Chocolate Cake With Pistachio Pudding
An easy recipe for Chocolate Cake With Pistachio Pudding.
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
Instructions
- 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.