Chocolate Pistachio Cake Recipe
Introduction
This Chocolate Pistachio Cake is a rich, moist dessert that combines deep black cocoa flavors with a luscious pistachio cream. The espresso syrup adds a wonderful depth, making it an irresistible treat for chocolate and nut lovers alike.
Ingredients
- 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 recommended)
- 60 mL espresso (double shot preferred)
- 42 grams honey
- 1/4 tsp ground cinnamon
- 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
- Step 1: Preheat the oven to 350°F (convection or conventional). Grease and line an 8×3 inch or two 8×2 inch cake pans with baking spray and parchment paper.
- Step 2: In a large bowl, whisk together the cake flour, black cocoa powder, baking powder, and salt until evenly combined.
- Step 3: In another large bowl, whisk the sugar, canola oil, eggs, and sour cream until smooth and well combined.
- Step 4: Sift the dry ingredients over the wet ingredients and whisk gently until just combined, about halfway mixed.
- Step 5: Pour in the hot coffee and whisk until the batter is completely smooth and homogeneous. Scrape the bowl edges and mix well.
- Step 6: Pour the batter into the prepared pan(s) and bake for about 40 minutes. The cake is done when the center springs back to a gentle press.
- Step 7: Let the cake rest in the pan for 10 minutes, then invert onto a tea towel and cool upside down for about 30 minutes before flipping right side up.
- Step 8: To prepare the espresso syrup, mix together the espresso, honey, and ground cinnamon until combined. Let cool for a few minutes.
- Step 9: Once cooled, slice the cake in half horizontally. Brush half of the espresso syrup onto each cake layer, focusing on the sliced sides.
- Step 10: For the pistachio cream, beat the cold mascarpone and powdered sugar in a stand mixer or with a hand mixer until smooth.
- Step 11: Add the vanilla bean paste and mix on medium speed.
- Step 12: Gradually stream in the cold heavy whipping cream in 3-4 parts, scraping down the bowl edges between additions.
- Step 13: Increase to full speed and whip until the cream holds soft peaks. Avoid over-beating once thickened.
- Step 14: Fold in the pistachio butter (pressed through a sieve if desired) and sprinkle in the fine salt and additional vanilla paste, mixing just until combined.
- Step 15: Spread half of the pistachio cream evenly over the bottom cake layer. Warm a bit of pistachio butter to drizzle on top for extra flavor.
- Step 16: Place the second cake layer on top and repeat the cream spreading and pistachio butter drizzle. Garnish with chopped pistachios before serving.
Tips & Variations
- Use freshly brewed espresso for the syrup to intensify the coffee flavor, or substitute with strong brewed coffee if needed.
- If pistachio butter is too thick, warming it slightly helps make drizzling easier and enhances its aroma.
- For a nut-free alternative, replace pistachio butter with almond or hazelnut paste.
- Allow the cake to chill for a few hours for the flavors to meld and the cream to firm up well before serving.
Storage
Store the assembled cake covered in the refrigerator for up to 3 days. To reheat, let the cake come to room temperature for about 30 minutes before serving. This cake is best enjoyed fresh but can also be frozen unassembled; wrap layers tightly and freeze up to 1 month.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cocoa powder instead of black cocoa powder?
Yes, you can substitute regular unsweetened cocoa powder, but the cake will have a lighter color and a slightly different flavor profile, as black cocoa has a deeper, more intense taste.
Is it necessary to use both hot coffee and espresso in the recipe?
The hot coffee ensures the batter is smooth and moist while contributing rich flavor, and the espresso in the syrup enhances the coffee notes for the final cake. You can adjust amounts to your taste, but both add important layers of flavor.
Print
Chocolate Pistachio Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 to 10 servings 1x
Description
This decadent Chocolate Pistachio Cake combines the rich, deep flavors of black cocoa and coffee-infused batter with a luscious pistachio mascarpone cream. Moist and tender with an espresso-sweetened syrup, this cake is perfect for sophisticated dessert lovers. The pistachio butter adds a unique nutty twist, while the whipped mascarpone cream provides a creamy, velvety finish.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 160 mL canola oil (or any neutral oil)
- 2 large eggs (room temperature)
- 150 grams sour cream
- 240 mL hot coffee (Americano)
- 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
Garnish
- Chopped pistachios
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (convection preferred for even baking). Grease and line an 8×3 inch or two 8×2 inch pans with baking spray and parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together cake flour, black cocoa powder, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, whisk the granulated sugar, canola oil, eggs, and sour cream until the mixture is smooth and homogenous.
- Incorporate Dry into Wet: Sift the dry ingredients over the wet mixture and whisk gently until about halfway combined—do not overmix.
- Add Coffee: Pour in the hot coffee and whisk thoroughly until the batter is completely smooth and no lumps remain.
- Pour and Bake: Scrape down the batter from the bowl edges, pour into prepared pans, and bake for approximately 40 minutes. The cake is done when the center springs back to the touch.
- Cool the Cake: Let the cake rest in the pan for 10 minutes, then invert it onto a tea towel to cool upside down for 30 minutes. Once cooled, carefully slice the cake horizontally into two layers.
- Prepare Espresso Syrup: Mix espresso, honey, and ground cinnamon until well combined and allow to cool. Brush half the syrup onto each sliced cake layer on the cut side to keep the cake moist and flavorful.
- Make Pistachio Cream: Beat cold mascarpone and powdered sugar in a stand mixer until smooth. Add vanilla bean paste and mix at medium speed. Gradually stream in cold heavy cream in increments, scraping the bowl edges as needed. Increase speed to full once all cream is added and whip until stiff peaks form. Incorporate pistachio butter (strained if chunky) and a pinch of salt gently until combined.
- Assemble the Cake: Spread half the pistachio cream evenly over the bottom layer. Warm some pistachio butter slightly to drizzle on top. Place the second layer and repeat the cream and pistachio butter drizzle. Garnish with chopped pistachios to finish.
Notes
- Use room temperature eggs for better emulsification.
- Hot coffee enhances the chocolate flavor and helps activate the cocoa powder.
- Do not overmix once dry ingredients are added to maintain cake tenderness.
- Adjust pistachio butter quantity based on desired intensity of flavor and texture.
- Let the cake layers soak with espresso syrup thoroughly but avoid saturating to keep structure intact.
- Chilling mascarpone and heavy cream ensures better whipping and stable peaks.
- This cake is best served slightly chilled and consumed within 2-3 days for freshness.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate cake, pistachio cream, black cocoa, espresso syrup, mascarpone frosting, nutty cake, layered cake
