PISTACHIO LAYER CAKE WITH CREAM CHEESE BUTTERCREAM
This pistachio layer cake with cream cheese buttercream is really special. The layers are light, moist, and not too sweet, with plenty of pistachio flavor. The presentation with the swirled top and pistachio-coated sides make it a real showpiece. Layers can be made, wrapped well, and frozen up to a month in advance.
Provided by John Somerall
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 2h35m
Yield 20
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
- Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
- Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
- Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
- Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
- Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
- While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
- Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
- Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
- Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.
Nutrition Facts : Calories 628.1 calories, Carbohydrate 85.4 g, Cholesterol 58.9 mg, Fat 29.6 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 14.2 g, Sodium 268.4 mg, Sugar 68.9 g
CHOCOLATE-PISTACHIO TORTE WITH WARM CHOCOLATE GANACHE
Provided by Gabrielle Hamilton
Categories Cake Food Processor Mixer Chocolate Dessert Bake Christmas Thanksgiving Pistachio Fall Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- For pistachio paste:
- Finely grind nuts and sugar in processor. Add egg whites and blend well. DO AHEAD Can be made 3 days ahead. Transfer to small bowl, cover, and refrigerate.
- For torte:
- Preheat oven to 350°F. Butter 8-inch-diameter springform pan. Line pan bottom with parchment paper; butter paper. Place chocolate in medium metal bowl set over saucepan of simmering water and stir until chocolate is melted and smooth. Remove from over water. Cool chocolate to lukewarm.
- Measure 1/3 cup pistachio paste and transfer to small bowl (cover and reserve for another use). Place remaining pistachio paste in large bowl; add butter. Using electric mixer, beat until blended. Beat in egg yolks, then melted chocolate. Using clean dry beaters, beat egg whites with salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until firm peaks form. Sift brown sugar over and fold in. Using flexible rubber spatula, fold egg-white mixture into chocolate mixture in 4 additions; transfer batter to prepared pan.
- Bake torte until center is slightly puffed and tester inserted into center comes out with some batter still attached, about 1 hour. Cool torte completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover and let stand at room temperature.
- For ganache:
- Bring cream to simmer in small saucepan. Remove from heat; add chocolate and whisk until smooth. DO AHEAD Can be made 1 day ahead. Chill. Rewarm before using.
- Cut torte into wedges; place on plates. Pour warm ganache over. Sprinkle with pistachios and serve.
PISTACHIO CHOCOLATE CHIP CAKE
Make and share this Pistachio Chocolate Chip Cake recipe from Food.com.
Provided by Caryn
Categories Dessert
Time 1h10m
Yield 1 ten inch tube cake
Number Of Ingredients 8
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.
Nutrition Facts : Calories 4848.3, Fat 289.8, SaturatedFat 90.1, Cholesterol 957.7, Sodium 3863.8, Carbohydrate 530.1, Fiber 16, Sugar 323.5, Protein 62.8
CHOCOLATE LAVA CAKES WITH PISTACHIO CREAM
A flourless chocolate mini cake with a gooey chocolaty center. This concoction is topped of with pistachio butter. This is a Cooking Light recipe and the cake itself has only 7.7 grams of fat! The cakes need to chill for 2 hours before baking.
Provided by Dawn399
Categories Dessert
Time 54m
Yield 12 lava cakes
Number Of Ingredients 12
Steps:
- Chocolate Lava Cakes: Spray 12 muffin cups with cooking spray.
- Place pistachios in a food processor and process until a crumbly paste forms.
- This will create pistachio butter.
- Combine 1/4 cup of pistachio butter,1 1/4 cup sugar (you'll have 1/2 cup left over),cocoa, eggs, egg whites and place in a double boiler or heavy sauce pan.
- Stir well with a whisk and add bittersweet chocolate.
- Cook over low heat or simmering water until chocolate melts and sugar dissolves@ 3 minutes.
- Remove from heat and add baking powder and vanilla.
- Stir with a whisk until smooth.
- Spoon batter into muffin cups and chill for 2 hours.
- Pistachio Butter: Prepare pistachio butter while cakes are chilling.
- Place remaining 1/4 cup of pistachio butter and 1/2 cup sugar in a food processor.
- Pulse 3-4 times.
- Add milk and salt and process until smooth.
- Strain solids out of mixture into a small sauce pan.
- Bring to a boil, then reduce heat and simmer for@ 4 minutes.
- Chill pistachio butter while cooking lava cakes.
- Preheat oven to 450°F.
- Bake cakes for 9 minutes or until almost set.
- Centers will be gooey.
- Let cool for 5 minutes.
- Invert cake on a dessert plate and spoon pistachio butter over cake.
- May top with powdered sugar.
Nutrition Facts : Calories 205.4, Fat 6.2, SaturatedFat 1.2, Cholesterol 36.9, Sodium 124.1, Carbohydrate 34.1, Fiber 1.6, Sugar 31.2, Protein 5.8
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