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White Chocolate and Pistachio Cake

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Ingredients

Scale

  • For the Cake:

    • 1 cup (2 sticks) unsalted butter, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • 2 cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon salt
    • 1 cup white chocolate chips or coarsely chopped white chocolate
    • 1 cup pistachios, shelled and chopped
    • ½ cup sour cream or plain yogurt (for extra moisture)

  • For the White Chocolate Ganache:

    • 200g (about 7 oz) white chocolate, chopped
    • ½ cup heavy cream
    • 2 tablespoons unsalted butter
    • A few crushed pistachios for garnish (optional)

Ingredient Highlights

  • Butter: Adds richness to the cake, ensuring a moist and tender crumb.
  • White Chocolate: The key ingredient that gives the cake its creamy sweetness and helps create a smooth texture.
  • Pistachios: These nuts not only add flavor but also a lovely crunch, perfectly complementing the creamy white chocolate.
  • Sour Cream/Yogurt: Provides moisture and a slight tang to balance out the sweetness of the cake.
  • Vanilla Extract: Enhances the overall flavor, creating a warm and aromatic base for the cake.

Instructions

Prepare the Cake Batter:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy removal.
  2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This process should take about 3-4 minutes using an electric mixer.
  3. Add the Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Incorporate the White Chocolate and Pistachios: Gently fold in the white chocolate chips or chopped white chocolate and pistachios, ensuring they are evenly distributed throughout the batter. Be careful not to overmix.

Bake the Cake:

  1. Transfer to the Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even layer.
  2. Bake: Place the pan in the preheated oven and bake for 45-50 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
  3. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the White Chocolate Ganache:

  1. Melt the White Chocolate: In a heatproof bowl, place the chopped white chocolate. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the white chocolate and let it sit for a few minutes to melt.
  2. Stir to Combine: After the white chocolate has melted, stir the mixture until smooth. Add the butter and stir until the ganache is glossy and well combined. Let it cool slightly before drizzling it over the cake.

Assemble and Serve:

  1. Drizzle the Ganache: Once the cake has completely cooled, pour the white chocolate ganache over the top, allowing it to drip down the sides.
  2. Garnish with Pistachios: Sprinkle crushed pistachios on top of the ganache for added texture and visual appeal.
  3. Serve: Slice the cake into 10-12 portions and serve it with a cup of tea, coffee, or as a stand-alone dessert.

Nutrition

Find it online: https://buttereats.com/white-chocolate-and-pistachio-cake/