Description
A rich and elegant cake made with creamy white chocolate and crunchy pistachios, finished with a silky ganache. Perfect for celebrations and special occasions.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup white chocolate chips or chopped white chocolate
- 1 cup pistachios, shelled and chopped
- ½ cup sour cream or plain yogurt
- 200g (about 7 oz) white chocolate, chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- Crushed pistachios for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line with parchment paper.
- Cream the softened butter and sugar in a large bowl until light and fluffy (3–4 minutes with an electric mixer).
- Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the white chocolate and chopped pistachios, then mix in the sour cream or yogurt until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the ganache: place white chocolate in a bowl. Heat cream until simmering, then pour over the chocolate. Let sit 2–3 minutes, then stir until smooth. Add butter and stir until glossy.
- Drizzle ganache over the cooled cake, letting it drip down the sides. Garnish with crushed pistachios if desired.
- Slice and serve.
Notes
- Ensure the cake is fully cooled before adding the ganache for best results.
- You can substitute plain yogurt for sour cream for a slightly tangier flavor.
- Use roasted, unsalted pistachios for the best taste and texture.
- This cake stores well in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 375
- Sugar: 28g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
