Chocolate Pistachio Cake

 

Chocolate pistachio cake for my uncles birthday! Combined bits and pieces of his favourite flavours, and go-to chocolate cake and buttercream recipe (Cupcake Jemma’s!) to create this. Was slightly a little sweet, but if I were to make this again, will cut the sugar content of the dark chocolate cake. The Milo-Greek yogurt chocolate frosting was a surprisingly good combo that’s light, provides a tangy chocolatey kick, and balances out the pistachio notes. For the pistachio buttercream, make sure to whip up the buttercream to be as light as possible, so that it will complement the heavier flavors from the chocolate and pistachio. I enjoyed building the different layers of textures and flavours and would be excited if you give it a go at making it! 

Chocolate Pistachio Cake
Makes one 9-cm cake

For Chocolate Black Magic Cake
adapted from Hershey’s Kitchen

2 eggs
1 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa
1 cup buttermilk
1 1/3 cups sugar
1 cup strong black coffee
1 teaspoon baking powder
2 teaspoons baking soda

For Pistachio Buttercream:
184 g unsalted pistachios, shelled – toasted
1 teaspoon canola oil
330g unsalted butter
1 tablespoon vanilla extract
1/4 teaspoon salt
Around 300g Icing Sugar

For Chocolate Malt Filling:
2 packets (30g each) of 3-in-1 Milo
6 tablespoons greek yogurt

To make Chocolate Cake (my go-to chocolate cake recipe!)

Heat oven to 350°F. Grease and flour three 9-inch round baking pans. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan.

Bake 50 to 55 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely.

To make Pistachio Buttercream:

Toast pistachios in a 180 degrees celsius oven, in a single layer, until lightly browned and nutty aroma is achieved. Place in a food processor and pulse until it becomes a pistachio butter. Drizzle in 1-2 teaspoons of canola oil if needed to get the smooth consistency. Be patient with this step!

In a stand mixer fitted with the whisk attachment, whip the butter until light and creamy. This takes about 7-8 minutes on medium/high speed. Once the butter is pale in colour and light, add in the icing sugar gradually, with the mixer is running at medium speed. Add the vanilla extract, salt, and pistachio butter. Whip on high speed for another 3-4 minutes until you get a very light, creamy, and fluffy pistachio buttercream frosting. Add 1 drop of green food colouring if desired. 

To make Chocolate Malt Filling:

A random experimentation – mix in the milo 3-in-1 packets with greek yogurt to get a surprisingly velvety smooth chocolate concoction, that works as a filling that is not too sweet! 

To Assemble and Decorate:

Trim off dome of the cake. Place first first layer on cake board and fill each layer with a generous amount of pistachio buttercream. Fill with the chocolate malt filling. Crumb coat, place in freezer to set, and then frost the cake again in chocolate. Use a cake turntable to smooth frosting over entire cake. Pipe on rosettes and sprinkle on toasted pistachio for decoration. 

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