Chocolate Pistachio Cake
Pistachio Chocolate cake, amazing flavour match in a moist cake with ganache topping. Divine. If you have no tonka beans handy, replace with vanilla.
We love this cake. I don't make it, we love it that much! Does that sound crazy?
Let me put it this way. If this particular cake is anywhere near me, I must eat it. I cannot leave it for another day. I either have to eat it, or it just nags at me. I know it is there, winking at me whenever I think; oh I'm hungry...or oh I'm bored, or oh it's been five minutes since I had a mouthful.
My best advice is to make it when you plan to have people around, who will polish it off immediately. Just saying. I have warned you. Make it at your own peril. (But it is totally worth it. Seriously though!)
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Need
-
Chocolate batter
- 150 Grams raw caster sugar BUY
- 75 Grams unsalted butter BUY
- 2 Teaspoons vanilla bean paste BUY
- 15 Grams cocoa powder BUY
- 2 eggs
- 300 Grams plain yoghurt
- 180 Grams bakers or strong flour
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon baking soda
-
Pistachio Batter
- 70 Grams shelled pistachios
- 1/2 tonka bean (optional, replace with extra vanilla bean paste)
- 20 Grams sweet almond oil, (or you can use EVOO)
- 150 Grams raw caster sugar BUY
- 2 eggs
- 75 Grams unsalted butter BUY
- 300 Grams cream
- 180 Grams bakers or strong flour
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon baking powder
-
Ganache
- 100 Grams chocolate dark in pieces BUY
- 80 Grams cream
Do
- 1
Preheat oven to 170ºC and line the base of a 23cm spring form cake tin and set aside.
- 2
To make chocolate batter place sugar into Thermomix bowl and mill 10 sec/speed 10.
- 3
Add butter and vanilla and chop 6 sec/speed 6.
- 4
Add cocoa, eggs and yoghurt and blend 6 sec/speed 6. Scrape down sides of bowl.
- 5
Add flour and baking soda and powder. Just combine 12 sec/Interval. Turn into prepared tin and place tin into fridge.
- 6
To make pistachio batter, place pistachios, tonka bean and sugar into a clean Thermomix bowl and blend 20 sec/speed 8. Scrape down sides of bowl and repeat, adding the almond oil through hole in lid to create a paste.
- 7
Add eggs, butter and cream and blend 6 sec/speed 6. Scrape down sides of bowl and repeat.
- 8
Add remaining dry ingredients and just combine 12 sec/Interval.
- 9
Place handful chocolate chips on top of chocolate batter. Pour pistachio batter on top carefully spreading so as not to dislodge the chocolate batter.
- 10
Bake 60 minutes or until inserted skewer comes out clean.
- 11
Cool on wire rack before removing from tin.
- 12
To make ganache, place chocolate into the Thermomix bowl and chop 6 sec/speed 10. Add cream and cook 5 min/60ºC/speed 2. Cool slightly before pouring over cold cake.
- 13
Garnish with additional choc chips, pistachios as desired.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
