 photo courtesy of Heinemann's Bakery | This is a copycat recipe of the famous cake made at Heinemann's Bakery. The cake itself uses a cake mix base. There's a PISTACHIO BUTTERCREAM FROSTING and CHOCOLATE GANACHE. RUM is optional ** If you want to impress your guests, try this one! **  |
CHOCOLATE PISTACHIO CAKE (Heinemann’s)
1 18-oz box Devils Food cake mix
1 3 ounce box pistachio instant pudding mix
4 eggs.....................................................................1 cup water
1/2 cup vegetable oil.................................................1 TB chocolate syrup
PISTACHIO BUTTERCREAM FROSTING (recipe below)
CHOCOLATE GANACHE
1-2 cups finely ground pistachio nuts (garnish)
1 maraschino cherry
***
Preheat oven to 350. Spray 2 8” or 9” cake pans liberally with flour-included baking spray.
In a large bowl combine cake mix, pistachio instant pudding mix, chocolate syrup, eggs, water, and vegetable oil. Mix for approximately 2 minutes, blend until smooth, scrape the bowl down occasionally while mixing the cake.. Bake cake in the oven for approximately 40-45 minutes, you will know the cake is done as when a toothpick is inserted it will come out clean.
Make Pistachio Buttercream frosting ~ put between the layers; then frost the sides. Use Chocolate Ganache to frost the top. Using your hands, press the ground pistachio nuts onto the sides of the frosted cake. Garnish the top with a maraschino cherry.
***
PISTACHIO BUTTERCREAM:
1-1/4 cups half and half........................................3/4 cup unsalted pistachio nuts
1/2 cup sugar.........................................................4 large egg yolks
2 TB all purpose flour ..........................................1 tsp vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture.Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours.
Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by 1/4 cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Makes about 3 cups
***
CHOCOLATE GANACHE
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. (Stir in the rum if desired.) Allow the ganache to cool until thick, then whip with a whisk until light and fluffy.
1 18-oz box Devils Food cake mix
1 3 ounce box pistachio instant pudding mix
4 eggs.....................................................................1 cup water
1/2 cup vegetable oil.................................................1 TB chocolate syrup
PISTACHIO BUTTERCREAM FROSTING (recipe below)
CHOCOLATE GANACHE
1-2 cups finely ground pistachio nuts (garnish)
1 maraschino cherry
***
Preheat oven to 350. Spray 2 8” or 9” cake pans liberally with flour-included baking spray.
In a large bowl combine cake mix, pistachio instant pudding mix, chocolate syrup, eggs, water, and vegetable oil. Mix for approximately 2 minutes, blend until smooth, scrape the bowl down occasionally while mixing the cake.. Bake cake in the oven for approximately 40-45 minutes, you will know the cake is done as when a toothpick is inserted it will come out clean.
Make Pistachio Buttercream frosting ~ put between the layers; then frost the sides. Use Chocolate Ganache to frost the top. Using your hands, press the ground pistachio nuts onto the sides of the frosted cake. Garnish the top with a maraschino cherry.
***
PISTACHIO BUTTERCREAM:
1-1/4 cups half and half........................................3/4 cup unsalted pistachio nuts
1/2 cup sugar.........................................................4 large egg yolks
2 TB all purpose flour ..........................................1 tsp vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture.Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours.
Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by 1/4 cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Makes about 3 cups
***
CHOCOLATE GANACHE
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. (Stir in the rum if desired.) Allow the ganache to cool until thick, then whip with a whisk until light and fluffy.
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