Decadent Chocolate & Pistachio Layer Cake: A Moist, Nutty, and Rich Dessert Masterpiece

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Prepare to be captivated by the most delicious Chocolate and Pistachio Cake you’ll ever bake! This showstopping dessert features layers of incredibly soft, moist, and vibrantly flavored pistachio cake, generously embraced by a rich, velvety chocolate fudge frosting. The unique marriage of earthy, subtly sweet pistachios with deep, indulgent chocolate creates a flavor symphony that is utterly irresistible. Each bite delivers a harmonious blend of textures and tastes, promising to steal your heart and leave you yearning for another delightful slice.

This recipe for chocolate and pistachio cake is an absolute dream for any pistachio enthusiast, as well as chocolate lovers seeking a sophisticated twist. It’s crafted with meticulous care to ensure every layer of the moist pistachio cake is bursting with authentic nutty flavor, perfectly complemented by the smooth, luxurious chocolate fudge frosting. This extraordinary combination transports you straight to dessert paradise, offering a unique and unforgettable culinary experience. The rich, velvety notes of the chocolate fudge blend exquisitely with the distinctive, slightly sweet and earthy essence of the pistachios, resulting in a truly one-of-a-kind dessert.

Beyond its exceptional taste, this cake is visually stunning, making it the perfect centerpiece for any celebration. Whether you’re hosting a grand party, celebrating a birthday, or simply looking to impress your loved ones with a homemade treat, this chocolate pistachio cake is guaranteed to be a hit. Its elegant appearance and sensational flavor profile ensure it will be remembered long after the last crumb is gone.

If you adore rich chocolate desserts, you might also enjoy these other decadent cake recipes: Nutella Cake, Chocolate Fudge Cake and Chocolate Ganache Cake. Each offers its own unique chocolatey indulgence!

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WHY THIS RECIPE WORKS

This Chocolate and Pistachio Cake isn’t just a recipe; it’s a testament to how perfectly balanced flavors and textures can create a truly exceptional dessert. Here’s why this particular recipe stands out and guarantees a memorable baking experience:

• Irresistible Chocolate Fudge Frosting: Forget everything you thought you knew about chocolate frosting. This recipe features the most luscious, rich, and intensely chocolatey fudge frosting you’ll ever encounter. It’s incredibly quick and straightforward to prepare, yet delivers a luxurious, smooth, and spreadable consistency that sets beautifully. This isn’t just frosting; it’s an experience, ensuring you’ll want to whip up this cake again and again just for a taste of this heavenly topping. Its deep cocoa notes perfectly complement the delicate pistachio flavor.
• Perfectly Moist Pistachio Cake Layers: Our pistachio cake layers are crafted for ultimate tenderness and exceptional flavor. They are unbelievably soft, boasting a fine crumb that melts in your mouth, and are infused with an authentic, earthy, and nutty pistachio essence. The use of real pistachios not only provides that distinctive flavor but also imparts a beautiful, natural green hue, making each slice as appealing to the eye as it is to the palate.
• Effortless Showstopper Appeal: Don’t let its elegant appearance fool you; this cake is remarkably simple in design, making it accessible even for novice bakers. Despite its straightforward preparation, the combination of vibrant green pistachio cake and dark, rich chocolate frosting creates a stunning visual contrast that elevates it to a true showstopper. It looks incredibly impressive, giving the impression of hours of complex work, when in reality, it’s a joy to create.

INGREDIENT NOTES

The quality and preparation of your ingredients are paramount to achieving the perfect Chocolate and Pistachio Cake. Here are some essential notes on key components for this recipe. For a full list of ingredients with precise measurements, please refer to the recipe card below.

