Best Chocolate Pistachio Cake Recipes

CHOCOLATE-CHERRY, PISTACHIO, AND RASPBERRY ICE CREAM CAKE

Steps:

• Boil dried tart cherries and orange juice in heavy small saucepan until all liquid is absorbed, stirring often, about 8 minutes. Remove pan from heat; cool completely.
• Line 9x9x2-inch metal baking pan with foil, extending over sides of pan. Finely grind cookies and almonds in processor; add butter and process until moist crumbs form. Press crumbs onto bottom of foil-lined pan. Place in freezer.
• Mix chocolate ice cream, chopped chocolate, and cherry mixture in medium bowl. Spoon over crust; smooth top. Freeze 30 minutes. Top with raspberry sorbet; smooth top. Freeze 30 minutes. Mix pistachio ice cream and orange peel in another medium bowl. Spoon over sorbet; smooth top (ice cream will come all the way up to top of pan). Cover and freeze until firm, at least 4 hours or overnight.
• Using foil as aid, lift ice cream cake from pan; peel off foil. Use spatula dipped into hot water to smooth sides of cake. Transfer cake to platter. Garnish top of cake with chocolate curls or amaretti cookies dipped halfway into room-temperature Hot Fudge Sauce. Cut cake into squares. Serve with Hot Fudge Sauce.
• Test-kitchen tip:
• Soften the ice cream and sorbet in the microwave on high in two to three 10-second intervals until just soft enough to spread. *Light, airy Italian almond macaroons that are available at some supermarkets and Italian markets.

CHOCOLATE PISTACHIO BUNDT CAKE

Steps:

• Place rack in the center of the oven and preheat oven to 350 degreesF.
• Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Sprinkle the pecans and choc chips evenly in the bottom of the pan. Set the pan aside.
• Place the cake mix, pudding mix, sugar, water, oil and eggs in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 min more (I set timer). The batter should look thick and smooth.
• Remove 1 cup of the batter to a small bowl. Pour the choc syrup into the small bowl and stir until the mixture is well combined. Set aside. Pour the remaining batter into the prepared pan. Pour the choc batter over the top, trying to keep the choc batter away from the edges of the pan.
• Swirl the choc batter into the white batter using a dinner knife. Place the pan in the oven.
• Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 55 to 60 minute Remove the pan from the oven and place it on a wire rack to cool for 20 minute
• Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 min more.

PEAR PISTACHIO AND CHOCOLATE CAKE

Steps:

• Preheat oven to 180 degrees celcius.
• Grease and flour loaf tin.
• Put flour, baking powder, sugar, salt, butter and eggs in food processor.
• Blend until just combined. (Do not over blend).
• Transfer to mixing bowl. Stir in chocolate, pear, pistachios and orange zest.
• Pour mixture into loaf tin.
• Bake 60 minutes or until skewer inserted coes out clean.
• Allow to cool for a few minutes then turn onto cake rack to cool.

CHOCOLATE, PISTACHIO, ALMOND CAKE (RICH AND EASY)

Steps:

• Preheat oven to 350 degree.
• Grease and flour a bundt pan.
• Combine first 6 ingredients in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into prepared pan and bake for 40 to 50 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
• Let sit for 1 hour.
• Meanwhile mix powdered sugar with enough almond liqueur to make a nice glaze.
• Adding more or less sugar.
• Pour on cooled cake and garnish by pressing in almond slices and serve.

PISTACHIO CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 10-inch tube pan.
• Blend cake mix (dry), pudding (dry), eggs, sour cream, oil, and extract in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Toss chocolate chips with a little bit of flour (to help suspend them in the batter).
• Fold chocolate chips into batter.
• Sprinkle top of batter with chocolate jimmies.
• Pour batter into prepared pan.
• Bake 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
• Cool 15 minutes; inverted on wire rack.
• Remove pan; cool completely.

CHOCOLATE PISTACHIO CAKE

Steps:

• Blend first 6 ingredients; then beat 2 minutes.
• Mix pecans and chocolate chips and sprinkle in bottom of greased and floured Bundt pan. (optional).
• Remove 1 cup of cake batter and place in a small bowl; add chocolate syrup.
• Mix well. Set aside.
• Place remaining batter into Bundt pan, then pour chocolate batter on top of first batter.
• Bake at 350 degrees for 60-65 minutes.
• Sprinkle with confectioner's sugar, if you don't use pecan-chocolate chip streusel.
• You can use butterscotch instant pudding for a chocolate butterscotch cake.

PISTACHIO CAKE WITH WHITE CHOCOLATE BUTTERCREAM

Steps:

• PREPARE PISTACHIO CAKE:.
• Preheat oven to 350º F & grease and lightly flour three 8x1-1/2-inch round baking pans; set aside.
• Stir together flour, baking powder, and baking soda; set aside.
• Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds.
• Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy.
• Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.
• Thoroughly wash and dry beaters.
• In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight).
• Gently fold beaten egg whites into batte;.fold in the pistachio nuts and the orange peel.
• Pour batter into prepared pans.
• Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean.
• Cool in pans on wire racks for 10 minutes.
• Remove cakes from pans and cool thoroughly on wire racks.
• PREPARE BUTTERCREAM:.
• Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks.
• Beat mixture with a wire whisk until combined; set aside.
• Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling;.remove from heat.
• Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan.
• Cook over medium heat until bubbly, whisking constantly; cook 2 minutes more & remove from heat.
• Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract.
• Let stand for 1 minute; stir until smooth & transfer mixture to a bowl.
• Cover surface with plastic wrap to prevent skin from forming; cool to room temperature.
• Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy.
• Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined.
• Spread between layers and over cake.
• If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip.
• Serve immediately or cover and store cake in the refrigerator for up to 3 days.
• Let stand at room temperature for 30 minutes before serving.
• Just before serving, if desired, top with Caramelized Pistachio Shards.
• PREPARE CARAMELIZED PISTACHIO SHARDS::.
• Preheat oven to 350ºF & line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray.
• Sprinkle 1 tablespoon chopped pistachios onto prepared foil.
• Bake in preheated oven 6 to 8 minutes or until lightly toasted.
• Meanwhile, place 1/3 cup sugar in a heavy 10-inch skille & heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
• Do not stir.
• When sugar begins to melt, reduce heat to low.
• Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon.
• Remove pan from heat.
• Stir in 1/2 teaspoon hot water.
• Immediately pour over nuts on hot baking sheet; let cool for 1 minute.
• Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull.
• Let cool thoroughly on foil.
• Break into pieces; store tightly covered.
• Enjoy!

