Pistachio and Chocolate Marble Cake

Pistachio and Chocolate Marble Cake: A Nutty and Decadent Delight

If you’re looking for a cake that combines the rich, nutty flavor of pistachios with the indulgent taste of chocolate, this Pistachio and Chocolate Marble Cake is the perfect treat. Not only is it visually stunning with its marbled layers, but it’s also bursting with flavor in every bite. Topped with a crunchy Rocher glaze, this cake is sure to impress your family and friends.

Ingredients

Pistachio Cake Batter:

• 70g softened butter
• 110g granulated sugar
• 1 egg
• 100g heavy cream
• 2-3 tsp pistachio paste, to taste
• 120g flour
• 20g almond flour
• 3g baking powder

Chocolate Cake Batter:

• 70g softened butter
• 110g granulated sugar
• 1 egg
• 110g heavy cream
• 100g flour
• 20g unsweetened cocoa powder
• 20g almond flour
• 3g baking powder

Soaking Syrup:

• 40g sugar
• 100ml water

Rocher Glaze:

• 200g dark or milk chocolate
• 35g neutral oil
• 25g chopped almonds
• 25g unsalted chopped pistachios

Directions

1. Preheat the Oven

Preheat your oven to 160°C (320°F). Grease and flour a baking mold to ensure the cake doesn’t stick.

2. Prepare the Pistachio Cake Batter

• Start by creaming the 70g of softened butter with 110g of granulated sugar until the mixture becomes pale and fluffy.
• Mix in the egg until well incorporated.
• Fold in the sifted flour, baking powder, almond flour, heavy cream, and pistachio paste. Mix until just combined and set the batter aside.

3. Prepare the Chocolate Cake Batter

• Repeat the same process as the pistachio batter, but replace the pistachio paste with 20g of unsweetened cocoa powder.

4. Layer the Batters

• Using a piping bag or spoons, alternate between spooning the pistachio and chocolate batters into the prepared baking mold to create a marbled effect.

5. Bake the Cake

• Place the cake in the preheated oven and bake for about 50 minutes, or until a knife inserted into the center comes out clean.
• Allow the cake to cool in the mold for 5 minutes before transferring it to a wire rack to cool completely.

6. Prepare the Soaking Syrup

• While the cake is baking, prepare the soaking syrup by boiling 100ml of water with 40g of sugar until the sugar has fully dissolved.
• Once the cake is still warm, brush the syrup generously over the cake until it is saturated.

7. Make the Rocher Glaze

• Melt 200g of dark or milk chocolate in a heatproof bowl over simmering water, stirring occasionally.
• Once melted, stir in 35g of neutral oil, followed by the chopped almonds and pistachios.
• Pour the glaze over the cooled cake, ensuring an even coating. Allow the glaze to set for a crisp, crunchy finish.

Serving and Enjoying

This Pistachio and Chocolate Marble Cake is a perfect dessert for any occasion. With a prep time of just 20 minutes and a total time of 1 hour and 10 minutes, this cake yields 8 generous servings, each packed with approximately 450 calories. The nutty pistachio and rich chocolate flavors, combined with the crispy Rocher glaze, make this cake irresistible.

Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Enjoy!

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