Best Pistachio Cream Cake With Chocolate Ganache Recipes

CHOCOLATE-PISTACHIO TORTE

Chocolate-Pistachio Torte image

With pistachios in the batter and on top, our fudgy cake is truly holiday-worthy.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 2h

Number Of Ingredients 13

Ingredients

1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan
1 cup all-purpose flour, (spooned and leveled), plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
8 ounces semisweet chocolate, coarsely chopped
1 1/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup low-fat buttermilk
3/4 cup shelled, unsalted pistachios, coarsely chopped
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped
1/4 cup shelled unsalted pistachios, coarsely chopped

Steps:

Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.

Nutrition Facts : Calories 525 g, Fat 30 g, Fiber 3 g, Protein 8 g

PISTACHIO CHOCOLATE CHIP CAKE

Pistachio Chocolate Chip Cake image

Make and share this Pistachio Chocolate Chip Cake recipe from Food.com.

Provided by Caryn

Categories Dessert

Time 1h10m

Yield 1 ten inch tube cake

Number Of Ingredients 8

Ingredients

1 yellow cake mix
1 package instant pistachio pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 teaspoon vanilla or 1/2 teaspoon almond extract
1 (6 ounce) package miniature semisweet chocolate chips
chocolate sprinkles (ice-cream sprinkles)

Steps:

Preheat oven to 350 degrees F.
Grease and flour a 10-inch tube pan.
Blend cake mix (dry), pudding (dry), eggs, sour cream, oil, and extract in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
Beat on medium speed, scraping bowl frequently, 3 minutes.
Toss chocolate chips with a little bit of flour (to help suspend them in the batter).
Fold chocolate chips into batter.
Sprinkle top of batter with chocolate jimmies.
Pour batter into prepared pan.
Bake 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
Cool 15 minutes; inverted on wire rack.
Remove pan; cool completely.

Nutrition Facts : Calories 4848.3, Fat 289.8, SaturatedFat 90.1, Cholesterol 957.7, Sodium 3863.8, Carbohydrate 530.1, Fiber 16, Sugar 323.5, Protein 62.8