Dark Chocolate Pistachio & Raspberry Cake
This dark chocolate cake has a perfectly moist sponge and is the ideal cake for anyone who prefers their sweet treat not to be too sweet. Both the sponge and the chocolate glaze consist of 70%+ dark chocolate and therefore have a rich and slightly bitter cocoa flavour to them. The raspberries bring along the right freshness and the pistachios add bite as well as beautiful colour contrast.
Ingredients:
For the dough
150 g dark chocolate (70% cocoa)
250 g butter
120 g sugar
5 eggs
2 tbsp flour
2 tbsp cocoa
1 tsp baking powder
20 g chopped pistachios
vegetable oil or butter to grease the cake tin
For the glaze and decoration
100 g dark chocolate
100 ml double cream
200 g raspberries
10 g chopped pistachios
Method:
Preheat the oven to 170 °C.
Add 120 g sugar and 5 eggs to a medium-sized mixing bowl. Beat with a hand mixer for 2 minutes or until creamy and almost white in colour.
Melt 250 g butter and 150 g dark chocolate in a small saucepan on low heat. Stir frequently so the chocolate doesn’t burn.
Pour the melted chocolate into the mixing bowl along with 20 g chopped pistachios, 2 tbsp flour, 2 tbsp cocoa powder and 1 tsp baking powder. Beat again on low speed until all ingredients are well combined.
Grease a round 20 cm cake springform with vegetable oil or butter. Pour the dough into the springform then place it on the middle oven rack and bake for 30 minutes. Let the cake cool down.
When the cake has completely cooled down, warm up 100 ml double cream in a small saucepan Break 100 g dark chocolate into smaller pieces and add them to the warm cream. Stir until the chocolate is melted.
Cover the cake with the melted chocolate glaze, then decorate it with 200 g raspberries and 10 g chopped pistachios.
Ideally, store the cake in the fridge for at least 1 hour before serving.
Enjoy!
If you have made this cake, I am keen to hear how you liked it. Share your comments below or share your pictures on social.
