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Chocolate Pistachio Cake

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So today I was looking at our daily To Do list, which we make every day at the bakery. And, one of the items on there was package Pistachio Bark (that was made the previous evening). So I pulled it out of the freezer, only to find that it was not made correctly and the white chocolate was missing. We hate wasting things at the shop and this chocolate was still good, it just wasn't what it was supposed to be. So, we brainstormed about what to do with this Chocolate Pistachio Bark. We decided we could make an easy pistachio cake recipe and use the bark with it. So we started with a Chocolate Cake with Pistachio Frosting. And then we added more... This rich chocolate cake is filled with pistachio buttercream which tastes of just pure pistachio cream, chopped pistachios, chocolate ganache and is decorated with the pistachio bark. It's also colored naturally with ColorKitchen food dyes, which have no artificial colors. This cake is perfect for any end of summer celebration.

Chocolate Pistachio Cake | Makes 3 Layer 6" Cake

Chocolate Pistachio Bark:

  • 283 g. (10 oz.) organic dark chocolate, chopped
  • 35 g. organic pistachios, shelled and chopped

Cake:

  • 1 stick (113 g.) organic butter, softened
  • 170 g. organic sugar
  • 1 ½ tsp. organic vanilla extract
  • 2 organic large eggs
  • ¾ cup organic heavy whipping cream
  • 57 g. organic Dutch cocoa, sifte
  • 113 g. all natural cake flour
  • ½ tsp. sea salt
  • ½ tsp. baking powder

Frosting & Filling:

  • 2 sticks organic butter, softened
  • 454 g. organic powdered sugar, sifted
  • 1 ¼ tsp. organic pistachio extract
  • ¼ tsp. ColorKitchen Green Dye (find here)
  • 1 tsp. water
  • 40 g. organic pistachios, shelled and chopped

Chocolate Ganache (find recipe here)

Method:

Make the Chocolate Ganache ahead of time, you can store in the fridge if you make the day before. Just make sure it’s at room temperature before using on the cake.

Make the Chocolate Pistachio Bark first. In a double boiler, add the dark chocolate and melt completely.

Line a baking sheet with parchment paper, and spread the chocolate onto the parchment paper.

Top with chopped pistachios.

Place in the freezer until ready to use.

Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined.

Add the eggs and mix on low until combined.

In a separate bowl, add the cake flour, cocoa, sea salt and baking powder and whisk together.

Add the heavy whipping cream and cake flour mixture into the butter mixture, mix on low until combined into a smooth cake batter.

Line three 6” cake pans with parchment paper and measure batter evenly into each cake pan, about 233 g. each.

Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

Once the cakes have cooled, start the frosting. In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, pistachio extract, green dye and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

On a cake stand or cake spinner, place the first layer of cake and spread frosting evenly. Sprinkle some of the chopped pistachios and top with Chocolate Ganache, top with second cake layer and repeat this process.

Crumb coat the outside of your cake and then frost it smooth, find a how to here.

Put the remaining frosting in a piping bag with decorating tip #96.

Pipe rosettes around the top of the cake.

Fill inside of the rosettes with chocolate ganache.

Remove the Chocolate Pistachio Bark from the freezer and break into pieces. You’ll want smaller pieces for the side of the cake and larger pieces for the top.

Place shards of the Chocolate Pistachio Bark on top and on the sides of the cake.

Store in a cake dome.

Baker’s Note: To make this cake gluten free, substitute the cake flour for an organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.

Mammoth Lakes – bake at 350 for 17 minutes

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