This recipe is a multilayered Choco Pistachio Cake for a chocolate lover's dream come true since it consists of a decadent chocolate cake that is covered in a light and creamy pistachio frosting and then topped with a lovely chocolate ganache. This Chocolate Pistachio Cake is the epitome of all things chocolate. Rich in chocolate flavor, with a buttercream made with pistachios that is not too heavy, and topped with a ganache that is smooth as silk. The length of time needed to prepare this cake is the most challenging aspect of its preparation, but all that is truly necessary is creating the cake layers well in advance so that they have enough time to cool down. I find that if I prepare them the night before, putting them together in the morning is a breeze. The chocolate cake, buttercream icing, and chocolate ganache that make up each tier of this dish are all created using ingredients that are not difficult to get. Create the batter for the cake. Mix the flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl. To melt the chocolate, place it in a dish and set it over water that is just boiling. Stir the chocolate often as it melts. Put to the side to cool off. 
After creaming the butter and sugar to a frothy consistency, add the eggs and vanilla extract. After incorporating the melting chocolate, gently add the flour mixture while alternating with the buttermilk and the coffee. Mix until combined. Bake. The batter should be split between the three pans. Make the batter as even as possible by using a spatula. Cook for 30 to 40 minutes at 350 degrees. After allowing the cakes to cool for a little while in the cake pans, flip them onto a wire rack to finish cooling. Remove the parchment paper from the bottoms of the cookies. Make the icing for the cake. Create a paste out of the pistachios. Pistachios should be processed until they reach the consistency of a coarse powder. If more oil is required, add it now. Continue blending, pausing occasionally to scrape down the sides of the container, until the mixture is smooth and creamy. Create the icing for the cake. After the butter has been well mixed, proceed to add the cream, vanilla, and salt. Add two cups of confectioner's sugar while continuing to whisk the mixture until it is moistened. Continue adding the remaining confectioner's sugar while continuing to whisk the mixture until it is light and fluffy. When it's necessary, use a scraper to clean the sides of the bowl. Add the pistachio paste, as well as the food coloring, to the mixture. Assemble Put together the cake in layers. After placing the first cake layer on a serving tray, apply a large quantity of frosting all over the surface of the cake. Proceed to apply the second and third layers in the same manner. When you are through with the third layer, ice the top, sides, and bottom of the cake. Put some pressure on the chopped pistachios and press them down the edges and around the perimeter. Put in the freezer for ten minutes before serving. 
Pistachio chocolate cake
Our dense cake is perfect for the holidays since it has pistachios not only in the batter but also on the surface. For the cake, one-half cup of unsalted butter (one stick), cut into tiny pieces, plus more butter for the pan. 1 cup all-purpose flour, measured and spooned out, plus more flour for the pan 1/2 teaspoon salt 1/4 teaspoon baking powder 8 ounces of semisweet chocolate, cut in a chunky fashion 1 1/4 cups sugar 1 teaspoon pure vanilla essence 2 big eggs 1/2 cup of buttermilk with reduced fat Pistachios shelled and unsalted, to the number of three-quarters of a cup, cut very roughly To prepare the Chocolate Ganache and the Topping a half a cup of heavy cream 4 ounces of semisweet chocolate, cut in a chunky fashion 1/4 cup of pistachios, unshelled and unsalted, cut very roughly 
Make the cake: Preheat the oven to 350 degrees. Prepare a round cake pan of 8 inches in diameter by buttering and flouring it, then lining the bottom with either parchment paper or waxed paper. Flour, baking powder, and salt should be mixed in a medium basin using a whisk. Set aside. Four to five minutes of melting butter and chocolate in a large heatproof dish positioned over (not in) a pot of boiling water require constant stirring throughout the process. Take the bowl out of the pan. Add the sugar and vanilla extract using a whisk, followed by the eggs, buttermilk, and pistachios. Just until everything is mixed, fold in the flour mixture. Pour the batter into the pan that has been prepared. Bake for sixty to seventy minutes, or until a toothpick inserted in the middle of the cake comes out with a few moist crumbs attached. Allow the cake to cool for 5 minutes in the pan, then run a knife along the edge, and flip the cake onto a wire rack. Take off the paper, and then wait for it to cool for approximately three hours. (You may keep it for up to three days at room temperature if you wrap it in plastic and keep it there). Make ganache: Cream should be heated until it reaches a simmer in a small saucepan before being removed from the heat. After adding the chocolate and letting it sit for five minutes, whisk it until it is completely smooth. Allow the mixture to cool until it forms ribbons when lifted with a spoon, which should take between 2 and 6 minutes. Place the cake on a serving platter, and then tuck strips of parchment paper under the cake's border to prevent the ganache from dribbling onto the platter. After pouring the ganache into the middle of the cake, use a table knife to spread it out evenly across the top and down the edges of the cake. Let set, approximately 30 minutes. Take the paper out from beneath the cake, and then sprinkle pistachios on top. 
Pistachio cake recipe
Pistachio flavor in a light, fluffy sponge cake with a velvety cream cheese icing. This Vanilla Cream Cheese Icing with Pistachios recipe is a family favorite. Making this Pistachio Cake with Cream Cheese Icing is not only really easy, but it also doesn't take very long at all. Aside from grinding the pistachios, the only other thing that has to be done is to combine all of the ingredients and then pour the mixture into the prepared pans. Pistachios that have been salted will not work in this recipe at all. They would turn the whole cake into a salty mess, which is most certainly not the flavor profile you are going for. Pistachios come both shelled and unsalted and may be found in the bulk section of most grocery stores. Pistachios that have not had their shells removed are sold at a lower price than those that have had their shells removed. Utilizing a food processor to complete the grinding of the pistachios is the most straightforward method. When the nuts are ground, you want a variety of different-sized pieces to come out of the process. It is preferable to have some bigger chunks as well as some fine dust. The cake will have a great texture thanks to these diverse-sized pieces, which will truly make it stand out from the crowd. If you mill the pistachios for too long, you will turn them into dust and destroy the texture of the finished product. Set the oven temperature to 190 degrees Celsius and the fan to 170 degrees Celsius. Put parchment paper in two sandwich pans with loose bottoms that measure 8 inches. 
Combine the butter and sugar in a bowl and cream them together until they are light and fluffy. Pistachios should be ground up in a food processor until they are very fine before being combined with the flour and baking powder. Combine all of the ingredients, including the eggs and milk, after adding them to the butter and sugar. The mixture should be spread out equally between the two pans after being divided. Cook in the oven for twenty minutes, or until golden brown and a cocktail stick inserted into the center comes out clean. After allowing the contents of the tin to cool for a little while, turn them out onto a wire rack and let them cool entirely. After the cake has been allowed to fully cool, cream cheese, icing sugar, and vanilla extract should be combined and mixed until smooth. Turn one of the cakes upside down so the top is on the plate or cake board you are using to serve the sandwich cake. This step is standard for all sandwich cakes. Place a half portion of the filling onto the cake and use a palette knife to spread it out. Put the leftover cake on top, but make sure it's facing the right direction. On top of the cake, spread the remaining cream cheese mixture and sprinkle with a few chopped pistachio nuts.
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