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Chocolate pistachio cake

Today I am sharing a yummy cake recipe that goes a long way.  Over spring break Miss M and I baked these for the family and decorated one with some Easter inspiration.

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Since the pistachio filling has a green tint I used it for my Stylish St. Patrick’s Day Tablescape post, giving you a sneak peek.
St. patricks stylish tablescape7stylish st. patrick’s day tablescape
I usually just decorate it it with the basic pistachio filling and chocolate shavings but I was inspired to inject some Easter spring decor to celebrate the season.  I have never done this before and I am by no means a baker but I want to share it because it’s super easy, super versatile and super yummy.  These cakes are always crowd pleasers.

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I say cakeS because it yields two cakes and the key is these tart | flan pans. I acquired mine awhile ago when my girlfriend introduced me to this recipe.  I had to purchase them through eBay since Pampered Chef no longer carried them.  If anyone is interested I just found this listing or I am sure you can find pans that are comparable.

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I bake a boxed, yes you heard right, boxed Devil’s food chocolate cake by splitting the batter between both pans.  A tip a learned from a professional baker years ago is to use milk instead of water when preparing boxed baking mixes.  It yields a much moister result and she was absolutely right.

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Place the cakes on cooling racks to completely cool off.  In the meantime mix an 8oz. tub of Cool Whip with a box of pistachio gelatin, making sure to mix it well so you don’t have any graininess.  Once the cakes are completely cooled you can fill them with the creamy pistachio mixture.  Sometimes I use the 12 oz. tub of Cool Whip with two boxes of pistachio gelatin if I want more filling.

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Once you’re done floating the filling on the cakes you can decorated however you want.  I sometimes decorate with whipped cream using a piping tip, topped with chocolate shavings.  I typically use a block of semi sweet chocolate and just use a vegetable peeler to create the shavings.

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For the Easter touches I created a nest with a pile of chocolate shavings, using candy eggs, a chocolate bunny and some fresh flowers.  It’s simple and sweet and by no means professional at all.

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This recipe reminds me of Sandra Lee’s Semi Homemade cooking show on the Food Network.  She teaches how to create your own recipes with partially prepared ingredients.  Yup, that’s exactly what’s going on right here.   Sometimes it’s ok to cut corners.

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I love the color of this cake.  The soft pistachio color is perfect for a spring event and it would be wonderful in a brunch setting as well.  The pistachio flavor is subtle but gives the perfect  nutty flavor that combines well with the delicious chocolate.  Yummy deliciousness!
“Schedule a baking day with your mom, your daughter, your sister, or your friend.  This is how traditions are born and memories that last a lifetime are made.”  
~Natalie Discala~

17 Comments

  1. Where is the recipe? I found nothing to click except the link to your pretty St/ Patrick’s table.
    Thanks for your help.

  2. Hi Barbara Anne! There’s no recipe per se- it’s more of an assembly. If you read the post it explains you use a boxed mix and the topping is cool whip & pistachio gelatin. It’s all explained in the post. Sorry if it was confusing. Hope this helps. Thank you so much for stopping by! xo- mj

  3. This looks delicious, and I love an easy dessert! Perfect for the holidays. 🙂 Thanks for sharing at Sweet Inspiration!

  4. I was featured next to you on the BFF Open House Linky. I guest-posted for Fluster Buster with the Wooden “Chocolate” Bunny Pokes. I thought I’d drop in and say hi, and congratulations on the feature. The cake looks great!

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