Chocolate Pistachio Cake


Chocolate Pistachio Cake

A ghoulish halloween themed treat! Striking green cake, full of pistachios and covered in a delicious chocolate icing. This will certainly be a crowd pleaser

Course Cake
Author FentonEats


Pistachio Cake

  • 250 g plain flour sifted
  • 500 g granulated sugar
  • 4 eggs
  • 240 ml sour cream
  • 125 g pistachio paste see notes
  • 230 g unsalted butter room temperature
  • 1 tsp vanilla bean, paste or extract
  • 1 tbsp baking powder
  • 0.5 tsp green food colour

Chocolate Ganache

  • 300 ml double cream
  • 300 g dark chocolate
  • 60 g icing sugar


Pistachio Cake

  1. Preheat the oven to 180°C (350°F, gas mark 4). Line two 8-inch cake pans with greaseproof paper

  2. In a bowl, add the flour and salt and set this aside

  3. In an electric mixer cream the butter and sugar until fluffy and light, use a medium speed and this will probably take about 2 minutes at least

  4. Turn the mixer down to the lowest speed, add one egg at a time to the butter and sugar mixture, only adding the next egg when previous egg has been fully incorporated into the batter. Once you’re done with the eggs, add the vanilla

  5. Add the dry ingredients – do this in three stages, and in-between each stage add half of the sour cream until just combined, avoid overmixing.

  6. Take the bowl with the mixer, and fold in the pistachio paste

  7. Fold in the green food colouring

  8. Divide the batter into the two cake pans and spread evenly, and bake for 35 – 40 minutes or until a skewer comes out clean

Chocolate Ganache

  1. In a large sauce pan, add the double creamand icing sugar together and bring this to a boil. Once at boiling point, remove this from the heat

  2. Add the chocolate in small pieces and slowly whisk to start melting the chocolate until smooth

  3. Refrigerate and stir occasionally, until the ganache is spreadable - about 30 mins

Recipe Notes

Pistachio Paste Recipe

Recipe inspired by Hummingbird High blog