• Butter: For the best results, use unsalted butter to control the overall saltiness of your cake and frosting. It’s crucial that your butter is at **room temperature** – take it out of the fridge 1-2 hours before you plan to start baking. Room temperature butter creams beautifully with sugar, incorporating air for a light and tender cake crumb, and helps create a smooth, emulsified frosting.
• Eggs: Like butter, eggs should be at **room temperature**. This allows them to emulsify more effectively with the butter and sugar, creating a smoother, more uniform cake batter. Cold eggs can cause the batter to curdle, affecting the final texture. Plan ahead and remove them from the fridge 1-2 hours prior to baking.
• Pistachios: The star of our cake! Use **unsalted, shelled pistachios** for the purest flavor and best results. The pistachios naturally provide a beautiful, subtle green color to the cake layers, as well as their distinct nutty taste. For an even more vibrant green, some people blanch and peel their pistachios, but this is optional as the grinding process will usually yield enough color. Choose high-quality pistachios for the most pronounced and delicious flavor.
• Sour Cream: This ingredient is key to achieving an incredibly soft, moist, and tender cake. The acidity in sour cream reacts with the baking soda, contributing to a light and fluffy texture, while its fat content ensures richness and moisture. Always measure out your sour cream and let it come to **room temperature** 1-2 hours before baking, just like the butter and eggs, for optimal blending with other ingredients.
• Semi-Sweet Dark Chocolate Chips: For the chocolate fudge frosting, the quality of your chocolate matters. Semi-sweet dark chocolate chips melt smoothly and provide a rich, deep chocolate flavor that perfectly balances the sweetness of the cake. Choose a brand you enjoy eating on its own for the best frosting flavor.
• Heavy Cream: Essential for the luscious texture of the chocolate fudge frosting. Heavy cream (or whipping cream) contains enough fat to create a decadent, stable ganache-like frosting when combined with the chocolate.

STEP BY STEP INSTRUCTIONS

Crafting this delightful Chocolate and Pistachio Cake is a rewarding process, and these step-by-step instructions will guide you through each stage to ensure perfect results. You will need a stand mixer with a paddle attachment, or a reliable electric hand mixer. Also, prepare two 20 cm (8-inch) round baking pans, generously greased and lined with baking paper for easy release.

For the comprehensive recipe details and precise measurements, please refer to the recipe card located at the bottom of this page.

Before you begin, ensure your oven is preheated to 170ºC (340ºF) for a conventional oven. Take the time to properly prepare your two 20 cm (8-inch) baking pans by greasing them lightly, then lining the bottoms with baking paper circles. This ensures your beautiful cake layers will release effortlessly after baking.

STEP 1: Crafting the Chocolate Fudge Frosting. Begin by combining all the ingredients for the chocolate fudge frosting in a medium saucepan. Place the saucepan over medium heat. Using a rubber spatula, stir the mixture continuously as the butter and chocolate melt. This constant stirring is vital to prevent scorching and ensure all ingredients are perfectly incorporated into a smooth, glossy consistency. Once melted and thoroughly combined, transfer the mixture to a medium-sized casserole dish. This allows it to cool down more rapidly. Cover the surface of the frosting directly with plastic wrap to prevent a skin from forming. Place it in the fridge to cool for 1-2 hours until it reaches a soft, spreadable fudge-like texture. A gentle stir after 1 hour helps with even cooling.

STEP 2: Preparing the Pistachios. For the pistachio cake layers, the first essential step is to prepare your pistachios. Blend the shelled pistachios in a food processor or high-speed blender until they reach a fine, flour-like consistency. Be careful not to over-process, as you don’t want to create pistachio butter. A fine meal is ideal for integrating seamlessly into the cake batter.

STEP 3: Combining Dry Ingredients. In a separate bowl, sift together the finely blended pistachios, all-purpose flour, baking powder, baking soda, and salt. Sifting is crucial here as it removes any lumps, aerates the dry ingredients, and ensures they are evenly distributed, contributing to a lighter cake texture. Set this bowl aside for later.

STEP 4: Creaming Wet Ingredients. In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl and an electric hand mixer), add the softened room-temperature butter and granulated sugar. Beat on high speed for at least 3 minutes, or until the mixture becomes light, fluffy, and pale in color. This creaming process incorporates air, which is essential for a tender cake. Next, add the large eggs, two at a time, beating well after each addition until fully combined. Scrape down the sides of the bowl as needed to ensure everything is thoroughly mixed.

