Very moist chocolate pistachio cake

An easy and tasty recipe: the chocolate pistachio cake ! A very soft cake made with pistachio paste decorated with a creamy chocolate ganache... Easy to prepare and not very sweet, I hope you like it as much as I do!

These two flavors, pistachio and chocolate, go particularly well together. A bit like hazelnut and chocolate, in fact... This pistachio cake keeps its softness during many days, and no dark crust forms during cooking. It therefore makes a very nice base for the chocolate ganache that is placed on top!

What ingredients to make this pistachio cake?

You will only need a few ingredients, only 7 for the cake, 4 for the chocolate ganache.

Inside the cake, the central element is the pistachio paste. It is easy to find them today in organic sections or organic stores. You will need a small jar. As for the other ingredients, they are classic ingredients for a cake: flour, yeast, butter, sugar, eggs, vanilla. You probably already have them in your kitchen.

For the ganache, you will need dark chocolate pastry. I chose mine to be light, but you are free to choose the one you prefer! You also need full-fat liquid cream, a little butter and a touch of agave syrup (or other sweetener of your choice - you can also do without added sugar).

How to prepare this chocolate pistachio cake?

If you want you there take in advance, you can make the cake the day before and the ganache on the day. To make the cake, first whip the butter and sugar. Then add the other wet ingredients: eggs, vanilla and pistachio paste. Finally, gradually incorporate the dry ingredients before putting in the oven.

For chocolate ganache, heat the cream and agave syrup in a saucepan. When boiling, pour over the chocolate cut into pieces. Smooth and let cool until it has the consistency of a spread.

Finally, for mounting, use a small spatula to spread ganache on the cooled pistachio cake. If your cake is domed, and you want a flat finish, feel free to trim the top of the cake a little.

Other recipes to try

If you like this kind of easy-to-prepare desserts, I advise you to take a look at these other recipes on the blog: Strawberry tart with pistachio ganache Raspberry pistachio dessert domes, Vanilla pear bundt cake with icing, the Raspberry mascarpone tart Breton palet, the Vegan chocolate cake and fleur de sel ganache, Almond cake with creamy icing and blood orange coulis.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cakes!

Very moist chocolate pistachio cake

4.66 on 81 votes

The soft-creamy combination of pistachio and chocolate in a cake ...

Amount : 7

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Prepare in advance 30 minutes min

Cook time 45 minutes min

Total 1 time h 15 minutes min

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Ingredients 

Pistachio cake

• 80 g pistachio paste
• 150 g of flour
• 1 cc of baking powder
• 200 g soft butter at room temperature
• 200 g powdered sugar
• 4 eggs
• 2 tsp vanilla extract

Chocolate ganache

• 175 ml full liquid cream
• 140 g dark chocolate pastry
• 50 g soft butter
• 1 tbsp of agave syrup or other sweetener

Prepare in advance 

• Preheat the oven to 170 ° traditional heat.
• In a food processor, beat the butter so that it becomes foamy then add the sugar, continue to beat to obtain a light consistency. Add the eggs one by one, without mixing too much, then the vanilla and the pistachio paste. Finish with the dry ingredients: flour, baking powder.
• Pour into a 20cm diameter mold and bake for about 45 minutes. Leave to cool on a rack.
• Once the cake is cold, prepare the ganache: in a saucepan, heat the cream and agave syrup until boiling. Then pour over the chocolate and the butter cut into pieces. Smooth out well and let cool until a spreadable consistency.
• Garnish the top of the cake with ganache and garnish with a few unsalted pistachios.

Notes

Keeps in the refrigerator for a few days.

Take out a few minutes before tasting for more flavor!

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Recipe : Dessert, Snack