Indulge in the elegance of Venetian cuisine with this Pistachio Creme Cake, perfectly paired with a rich coffee chocolate frosting. This dessert combines a classic yellow cake base with a luxurious pistachio creme and a silky chocolate buttercream that’s infused with strong coffee, offering a sophisticated balance of flavors.
Ingredients:
For the Yellow Cake:
- 3 cups all-purpose flour
- 3 tsp baking powder
- 2 tsp fine salt
- 6 large eggs
- 3 cups granulated sugar
- 1 tbsp + 1½ tsp vanilla extract
- ¼ tsp almond extract
- 1½ cups whole milk
- 2/3 cup vegetable oil
- ½ cup unsalted butter
For the Pistachio Creme Filling:
- 4 oz pistachio paste
- ½ cup granulated sugar
- ¼ cup + 2 tbsp cornstarch
- ½ tsp fine salt
- 3 large egg yolks
- 1¼ cups heavy cream
- 6 tbsp unsalted butter
- Green food dye
For the Silky Chocolate Buttercream:
- 10 oz semisweet chocolate chips
- 6 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- ¾ tsp fine salt
- ½ cup strong coffee
- 2 cups unsalted butter
- 2¾ tsp vanilla extract
Directions:
Yellow Cake Preparation:
- Preheat the oven to 325°F (163°C). Grease and flour three 8-inch cake pans.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whip the eggs, sugar, vanilla, and almond extract until glossy and light.
- In a small saucepan, heat the milk with oil and butter until just simmering.
- Gradually mix the dry ingredients and the milk mixture alternately into the egg mixture until smooth.
- Divide the batter among the prepared pans and bake for 19-24 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in pans, then transfer to the refrigerator to chill.
Pistachio Creme Filling:
- In a saucepan, combine pistachio paste, sugar, cornstarch, and salt.
- Slowly whisk in the cream and cook over medium heat until thickened.
- Remove from heat and stir in the butter and green food dye until smooth.
- Transfer to a bowl, cover, and refrigerate until firm.
Chocolate Buttercream:
- Melt the chocolate chips and set aside.
- In a large bowl, combine powdered sugar, cocoa powder, and salt. Mix in the coffee to dissolve the sugar.
- Gradually beat in butter, then add the melted chocolate and vanilla. Beat until the frosting is smooth and fluffy.
Assembly:
- Level the chilled cakes if necessary.
- Place one cake layer on your serving plate, spread with a generous amount of pistachio creme, then top with the next layer and repeat.
- Cover the entire cake with a thin layer of the chocolate buttercream for the crumb coat. Chill briefly.
- Apply a final thick layer of the chocolate buttercream and smooth with a bench scraper.
- Decorate as desired with additional pistachios, chocolate shavings, or edible flowers.
Total Preparation Time:
- Prep Time: 2 hours
- Cook Time: 24 minutes
- Total Time: Approximately 2 hours and 24 minutes, plus chilling
Tips:
- Ensure all ingredients are at room temperature to ensure a smooth mix and even baking.
- For a neat layer of pistachio creme, ensure that the cakes are completely chilled before assembly.
- Use a bench scraper for a smooth and professional finish on the frosting.
Conclusion:
This Pistachio Creme Cake is a beautiful blend of nutty and sweet flavors, making it an ideal dessert for special occasions or as a sophisticated treat for any gathering. Enjoy the delightful textures and rich taste that make this cake a true work of culinary art.