Ingredients:
For the Chocolate Cake Layers:
๐ซ 2 cups all-purpose flour
๐ซ 3/4 cup unsweetened cocoa powder
๐ง 1 tsp baking soda
๐ง 1/2 tsp salt
๐ฌ 1 3/4 cups granulated sugar
๐ง 3/4 cup unsalted butter, softened
๐ฅ 3 large eggs
๐ฅ 1 cup buttermilk
โ 1/2 cup brewed coffee (or hot water)
๐ฆ 1 tsp vanilla extract
For the Raspberry Filling:
๐ 1 1/2 cups fresh raspberries
๐ 1 tbsp lemon juice
๐ฌ 1/4 cup sugar
๐ง 1 tbsp cornstarch mixed with 2 tbsp water
For the Strawberry Whipped Cream Frosting:
๐ 1 1/2 cups fresh strawberries, pureed
๐ฅถ 2 cups heavy whipping cream
๐ฌ 1/3 cup powdered sugar
๐ฆ 1 tsp vanilla extract
NEW โ For the Pistachio Crunch Layer:
๐ฐ 1/2 cup chopped roasted pistachios (unsalted, lightly toasted)
For Garnish:
๐ซ Chocolate shavings or curls
๐ Whole strawberries
๐ Fresh raspberries
๐ฐ 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
