Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

High Altitude Chocolate Pistachio Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 14 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings

Description

This decadent High Altitude Chocolate Pistachio Cake is a rich and moist chocolate cake layered and frosted with a velvety cocoa buttercream. Enhanced with crunchy salted pistachios both inside the batter and as a garnish, this cake offers a perfect balance of deep chocolate flavor and nutty texture. Ideal for special occasions, it yields a tender crumb and a luscious finish that highlights the nutty saltiness of pistachios complemented by the smooth cocoa frosting.

Ingredients

Cake

  • 2 cups all-purpose flour, (fluffed, spooned and leveled)
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened, Dutch-processed cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1/2 cup shelled salted pistachios, finely chopped
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 cup sour cream, room temperature
  • 1 cup vegetable oil
  • 1 tbsp vanilla extract

Buttercream Frosting

  • 2 cups unsalted butter, softened to room temperature
  • 3 cups powdered sugar
  • 1 cup unsweetened, Dutch-processed cocoa powder, sifted to break up lumps
  • 1 tbsp meringue powder (optional)
  • 1/4 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 tsp vanilla extract
  • 2-4 tbsp milk, if needed
  • 1/2 cup shelled salted pistachios, finely chopped (for garnish)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F and position an oven rack in the center. Lightly spray the bottoms of two or three 8-inch round cake pans with non-stick baking spray. For half the recipe, use two or three 6-inch pans.
  2. Prepare Nuts & Dry Ingredients: Finely chop the pistachios using a small food processor. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and chopped pistachios until well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, sour cream, vegetable oil, and vanilla extract until fully incorporated.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk together for about 15 seconds, just until combined with no large lumps remaining.
  5. Divide and Bake: Evenly divide the batter between the prepared pans. Bake on the center oven rack for 22-28 minutes if using three pans, or 28-32 minutes if using two pans. The cakes are done when the tops spring back when lightly touched or a toothpick inserted into the center comes out clean.
  6. Cool Cakes: Place the pans on a wire rack and cover loosely with a kitchen towel. Let the cakes cool completely in the pans before frosting to avoid melting the buttercream.
  7. Prepare Buttercream – Beat Butter: Using a stand mixer fitted with the whisk attachment, beat the softened butter on medium speed for 1 minute until smooth and creamy.
  8. Add Dry Ingredients to Butter: On low speed, gradually add the powdered sugar, sifted cocoa powder, meringue powder (if using), and salt, mixing to combine evenly.
  9. Flavor and Whip: Add the vanilla extract and increase the mixer speed to medium. Whip the frosting for 4-5 minutes until very light, fluffy, and pale, scraping down the bowl occasionally. Add milk 1 tablespoon at a time only if needed to reach desired consistency.
  10. Remove Air Bubbles: Lower the mixer to the lowest speed (stir setting) and mix for 2 minutes to remove large air pockets from the buttercream.
  11. Assemble Cake: Remove cooled cakes from pans. Place one layer on a cake board and spread a layer of buttercream evenly on top. Sprinkle chopped pistachios over the buttercream. Repeat with remaining layers and frost the entire outside of the cake with the remaining buttercream.
  12. Decorate: Press chopped pistachios all over the sides and top of the frosted cake for garnish. Optionally, use a piping bag fitted with tip 1M to pipe swirls of buttercream on top. Decorate further with chocolate macarons if desired.

Notes

  • Make sure all wet ingredients are at room temperature for best mixing and texture.
  • If you only have table salt, reduce the salt quantity by half to prevent over-salting.
  • Use Dutch-processed cocoa powder for a smoother, richer chocolate flavor.
  • Ensure cakes are completely cool before frosting to prevent melting the buttercream.
  • Chopped pistachios add a delightful crunch and saltiness, enhancing the chocolate flavor.
  • Meringue powder is optional but helps stabilize the buttercream for longer-lasting frosting.
  • For high altitude baking adjustments, proper measuring and mixing as indicated helps achieve a moist crumb.
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/high-altitude-chocolate-pistachio-cake-recipe/