This layered Chocolate Pistachio Cake will turn heads! Rich decadent chocolate cake slathered in light, creamy pistachio frosting. It looks just as good as it tastes. A luscious chocolate ganache rests on top of the cake with a ring of crushed pistachios encasing it. It’s a chocolate lover’s dream!
It’s starting to feel like spring here already. Currently, the windows are open and the sun is filling the office as I work. Oh, how I’ve missed these gorgeous days.
The weather has me craving time away. Maybe somewhere tropical. Somewhere warm.
That’s exactly what I’ll be doing at the end of the month. We’re sailing away on a 10 cruise and I. Can’t. Wait.
I’ve been busy planning enough recipes and posts to keep the blog afloat while we travel. And there’s been so much chocolate! Earlier this week I shared these homemade thin mints. And now this glorious chocolate pistachio cake.
This is a mega chocolate cake! So full of rich chocolaty goodness but balanced with a light pistachio buttercream. It’s perfection.
While this chocolate pistachio cake looks extravagant and difficult, it’s actually really simple. I turned to my favorite chocolate cake base. It’s the same one used for this peppermint fudge cake.
The chocolate batter contains both cocoa powder and melted chocolate which is enhanced with some strong brewed coffee. If you’d rather not add coffee to the cake, you can replace it with buttermilk.
After you bake the chocolate cake layers, it’s time to cover them with frosting. I am loving this pistachio frosting. It’s incredible.
You need unsalted shelled pistachios and a strong food processor. All you have to do is grind the pistachios into a paste.
Make a basic vanilla buttercream frosting and stir the pistachio paste in at the very end. I like to add a drop of green food coloring also, but this is totally optional.
Make sure the cake is completely cool then spread some frosting in between each layer and cover the entire cake with the remaining frosting. Finish the cake with chocolate ganache and crushed pistachios.