Chocolate Pistachio Mousse Cake

If you like chocolate and pistachios, this chocolate pistachio mousse cake may be your new favorite. It starts with a super wet, rich chocolate cake layer that is soft and fud, not too heavy. On top of that, there is a thin layer of homemade pistachio cream, enough to bring its distinctive nutty flavor without overwhelming the chocolate. I also sprinkled chopped pistachios over the cream to get a bit of crunch and texture.

But the real magic happens at the top layer: a fluffy pistachio mousse made from cream cheese. It’s light and silky and adds the perfect creamy balance to the richer layers below. I love the way it melts in your mouth and can carry that gentle pistachio flavor throughout the bite.

To finish it, I decorate the cake with more chopped pistachios and a handful of chocolate flakes. It’s simple, but very beautiful. It’s one of those cakes that I find elegant but still cozy, and works just as well for dinner parties as well as quiet Sunday afternoon snacks.

How to make a chocolate pistachio mousse cake

Start by preparing the chocolate cake. Preheat the oven to 350°F (180°C), butter 8-inch or 9-inch (20-22 cm) bread, and arrange the bottoms with parchment paper. Melt the chocolate and butter together on the bain marie, stir until smooth, and set aside to cool to room temperature.

Meanwhile, beat the eggs with sugar and salt until the mixture is thick and pale. Stir in the vanilla extract, add the cooled melted chocolate, and mix until fully incorporated. Gently fold the sifted flour with a spatula to prevent the dough from shrinking. Pour the mixture into the prepared bread and bake for about 25 minutes or until cakes are set.

Once baked, run a sharp knife over the edge of the bread and let the cake cool for 10 minutes, flip it onto a serving plate and let it cool completely.

Spread ¼ cups over a cooling pistachio cake, sprinkle chopped pistachios on top, gently press to relax. Refrigerate the cake while preparing the cream cheese pistachio mousse. We used homemade pistachio cream. You can also use store-bought pistachio cream.

To make mousse, dissolve the gelatin in cold water and let it sit for 5-10 minutes to let the gelatin bloom. In a bowl, mix the cream cheese with powdered sugar, pistachio cream and matcha powder until smooth. Melt the bloomed gelatin over low heat, pour into the cream cheese mixture and mix. Add cream and whip until a soft peak forms.

How to assemble a cake

To assemble, place cake rings around the chocolate cake and arrange them with an acetate sheet. Pour the pistachio mousse over the cake and smooth the top. Refrigerate the assembled cake for at least 4-6 hours or overnight until fully set.

Decorate the top with chopped pistachios and chocolate flakes before serving.

Please give it a try! It looks impressive, but is one of the bakes that come together more easily than you would expect.

If you try it, be sure to share your photos on Instagram. I want to see what that will happen for you.

You might like it too:
Pistachiopure
Raspberry Pistachio Mini Eclair
Pistachio Strawberry Macaron Cake
cranberry pistachio snowball cookies
Pistachio Raspberry Lime Mousse Cake
Cranberry Pistachio Fudge without sweetening condensed milk

Chocolate Pistachio Mousse Cake

If you like chocolate and pistachios, this chocolate pistachio mousse cake may be your new favorite. It starts with a layer of super wet and rich chocolate cakes of soft, fudgey. On top of that there is a thin layer of pistachio cream and a few chopped pistachios, followed by a fluffy pistachio mousse made with cream cheese. It’s light and silky and adds the perfect creamy balance to the richer layers below.

Serving 14 Serving

Preparation time 30 Min Min

Cooking time twenty five Min Min

Total time 55 Min Min

material

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For chocolate layers

7 Oz (200g) Semi-sweet chocolate2/3 cup (150g) Salt-free butter4 egg2/3 cup (135g) Sugar1/4 Small spoons (1g) Salt1 Small spoons (5G) Vanilla extract1/2 cup (60g) All-purpose flour

Pistachio cream layer

1/4 cup (60g) Pistachio Cream1/3 cup (35g) Pistachio Toasted and chopped

Pistachio cream cheese mousse

1/2 TBSP (5G) Gelatin Powder2 TBSP (30ml) Water9 Oz (250g) Cream cheese1/4 cup (30g) Powdered sugar1 cup (240ml) Whipped cream1/2 cup (120g) Pistachio Cream1 Small spoons Matcha powder options, to enhance color

Decorative

pistachio Toasted and choppedChocolate flakes

Instructions

Prepare the chocolate cake.

nutrition

Serving: 1 Serving out of 14calorie: 449kcalcarbohydrates: 28gprotein: 8gfat: 34gSaturated fat: 17gcholesterol: 108mgsodium: 109mgpotassium: 303mgfiber: 2gsugar: 19gVitamin C: 0.96mgcalcium: 64mgiron: 2mg