CAKE - Layered Chocolate Cake with Pistachio Frosting

By Aemelia

Ingredients

• CHOCOLATE CAKE:
• 125 g butter
• I cup brown sugar
• 3 eggs
• 1 cup self raising flour
• 1/4 cup plain flour
• 1/4 tsp bicarbonate of soda
• 1/3 cup of cocoa powder
• 100 g dark chocolate melted
• 3/4 cup milk
• PISTACHIP FROSTING:
• 250 g butter, room temperature
• 150 g pistachio, roasted and shelled
• 1 1/2 cups icing sugar
• 3 tbsp condensed milk
• 1 tbsp milk
• 1 tsp vanilla essence

Details

Adapted from tastedbytwo.com

Preparation

Step 1

FOR CAKE:
1. Preheat the oven to moderately slow, 160 degrees C/140 degrees C fan-forced. Grease a deep 20cm round cake tin and line the base with baking paper

2. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs one at a time until just combined.

3. Stir in sifted flours, bicarbonate of soda, and cocoa, then stir in the melted chocolate and milk Spread in cake tin and bake for approximately 1 hour 15 minutes or until firm to touch.

4. Leave in cake tin for 15 minutes, then turn onto wire rack to cool.

FOR FROSTING:
1. Beat the butter with electric beaters until light and creamy.

2. Gradually add the icing sugar alternately with the vanilla essence, condensed milk and milk, beating until smooth and fluffy.

3. Chop or grind pistachio and add to frosting. Mix well.

Assembly:
Cut tops off the chocolate cake until you have two flat discs. Spread a generous layer of frosting to join layers together. Spread frosting over the top and sides until neatly sealed. Sprinkle a thin layer of pistachio on top to set.