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two layer chocolate pistachio cake

Chocolate Pistachio Cake

Chocolate pistachio cake with a spiced espresso soak and layered with pistachio mascarpone cream and pistachio butter/paste!
4.78 from 9 votes
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Prep Time 20 minutes
Cook Time 35 minutes
1 hour
Total Time 1 hour 55 minutes
Course Cakes
Cuisine American
Servings 16 servings
Calories 492 kcal

Equipment

Ingredients
  

Black Cocoa Cake

  • 240 grams (2 cups) cake flour
  • 80 grams (1 cup) black cocoa powder
  • 1/2 tsp fine sea salt
  • 14 grams (1 Tbsp) baking powder
  • 350 grams (1 3/4 cup) granulated sugar
  • 160 mL (2/3 cup) canola oil or any neutral oil
  • 2 large eggs room temperature
  • 150 grams (2/3 cup) sour cream
  • 240 mL (1 cup) hot coffee I use Americano

Espresso Syrup

  • 60 mL (1/4 cup/2 oz) espresso I used a double shot from my Breville
  • 42 grams (2 Tbsp honey)
  • 1/4 tsp ground cinnamon

Pistachio Cream

  • 227 grams (1 8oz tub) mascarpone cold
  • 120 grams (1 cup) powdered sugar
  • 360 mL (1 1/2 cups) heavy whipping cream cold
  • 150 grams (1/2 cup) pistachio butter or paste *depends on the brand/flavor/texture - add to taste
  • 1 tsp vanilla bean paste
  • tiny pinch fine sea salt

Instructions
 

Black Cake

  • Preheat the oven to 350F (I use convection cuz my oven runs really hot at the bottom - conventional is also fine) and grease and line an 8x3 inch or two 8x2 inch baking pans with baking spray and parchment paper (I did one cake pan and sliced them in half).
  • In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.
    240 grams (2 cups) cake flour, 80 grams (1 cup) black cocoa powder, 1/2 tsp fine sea salt, 14 grams (1 Tbsp) baking powder
  • In a separate large bowl, whisk the sugar, oil, eggs and sour cream until they’re well combined and smooth.
    350 grams (1 3/4 cup) granulated sugar, 160 mL (2/3 cup) canola oil, 2 large eggs, 150 grams (2/3 cup) sour cream
  • Sift the dry ingredients over the wet and whisk them together, just a little - about halfway or so.
  • Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.
    240 mL (1 cup) hot coffee
  • Scrape the edge of the bowl and give it a good mix. Pour into prepared cake tin(s).
  • Bake for 40ish minutes, until the tallest part of the cake, in the center, springs back when you press on it. If you’re hesitant, give it another minute or so.
  • Let the cake rest for 10 minutes in the pan, then flip over onto a tea towel and let the cake cool upside down for 30 minutes or so before flipping back over.
  • Once it's cooled, slice the cake in half.

Espresso Syrup

  • Mix together the espresso, honey and cinnamon until they're well combined. Let it cool for a few minutes. Brush half of the syrup onto each cake (on the sliced side).
    42 grams (2 Tbsp honey), 1/4 tsp ground cinnamon, 60 mL (1/4 cup/2 oz) espresso

Pistachio Cream

  • In the bowl of a stand mixer (or a large bowl with a hand mixer), beat together the cold mascarpone with the powdered sugar until it’s completely smooth.
    227 grams (1 8oz tub) mascarpone, 120 grams (1 cup) powdered sugar
  • Add the vanilla bean paste and turn the mixer to medium speed.
  • Stream in the cold heavy whipping cream in 3-4 increments, stopping to scrape the edge of the bowl each time.
    360 mL (1 1/2 cups) heavy whipping cream
  • Once all the heavy whipping cream is added, it may seem soft so turn the mixer up to full speed and it should thicken and hold peaks within a couple of minutes. Don’t over-beat once you’ve reached this stage.
  • Add the pistachio butter (press through a sieve if it has chunks and you don't want them) and mix just until it’s combined.
    150 grams (1/2 cup) pistachio butter or paste
  • Add the salt and vanilla and mix just until they're combined.
    1 tsp vanilla bean paste, tiny pinch fine sea salt
  • Spread half of the cream onto the first layer of cake. Microwave some more pistachio butter/paste so it's a bit more runny and drizzle it on top. Repeat with the top layer. Top with chopped pistachios.

Notes

This makes one tall 8 inch cake or two shorter ones. I made the one tall and sliced it in half.
*I like to make the meringue fresh before serving because that's when it tastes the best but you can also make it all at once. 

Nutrition

Calories: 492kcalCarbohydrates: 50gProtein: 7gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 66mgSodium: 192mgPotassium: 230mgFiber: 3gSugar: 33gVitamin A: 659IUVitamin C: 1mgCalcium: 118mgIron: 1mg
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