This chocolate pistachio naked cake is a three-layer work of art, with beautiful layers of rich white chocolate cake, dark chocolate ganache, chocolate crumble, and a luscious pistachio buttercream! Naked cakes (so-called because they lack an exterior layer of icing) are beautiful and surprisingly simple to make, resulting in a magnificent display that highlights the many layers of taste and texture. I had no intentions to produce a fondant-covered masterpiece this year (I've done it before and have no desire to do it again.), but I still wanted to give him something extra special and extra tasty. 
Over the years, I've had to be creative to offer him the chocolate cake he always requests, as well as something unusual and fascinating that would make a nice blog article. I hadn't made a nude cake in a while, so I went through the Milk Bar cookbook for ideas and discovered the pistachio layer cake recipe. I had some leftover pistachio butter/cream/paste from prior pistachio efforts, so I combined the pistachio buttercream recipe with a delicious chocolate cake, chocolate crumb, and chocolate ganache (because there is no such thing as too much chocolate). The pistachio buttercream and chocolate crumbs are both from the Momofuku Milk Bar cookbook. Let me just say that this buttercream is phenomenal and maybe my favorite component of this cake. It astonished me that just 1/4 cup of powdered sugar was required (most buttercreams are at least 1 to 2 cups). In this scenario, however, the majority of the icing is pistachio paste (pistachio butter or pistachio cream, while somewhat sweeter, would also work), thus additional sugar is not required. Brilliant! The cake is an adaptation of my Ultimate Chocolate Cake (Taylor's birthday cake from the previous year), and the ganache in between is a simple dark chocolate ganache made with some high-quality 60 percent dark chocolate, which is powerful but not harsh. Even though the ganache is delicious, I wish there was a way to retain it a little softer after cooling. When the cake sets with a thick coating of chocolate crumbs embedded in it, it becomes rather difficult to slice. Still, a little mess has never prevented anybody, including me, from eating a cake as delicious as this one. This cake is in no way tidy.
When sliced, the layer of ganache and chocolate crumbs will provide more resistance than the cake and buttercream, and when the knife is eventually able to penetrate it, pistachio crumbs and crumbs will be scattered throughout the cake. This is not a cake that will provide picture-perfect portions. But sloppy is wonderful, and in this instance, sloppy is delectable. Constructing a Naked Cake To assemble a naked cake, you will need the following: A 6-inch cake ring (or a 6-inch cake pan with a detachable bottom) and broad strips of acetate (I used 4-inch wide acetate, but 3-inch would work as well; you can also get pre-cut cake collar strips; just make sure they're long enough to encircle the whole cake) are required. Unfortunately, plastic wrap and parchment paper will not work here since they are not rigid enough to sustain the cake's structure. Acetate is required for this. The cake is cooked in a quarter-sheet pan and then cut into 6-inch circles using a cake ring or 6-inch cutter. This will provide three layers: two entire circles (cut from opposing corners, as near to the edges as possible), and the last layer, which goes on the bottom, is pieced together from the leftovers. There will still be some leftovers for you to nibble on. This cake may be assembled in either a 6-inch cake ring or a 6-inch cake pan with a detachable bottom, as I did (a springform pan would work too). Place a sheet of parchment below the bottom layer and a ring of acetate around the edge; this will confine the different layers and provide those clean, well-defined layers when you peel it off. Then, one begins to layer. Start with the cake's bottom layer (fill in the gaps with cake scraps so you have a solid layer). Spread half of the chocolate ganache on the cake, then sprinkle with chocolate crumbs and chopped pistachios. (Placing the layer of crumbs between two "sticky" layers is crucial; otherwise, the layers won't adhere and the cake will break apart when you slice it; keep this in mind if you want to forego the ganache or whatever).
Press the crumbs into the ganache, then pour or pipe a third of the buttercream on top of the crumbs (I found this approach to be much simpler). If you attempted to spread the buttercream over the crumbs, you would have a difficult time. Instead, pipe a spiral of frosting over the crumbs, then use the back of a spoon or an offset spatula to distribute it into an equal layer. Remember that you want the ganache and buttercream, as well as a few crumbs and pistachios, to reach the acetate so that the layers seem distinct when the acetate is peeled away. Repeat with more ganache, crumbs, pistachios, and buttercream layers. The third cake layer will lie on top of the first acetate layer. Insert the second piece of acetate between the first layer and the cake pan or cake ring; tape it if necessary to hold it together and tight. Remember that the acetate should always sit above the cake's highest level. The cake is topped with a final layer of buttercream, a handful of chocolate crumbs, and more pistachio pieces. In addition, I sprinkled edible gold glitter stars for a little glitz. The Milk Bar cookbook calls for the cakes to be frozen overnight, but this cake just needs to be chilled overnight for the layers to solidify. However, it might be frozen for up to a week if required. If you do this, try to cover it thoroughly so that it doesn't absorb freezer flavors. Before slicing this cake, it is essential to bring it to room temperature; the ganache is already rather stiff and should not be frozen solid. If your cake has been frozen, let it defrost overnight in the refrigerator, then let it rest at room temperature for at least 30 minutes before removing the acetate and slicing it. Other advice? Save the acetate after it has been peeled off! Press the acetate back over the edges and into the cut region of any remaining cake to keep it fresher for longer. By doing so and covering the cake with plastic wrap, it may be stored in the refrigerator for up to three days. Regarding the timeframe, I suggest preparing the cake and chocolate crumbs two days beforehand.
