Chocolate Pistachio Cake

By Savor Easy · 120 min

Ingredients

Instructions

1. For the ganache, heat the cream and butter in a saucepan until just boiling, then pour over the chocolate chips and stir until melted. Set aside or refrigerate to firm up; it can be made a day ahead.
2. Preheat the oven to 160°C (320°F).
3. Beat the softened butter and sugar until light and fluffy. Add the pistachio spread and oil and beat until combined.
4. Add the eggs one at a time, mixing after each, then add the vanilla and green food colouring if using, and mix until combined.
5. Sift in the flour, baking powder and salt in two batches, mixing after each addition. Add the chopped pistachios, then the milk, and mix well, scraping the sides and bottom of the bowl.
6. Line two 7 x 3 inch round pans with parchment, divide the batter evenly between them and bake for 40 to 50 minutes, until a toothpick comes out clean.
7. Cool completely. Trim the tops and sides, then cut each cake into halves about 1/2 inch thick.
8. Stack the layers, spreading creamy pistachio spread between them, then coat the cake with ganache.

Summarized from Savor Easy's video. Watch it for the details.

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