Chocolate Cake with Pistachio Filling, a rich and moist dessert with a creamy pistachio layer that adds a nutty and vibrant twist to the classic chocolate cake.
Recipe Steps:
1. Prepare the Chocolate Cake:
Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a bowl, mix 2 cups all-purpose flour, ¾ cup cocoa powder, 1½ tsp baking soda, and a pinch of salt.
In another bowl, beat 1 cup sugar, ½ cup brown sugar, 1 cup oil, and 2 large eggs until smooth.
Gradually mix the dry ingredients into the wet mixture, alternating with 1 cup of buttermilk.
Pour the batter into the pans and bake for 30–35 minutes or until a toothpick comes out clean. Let the cakes cool.
2. Make the Pistachio Filling:
Blend 1 cup shelled pistachios into a fine paste.
In a bowl, beat 1½ cups heavy cream with ¼ cup powdered sugar until soft peaks form.
Fold the pistachio paste into the whipped cream until well combined.
3. Assemble the Cake:
Place one cake layer on a serving plate and spread a generous layer of pistachio filling.
Top with the second layer of cake and repeat with another layer of pistachio filling if desired.
4. Prepare the Chocolate Ganache:
Heat 1 cup heavy cream until simmering and pour it over 1½ cups chopped dark chocolate.
Stir until smooth and glossy.
5. Decorate:
Pour the ganache over the assembled cake, allowing it to drip down the sides.
Garnish with chopped pistachios for added crunch and visual appeal.
6. Chill and Serve:
Refrigerate the cake for at least 1 hour before slicing and serving.
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