{Pistachio Cake} with Milk Chocolate Frosting

Cake. Pistachio. Chocolate. That’s it really. I don’t think I need to write anything more on the subject. It’s obviously going to be awesome on the basis of those 3 words alone. But if you need more, imagine crumbly soft pistachio cake sandwiched between a layer of milk chocolate frosting and more frosting on top. Or is it creamy frosting sandwiched between 2 crumbly layers of pistachio cake with frosting on top? Whichever you decide, it’s bloody gorgeous. I gave Christoph a choice of a few cakes and he chose this one. What can I say? He is a man of taste. Obviously.

This cake is very different from my other Chocolate and Pistachio Cake (except for the presentation…I need to work on presentation variety with pistachios and buy more plates!). That cake was more of a chocolate cake with some pistachio and it was gluten-free. This baby right here is a pistachio goddess with the chocolate bringing in the creaminess and right amount of decadence. Did I mention there were flecks of chocolate in the cake too? I found the recipe for this cake in a clipping from a magazine. I have lots of clippings that I had been accumulating for years and it was all in a big messy pile in a few scattered places around the house. Until one day I finally got it together into a neat little folder. The issue with this now is that I can’t for the life of me remember which magazines the clippings were from. Highly annoying. The recipe was originally for a tray bake not a cake. I really really wanted a tray bake. But I realised that I don’t actually have the a tin anymore (the ones I used to use had to go unfortunately). So I made cake. But this recipe would be awesome as a tray bake. Simple, tasty and great as a little snack. Or as a big cake to share with family and friends as we did!  Whatever you decide to do with it, there will be happy faces all around. Pistachio Cake with Milk Chocolate Frosting Ingredients: 140g shelled unsalted pistachios 200g milk chocolate (choose a nice chocolate for this, it really makes a difference. I used a fair trade 35% Ghanaian chocolate and it worked lovely) 180g golden caster sugar 200g soft butter 200g fine self raising flour 3 medium eggs 100ml milk 150ml soured cream Preparation: Pre-heat the oven to 180C/160C fan. Line your cake tin (or tray if making a tray bake instead – 20cm tin will work great). In a food processor add 125g of the pistachios and 75g of the chocolate, broken into chunks. Add 90g of sugar and whizz until it’s very fine. In a bowl add the remaining sugar, the very soft butter, eggs, flour and milk. Tip in the pistachio and chocolate mixture you whizzed. Add a pinch of salt. Beat it all together until it’s all combined. Put it in the tin and bake for 35-65 min – the recipe said it would take 35-45 min but my cake took 65min. Keep an eye out on your cake/tray as the cooking time will depends on what tin you are using. Leave it cool completly. To make the frosting: Melt the remaining chocolate in a bain marie, making sure the bottom of your bowl doesn’t touch the water. Add the soured team until incorporated and smooth. Leave it to cool a little until it’s the right consistency to spread it on the cake. Once your cake is cooled, cut it in half. Spread some of the frosting on the bottom layer and add the top back on. Spread the remaining frosting on top. Scatter with the remaining pistachios. I hope you enjoy this little pistachio treat. It was devoured very quickly as it’s so light you don’t even realise  it! I will be taking this to this week’s Fiesta Friday, co-hosted by Quinn @Dad Whats 4 Dinner and Naina @Spice in the City, to share with my lovely friends. I hope you all enjoy it! Happy Fiesta Friday everyone! xoxo