My Pistachio Tiramisu Cake is a delicious twist on the classic Italian tiramisu, made with layers of moist chocolate cake, a creamy pistachio cream filling that adds a nutty, luxurious touch and a pistachio mascarpone topping. Whether you’re baking for a special occasion or just want to impress your friends and family, this pistachio dessert is guaranteed to turn heads and satisfy every sweet craving. Best of all, it’s easier to make than it looks—making it perfect for both beginner and experienced bakers alike.
This cake is super cute and rustic looking with lashings of creamy, messy chocolate ganache and pistachio mascarpone swirls on top. Scroll down to find out how to make this delicious and stunning cake.
Why you will love this Pistachio Tiramisu cake
This Pistachio Tiramisu Cake is the ultimate dessert mash-up—light, creamy, and bursting with nutty pistachio flavor. It combines the rich, espresso-soaked layers of classic tiramisu with fluffy chocolate cake and a silky pistachio mascarpone cream that’s truly next-level. Whether you’re hosting a dinner party, celebrating something special, or just craving a fancy homemade dessert, this cake delivers big flavor with minimal effort. It’s easy to assemble, impossible to resist, and guaranteed to impress your guests with every bite. One slice in and you’ll be hooked—no passport to Italy required!
Ingredients you will need to make this delicious Pistachio chocolate cake
Chocolate fudge cake
- Dark chocolate: Use dark chocolate that’s between 50-60% cocoa. Anything higher for this recipe and the brownies will be too bitter.
- Unsalted butter: Does not have to be room temperature because you will melt it in the microwave with the chocolate. Also unsalted means you can control the amount of salt added.
- Caster sugar: Caster sugar is best as it is superfine, but if you can’t get this granulated is fine.
- Soft light brown sugar: To give the cake a slightly caramel flavour and fudgy texture.
- Vanilla extract: Vanilla enhances the flavour of chocolate, I always add vanilla in my chocolate bakes.
- Vegetable oil: Adds moisture to the cake.
- Sour cream: Adds moisture to the cake. Take out the fridge before to get to room temperature .
- Eggs: This recipe uses medium room temperature eggs.
- Cocoa powder: To add a rich chocolate flavour in the cake.
- Plain flour: Also called all purpose flour.
- Bicarbonate of soda: Helps to neutralize the acidity in cocoa powder, enhancing the cake’s rich, chocolate flavor and creating a smoother, more balanced taste.
- Baking powder: Helps the cake to rise.
- Salt: Enhances the chocolate flavour and balances the sweetness.
- Boiling water: To bloom the cocoa and add moisture to the cake.
Keep scrolling down to get the full recipe and measurements…
Step by step: How to make the best Pistachio Tiramisu Cake
Step one:
Melt the butter and chocolate together in the microwave, 20 seconds at a a time. Mix together well until combined then set aside.
Step two:
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 three:
Pour in the melted chocolate and butter, stir to combine using a spatula.
Step four:
Mix the coffee with the boiling water, then add in two stages, mix to combine using a spatula.
Step five:
In a separate bowl add the flour, cocoa, salt and baking powder. Sift into the wet ingredients. Mix to combine using a spatula.
Step six:
Pour the cake batter into two 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.
Bake for 35 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.
Where do I get the pistachio cream from?
Pistachio cream 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.
How do I make the dark chocolate ganache?
Step one: Chop the dark chocolate into very small pieces and put into a bowl. Heat the cream on its own in the microwave for 1 minute. Once hot, pour over the chocolate.
Step two: Let it sit for 1 min, then stir to combine. Add the golden syrup to sweeten. Let the ganache cool until it becomes a thicker consistency.
Step by step: How to assemble the Pistachio Tiramisu Cake
Step one:
Once the cakes have cooled completely cut off the tops to make them flat. Spread 3-4 tbsp of chocolate ganache on top of the first cake. Make a well in the middle of the chocolate ganache and add the pistachio cream. Using a spatula or spoon spread the pistachio cream to make it flat.
Step two:
Using a spatula or spoon spread the pistachio cream to make it flat. Turn the second cake upside down and place on top.
Step 3:
Spread the cooled and thickened chocolate ganache all over the cake starting from the top. Make a messy pattern with the chocolate ganache on the sides of the cake. Set aside whilst you are the pistachio tiramisu topping. Add the pistachio mascarpone mix in a piping bag, pipe small swirls on top of the cake, starting from the outside of the cake, then work your way in to the middle.
Step four:
To finish dust with cocoa powder.
Tips for making the best Pistachio Tiramisu cake
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.
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.
How do I store this pistachio tiramisu cake?
Best to store the cake in the fridge because of the mascarpone in the topping. To keep the cake fresh keep it in an air tight container in the fridge so it does not dry out. this cake is vest eaten on the dame day so you do not have to refrigerate it.
If you like this Pistachio Tiramisu cake, check out these other popular pistachio cream recipes…
Ingredients
Chocolate fudge cake
- 80g dark chocolate (not more than 60% cocoa)
- 50g unsalted butter
- 180g caster sugar
- 100ml vegetable oil
- 1tsp vanilla extract
- 2 medium eggs
- 40g cocoa
- 150g plain / all purpose flour
- 1tsp bicarbonate of soda
- 1tsp baking powder
- 1/4tsp salt
- 100ml boiling water
- 1tsp instant coffee granules
- 140g sour cream
Pistachio Tiramisu topping
- 180g mascarpone
- 60ml double/heavy cream
- 120g pistachio cream
- 2tbsp icing sugar
Chocolate ganache
- 300g dark chocolate
- 300ml double/heavy cream
- 4tbsp golden syrup (or syrup of choice)
Pistachio cream filling
- 3 heaped tbsp
Instructions
Chocolate fudge cake
- Melt the butter and chocolate together in the microwave, 20 seconds at a a time. Mix together well until combined then set aside.
- Add 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.
- Pour in the melted chocolate and butter, stir to combine using a spatula.
- Mix the coffee with the boiling water, then add in two stages, gently mix to combine using a spatula.
- 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 cake batter into two 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.
- Bake for 35 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.
- 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
- Chop the dark chocolate into small pieces and put into a bowl.
- Heat the cream on its own in the microwave for 1 minute. Once hot and bubbling a little, pour over the chocolate.
- Let it sit for 1 min, then stir to combine. Use a spatula or a spoon, gently combine so the ganache does not split.
- Stir in the golden syrup (or syrup of choice)
- 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.
Mascarpone coffee cream
- Add the mascarpone in a bowl, mix to make it smooth using an electric hand mixer.
- Add the pistachio cream, mix until just combined.
- Add the cream and sift in the icing sugar, mix until combined,
- Once it is thick but still creamy it is done. Do not over mix, it might split.
Assemble
- Once the cakes have cooled completely cut off the tops to make them flat.
- Spread 3-4 tbsp of chocolate ganache on top of the first cake. Make a well in the middle of the chocolate ganache ad add the pistachio cream. Using a spatula or spoon spread the pisctahio cream to make it flat.
- Turn the second cake upside down and place on top.
- Spread the cooled and thickened chocolate ganache all over the cake starting from the top.
- Make a messy pattern with the chocolate ganache on the sides of the cake. Set aside whilst you are the pistachio tiramisu topping. (do not to make this before decorating the cake as it might become runny and separate)
- Add the pistachio mascarpone mix in a piping bag, pipe small swirls on top of the cake, starting from the outside of the cake, then work your way in to the middle.
- To finish dust with cocoa powder.
