If you’re looking for a show-stopping dessert that marries the lush flavor of dark chocolate with the nutty charm of pistachios, this Chocolate Pistachio Cake is truly a slice of heaven. Imagine a melt-in-your-mouth mousse-like crumb, gently speckled with bits of pistachio for delightful crunch, all crowned with a glossy chocolate ganache that’s kissed with a hint of fruit liqueur. Whether you’re celebrating a special occasion or simply want to brighten a dreary weekday, this cake will instantly transport you (and your lucky guests) to dessert bliss.
Ingredients You’ll Need
You won’t believe how just a handful of everyday ingredients can come together to create something so elegant. Each element is thoughtfully chosen to give this Chocolate Pistachio Cake its signature color, fragrance, and irresistible texture.
- Dark chocolate (150g): Choose high-quality chocolate (about 70%) for richness and depth, making the cake absolutely decadent.
- Pistachios (150g + extra): These little green gems add nuttiness, gentle crunch, and that lovely pale green hue throughout the cake and on top.
- Golden granulated sugar (150g): Using golden sugar gives a subtle caramel note and a light amber tint; golden caster sugar works too.
- Unsalted butter (150g): Softened butter brings creamy moisture and richness, helping to make each bite irresistibly soft.
- Eggs (6 large, separated): Separating the eggs makes the sponge airy and mousse-like, while the yolks add body.
- Sea or rock salt (pinch): Just a pinch sharpens the flavors and balances the sweetness beautifully.
- For the Chocolate Ganache: A dreamy combination of 50g dark chocolate, 50ml double cream, and 2 tsp fruit liqueur gives you that shiny, slightly fruity finish.
How to Make Chocolate Pistachio Cake
Step 1: Melt the Chocolate
Break your chocolate into pieces and gently melt it in a heatproof bowl over a pan of hot (not boiling) water. As soon as it’s glossy and smooth, take it off the heat and let it cool just a touch—you’ll want it to be warm, not hot, when you add it later.
Step 2: Grind the Pistachios with Sugar
Pop your pistachios and 50g sugar into a blender or coffee grinder, and blitz until fine with some tiny pieces left for texture. Don’t worry if there are a few nubbly bits—those little pops of nuttiness are a secret treat in the finished cake.
Step 3: Cream Butter and Sugar, Then Add Pistachios
In a big bowl, beat your softened butter with another 50g of sugar until it turns pale, light, and fluffy. Beat in the ground pistachio mixture so the green swirls right through the butter mixture.
Step 4: Add the Egg Yolks and Chocolate
Separate your eggs. One at a time, beat the egg yolks into your butter-pistachio mixture, mixing well after each addition. Gently stir in the melted chocolate, making everything unbelievably smooth and glossy.
Step 5: Whip Egg Whites and Fold In
Using a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually whisk in the remaining 50g sugar until you have stiff, shiny peaks. Fold this luscious meringue into your chocolate-pistachio base in three parts—this makes the cake fluffy and mousse-like.
Step 6: Bake the Cake
Pour the finished batter into a 23cm round cake tin (I love silicone for easy release, but a traditional lined tin is great too). Bake at 190°C (375°F) for 15 minutes, then turn the oven down to 180°C (350°F) and bake for another 20–25 minutes. The cake should feel just set and have a little spring. Cool it completely on a wire rack before topping.
Step 7: Make and Spread the Chocolate Ganache
For the finishing touch, gently melt 50g chocolate with the cream and your chosen fruit liqueur in a bowl over hot water. Whisk very lightly—just until smooth and shiny. Spread this luscious ganache over your cooled Chocolate Pistachio Cake and finish by scattering a handful of chopped pistachios on top.
How to Serve Chocolate Pistachio Cake
Garnishes
This cake begs for a shower of extra chopped pistachios on top, but a sprinkle of edible rose petals or a few curls of dark chocolate make it even more magical. If you have crystallized violets or edible gold leaf, they take the Chocolate Pistachio Cake completely over the top for special occasions.
Side Dishes
Keep it simple with softly whipped cream or a scoop of good vanilla or pistachio gelato, which melt invitingly over the cake’s rich crumb. Fresh berries—especially raspberries or strawberries—add a juicy tart counterpoint to the chocolate and nuts.
