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Chocolate Pistachio Cake Recipe

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4 from 71 reviews

Indulge in this decadent Chocolate Pistachio Cake featuring a rich cocoa batter, toasted kataifi strands, creamy pistachio filling, and a luscious whipped dark chocolate ganache. The combination of textures and flavors—from the moist chocolate cake to the crunchy, buttery kataifi and the nutty pistachio cream—makes this dessert a showstopper for any special occasion.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Cake

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup olive oil
  • 1 cup whole milk
  • 1 teaspoon vanilla extract

Kataifi and Filling

  • 1 1/2 cups kataifi pastry (separated into strands)
  • 2 tablespoons unsalted butter (for toasting kataifi)
  • 3/4 cup pistachio butter (homemade or store-bought)
  • 1 cup white chocolate chips (or chopped white chocolate)
  • 2 teaspoons neutral oil (optional, for extra creaminess)

Whipped Ganache

  • 1 1/2 cups dark chocolate (chopped)
  • 3/4 cup heavy cream
  • 1 tablespoon honey

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, ground cinnamon, and salt, ensuring they’re well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, olive oil, whole milk, and vanilla extract until the mixture is smooth and uniform.
  4. Combine Batter and Bake: Add the wet ingredients to the dry ingredients and mix gently just until combined, being careful not to overmix. Divide the batter evenly between the prepared cake pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans.
  5. Toast Kataifi: Gently separate the kataifi pastry strands. Heat a large skillet over medium heat and melt the unsalted butter. Toast the kataifi strands in the skillet, stirring frequently, until they turn golden and crisp. Remove from heat and set aside to cool.
  6. Prepare Pistachio Filling: Melt the white chocolate chips and let them cool slightly but remain pourable. Stir in the pistachio butter and the optional neutral oil for added creaminess. Fold in the toasted kataifi strands carefully to maintain their texture. Chill this mixture in the refrigerator until set.
  7. Make Whipped Ganache: In a small saucepan, heat the heavy cream and honey together just until steaming (do not boil). Pour the hot cream mixture over the chopped dark chocolate and let it sit undisturbed for 5 minutes to melt the chocolate. Stir gently until smooth and glossy. Allow the ganache to cool to room temperature, then refrigerate until it firms up slightly but is still scoopable. Using a mixer, whip the ganache until it becomes light, fluffy, and aerated.

Notes

  • Ensure kataifi pastry strands are separated thoroughly before toasting for the best texture.
  • For a richer flavor, substitute olive oil with melted unsalted butter in the cake batter if desired.
  • Use good quality pistachio butter and chocolates for optimal taste.
  • The whipped ganache can be prepared a day in advance and stored in the refrigerator; bring to room temperature before whipping.
  • Layer the cake with pistachio filling and whipped ganache for a multi-textured dessert experience.
  • This cake pairs wonderfully with a cup of strong coffee or a glass of dessert wine.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

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