This Pistachio Cake recipe has loads of freshly ground pistachios in the cake batter and is layered with a rich dark chocolate ganache and fresh raspberries.
Place cream into a medium saucepan. Cook over med heat, stirring often, until it just barely starts to simmer.
Stir gently with a spatula until completely smooth. Add softened butter and stir until smooth. If needed, place over a double boiler and stir until all chocolate and butter has melted.
Place plastic wrap directly on top of chocolate ganache. Allow to thicken and set overnight.**
In a medium bowl, whisk flour, ground pistachios, baking powder,and salt until well combined. Set aside.
Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
Bake for approx. 35-40mins or until a toothpick inserted into the center comes out mostly clean.
Place one layer of cake on a cake stand or serving plate. Top with approx 2/3 cup of thickened ganache, spread evenly. Press cut raspberries into the ganache (I used about 12 halves per layer) and sprinkle with finely chopped pistachios (about 1 Tbsp). Repeat with next layer.
Place last layer on top and smooth the outside with a thin crumb coat. Let sit at room temperature for 20mins. The ganache on the cake will firm up slightly.
Frost the top and sides of the cake with the remaining ganache. Do a swirl on top and use a decorative scraper to do the sides. I used the far left one pictured here.
Press chopped pistachios into the bottom and sprinkle some more on top of the cake. Decorate with raspberries if desired.
* Pulse 1 cup of shelled, unsalted pistachios in a food processor until they are fine and powdery. Pass through a sifter and measure out 3/4 cup. Reserve remainder for sprinkling between layers.
** You can speed up the thickening of the ganache by placing the it in the fridge, but you need to stir it often.