Creative Ways to Present
You can cut the cake into elegant bars for afternoon tea, serve tiny wedges with espresso for a sophisticated dessert, or build a tiered centerpiece with fresh flowers and extra pistachios scattered all around. For birthdays or celebrations, light a few sparklers and let the Chocolate Pistachio Cake steal the show!
Make Ahead and Storage
Storing Leftovers
The Chocolate Pistachio Cake keeps beautifully—store slices in an airtight container at room temperature for up to two days, or refrigerate for up to five days. The moisture from the ganache actually keeps the cake even softer as it sits!
Freezing
Want to make it ahead? You can freeze the Chocolate Pistachio Cake (without ganache) wrapped well in foil and a freezer bag for up to a month. Thaw at room temperature for a few hours before topping and serving.
Reheating
If you prefer your cake a little warm and gooey, gently warm slices in the microwave for 10–15 seconds or in a low oven, but only after it’s come to room temperature—this way, the ganache stays silky and the cake as tender as ever.
FAQs
Can I make the Chocolate Pistachio Cake gluten-free?
Absolutely! This cake contains no flour at all, so it’s naturally gluten-free—the pistachios and chocolate give it all the structure it needs. Just check that your chocolate and liqueur are certified gluten-free.
What fruit liqueur works best in the ganache?
Sea buckthorn, orange, raspberry, or even a dash of Amaretto are lovely choices for complementing both the chocolate and pistachio flavors. Choose your favorite or whatever you have on hand.
Can I use milk chocolate instead of dark?
You can, but the cake will be noticeably sweeter and less intense. If you prefer a softer, lighter chocolate flavor, swap some of the dark for milk chocolate—you may want to reduce the sugar slightly.
How can I make the cake nut-free?
Since pistachios give this cake its unique character, substituting them changes the recipe quite a bit. You could try sunflower seeds or omit them entirely, but the result won’t be a true Chocolate Pistachio Cake.
Does this cake work as a layer cake?
While this cake is more delicate and mousse-like than a traditional sponge, you can carefully split and layer it with whipped cream or pistachio buttercream. Just remember to handle gently, as it’s tender!
Final Thoughts
If you’re craving something that feels both luxurious and entirely homemade, this Chocolate Pistachio Cake is the answer. The combination of deep chocolate, aromatic pistachios, and glossy ganache is enough to make any day feel special. Don’t hesitate—gather your ingredients and treat yourself and your loved ones to a slice of pure joy!
PrintChocolate Pistachio Cake Recipe
A light and smooth mousse-like cake with a subtle crunch and flavor of pistachios, topped with a slightly fruity chocolate ganache. Based on Nigella’s chocolate pistachio cake.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Ingredients
Chocolate Pistachio Cake:
- 150 g dark chocolate (70%)
- 150 g pistachios, plus extra for topping
- 150 g golden granulated sugar
- 150 g unsalted butter, softened
- 6 large eggs, separated
- 1 pinch sea or rock salt
Chocolate Ganache:
- 50 g dark chocolate (70%)
- 50 ml double cream (heavy cream)
- 2 tsp fruit liqueur of your choice
Instructions
- Melt the chocolate: Melt the dark chocolate in a bowl over hot water. Remove from heat and let it cool slightly.
- Grind the pistachios: Blend 150g pistachios with 50g sugar until finely ground.
- Cream butter and sugar: Cream butter with 50g sugar until pale. Mix in ground pistachios.
- Add eggs and chocolate: Beat in egg yolks one by one, then stir in melted chocolate.
- Whip egg whites: In a separate bowl, whisk egg whites with salt and sugar until stiff peaks form. Fold into cake mixture.
- Bake: Spoon mixture into a cake mold and bake at 190°C for 15 minutes, then at 180°C for 20-25 minutes.
- Make chocolate ganache: Melt dark chocolate with cream and liqueur. Spread on cooled cake and top with chopped pistachios.
Notes
- Calories and other nutritional information are per serving and approximate.
- Actual values may vary based on serving size and specific ingredients used.
- Refer to a nutritionist for precise dietary information.
Nutrition
- Serving Size: 1 slice
- Calories: 426 kcal
- Sugar: 21.3 g
- Sodium: 237 mg
- Fat: 33 g
- Saturated Fat: 15.6 g
- Carbohydrates: 28.4 g
- Fiber: 3.5 g
- Protein: 9 g
- Cholesterol: 151 mg
