Description
This High Altitude Chocolate Pistachio Cake is the perfect balance of rich, moist cocoa cake and nutty, creamy pistachio frosting. Tailored for higher elevations, this indulgent dessert holds its structure while delivering a tender crumb and bold flavor. Ideal for special occasions or gourmet cravings.
Ingredients
Chocolate Cake:
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2 cups all-purpose flour
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3/4 cup unsweetened cocoa powder
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup granulated sugar
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3/4 cup brown sugar
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1 cup unsalted butter, melted
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3 large eggs
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1 teaspoon vanilla extract
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1 cup buttermilk
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1/2 cup hot coffee
Pistachio Frosting:
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1 cup unsalted butter, softened
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1/2 cup pistachio paste
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3 cups powdered sugar
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2 tablespoons heavy cream
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1 teaspoon vanilla extract
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1/4 cup chopped pistachios (for garnish)
Instructions
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Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
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In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
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In a separate bowl, beat together granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until well combined.
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Alternately add the dry ingredients and buttermilk to the wet mixture, mixing just until smooth.
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Stir in hot coffee until fully incorporated.
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Divide the batter evenly between the prepared pans.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
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For the frosting, beat softened butter and pistachio paste until creamy. Gradually add powdered sugar, then mix in heavy cream and vanilla extract until fluffy.
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Frost the cooled cake layers and garnish with chopped pistachios.
Notes
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Designed for high altitude baking; reduce baking powder by 1/2 tsp for sea level use.
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Pistachio paste can be homemade or store-bought; ensure it’s smooth for best frosting texture.
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Let cake cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American