For the cake:
1/2 cup of cocoa powder
1/2 cup of boiling water (120 ml)
1 3/4 cups of all-purpose flour (210 g)
1 tablespoon of active dry yeast
1 teaspoon of baking soda
1 pinch of salt
1/2 cup of unsalted butter, at room temperature (100 g)
2 cups of granulated sugar (360 g)
2 eggs
1 tablespoon of vanilla extract
1 1/3 cups of milk, mixed with 2 tablespoons of vinegar
1/2 cup of chopped pistachios
For the topping:
1 cup of heavy cream, at room temperature (240 ml)
For the glaze:
1/3 cup of heavy cream
2/3 cup of cocoa powder
1/3 cup of unsalted butter
1 tablespoon of Karo syrup
1 teaspoon of vanilla extract
2 1/4 cups of confectioner's sugar (295 g)
1/4 cup of coarsely chopped pistachios
For the cake:
1/2 cup of cocoa powder
1/2 cup of boiling water (120 ml)
1 3/4 cups of all-purpose flour (210 g)
1 tablespoon of active dry yeast
1 teaspoon of baking soda
1 pinch of salt
1/2 cup of unsalted butter, at room temperature (100 g)
2 cups of granulated sugar (360 g)
2 eggs
1 tablespoon of vanilla extract
1 1/3 cups of milk, mixed with 2 tablespoons of vinegar
1/2 cup of chopped pistachios
For the topping:
1 cup of heavy cream, at room temperature (240 ml)
For the glaze:
1/3 cup of heavy cream
2/3 cup of cocoa powder
1/3 cup of unsalted butter
1 tablespoon of Karo syrup
1 teaspoon of vanilla extract
2 1/4 cups of confectioner's sugar (295 g)
1/4 cup of coarsely chopped pistachios
Make the batter: In a large bowl, combine the cocoa powder with boiling water
Preheat the oven to 180°C (moderate)
Grease three 20 cm diameter cake pans and line them with parchment paper
Reserve them
Sift together the flour, yeast, baking soda, and salt
In a large mixing bowl, beat the butter, granulated sugar, eggs, and vanilla extract for 5 minutes or until smooth
Reduce the mixer speed and add the dry ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients
Beat just until combined
Remove 1 2/3 cups of batter and place it in a separate bowl
Add the chopped pistachios and mix well
Place the batter into one of the prepared pans
Add the cocoa powder to the remaining batter and mix well, then divide it evenly among the two remaining pans
Bake for 20-30 minutes or until a toothpick inserted comes out clean
Remove from the oven and let cool slightly
Remove the cakes from the pans and place them on a wire rack to cool completely
Make the topping: Beat the heavy cream until stiff peaks form
Refrigerate until ready to use
Make the glaze: In a saucepan, heat the heavy cream over low heat
Remove from heat and add the cocoa powder, butter, Karo syrup, vanilla extract, and 1 1/2 cups of confectioner's sugar
Beat with a whisk or electric mixer until smooth and thick
To assemble the cake: Place one of the chocolate cakes on a serving plate, with the top facing down
Spread half of the whipped cream over the cake
Place the pistachio cake on top, followed by the remaining whipped cream
Top with the other chocolate cake
Spread the glaze over the top and sides of the cake using an offset spatula
Decorate the top with chopped pistachios and refrigerate until ready to serve
292 calories per serving
