Chocolate Pistachio Mousse Cake
If you love chocolate and pistachios, this Chocolate Pistachio Mousse Cake might just be your new favorite. It starts with a super moist, rich chocolate cake layer that’s soft and fudgy . On top of that, there’s a thin layer of pistachio cream and some chopped pistachios, followed by a fluffy pistachio mousse made with cream cheese. It’s light, silky, and adds the perfect creamy balance to the richer layers below.
Ingredients
For the Chocolate Layer
- 7 oz (200g) semisweet chocolate
- 2/3 cup (150g) unsalted butter
- 4 eggs
- 2/3 cup (135g) sugar
- 1/4 tsp (1g) salt
- 1 tsp (5g) vanilla extract
- 1/2 cup (60g) all-purpose flour
Pistachio Cream Layer
- 1/4 cup (60g) pistachio cream
- 1/3 cup (35g) pistachios , toasted and chopped
Pistachio Cream Cheese Mousse
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) water
- 9 oz (250g) cream cheese
- 1/4 cup (30g) powdered sugar
- 1 cup (240ml) whipping cream
- 1/2 cup (120g) pistachio cream
- 1 tsp matcha powder , optional, to enhance color
For Decoration
- pistachios , toasted and chopped
- chocolate flakes
Instructions
Prepare the chocolate cake.
- Preheat the oven to 350F (180C). Grease with butter a 8 or 9-inch (20-22cm) pan and line with parchment paper.
- Melt the chocolate and butter over a bain-marie until smooth. Let cool to room temperature.
- Meanwhile, add the eggs with sugar, salt and vanilla extract into a large bowl.
- Mix for few minutes until thick and light yellow.
- Add melted chocolate.
- Mix until well combined.
- Sift the flour.
- Using a spatula, fold in sifted flour.
- Pour the mixture into the prepared pan.
- Spread the batter evenly into the pan.
- Bake for about 25 minutes until set. Run a sharp knife completely around the inside edge of the pan.
- Let cool for 10 minutes and invert onto a serving plate. Let cool completely.
- Chop pistachios for the crunchy layer.
- Spread ¼ cup of pistachio cream over the cake.
- Sprinkle chopped pistachios on top of the cream, and press them gently to stick.
- Refrigerate until you prepare the cream cheese pistachio mousse.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- Mix the cream cheese with powdered sugar.
- Add pistachio cream and matcha powder if used.
- Dissolve gelatin over low heat and pour over the pistachio mixture.
- Mix to combine.
- Add the cream and start mixing until soft peaks form.
Assemble the cake.
- Place a cake ring around the cake. Line an acetate sheet around the cake.
- Pour the pistachio mousse over the cake.
- Smooth the top.
- Refrigerate for at least 4-6 hours or overnight.
- Decorate the cake with chopped pistachios and chocolate flakes. Enjoy!
Nutrition
Serving: 1 serving out of 14Calories: 449kcalCarbohydrates: 28gProtein: 8gFat: 34gSaturated Fat: 17gCholesterol: 108mgSodium: 109mgPotassium: 303mgFiber: 2gSugar: 19gVitamin C: 0.96mgCalcium: 64mgIron: 2mg