Desserts

Chocolate Pistachio Cake with Pistachio Ganache

Elowen

Elowen

July 9, 2026

Rich dark chocolate cake layered with silky pistachio ganache and topped with toasted crushed pistachios. Decadent, elegant, and perfect for special occasions.

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Why You'll Love This Recipe

  • Moist, dark chocolate sponge layers
  • Rich pistachio white chocolate ganache
  • Striking green and dark brown visual contrast
  • Showstopper dessert for celebrations

What You Need

Flour, cocoa powder, coffee, white chocolate, and pure pistachio paste.

  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • 3/4 cup unsweetened Dutch-process cocoa powder

  • 2 tsp baking powder

  • 1 1/2 tsp baking soda

  • 1 tsp salt

  • 2 large eggs, room temperature

  • 1 cup whole milk

  • 1/2 cup vegetable oil

  • 2 tsp vanilla extract

  • 1 cup hot brewed coffee (or boiling water)

  • Pistachio Ganache: 1 cup heavy cream, 8 oz white chocolate (chopped), 1/2 cup pure pistachio paste

  • Garnish: 1/2 cup finely chopped toasted pistachios

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How to Make Chocolate Pistachio Cake with Pistachio Ganache

1. Step 1

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.

2. Step 2

Stir in hot coffee (batter will be thin). Divide between pans. Bake 30-35 minutes until a toothpick inserted comes out clean. Cool in pans 10 minutes, then turn onto wire racks.

3. Step 3

Heat cream until steaming; pour over chopped white chocolate. Let sit 2 minutes, then whisk smooth. Stir in pistachio paste. Chill 20 minutes until spreadable. Frost cake layers and top with crushed pistachios.

Chef's Technique Notes

Blooming cocoa powder with hot liquid is essential for rich chocolate sponge.

Variations & What to Serve With

Serve with vanilla ice cream or fresh berries.

Storage & Reheating Instructions

Store chilled for up to 5 days.

How to Serve Chocolate Pistachio Cake with Pistachio Ganache

Serve on a cake stand garnished with crushed pistachios.

Chocolate Pistachio Cake with Pistachio Ganache

4.9
By Elowen Vance•Medium

Rich dark chocolate cake layered with silky pistachio ganache and topped with toasted crushed pistachios!

Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Yield / Servings
12 Servings

Equipment Needed

  • Two 9-inch round cake pans
  • Mixing bowls
  • Whisk & electric mixer
  • Saucepan for ganache
  • Wire cooling racks

Ingredients

Adjust yield quantities or check items off as you prep.

Scale:

Key Ingredient Notes & Tips

Hot Coffee in Chocolate CakeAdding hot coffee enhances cocoa flavor without making the cake taste like coffee.
Pistachio PasteUse pure 100% pistachio paste for authentic green color and nutty ganache flavor.

Instructions

  1. Whisk dry ingredients. Add eggs, milk, oil, and vanilla; beat for 2 minutes.
  2. Stir in hot coffee. Divide into pans and bake 30-35 minutes at 350°F. Cool completely.
  3. Melt cream into white chocolate, stir in pistachio paste. Chill ganache and frost cake.

Nutrition Information

Per ServingServing: 1 slice
Calories
480kcal
Total Fat
24g
Protein
8g
Carbohydrates
58g
Dietary Fiber4g
Saturated Fat1g
Total Sugars42g
Sodium320mg
Potassium382mg
Calcium110mg
Iron3mg
Vitamin A64mcg
Vitamin C19mg

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Frequently Asked Questions

Everything you need to know about preparing and executing this recipe perfectly

Pistachio paste can be bought online or made at home by blending shelled pistachios with a touch of oil in a food processor until smooth.

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Chocolate Pistachio Cake with Pistachio Ganache