake at 350 degrees for 60-65 minutes.
• Sprinkle with confectioner's sugar, if you don't use pecan-chocolate chip streusel.
• You can use butterscotch instant pudding for a chocolate butterscotch cake.

PISTACHIO CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 10-inch tube pan.
• Blend cake mix (dry), pudding (dry), eggs, sour cream, oil, and extract in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Toss chocolate chips with a little bit of flour (to help suspend them in the batter).
• Fold chocolate chips into batter.
• Sprinkle top of batter with chocolate jimmies.
• Pour batter into prepared pan.
• Bake 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
• Cool 15 minutes; inverted on wire rack.
• Remove pan; cool completely.

PISTACHIO CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
• Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
• To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.