Potato Chocolate Pistachio Cake

The good news is this delicious Chocolate Pistachio Cake recipe is vegetarian, and with some substitutions, it can be gluten-free and dairy-free.

Who would guess this delicious cake includes mashed potato? We’re certain no one would, considering how fluffy, utterly scrumptious, and lush it is. The verdict, according to our friendly panel of judges, was that it was incredibly delicious; some of them had seconds!

Even we think that mashed potato, pistachios, chocolate, and liqueur just don’t seem to be the most likely match. Yet, they really meld perfectly together, producing a cake that isn’t overly sweet, tenderly crumbly, not overly dense, and too easy to eat. Pistachio cake has a slight nuttiness that comes from the ground pistachios. This subtle nuttiness is not overpowering, making it a pleasant and distinctive flavor.

We’ve warned you! Be prepared to want seconds!

What’s To Love?

💕 The liqueur comes through beautifully and complements the nuttiness of the cake.
💕 Friends describe it as having a slightly earthy undertone in the taste, which we’d have to agree.
💕 It’s easy to make, is freezable, and can be made ahead of time.
💕 It doesn’t require any complex cooking skills or hard-to-find ingredients.
💕 It’s a perfect treat to satisfy your sweet tooth.
💕 It can be eaten warm or cold.
💕 It offers a deep, satisfying taste that chocolate lovers adore.

Have you already tried the Chocolate Pistachio Cake? If so, let us know how it was…we can’t wait to hear all about it!

Let’s Talk Ingredients

We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.

• Flour — use all-purpose flour, which is sometimes referred to as plain flour.
• Pistachios — use unsalted shelled pistachios because shelling pistachios is too time-consuming.
• Mashed Potato — make your own or defrost a bag of frozen from the supermarket.
• Cocoa Powder — comes in natural and Dutch versions. Any unsweetened will work! The quality of the cocoa makes all the difference; the brands we like are Green & Blacks and Callebaut.
• Baking Powder — use a high-quality baking powder to avoid aluminum, which helps with its extra fluffiness.
• Sugar — use golden caster sugar; avoid using granulated because the granules are more difficult to break down.
• Butter — for the best results, use dairy butter at room temperature.
• Eggs — use medium to large eggs at room temperature.
• Salt — use Himalayan salt; it brings out the flavor and offsets the sweetness.
• Liqueur — we use this chocolate liqueur, it’s optional but worth adding.
• Chocolate — we use 70% dark chocolate. Other good-quality brands are Lindt, Ghirardelli, Guittard, Valrhona or Callebaut.
• Cream — use real dairy cream.

For more detailed ingredients, see the recipe card.

Customizations

Here are some foodie alternatives should you want to make some changes:

• Flour — rice flour is a great alternative; substitute equal amounts of rice flour and 1/2 teaspoon of guar gum.
• Cocoa Powder — if you prefer using cacao powder, then substitute equal amounts.
• Chocolate — use your favorite dairy-free 70% chocolate.
• Butter —  great alternative is dairy-free butter.
• Cream — there are many dairy-free options; one brand that comes to mind and has 5-star reviews is the Coconut Collab brand. There are also soy and oat cream options.

When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.

If you have made the Chocolate Pistachio Cake with any customizations, we’d love to hear about it; please message us in the comments.

Instructions – Overview

Chocolate pistachio cake is moderately easy to make; the most difficult part is waiting for it to cool down. Here’s a breakdown of how to get started on your journey (more detailed instructions are in the recipe card):

▶︎ First, turn your oven on and set it to gas 4, 180℃, or 356℉, then line and grease your springform cake tin with unbleached parchment paper. Next, pulverize all the pistachios using a food processor or chopper. Remove 30g for the topping, now grind the remaining pistachios until finely ground.

▶︎ To make the cake batter, cream the butter and sugar together until light and fluffy, then add the eggs one at a time. Beat each egg until light and fluffy. Add the mashed potato and liqueur and combine until well incorporated. Sift the flour, baking powder, and cocoa powder and gently mix them well.

▶︎ Pour the batter into the prepared cake pan, smooth the top with a spatula, and bake for 40-45 minutes. Test the cake by inserting a skewer in the center; it should come out clean. Leave it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

▶︎ To make the ganache, melt the chocolate, then stir in the cream and liqueur. Mix well before spreading over the top of the cake. To decorate, sprinkle the 30g ground pistachios over the top. Then, put the cake in the fridge for the ganache to set.

For more detailed instructions, notes, and ideas…see the recipe card.

Removing From The Pan

Use a cake pan with a detachable base or a springform (unclippable sides). Before taking the cake out of the pan, use a warm knife to run around the perimeter. As you travel around the cake, take out the knife and wipe.

Unclip the springform, lift it off, then gently slide the cake off the loose cake pan bottom onto a plate. If you lined your cake pan with parchment paper, then now’s the time to remove it.

Tools You’ll Need

Want to make the best Chocolate Pistachio Cake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:

• Mini Chopper or food processor – to pulverize all the pistachios.
• 22cm Springform Cake Pan
• kMix – or this award-winning hand mixer.
• Saucepan – used for the mashed potato or use frozen mash instead.
• Mixing Bowl – if you’re using a hand mixer, you will need bowls to combine the ingredients.
• Parchment Paper – to line the cake pan to prevent the sticking.
• Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
• Weighing Scales and Measuring Spoons – to measure the ingredients accurately.

If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens

Check out our favorite kitchen equipment that we love to use with all our recipes.

Storing

See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.

Pairing

Chocolate pistachio cake is frequently eaten as a standalone dessert, but can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:

▶︎ A scoop of high-quality ice cream can be an excellent accompaniment. Check out our Vanilla Ice Cream and Mocha Coffee Ice Cream.

▶︎ A dollop of Whipped Cream or pouring cream balances the cake’s nuttiness and adds a luscious texture.

▶︎ Pairing it with coffee or a fragrant tea, such as green tea, can be delightful. The warm beverages complement the cake’s flavors and provide a nice contrast.

More Chocolate Recipes

Here are some other creamy-rich recipes that we think you might also like:

⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

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FAQ’s & Troubleshooting

By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Chocolate Pistachio Cake every time.

Your Questions Matter

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.

For food safety top tips, check out USDA.gov.

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