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Eggless Pistachio Dark Chocolate Truffle Cake!

This recipe has lots of chopped pistachios in the cake batter and is layered with dark chocolate truffle and chopped pistachios.
The batter is simple vanilla cake recipe with good amount of chopped pistachios folded in it and with tint of green color. 




Tips to make perfect pistachio cake with dark chocolate truffle!

1  Do not use salted pistachios for this recipe.

2 Top the batter with chopped pistachios before putting it into the microwave which will give a nice crunch of roasted pistachios in every bite.

3 Use good quality of dark chocolate for making the truffle.

4 Do not rush to make the dark chocolate truffle. Bring the fresh cream to boil, turn off the flame and pour chopped dark chocolate. Let it sit for a bit and then stir to emulsify.

5 Refrigeration time for truffle is very important to get the right piping consistency.
Preparation Time : 30 Minutes
Baking Time : 25-27 Minutes 
Total Time : 2.5 Hours
Servings : 3 piece

Ingredients

▪︎ All purpose flour - 1 cup
▪︎ Curd - 1/2 cup
▪︎ Granulated sugar - 1/2 cup
▪︎ Baking powder - 1/2 tsp
▪︎ Baking soda - 1/4th tsp
▪︎ Butter - 32 grams (room temperature)
▪︎ Vanilla essence - 1 tsp
▪︎ Water - 2tbsp
▪︎ Milk -  3 tbsp (room temperature)
▪︎ Pistachio - 1/4th cup (chopped)
▪︎ Green gel color (optional)
▪︎ Dark chocolate - 1 cup
▪︎ Fresh cream - 1/2 cup
▪︎ Butter - 1tbsp (For truffle)

Procedure

1 In a large mixing bowl take room temperature butter and sugar. Beat it for 2-3 minutes with an electric beater or a hand whisk.

2 In another small bowl add curd, baking powder, baking soda and water. Stir and let it set aside for 5 Minutes.

3 Now pour the curd mixture and vanilla essence to the sugar and butter mixture. Beat until the sugar is completely dissolved.

4 Add the sieved all purpose flour and chopped pistachios. Mix well with the help of spatula.

5 Now add room temperature milk and green food gel color and mix with the help of spatula. Do not over beat.

6 Preheat the oven at 170℃ for 10 minutes and line 250 grams square cake tin with parchment paper and pour the  batter.

7 Bake for 25-27 minutes at 170℃, until toothpick inserted comes out clean.

8  Let the cake cool down to room temperature until then we will make our dark chocolate truffle.

9 In a saucepan take fresh cream and stir on medium flame. Once the cream comes to boil turn off the flame and pour chopped dark chocolate and set aside for 5 minutes.

10  After 5 minutes stir until the chocolate is completely melted and keep the truffle mixture in refrigerator for 15 - 20 minutes. 

11 Once the cake cools down to room temperature slice the cake into 3 rectangle pieces.

12 Remove the truffle mixture from refrigerator. Using round tip pipe peak like structure on top of each piece and sprinkle some chopped pistachios on it.

If you make these Eggless Pistachio Dark Chocolate Truffle Cake then don't forget to tag us on Instagram @thefrostingartist

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