PISTACHIO CREAM CAKE WITH CHOCOLATE GANACHE

PISTACHIO CREAM CAKE WITH CHOCOLATE GANACHE image

Yield 8 people

Number Of Ingredients 19

Ingredients

cake:
1 1/3 c unsalted pistachios
1 1/3 c cake flour
1 1/3 c all-purpose flour
3 tsp baking powder
1/2 tsp salt
1 c (2 sticks) unsalted butter, at room temperature
1 1/4 c sugar
4 large eggs
2 tsp vanilla extract
1 c whole milk
filling:
2/3 c mascarpone cheese, at room temperature
2 tb unsalted butter
1 1/2 c sugar
1 1/2 tsp whole milk
ganache:
8 oz semisweet chocolate, chopped
1/2 c heavy cream

Steps:

1. preheat oven to 350. spray two 9-inch cake pans with nonstick spray*. cover bottom of pans with parchment paper, and spray. set aside. 2. add 1 cup of pistachios to a food processor; pulse until very small crumbs remain. measure out 1/4 cup of the crumbs and set aside for filling. place remaining crumbs in a bowl. in a large bowl, whisk together flour, baking powder, and salt. 3. in the bowl of an electric mixer, beat the butter and sugar on high until fluffy, 3 to 4 minutes. add eggs one at a time, beating on medium after each addition. add vanilla extract and beat for 1 minute. add pistachio crumbs, beating on medium until incorporated. with the mixer on low, gradually add in half of the dry ingredients. add milk, mixing until combined. add remaining dry ingredients and beat on medium until batter comes together. 4. scoop the batter equally into greased and lined pans. bake until the tops are golden brown and set, 25 to 30 minutes. remove pans from oven and let cakes cool for 20 minutes, then invert the pans and remove the cakes. let cool completely on a wire rack. 5. for the filling, beat mascarpone and butter on high until creamy. add reserved crushed pistachios, beating until combined, then adjust the speed to low and gradually add the sugar. add milk and beat filling for 1 to 2 minutes on high. 6. place one of the cakes on a plate or stand. spread the filling evenly over the top of the cake, then place the other cake on top of the filling. 7. for the ganache, add chocolate to a large bowl. heat cream in a small saucepan over medium heat just until it bubbles around the edges. remove the cream from the heat and pour over the chocolate. let the chocolate stand for 30 seconds, then stir continuously until chocolate melts and a smooth ganache comes together, 1 to 2 minutes. pour the ganache over the cake. 8. chop the remaining 1/3 cup of pistachios coarsely and sprinkle them over the cake.