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