CHOCOLATE PISTACHIO CAKE RECIPE (VIDEO)
Decadent and rich chocolate cake with nutty pistachio buttercream, Irish cream and chocolate ganache!
Provided by tatyanaseverydayfood
Categories Dessert
Number Of Ingredients 18
Steps:
- Preheat the oven to 350F. Line two, 8-inch cake pans with parchment paper and spray with non-stick spray; set aside.
- Place butter, eggs, vanilla, and sugar into a mixer bowl. Mix on high speed until smooth and uniform. In separate bowl, combine flour, baking powder, salt and cocoa powder. Use sifter or fine mesh strainer and sift in the flour mixture into the batter gradually, alternating with the milk; use spatula and mix by hand as to not over mix!
- Divide cake batter evenly between the two pans and bake in preheated oven for approximately 30 minutes, until tops are completely set and toothpick inserted into the center comes out clean. Remove cakes from pans once baked and let cool completely on wire rack. Once cooled, slice layers in half, to have four layers total.
- Prepare the buttercream. Place pistachios into a food processor and pulse until nuts resemble fine crumbs. Add Irish cream and a few drops of green food coloring. Continue mixing in food processor for a few minutes until mixture resembles thick paste.
- Into a mixer bowl, add the butter and cream cheese. Mix until well-combined and fluffy. Add the prepared pistachio cream; gradually add the powdered sugar. Add less or more to your liking; more for a thicker buttercream. Reserve about 1 1/2 cups of buttercream in a pastry bag tipped with a star tip.
- To assemble the cake: lightly drizzle each layer with Irish cream and fill generously with buttercream. Frost the outside and smooth out top and sides. Place cake into the refrigerator and let it set for about 20 minutes. Meanwhile, prepare the chocolate ganache. Whisk together 3/4 cup chocolate chips with hot heavy cream until smooth. Pour into a ziplock bag and let the ganache stand for about 5 minutes to allow the air bubbles to dissipate.
- Pour ganache over the top of the cake and use spatula to smooth out the top. Let the chocolate ganache set in the refrigerator, then garnish top with reserved buttercream. Can top cake with whole pistachios and chopped chocolate truffles.
- Let cake stand in refrigerator for a few hours to set. Remove about 30 minutes before serving; perfect with coffee and tea.
Nutrition Facts : Calories 619 kcal, Carbohydrate 55 g, Protein 6 g, Fat 42 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 118 mg, Sodium 379 mg, Fiber 2 g, Sugar 41 g, UnsaturatedFat 14 g, ServingSize 1 serving
CHOCOLATE PISTACHIO CAKE
Make and share this Chocolate Pistachio Cake recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Blend first 6 ingredients; then beat 2 minutes.
- Mix pecans and chocolate chips and sprinkle in bottom of greased and floured Bundt pan. (optional).
- Remove 1 cup of cake batter and place in a small bowl; add chocolate syrup.
- Mix well. Set aside.
- Place remaining batter into Bundt pan, then pour chocolate batter on top of first batter.
- Bake at 350 degrees for 60-65 minutes.
- Sprinkle with confectioner's sugar, if you don't use pecan-chocolate chip streusel.
- You can use butterscotch instant pudding for a chocolate butterscotch cake.
CHOCOLATE & GINGERNUT RIPPLE CAKE
A variation on Australia's "traditional" chocolate ripple cake, only using Milo and gingernuts. Make up to 3 days ahead. Prep time does not include overnight chilling. Recipe from Nestle.
Provided by westivan
Categories Dessert
Time 30m
Yield 1 cake log
Number Of Ingredients 5
Steps:
- Beat Milo and cream together until stiff peaks form.
- Spread 1 side of a biscuit with Milo mixture and sandwich together to another biscuit. Place on a tray. Spread another biscuit with mixture and sandwich to the first 2, and continue with remaining biscuits to create a log shape.
- Optional: Dip each biscuit briefly in liqueur or milk before speading with milo mixture.
- Using a flat knife, spread remaining milo mixture over log to cover.
- Loosely cover with cling wrap and refrigerate overnight to allow biscuits to soften.
- Sprinkle log with grated chocolate. To serve, slice on an angle instead of straight across so you can see the layers of biscuit and cream.
Nutrition Facts : Calories 1049.7, Fat 112.6, SaturatedFat 70.1, Cholesterol 416.8, Sodium 115.6, Carbohydrate 8.5, Sugar 0.3, Protein 6.2
PISTACHIO & MILK CHOCOLATE SQUARES
Try something different with Sarah Cook's Pistachio & milk chocolate squares - you won't be able to stop at just one piece!
Provided by Sarah Cook
Categories Treat
Time 1h20m
Yield Cuts into 16 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
- Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.
Nutrition Facts : Calories 342 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium
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
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