Refrigerate or freeze the cake overnight in a refrigerator or freezer after allowing it to cool. Once crumbs have cooled, they may be stored in an airtight container for up to a week at room temperature. The next day, prepare your ganache and buttercream and construct the cake. Cover and refrigerate overnight for serving the following day, or securely cover and freeze for up to one week (remember to thaw it in the fridge the night before you want to serve it). This homemade Sicilian pistachio cake recipe with pistachio flour and lemon peel capture the island's essence. You'll be astonished at how simple and delicious it is to prepare with just one mixing bowl. This exceptional Italian pistachio cake is irresistibly delicate and delicious, bringing delight to your table. This original and delicious Sicilian pistachio cake is made using one of the most coveted commodities — Bronte pistachios. Bronte, a town in the province of Catania at the foot of Mount Etna, is renowned for its pistachios. In addition to these precious pistachios, this delectable Italian pistachio torte requires just a few more ingredients. Simply combine pistachio flour, all-purpose flour, eggs, lemon zest, ginger, sunflower oil, and sugar. This classic Sicilian pistachio cake is baked in the oven for around thirty minutes before being served. Pistachios from Bronte are world-renowned and renowned for their singularity. The volcanic and rich soil of Mount Etna gives the pistachio nuts their distinctive color and flavor. The kernel is green in color and has a significantly stronger flavor than regular pistachios. 
These pistachios are so exceptional that the European Commission granted them "Protected Designation of Origin" or PDO in 2009. Bronte pistachios are an exquisite delicacy that should be sampled at least once. The history of the Sicilian pistachio cake is inextricably intertwined with the "green gold" or iconic pistachios from Bronte. Arabs are said to have introduced pistachios around the ninth century. On the slopes of Mount Etna, where the rich characteristics of the volcanic soils proved to be a suitable Eden, the plant took root. Since antiquity, the quality and organoleptic qualities of Bronte pistachios have been known for their superiority. Approximately 80% of the agricultural area in Bronte is now devoted to pistachio farming. Although it barely accounts for roughly 1% of global pistachio output. Bronte pistachios may cost more than $50 per pound when shelled. They are much more costly than Californian pistachios. In Sicilian cuisine, pistachios are prominent. On the sweet side, they are used in desserts such as pastries, cakes, cannoli, gelato or ice cream, and cookies.
Italian Pistachio Cake
Sicilian Pistachio Cake Recipe: An Easy Italian Pistachio Dessert to Prepare this homemade Sicilian pistachio cake recipe with pistachio flour and lemon peel capture the island's essence. 
You'll be astonished at how simple and delicious it is to prepare with just one mixing bowl. This exceptional Italian pistachio cake is irresistibly delicate and delicious, bringing delight to your table. This original and delicious Sicilian pistachio cake is made using one of the most coveted commodities — Bronte pistachios. Bronte, a town in the province of Catania at the foot of Mount Etna, is renowned for its pistachios. In addition to these precious pistachios, this delectable Italian pistachio torte requires just a few more ingredients. Simply combine pistachio flour, all-purpose flour, eggs, lemon zest, ginger, sunflower oil, and sugar. This classic Sicilian pistachio cake is baked in the oven for around thirty minutes before being served. Bronte Pistachios – The Green Gold of Sicily Pistachios from Bronte are world-renowned and renowned for their singularity. The volcanic and rich soil of Mount Etna gives the pistachio nuts their distinctive color and flavor. The kernel is green in color and has a significantly stronger flavor than regular pistachios. These pistachios are so exceptional that the European Commission granted them "Protected Designation of Origin" or PDO in 2009. Bronte pistachios are an exquisite delicacy that should be sampled at least once.
History of Sicilian Pistachio Cake
The history of the Sicilian pistachio cake is inextricably intertwined with the "green gold" or iconic pistachios from Bronte. Arabs are said to have introduced pistachios around the ninth century. 
On the slopes of Mount Etna, where the rich characteristics of the volcanic soils proved to be a suitable Eden, the plant took root. Since antiquity, the quality and organoleptic qualities of Bronte pistachios have been known for their superiority. Approximately 80% of the agricultural area in Bronte is now devoted to pistachio farming. Although it barely accounts for roughly 1% of global pistachio output. Bronte pistachios can cost more than $50 per pound when shelled. They are considerably more expensive than Californian pistachios. In Sicilian cuisine, pistachios are prominent. On the sweet side, they are used in desserts such as pastries, cakes, cannoli, gelato or ice cream, and cookies.
How To Make Italian Pistachio Cake at Home
Home preparation of the Sicilian pistachio pudding and cake, also known as plumcake al pistachio, is straightforward. This delectable dessert may be prepared with just a handful of pantry staples. 
Ingredients
- Eggs
- 00 flour
- Water
- Sugar
- Pistachio flour
- Water
- Sugar
- Ginger powder or freshly grated ginger
- Yeast
- Lemon peel
- Decorating pistachios with chopped nuts
How To Determine When Your Italian Pistachio Cake Is Finished
Using a little knife or toothpick, monitor the cake's making progress. 
Your cake is done when the toothpick inserted into the center comes out clean. Turn off the oven and allow the cake to rest for 10 minutes with the oven door slightly ajar.