CHOCOLATE & PISTACHIO NAKED LAYER CAKE

A Chocolate & Pistachio Naked Layer Cake sounds amazing! Here’s a recipe that balances rich chocolate with the nutty flavor of pistachio, along with that rustic “naked” frosting look.

Ingredients

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Pistachio Filling:

• 1 cup shelled pistachios, finely ground
• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• ¼ cup heavy cream (or as needed for consistency)

For the Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream (as needed)
• A pinch of salt

Garnish (optional):

• Roughly chopped pistachios
• Dark chocolate shavings

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Directions

1. Prepare the Chocolate Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with a hand mixer or stand mixer on medium speed for about 2 minutes, until well combined.
4. Stir in the boiling water. The batter will be thin, but that’s normal!
5. Divide the batter evenly between the cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

2. Prepare the Pistachio Filling:

1. In a food processor, finely grind the pistachios.
2. In a medium bowl, beat together the softened butter and powdered sugar until smooth.
3. Add the ground pistachios and vanilla extract, mixing well.
4. Slowly add heavy cream, 1 tablespoon at a time, until the filling is smooth and spreadable.

3. Make the Buttercream Frosting:

1. In a large bowl, beat the butter until creamy and smooth.
2. Gradually add the powdered sugar, 1 cup at a time, mixing on low.
3. Add the vanilla extract and a pinch of salt.
4. Slowly add heavy cream until you reach the desired consistency—thick but spreadable.

4. Assemble the Cake:

1. Level the cooled chocolate cakes by trimming off any domed tops if needed.
2. Place the first cake layer on a cake board or serving plate. Spread a thick layer of pistachio filling on top.
3. Place the second cake layer on top and repeat with another layer of pistachio filling.
4. Add the final cake layer on top.
5. Apply a thin layer of buttercream frosting around the sides of the cake to create the “naked” effect.
6. Garnish the top with chopped pistachios and chocolate shavings, if desired.

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Let me know if you’d like any adjustments or further tips!