STEP 5: Alternating Wet and Dry. With the mixer on low speed, gradually add half of the dry ingredient mixture to the wet ingredients. Mix only until just combined – overmixing can lead to a tough cake. Next, pour in the room-temperature sour cream, vegetable oil, and vanilla extract. Mix again until just combined and smooth. Finally, add the remaining half of the dry ingredients and mix on low speed until the batter is uniform and no streaks of flour remain. Perform a final gentle fold with a rubber spatula to catch any unmixed ingredients from the bottom of the bowl.

STEP 6: Baking the Cake Layers. Divide the cake batter evenly between the two prepared 8-inch baking pans. Gently tap the pans on the counter a few times to release any air bubbles. Bake for approximately 30-33 minutes, or until a cake tester (like a toothpick or thin skewer) inserted into the center of the cakes comes out clean with no wet batter attached. Be mindful not to overbake, as this can dry out the cake. Once baked, remove the pans from the oven and let them cool on a wire rack for about 10-15 minutes before gently inverting the cakes to fully cool on the rack.

STEP 7: Assembling the First Layer. Once the cake layers are completely cool (this is crucial to prevent the frosting from melting!), place the first cake layer on your serving plate or cake stand. If you have a turntable, it will make frosting easier, but it’s not essential. Take two generous scoops of your chilled chocolate fudge frosting and dollop them onto the first cake layer. Using an offset spatula, carefully spread the frosting evenly across the top, extending slightly to the edges. Because the fudge frosting is designed to be softer for spreadability, place the cake layer with its frosting into the fridge for about 10 minutes. This quick chill will help the frosting firm up slightly, making it much easier to handle and apply the remaining frosting without it sliding.

STEP 8: Final Assembly and Decoration. Carefully place the second cake layer directly on top of the chilled, frosted first layer. Now, generously cover the entire cake – top and sides – with the remaining chocolate fudge frosting. Use your offset spatula to smooth the frosting as much or as little as you desire for a rustic or polished look. To finish this magnificent dessert, finely chop some extra unsalted pistachios and sprinkle them decoratively around the top edge and/or base of the cake. This adds a beautiful pop of color and an extra nutty crunch.

EXPERT BAKING TIPS

Achieving baking perfection often comes down to a few key techniques and considerations. Here are some expert tips to help you master this Chocolate and Pistachio Cake and elevate your baking skills:

• Embrace a Kitchen Scale for Precision: While volumetric measurements (cups) are common, using a kitchen scale for your ingredients, especially flour and sugar, is the gold standard for accuracy in baking. My recipes default to grams because it’s the most precise way to measure, ensuring consistent and perfect results every time. Even a slight variation in flour can drastically change the texture of your cake, so investing in a simple kitchen scale is highly recommended for any avid baker.
• Avoid the Pitfall of Overmixing Your Batter: Once the wet and dry ingredients are combined, mix only until just incorporated. Overmixing develops the gluten in the flour, leading to a tough, dense, and dry cake rather than the desired soft and tender crumb. I always use a rubber spatula for a final, gentle fold after mixing, scraping down the sides and bottom of the bowl. This ensures all ingredients are fully integrated without overworking the batter, contributing to a wonderfully moist cake.
• Understand the Impact of Baking Pan Color: The type of baking pan you use significantly affects your cake’s texture and crust. For the best result, opt for **light-colored aluminum baking pans**. Aluminum is an excellent heat conductor and light in color, meaning it absorbs less heat. This allows your cake to bake more gently and evenly, resulting in a softer, golden crust and a consistently moist interior. Conversely, dark-colored pans absorb more heat, leading to a darker, potentially thicker crust and a higher risk of a dryer cake. Always grease your pans thoroughly and line the bottoms with parchment paper.
• Cool Cakes Completely Before Frosting: This might seem obvious, but it’s a critical step that many rush. If your cake layers are even slightly warm, your beautiful chocolate fudge frosting will melt and slide right off, creating a mess instead of a masterpiece. Allow your cakes to cool completely on a wire rack for several hours, or even overnight, before attempting to frost them. You can even wrap cooled layers in plastic wrap and refrigerate them for easier handling.
• Bring Ingredients to Room Temperature: As mentioned in the ingredient notes, ensuring your butter, eggs, and sour cream are at room temperature is vital. This allows them to emulsify properly, creating a smooth, homogenous batter that holds air better, leading to a lighter, more tender cake with a finer crumb. Plan ahead and take these ingredients out of the fridge an hour or two before you start baking.