CHOCOLATE PISTACHIO BUNDT CAKE

Steps:

• 1. Follow directions for cake mix. Set 1/2 cup cake mix aside.
• 2. Add 1/2 cup of mix to 1/2 cup chocolate syrup mix well. Pour cake mix in to Bundt pan,Pour chocolate syrup and cake mixture in a circle around the Bundt pad Bake as directed.
• 3. Cool as directed, Frost and enjoy!

PISTACHIO MINT CHOCOLATE CHIP CAKE

Steps:

• "Just mix cake mix, pudding, mint, oil, eggs, and water together in large bowl, add 3/4 of the bage of chips but save some for the icing.".
• "Pour into a greased bunt cake pan and bake at 350 degrees for 50-55 minutes or until a tooth pick comes out clean.
• Take it out of the oven and let it cool completely before trying to turn it out onto a plate".
• "To make the icing just take the left over chips put them in a micro wave safe bowl with a teaspoons of oil and heat for less then a minute or until the choc. is melted.
• Put the melted choc. in a plastic sandwich bag, snip off one of the corners and drizzle the chocolate over the cake.".

TAILLEVENT'S CHOCOLATE CAKE WITH PISTACHIO SAUCE

Steps:

• To make the cake, melt the chocolate in a small saucepan over very low heat. Add 1/4 cup of sugar and the butter and stir until melted. Whisk in the egg yolks. Cook, stirring constantly, until mixture reaches 160 degrees on a candy thermometer. Set aside to cool.
• In a mixing bowl, beat the egg whites until stiff. Add the remaining sugar and beat until glossy. Whisk 1/3 of the egg whites into the chocolate mixture. Fold in the remaining whites. Rinse 4 4-ounce heart-shaped molds or ramekins with water; do not dry. Divide the chocolate mixture among the molds. Refrigerate for 24 hours.
• To make the sauce, remove as much skin as possible from the pistachios. Rinse quickly with boiling water, drain and then remove as much of the remaining skin as possible. Place the nuts in a food processor and pulse until ground. Add 1/3 cup of sugar and the egg white and process until mixture forms a paste.
• Place 3 tablespoons of the pistachio paste in a medium-size saucepan (save the rest for another use). Add the milk and bring the mixture to a boil over medium heat. Remove from the heat and let steep for 5 minutes. Strain through a fine-mesh sieve into another medium-size saucepan. Set aside.
• Whisk together the egg yolks and the remaining sugar until thick and light. Whisk in half the strained milk; then whisk the mixture back into the remaining milk. Cook the sauce over low heat, stirring constantly, until thick enough to coat the back of a spoon; do not let the mixture come to a boil. Refrigerate for 24 hours.
• To serve, spoon a pool of the sauce onto the center of each of 4 plates. Run the tip of a small knife around the inside edge of the molds. Dip them briefly in a bowl of hot water and invert them onto the plates. Serve.

PISTACHIO CREAM CAKE WITH CHOCOLATE GANACHE

Steps:

• 1. preheat oven to 350. spray two 9-inch cake pans with nonstick spray*. cover bottom of pans with parchment paper, and spray. set aside. 2. add 1 cup of pistachios to a food processor; pulse until very small crumbs remain. measure out 1/4 cup of the crumbs and set aside for filling. place remaining crumbs in a bowl. in a large bowl, whisk together flour, baking powder, and salt. 3. in the bowl of an electric mixer, beat the butter and sugar on high until fluffy, 3 to 4 minutes. add eggs one at a time, beating on medium after each addition. add vanilla extract and beat for 1 minute. add pistachio crumbs, beating on medium until incorporated. with the mixer on low, gradually add in half of the dry ingredients. add milk, mixing until combined. add remaining dry ingredients and beat on medium until batter comes together. 4. scoop the batter equally into greased and lined pans. bake until the tops are golden brown and set, 25 to 30 minutes. remove pans from oven and let cakes cool for 20 minutes, then invert the pans and remove the cakes. let cool completely on a wire rack. 5. for the filling, beat mascarpone and butter on high until creamy. add reserved crushed pistachios, beating until combined, then adjust the speed to low and gradually add the sugar. add milk and beat filling for 1 to 2 minutes on high. 6. place one of the cakes on a plate or stand. spread the filling evenly over the top of the cake, then place the other cake on top of the filling. 7. for the ganache, add chocolate to a large bowl. heat cream in a small saucepan over medium heat just until it bubbles around the edges. remove the cream from the heat and pour over the chocolate. let the chocolate stand for 30 seconds, then stir continuously until chocolate melts and a smooth ganache comes together, 1 to 2 minutes. pour the ganache over the cake. 8. chop the remaining 1/3 cup of pistachios coarsely and sprinkle them over the cake.