The Best Pistachio Chocolate Cake – Rich, Moist & Irresistible!

My Fudgy Pistachio Chocolate Cake is moist, creamy, nutty, and bursting with chocolatey goodness. This cake is a dreamy blend of moist chocolate fudge cake and creamy pistachio spread which in my opinion is one of the best cake flavour combos. Whether you’re baking for a special occasion or the weekend, this easy and delicious recipe is guaranteed to impress! If you’re a pistachio and chocolate fudge cake kinda girl like me…this cake is for you!

Why You’ll Love This Recipe

This Fudgy Pistachio Chocolate Cake is everything you want in a dessert—moist, rich, and packed with pistachio goodness. It’s the perfect treat for any occasion, whether you’re celebrating a birthday, hosting a holiday gathering, or simply satisfying a chocolate craving. With an easy-to-follow recipe and simple ingredients, you don’t need to be a pro baker to whip up this stunning cake. Plus, its gorgeous presentation and irresistible flavor make it a show stopping dessert that tastes just as amazing as it looks!

What ingredients do I need to make this moist and fudgy Pistachio chocolate cake?

This fudgy pistachio chocolate cake is very moist because of some key ingredients and one of them is boiling water…I know right!

Boiling water is a key ingredient in many chocolate cake recipes, and it serves a few important functions that help create a moist, tender cake with rich flavor. When hot water is added to cocoa powder, it dissolves the cocoa particles, enhancing the chocolate’s depth and intensifying its flavor.

The heat also helps to bloom the cocoa, unlocking its full potential and ensuring the cake has a smooth, velvety texture. Additionally, the steam from the boiling water helps to loosen the batter, creating a lighter crumb while also contributing to the cake’s moistness. In essence, boiling water helps to bring out the best in the cocoa while aiding in the cake’s overall texture, making every bite rich and delicious.

Ingredients you will need to make this delicious Pistachio chocolate cake

Step 1: Melt the butter and chocolate

Melt the butter and chocolate together in the microwave, 20 seconds at a a time. Mix together well until combined then set aside.

Step 2: Combine the Wet Ingredients

Add the in a large mixing bowl the vegetable oil, caster sugar, soft light brown sugar, vanilla extract, sour cream and eggs.  Mix together  using an electric hand beater until all the ingredients are combined.

Step 3: Add boiling water

Add the boiling water, in two stages, mix to combine using a spatula. Be careful not to splash yourself.

Step 3: Add the dry ingredients

In a separate bowl add the flour, cocoa, salt and baking powder. Sift into the wet ingredients. Mix to combine using a spatula. Pour the chocolate fudge cake batter into three lined 6″ cake tins. bake for 40-45 mins at 160c fan.

How do I make the chocolate ganache?

Covering a cake with chocolate ganache isn’t just about making it look gorgeous—it comes with a host of benefits that elevate both the flavor and texture of your dessert. Ganache adds a rich, velvety finish that creates a smooth, glossy coating, making your cake look professionally decorated with minimal effort.

But the real magic happens when you take a bite: the deep, chocolatey flavor of ganache enhances the cake’s sweetness without overwhelming it. The creamy texture also helps lock in moisture, keeping the cake soft and indulgent.

What ingredients do I need to make this easy chocolate ganache?

• Dark chocolate
• Double/heavy cream
• Golden syrup (or syrup of choice)

1. Chop the dark chocolate into small pieces and put into a bowl.
2. Heat the cream on its own in the microwave for 1 minute. Once hot pour over the chocolate.
3. Let it sit for 1min, then stir to combine. Do not over mix, it could split the ganache.
4. Stir in the golden syrup (or syrup of choice)
5. Let the ganache cool until it becomes a thicker consistency. You can place the chocolate ganache in the fridge to speed up the process but do not let it set hard.

Scroll down to get the full recipe…

Where do I get the Pistachio spread from?

Pistachio spread is one of my favourite things! It’s soooo delicious and tastes amazing in these cheesecake brownies. I use the Pistachio spread by the brand Pisti which you can get on Amazon here. It has a luxurious taste and the texture is so creamy.

Pro Tips for the Best Moist Cake

 Use high-quality cocoa powder for the richest chocolate flavor.
 Add boiling water to bloom the cocoa and add moisture into the cake.
 Add sour cream to make the cake extra fudgy and moist.
 Do not over bake to make sure the cake stays moist and fudgy for days.