FAQ

HOW TO STORE

To maintain the freshness and deliciousness of your Chocolate and Pistachio Cake, proper storage is key. Store the assembled cake in the fridge, ideally covered by a cake dome or placed in an airtight container. This prevents it from drying out and absorbing other odors from your refrigerator. When you’re ready to enjoy a slice, take the cake out of the fridge and let it come to room temperature for about 30-60 minutes. This allows the cake layers to soften and the chocolate fudge frosting to achieve its optimal creamy texture and flavor. This cake is best enjoyed within 2-3 days of baking, though it can often last up to 4-5 days if stored correctly.

Other Layer Cake Recipes To Try

If you loved baking and tasting this recipe, please make sure to leave a STAR REVIEW below! And don’t forget to share your beautiful creations by tagging me on Instagram @juliemarieeats. For more culinary inspiration and ideas, be sure to follow me on Pinterest.

Moist Chocolate and Pistachio Cake

The most delicious Chocolate and Pistachio Cake! This cake has incredible soft and moist pistachio cake layers covered with a delicious chocolate fudge frosting. This is an incredible flavor pairing and this chocolate and pistachio cake is bound to steal your heart and make you reach for another slice.

5 fra 5 stemmer

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Equipment

• 2 x 20 cm (8 in) baking pan
• Stand Mixer
• Hand Mixer

Ingredients

 

 

CHOCOLATE FUDGE FROSTING

• 110 g granulated sugar
• 225 g butter cut into small cubes
• 285 g semi-sweet dark chocolate chips
• 225 g heavy cream
• 1 teaspoon vanilla extract

PISTACHIO CAKE LAYERS

• 100 g unsalted pistachios + extra for decoration
• 260 g all-purpose flour
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 180 g butter room temperature
• 300 g granulated sugar
• 4 large eggs room temperature
• 240 g sour cream room temperature
• 60 g vegetable oil e.g. canola oil
• 2 teaspoon vanilla extract

Instructions

 

CHOCOLATE FUDGE FROSTING

• In a medium saucepan, combine all the ingredients for the chocolate fudge frosting: granulated sugar, cubed butter, semi-sweet dark chocolate chips, heavy cream, and vanilla extract. Place the saucepan over medium heat. With a rubber spatula, constantly stir the mixture together as the ingredients slowly melt and combine. Continuous stirring is crucial to prevent any scorching and to ensure you achieve a smooth, glossy, and fully emulsified frosting. Once everything has melted and is perfectly combined into a rich, uniform mixture, remove from heat. Transfer the hot frosting to a medium-sized casserole dish; this shape helps it cool down faster and more evenly. Cover the surface of the frosting directly with plastic wrap. This is an important step to prevent a skin from forming on top as it cools.
  110 g granulated sugar, 225 g butter, 285 g semi-sweet dark chocolate chips, 225 g heavy cream, 1 teaspoon vanilla extract
• Place the covered casserole dish in the fridge and allow it to cool down completely to room temperature. This will typically take 1-2 hours. To ensure even cooling and to prevent it from setting too hard on the edges, give it a gentle stir around the 1-hour mark. When the frosting is ready to be used, it will have a softer, thick fudge-like texture, yet it should still be firm enough to hold its shape when spread.
• Note: If, for any reason, your frosting appears slightly grainy after cooling, don’t worry! This is a common issue with fudge frostings due to temperature fluctuations. To fix it, simply take about 4 tablespoons of the frosting and gently reheat it in the microwave until it’s just melted (this usually takes 10-15 seconds). Pour this melted portion back into the rest of the frosting and fold it together vigorously with your rubber spatula until smooth. If necessary, repeat this process once more, and your frosting will return to its silky, smooth consistency. If the frosting becomes too soft while working with it, let it sit on the kitchen counter, out of direct sunlight, for about 30 minutes, and it will firm up slightly.

