Chocolate Cake With Pistachio Pudding is a creamy, delicious, moist, and cakey dessert. It’s a super easy recipe that all you need are simple ingredients like eggs, milk, oil, flour, and cooked pistachio pudding. Oh Lord, Amen! Bless the cake with a few pistachios on top and I can guarantee you, that your friends and family will love it!

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Ingredients:

Pudding cake

4 egg yolks room temp
190 g brown sugar
20 g vanilla sugar
1/3 tbsp instant coffee powder
1 tsp vanilla extract
150 ml oil
100 ml semi-skimmed milk
250 g sour cream
240 g cake flour
40 g cocoa powder
12 g baking powder
4 egg whites
40 g pistachio pudding powder
500 ml semi-skimmed milk for pudding

Cream frosting

400 ml whipping cream
2 cream stiffener
30 g icing sugar
strawberries on top
almond flakes on top or pistachios

To be honest, I was thinking about this cake for a looooong time. There is something special about pistachios, chopped pistachios on top of cakes and chocolate cake. I wanted everything. With fresh strawberries, of course! Chocolate cake with pistachio pudding did sound amazing.

After baking Chocolate Cake With Pudding And Sour Cream, Fresh Strawberry Cake With Poppy Seeds I started testing this recipe a few days ago. I knew I wanted the cake on a more solid side, I didn’t want the classic soft chocolate cake because I was afraid that pudding would destroy its stability (I don’t really know if it was the real fear based on the “baking facts” or just my fear of screwing the recipe – I must learn more about the baking science).

Anyway, I had this great idea that I will make it soft by using oil and milk in the recipe, so it will be kinda sponge-like, but also adding more dry ingredients like instant coffee powder and cocoa powder to make it rich in flavor and dense. Let me say that I fucked up, royal style. The cake mix was like a paste. Dry, more like soft cookie dough. Nothing that whipped egg whites could possibly save.

So what do we do to make a cake moister and cakey? We add greek yogurt or sour cream. Man, it did its job!

And thanks to this one little ingredient, the cake was a chef’s kiss. It was dense but also cakey, and soft but it was holding the pudding nicely. It was easy to cut it into pieces and no accidents happened. The pudding was nicely holding its form, the cake was flavorful and strawberries added a nice touch. Everything was well balanced with whipped cream.

Are you looking for more desserts?

Blueberry Cheesecake

Blueberry Cheesecake is a creamy, firm but also soft dessert full of fresh blueberries and mascarpone cheese. This cheesecake does not require a water bath for baking. Just scrape down the sides of the bowl, pour the sweet cream into the pan, and bake. Serve extra cold for the best tasting experience.

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Strawberry Pound Cake

Strawberry Pound Cake is a delicious and sweet dessert full of strawberries and lemon zest. If you are a fan of pound cakes, this one will get into your top 3 for sure. It’s sweet and kinda sour. Sugar icing on top with chunks of strawberries. This pound cake is SO easy to make at home, so any home baker with “not so many” experiences can try to make this strawberry cake recipe.

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What I would do differently is to add chopped pistachios into the cake mix and add extra pistachios on top of the cake.

I used Dr. Oetker Pistachio Premium Pudding that I saw in Kaufland. I grabbed more flavors so I am very excited to try more products. For me, this one has the best intense flavor. It’s easy to make and you can never go wrong with the instructions written on the packaging.

How to bake Chocolate Cake With Pistachio Pudding

Preheat the oven to 175°C. Prepare the cake tin by greasing the sides and attaching the baking paper. You can use one regular-sized cake tin or two smaller ones (I was using two smaller tins).

Cook the pistachio pudding by following the instructions on the packaging. Let the pudding completely cool.

Start by creaming egg yolks, sugars, and coffee powder. Mix for 4-5 minutes until creamy.

Add milk, oil, sour cream, and vanilla extract. Mix well.

Continue by adding dry ingredients – flour, baking powder, cocoa powder. Mix again and make sure you scrape down the bowl. The consistency can be very paste-like.

Whip the egg whites. Fold them in very gently with a rubber spatula. Be careful.

Pour the cake mix into the cake tins. Add pistachio pudding – one tablespoon at a time, to different places on top of the cake mix.

Bake for 32-40 minutes or until the toothpick comes out clean. Take the cakes out of the oven and let cool completely.

In the meantime whip the whipping cream with cream stiffener and icing sugar. Put into the fridge for at least 10 minutes.

When the cake is completely cool, put the cream on top with fresh strawberries. Sprinkle some pistachio on top as well. I recommend serving a piece of cake after 2 hours in the fridge.

If you decide to make this Chocolate Cake With Pistachio Pudding, let me know on Instagram or Tiktok. I love seeing your pics and reading your messages. ❤️