When should I make this Pistachio chocolate cake?

A Pistachio Chocolate Cake is perfect for moments when you want to impress with something a little outside the box but still incredibly delicious. It’s an ideal dessert for special occasions like birthdays, anniversaries, or holiday gatherings, where you want to wow your guests with a show stopping flavor combination.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! Bake the cake a day in advance and wrap them in cling film to stop them from drying out.

Where do I buy the pistachio spread?

I use the Pistachio spread by the brand Pisti which you can get on Amazon here.

Can I make this recipe gluten-free?

No I’m afraid not! I have not tried this recipe using gluten free flour.

If you like this Pistachio chocolate cake, check out these other recipes…

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

Chocolate fudge cake

• 170g dark chocolate (around 60% cocoa)
• 100g unsalted butter
• 350g caster sugar
• 50g soft light brown sugar
• 1tbsp vanilla extract
• 200ml vegetable oil
• 3 medium eggs
• 80g cocoa powder
• 300g plain flour/all purpose flour
• 1tsp bicarbonate of soda
• 1tsp baking powder
• 1/4tsp salt
• 225ml boiling water
• 280g sour cream

Chocolate ganache

• 450g dark chocolate
• 400ml double/heavy cream
• 4tbsp golden syrup (or syrup of choice)

Pistachio spread

• 6-8 heaped tsp

Chopped pistachios

• Handful chopped pistachios 

Instructions

Chocolate fudge cake

1. Melt the butter and chocolate together in the microwave, 20 seconds at a a time.Mmix together well until combined then set aside.
2. Add the in a large mixing bowl the vegetable oil, caster sugar, soft light brown sugar, vanilla extract, sour cream and eggs.  Mix together  using an electric hand beater until all the ingredients are combined.
3. Pour in the melted chocolate and butter, stir to combine using a spatula.
4. Add the boiling water, in two stages, mix to combine using a spatula.
5. In a separate bowl add the flour, cocoa, salt and baking powder. Sift into the wet ingredients. Mix to combine using a spatula.
6. Pour the cake batter into three lined 6" cake tins.  Only line the bottom of each cake tin with baking paper, not the sides. This method stops the cake from shrinking at the side once it has been removed from the oven.
7. Bake for 40- 45 mins at 160c. The cakes should still be a bit fudgy inside when you remove them from the oven. Use a wooden skewer to check.
8. Let the cakes cool for 30 minutes, then gently use a sharp thin knife to separate the cakes from the sides of the cake tins. Place a plate on top and turn upside down to remove the cakes. Let the cakes continue to cool on a baking rack.

Chocolate ganache

1. Chop the dark chocolate into very small pieces and put into a bowl.
2. Heat the cream on its own in the microwave for 1 minute. Once hot, pour over the chocolate.
3. Let it sit for 1 min, then stir to combine.
4. Stir in the golden syrup (or syrup of choice)
5. Let the ganache cool until it becomes a thicker consistency.
6. Take a third of the ganache and place it in the fridge to thicken up, which you will use to pipe rings inside the cake. It needs to be thicker to support the weight the cake. Leave the remaining chocolate ganache outside of the fridge as it needs to be a softer consistency to spread on the outside of the cake. Do not leave it in the fridge too long as it will become too hard be able to pipe.

Assemble

1. Once the cakes have cooled, cut the tops of each cake to make them flat.
2. Add the thicker chocolate ganache from the fridge in a piping bag, pipe a ring around the 1st cake layer. This stops the pistachio spread from leaking out of the sides of the cake.
3. Add 3-4 heaped tbsp of pistachio spread in the centre, spread using the back of a spoon to make it flat..
4. Repeat with the 2nd cake layer.
5. Turn the 3rd cake upside down and place on top.
6. If there is any chocolate ganache left in the piping bag, squeeze it out and add it to the rest of the ganache that you will spread on the outside of the cake.
7. If the chocolate ganache is too firm to spread in the outside of the cake, heat it for 5 seconds in the microwave. Be very careful not to heat too much. 
8. Spread the chocolate ganache all over the top and down the sides of the cake.
9. Add more chocolate ganache to the sides of the cakes, use a spatula to make sure the entire cake is covered.
10. Make a messy pattern using the spatula.
11. Sprinkle the chopped pistachios on top.