Ingredients
Cake
- 1 1/2 cups a.p flour
- 1 1/2 cups sugar
- 2/3 cups cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 tsp vanilla
- 1 cup buttermilk
- 2/3 cup coffee
- 1/2 cup vegetable oil
Pistachio Mousseline
- 1 egg white
- 1/6 cup sugar
- pinch salt
- 1/2 cup unsalted butter
- 1/4 cup pistachio praline paste (I used this recipe but replaced the hazelnuts with unsalted pistachios)
- 1/4 cup whipped cream
Chocolate Buttercream
- 1/2 cup unsalted butter, softened
- 1 cup icing sugar
- 1 tsp vanilla
- 2 oz semi-sweet chocolate
- 2 tbsp whipping cream
Ganache
- 3 ounces semi sweet chocolate
- 2 tbsp whipping cream
Instructions
Cake
- Preheat oven to 350 degrees Fahrenheit. Butter two 6-inch baking pans. Preheat oven to 350°F. Line the bottoms of the muffin pans with parchment paper. Also grease the parchment paper. In a large mixing basin, whisk together the dry ingredients until smooth.
- In a small mixing basin, combine all of the wet ingredients. Combine the wet and dry ingredients in an electric mixer and beat on low speed for 1 minute. Divide the batter between the two baking pans.
- Preheat the oven to 350°F and bake the cakes for 30 minutes. When a skewer put into the center comes out clean, they’re done.
- Allow the cakes to cool completely before transferring them to wire racks (remove the paper from the bottoms!). Cut the domed tops off the cakes evenly. Remove from the equation.
Pistachio Mousseline
- Place the egg white, sugar, and salt in a double boiler. Continually whisk until the temperature hits 155 degrees. Remove from the heat and whisk until firm peaks form and the mixture is cold to the touch. Whip in the unsalted butter until creamy. Fold in the whipped cream after beating in the pistachio praline.
- Set away until you’re ready to put the cake together.
Chocolate Buttercream
- Melt the chocolate in a double boiler until smooth. Allow to cool before serving.
- In a medium mixing bowl, cream the butter until it is completely smooth. Beat in the icing sugar until it is light and fluffy. Beat in the somewhat cooled chocolate and vanilla extract until completely combined. Toss in the whipped cream. Beat.
- Place the first layer of the cake on your plate to begin assembling the cake. Spread the pistachio mousseline evenly over the top. Place the second layer on top of the first and chill for 15 minutes before applying the outer coating.
- Spread a very thin layer of buttercream around the entire cake once it has cooled. I came to a halt here for this cake look. This is a “semi-naked cake,” but if you like a more traditional cake, simply put a thicker layer of chocolate buttercream around the edge. Put it in the fridge to firm up until you’re satisfied with how it looks.
Ganache
- Place the chocolate in a heatproof bowl and chop it up. Allow the whipping cream to sit on medium heat in a small saucepan, stirring constantly to prevent it from boiling over. Before pouring over your chopped chocolate, bring it to a simmer. Allow for a 5-minute rest before whisking everything combined to make a smooth, glossy ganache. Add additional hot whipping cream if it’s too thick. Fill a squeeze bottle halfway with water to create a “dripping” impression.
- Remove the cake from the fridge and spread the ganache across the top, allowing it to flow down the edges. Finish the cake by adding chopped pistachios on top. Enjoy!
Source: Sweet Boake
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