A gorgeous looking chocolate and pistachio nut swirl cake with the easiest and most delicious rich chocolate ganache topping made with cocoa!
Makes: 1 cake
Preparation time: 30 minutes
Baking time: 45 minutes
200g butter, room temperature
200g caster sugar
1 tsp (5ml) NoMU vanilla extract
200g flour, sifted
2 tsp (10ml) baking powder
¼ cup (60ml) milk
3 Tbsp (45ml) NoMU cocoa
150g Pistachio nuts, blanched, peeled (to achieve that bright green colour under their husks)
For the chocolate ganache:
¾ cup (190ml) NoMU cocoa, sifted
½ cup (125ml) caster sugar
1 cup (250ml) cream
To make the cake: Preheat oven to 180°C, grease a 24cm bundt cake tin and set aside.
Cream together the butter, caster sugar and vanilla extract until well combined, creamy and pale in colour.
Add the eggs, one at a time, mixing well after each addition.
Sift together the flour and baking powder and fold into the egg mixture alternating with the milk. Set aside.
Place the blanched and peeled pistachio nuts into a food processor and pulse lightly to ensure that they are roughly chopped. Remove and set aside.
Divide the cake batter into two bowls, adding sifted cocoa powder to the one batch and the chopped pistachio nuts to the other. Mix both batters lightly to ensure that each cake mixture is well combined.
Using two spoons, alternate dollops of chocolate cake mixture with pistachio cake mixture along the bottom of the pan.
Repeat with a second layer, ensuring that you dollop the pistachio nut cake mixture on top if the chocolate cake mixture and vice versa.
Level the top using the back of a spoon and bake in the oven for 45 minutes or when a skewer is inserted into the centre of the cake, it comes out clean.
Remove cake from oven and allow to cool completely before tipping out of the tin and covering with the chocolate ganache.
To make the chocolate ganache:
Melt butter in a saucepan and add the cocoa, caster sugar and cream.
Whisk over a low heat until completely dissolved and sauce is smooth and glossy.
Remove from heat and allow to cool completely before icing the cake.
Tip: As the mixture cools, it thickens slightly.
Recipe and styling: Luisa Farelo Hayes
Photograph: Henk Hattingh