Go Back

Pistachio Cake with Chocolate Ganache

This Delightful Pistachio Cake with Chocolate Ganache combines vibrant pistachio flour with rich chocolate for a moist, flavorful dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups Pistachio Flour For a rich, nutty base that provides moisture and texture.
  • 1 cup Almond Flour Adds depth and a delightful softness to the cake.
  • 2 tablespoons Cornstarch For a perfect light, airy crumb.
  • 1 teaspoon Fine Sea Salt Enhances sweetness and balances flavors.
  • 1 cup Granulated Sugar Sweetness that complements the nuttiness of pistachios.
  • 1 tablespoon Orange Zest Optional for an aromatic citrus nuance.
  • 4 large Eggs (At room temperature) Creates a light and fluffy texture.
  • 1/2 cup Unsalted Butter (Softened) Richness that complements the cake’s nutty flavor.
  • 1/4 cup Extra Virgin Olive Oil Adds moisture and a subtle flavor.
  • 1 teaspoon Pistachio Extract Optional for intensified nutty undertones.
For the Ganache
  • 6 ounces Dark Chocolate (60-70%, Chopped) Rich, deep flavor for the ganache.
  • 3 ounces Milk Chocolate (30-35%, Chopped) Adds sweetness and creaminess.
  • 1 cup Heavy Cream Essential for achieving a smooth and luscious ganache.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. In a large bowl, whisk together the pistachio flour, almond flour, cornstarch, fine sea salt, and granulated sugar.
  3. In another bowl, beat the eggs until pale and frothy, then add softened butter, olive oil, and optional pistachio extract; beat until creamy.
Combining Mixtures
  1. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  2. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Making Ganache
  1. In a saucepan, heat the heavy cream until steaming but not boiling, then pour over the chopped dark and milk chocolate.
  2. Let it sit for a minute before stirring until completely melted and smooth.
Assembling Cake
  1. When the cake is fully cool, pour the ganache over the top and let it drip down the sides. Optionally, sprinkle chopped pistachios on top.
Serving
  1. Slice the cake to your desired thickness and enjoy the combination of nutty cake with rich ganache.

Notes

To elevate your pistachio cake, consider including orange zest for brightness and using frothy eggs for a light texture. For a vegan alternative, substitute eggs with flax eggs.