Pistachio Cream Cake With Chocolate Ganache Recipes

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CHOCOLATE-PISTACHIO TORTE

With pistachios in the batter and on top, our fudgy cake is truly holiday-worthy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Number Of Ingredients 13



Chocolate-Pistachio Torte image

Steps:

  • Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
  • In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
  • Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
  • Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
  • Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.

Nutrition Facts : Calories 525 g, Fat 30 g, Fiber 3 g, Protein 8 g

1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan
1 cup all-purpose flour, (spooned and leveled), plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
8 ounces semisweet chocolate, coarsely chopped
1 1/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup low-fat buttermilk
3/4 cup shelled, unsalted pistachios, coarsely chopped
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped
1/4 cup shelled unsalted pistachios, coarsely chopped

PISTACHIO CHOCOLATE CHIP CAKE

Make and share this Pistachio Chocolate Chip Cake recipe from Food.com.

Provided by Caryn

Categories     Dessert

Time 1h10m

Yield 1 ten inch tube cake

Number Of Ingredients 8



Pistachio Chocolate Chip Cake image

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.

Nutrition Facts : Calories 4848.3, Fat 289.8, SaturatedFat 90.1, Cholesterol 957.7, Sodium 3863.8, Carbohydrate 530.1, Fiber 16, Sugar 323.5, Protein 62.8

1 yellow cake mix
1 package instant pistachio pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 teaspoon vanilla or 1/2 teaspoon almond extract
1 (6 ounce) package miniature semisweet chocolate chips
chocolate sprinkles (ice-cream sprinkles)

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