Ingredients:
For the Chocolate Cake Layers:
🍫 2 cups all-purpose flour
🍫 3/4 cup unsweetened cocoa powder
🧂 1 tsp baking soda
🧂 1/2 tsp salt
🍬 1 3/4 cups granulated sugar
🧈 3/4 cup unsalted butter, softened
🥚 3 large eggs
🥛 1 cup buttermilk
☕ 1/2 cup brewed coffee (or hot water)
🍦 1 tsp vanilla extract
For the Raspberry Filling:
🍇 1 1/2 cups fresh raspberries
🍋 1 tbsp lemon juice
🍬 1/4 cup sugar
💧 1 tbsp cornstarch mixed with 2 tbsp water
For the Strawberry Whipped Cream Frosting:
🍓 1 1/2 cups fresh strawberries, pureed
🥶 2 cups heavy whipping cream
🍬 1/3 cup powdered sugar
🍦 1 tsp vanilla extract
NEW – For the Pistachio Crunch Layer:
🌰 1/2 cup chopped roasted pistachios (unsalted, lightly toasted)
For Garnish:
🍫 Chocolate shavings or curls
🍓 Whole strawberries
🍇 Fresh raspberries
🌰 Crushed pistachios (optional)
Directions:
Follow all steps as in the original recipe. To incorporate the pistachios:
After spreading the raspberry filling on each cake layer, sprinkle a thin layer of chopped pistachios before adding the strawberry whipped cream.
Continue layering and frosting as usual.
Optionally, sprinkle crushed pistachios on top for garnish along with the berries and chocolate curls.
Prep Time: 40 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 10 minutes
Kcal: Approx. 535 kcal per slice | Servings: 12 slices
