I have been meaning to post this recipe for ages! I had a taste of chocolate pistachio cake a year ago and I haven’t forgotten about it, it was so good.
The very buttery cake perfumed with the nuts and the over-the-top chocolate mousse/buttercream that sandwiched the two cakes together, wow. I wanted to make the cake as soon as I tasted it but after 1 hectic year, I have finally made it, my style.
I am so glad I made it!
I am sure it has been raining for a month straight here in Scotland, I am surprised we haven’t developed webbed feet like the ducks in the local park.
Along with the rain, it is windy and cold, I wish spring would come soon as I don’t think summer will ever arrive. The rivers have flooded and the grass in my garden is now a swamp.
Instead of make a butter cake like the one I had in the cafe, I decide to go in the opposite direction and make a light and moist chiffon cake. I have never make a chiffon before so today, I was challenging myself; I’m happy I did as the result was better than I expected.
The sponge was light, moist and nutty whilst not being over-sweet, unlike most chiffons.
The glaze was creamy, chocolaty and pure heaven. Add the two together and you have an amazing cake, perfect for any occasion from weekend nights to tea parties. This cake, because of it’s lightness, would also be great served for dessert after a decadent Valentine’s meal.
A chiffon cake is a mixture of a normal cake batter and a whisked cake batter. The eggs are separated and the whites are whisked with some of the sugar until it formed a stiff meringue. This is then folded into the yolks which are mixed with the rest of the dry ingredients.
Chiffons are normally baked in a tube or angel cake tin but not owning these, I decided just to bake it in a deep cake tin.
It is important that you don’t grease the tin. When the cake is baking, it rises and clings to the sides of the tin, that is what gives it it’s fluffiness. Also, you cool the cake upside down with the tin still attached on a wire rack. You do this so the cake doesn’t collapse while cooling.
Even though the chiffon is a whisked sponge, it is surprisingly “meaty” (I know it doesn’t make sense…) and even though delicate, it is filling at the same time!
The cake is so rewarding even though it is a bit technical. I urge you to give it a go!
When you are baking this cake, it may look like it is going to jump out the pan but don’t worry, this gives the cake it’s satisfying slice. Seriously tasty and the best cake for anything, I think this cake may be my favorite on the Onlinefoodblog.
If you make my Pistachio Chocolate Cake Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
100g Plain flour For the topping 25ml Single Cream I ground my own pistachios. I had a 200g bag of unshelled nuts. Once I shelled them, I had 115g -ish of nuts. I ground them in a food processor and I was left with 80g of pistachios which could go through the sieve. I used the more coarse nuts for the decoration. Keep the cake covered with a bowl and eat within 4 days. Keep at room temperature but if put into the fridge, the texture of the cake is more firm.
How do you make Pistachio Chocolate Cake
80g Ground pistachios*
125g Caster sugar
12g Baking powder
90ml Milk, at room temperature
90ml Oil, non-flavored like vegetable
1 tsp. Cream of Tartar
60g Chocolate, 50% – 70% cocoa solids
Try out our Pistachio Chocolate Cake recipe and post your results below in the comments…
100g Plain flour
For the topping
25ml Single Cream
I ground my own pistachios. I had a 200g bag of unshelled nuts. Once I shelled them, I had 115g -ish of nuts. I ground them in a food processor and I was left with 80g of pistachios which could go through the sieve. I used the more coarse nuts for the decoration.
Keep the cake covered with a bowl and eat within 4 days. Keep at room temperature but if put into the fridge, the texture of the cake is more firm.