Ingredients:
Cake:
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
¾ cup brown sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
½ cup strong brewed coffee (cooled)
½ cup chopped pistachios
Ganache:
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
½ teaspoon vanilla extract
Topping:
½ cup chopped pistachios
Edible gold leaf (optional, for luxury presentation)
Directions:
Prepare the Cake Batter:
Preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, followed by vanilla extract.
Gradually add the dry ingredients, alternating with buttermilk and coffee, mixing until just combined.
Fold in the chopped pistachios.
Bake:
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Ganache:
Heat the heavy cream in a small saucepan until it just begins to simmer.
Pour the hot cream over the chopped chocolate in a bowl and let sit for 2 minutes. Stir until smooth and glossy. Add vanilla extract and mix. Let cool until spreadable.
Assemble the Cake:
Place one cake layer on a serving plate and spread a generous layer of ganache on top.
Add the second cake layer and cover the entire cake with the remaining ganache.
Decorate:
Sprinkle chopped pistachios over the top and press gently into the sides.
Add edible gold leaf for an extra touch of luxury if desired.
Prep Time: 30 minutes | Baking Time: 30 minutes | Total Time: 1 hour
Kcal: 450 kcal | Servings: 10
