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Delightful Pistachio Cake with Chocolate Ganache Bliss

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A rich yet light pistachio cake with an indulgent chocolate ganache that creates an exquisite dessert experience.

Ingredients

Scale
  • 2 cups Pistachio Flour
  • 1 cup Almond Flour
  • 2 tablespoons Cornstarch
  • 1 teaspoon Fine Sea Salt
  • 1 cup Granulated Sugar
  • 1 tablespoon Orange Zest (Optional)
  • 4 large Eggs (At room temperature)
  • 1/2 cup Unsalted Butter (Softened)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon Pistachio Extract (Optional)
  • 6 ounces Dark Chocolate (60-70%) (Chopped)
  • 3 ounces Milk Chocolate (30-35%) (Chopped)
  • 1 cup Heavy Cream

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. Whisk together pistachio flour, almond flour, cornstarch, fine sea salt, and sugar in a large bowl.
  3. In another bowl, beat the eggs until pale and frothy, then add softened butter and olive oil; mix until creamy.
  4. Gradually fold the dry mixture into the wet ingredients until just combined.
  5. Pour the batter into the prepared cake pan and bake for 30–35 minutes until a toothpick comes out clean.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. To make the ganache, heat the heavy cream and pour it over the chopped dark and milk chocolate; stir until smooth.
  8. Once the cake is cool, frost it with ganache and sprinkle chopped pistachios on top.
  9. Slice and serve.

Notes

Ensure eggs are at room temperature for better incorporation; don’t rush measuring ingredients.

Nutrition

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