PISTACHIO CAKE

• Preheat your oven to 170ºC (340ºF) using a conventional oven setting. Prepare your two 20 cm (8-inch) baking pans by lightly greasing them and then lining the bottoms with parchment paper circles. This careful preparation ensures your cake layers will release easily without sticking.
• In a food processor or high-speed blender, begin by blending the unsalted pistachios until they reach a fine, flour-like consistency. It’s important to process them well enough to integrate into the batter without leaving large chunks, but be cautious not to over-process them into a paste or butter.
  100 g unsalted pistachios
• In a large bowl, sift together the finely blended pistachios, all-purpose flour, baking powder, baking soda, and salt. Sifting helps to aerate the dry ingredients and removes any lumps, ensuring a smooth, uniform batter and a tender cake crumb. Once sifted, gently whisk them together to combine thoroughly, then set this dry mixture aside.
  260 g all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
• In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), add the room-temperature butter and granulated sugar. Cream them together on high speed for at least 3 minutes, or until the mixture becomes visibly light, fluffy, and pale in color. This process is essential for incorporating air into the batter, which contributes to the cake’s light and airy texture.
  300 g granulated sugar, 180 g butter
• Add the large eggs to the butter-sugar mixture, incorporating them two at a time. Beat well after each addition until the eggs are fully combined and the mixture is smooth and emulsified. Scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly incorporated.
  4 large eggs
• With your mixer on the lowest speed, gradually add half of the sifted dry ingredients into the wet mixture. Mix only until the dry ingredients are just incorporated and no longer visible. It’s crucial not to overmix at this stage, as it can lead to a dense cake.
• Next, add the room-temperature sour cream, vegetable oil (such as canola oil), and vanilla extract to the batter. Mix again on low speed until these wet ingredients are just combined. Then, add the remaining half of the dry ingredients and mix on low speed until the batter is smooth and homogeneous, ensuring no pockets of dry flour remain.
  240 g sour cream, 60 g vegetable oil, 2 teaspoon vanilla extract
• Once everything is mixed, use a rubber spatula to give the batter a final, gentle fold by hand. This ensures that any ingredients clinging to the bottom or sides of the bowl are fully incorporated without overworking the batter, helping to achieve a perfectly uniform and tender crumb.
• Divide the cake batter evenly between the two prepared baking pans. Bake for 30-33 minutes, or until a cake tester inserted into the center of the cake comes out clean. Be cautious not to overbake, as this can result in a dry cake.
• Once baked, remove the cake pans from the oven and let them cool on a wire rack for 10 minutes. After this initial cooling period, carefully invert the cakes from their tins and allow them to cool down completely on the wire rack. Ensure they are fully cooled before proceeding with frosting to prevent the frosting from melting.

ASSEMBLING

• Place the first fully cooled cake layer onto your chosen serving dish, cake stand, or a rotating cake turntable if you have one. While a turntable can make frosting easier and more even, don’t worry if you don’t have one – you can still beautifully decorate the cake without it.
• Take your prepared chocolate fudge frosting from the fridge. Add about two generous scoops of frosting to the top of the first cake layer. Using an offset spatula, spread the frosting evenly across the top surface, creating a smooth and consistent layer. Since this frosting has a softer, fudge-like consistency, it’s beneficial to place the cake layer with the applied frosting into the fridge for about 10 minutes. This brief chill will help the frosting firm up slightly, making it much easier to add the second cake layer and apply the remaining frosting without any slippage or mess.
• Once the first layer of frosting has slightly firmed, carefully place the second cake layer directly on top. Now, proceed to cover the entire cake – both the top and all sides – with the remaining chocolate fudge frosting. Use your offset spatula to achieve your desired finish, whether it’s a perfectly smooth surface or a charmingly rustic look. To complete your decadent Chocolate and Pistachio Cake, finely chop some extra pistachios and sprinkle them generously over the top of the cake, or around the base for an elegant touch. Slice and serve!

Nutrition

Carbohydrates: 67gProtein: 9gFat: 58gSaturated Fat: 31gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 162mgSodium: 493mgPotassium: 315mgFiber: 3gSugar: 45gVitamin A: 1356IUVitamin C: 1mgCalcium: 91mgIron: 3mg

Keyword chocolate buttercream, chocolate ganache, layer cake, pistachio

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