Chocolate Pistachio Cake

Created by Shannon Spicer

Shannon devised this richly flavored cake which is perfect for any special occasion. The recipe features a relatively new product - Pistachio Cream - imported from Italy.

Chocolate Cake

2 cups all purpose flour

1 teaspoon baking soda

Pinch of salt

¾ cup hot coffee or espresso

¼ cup bourbon

5 ounces unsweetened baking chocolate cut into small pieces

2 sticks (8 ounces) unsalted butter, cut into small pieces

2 ounces Pistachio Cream

2 cups sugar

2 eggs, at room temperature

2 teaspoons vanilla extract

Preheat the oven to 275º F. Coat two 8-inch round cake pans with vegetable spray and line the bottoms with parchment paper. Sift the flour, baking soda, and salt and set aside.

In a large bowl, combine the hot coffee, bourbon, chocolate, butter, and pistachio cream. Cover and let stand for about 10 minutes, until everything has melted. Then whisk in the sugar and let cool.

Whisk in the flour mixture in 2 batches, then the eggs and vanilla; the mixture will be runny. Pour the batter evenly between the two pans and bake for 45 minutes checking after 30 minutes, and rotating pans if necessary. Let cakes cool completely in pans on wire racks. Refrigerate overnight for best texture before decorating.

Pistachio Buttercream

This buttercream is an Italian meringue base with Pistachio cream added.

½ cup water

1¼ cups + 1/3 cup sugar

8 egg whites, room temperature

1 teaspoon cream of tartar

6 sticks of unsalted butter, room temperature

6 ounces Pistachio Cream

Combine the water and 1¼ cups sugar in a small saucepan with a lid. Place over medium heat and bring to a boil. Reduce the heat to low.

Meanwhile combine the egg whites and cream of tarter in the bowl of an electric stand mixer. Increase the speed to high and beat until the eggs reach soft peak stage. Gradually beat in the remaining 1/3 cup sugar until stiff peaks form. Turn mixer down to low at this point.

Increase the heat under the sugar syrup and boil until the thermometer reads 248º- 250º F. Immediately pour the sugar syrup into a heat proof glass cup to stop the cooking process.

Briefly turn off the mixer; add a small amount of the hot sugar syrup to the egg whites then increase the speed to medium. Gradually add the remaining sugar syrup being careful to stay away from the beaters. Once all the hot sugar syrup has been added turn the mixer to high and beat until cool, about 15-20 minutes.

Once the meringue has cooled, add in the butter a half stick at a time allowing each to become completely incorporated between each addition. Once all the butter is combined remove two thirds of the mixture (save for final icing) and add the remaining Pistachio Cream to the remaining buttercream.  Refrigerate until ready to use. Rebeat briefly before using.

Assembly

To assemble final cake split each cake into 2 even discs. Place 1 disc onto a cake board or a cake plate, pipe a layer of Pistachio Buttercream and repeat two more times. Place on top disc and refrigerate cake until firm. Once firm, ice the cake with the remaining plain buttercream and garnish as desired. My personal choice is to decorate with chopped roasted pistachios and raspberries.

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