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Pistachio and Raspberry Chocolate Cake

Pistachio and Raspberry Chocolate Cake

A rich and flavorful Pistachio and Raspberry Chocolate Cake, perfect for any celebration.
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • oven
  • Mixing Bowls
  • whisk
  • Cake tins
  • spatula
  • Cake board

Ingredients
  

For the cake layers

  • 70 g cocoa powder
  • 1 teaspoon instant coffee
  • 120 ml hot water
  • 180 g unsalted butter, softened
  • 150 ml vegetable oil
  • 180 g granulated sugar
  • 180 g soft light brown sugar
  • 6 large eggs
  • 200 ml buttermilk
  • 300 g plain flour
  • 1.5 teaspoons baking soda
  • 1 tablespoon white vinegar

For the buttercream

  • 1 batch Swiss meringue buttercream See recipe link
  • 2-3 tablespoons freeze dried raspberry powder Adjust to taste

Extras

  • some pistachio cream

Instructions
 

Making the cake layers

  • Preheat your oven to 180°C and grease and line three 8 inch cake tins.
  • In a large bowl, add cocoa powder, coffee and hot water. Whisk together and leave to cool for 5-10 minutes.
  • Add softened butter, oil and both sugars to the cooled mixture. Beat together for 5 minutes.
  • Add 3 eggs and mix, then add remaining eggs and buttermilk, mixing until combined.
  • Add flour and mix until smooth.
  • In a small bowl, mix baking soda with vinegar until bubbling, then quickly add to cake batter and whisk in.
  • Pour batter into the tins and bake for 35-40 minutes or until a toothpick comes out clean.
  • Leave cakes to cool completely.

The buttercream

  • Make the Swiss meringue buttercream according to your preferred recipe.
  • Add freeze dried raspberry powder and mix until incorporated.

Assembling and decorating

  • Once cakes are cool, you can optionally cut the tops off for even layers.
  • Place one cake layer on a plate, spread buttercream on top and pipe a border around the edge, adding pistachio cream in the middle.
  • Add the second layer, more buttercream, and pistachio cream, followed by the final cake layer.
  • Refrigerate for 20 minutes to set before decorating.
  • Cover the cake in buttercream and spread pistachio cream on top to finish.
  • Slice and enjoy!

Notes

Decorate the cake as you prefer, using additional toppings or garnishes.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 800IUVitamin C: 2mgCalcium: 20mgIron: 2mg
Keyword buttercream, celebration cake, chocolate cake, Pistachio, Pistachio and Raspberry Chocolate Cake, Raspberry
Tried this recipe?Let us know how it was!