It's starting to slowly feel like spring here in Muk town and I was in the mood for a more difficult recipe. An amazing pistachio mousse cake was just what the doctor ordered!
This cake is so rich, decadent, and amazing and should be served at any occasion and would actually be perfect for the upcoming Easter festivities!
It is a layer cake the combines different flavors of chocolate and pistachio. Drizzled with caramel and topped with a pistachio crunch topping. Literally salivating over here!
Some of my other decadent desserts you should try are caramel apple pie piecaken, chocolate eclair danish kringle, and blueberry orange shortbread cake.
Why you will love this cake?
- So decadent and rich
- Fluffy and flavorful
- Perfect for any occasion
- Made from homemade pistachio paste
- Combines pistachio and chocolate, and who doesn't love this combination?
Ingredients
- All-purpose flour
- Granulated sugar
- Confectioner's sugar
- Milk, dark, and white chocolate
- Unsalted butter
- Gelatin
- Milk
- Heavy cream
Step by step instructions
Sponge cake layer: Preheat oven to 350 degrees. Grease an 6 inch springform pan and set aside.
In a large saucepan, add the milk, butter, and pistachio paste and heat on medium until melted and smooth. In another mixing bowl, combine the flour, salt, and baking powder. Set aside.
In a large mixing bowl, beat the 2 eggs, granulated sugar, and vanilla extract until light and fluffy. Add in one half of the milk mixture and one half of the flour mixture to the whipped eggs. Fold with a spatula. Add in the remaining ingredients and fold until combined.
Transfer batter to prepared 8 inch pan and bake for 20 minutes. Remove from oven and cool in pan. Once cooled down, remove from pan and wrap in plastic wrap. Cool in fridge for 5 hours.
Milk and dark chocolate mousse: Mix the gelatin powder with milk and let it bloom for 5-10 minutes. In a microwavable bowl, add in both chocolates and butter. Heat until melted and smooth.
Heat the gelatin in the microwave until melted. Add it to the chocolate mixture and mix until combined. Add in confectioner's sugar and mix until completely incorporated. Remove cooled sponge cake from fridge and place in a greased 6 inch springform pan.
Beat the heavy cream on medium high until soft peaks form. Add in the melted chocolate/gelatin mixture to the cream and fold until smooth. Pour the chocolate mousse on top of the sponge cake. Put in fridge for 15 minutes to set.
Pistachio mousse: Mix the gelatin powder with milk and let it bloom for 5-10 minutes. In a microwavable bowl, add in white chocolate, butter, and pistachio paste. Heat until melted and smooth.
Heat the gelatin in the microwave until melted. Add it to the chocolate mixture and mix until combined. Add in confectioner's sugar and mix until completely incorporated.
Beat the heavy cream on medium high until soft peaks form. Add in the melted chocolate/gelatin mixture to the cream and fold until smooth. Pour the pistachio mousse on top of the chocolate mousse layer. Put in fridge for 20 minutes to set.
White chocolate mousse: Mix the gelatin powder with milk and let it bloom for 5-10 minutes. In a microwavable bowl, add in white chocolate and butter. Heat until melted and smooth.
Heat the gelatin in the microwave until melted. Add it to the white chocolate mixture and mix until combined. Add in confectioner's sugar and mix until completely incorporated.
Beat the heavy cream on medium high until soft peaks form. Add in the melted chocolate/gelatin mixture to the cream and fold until smooth. Pour the white chocolate mousse on top of the pistachio mousse. Put in fridge for 20 minutes to set.
White chocolate ganache: In a microwavable bowl, heat the white chocolate and heavy cream until melted. Pour it over the cooled and set cake.
Caramel drizzle and pistachio crunch topping: Heat the white chocolate in the microwave at 30 second intervals until melted and smooth. Mix in pistachio paste until combined. Crush cornflakes and fold into chocolate mixture until incorporated. Spread out on a baking sheet lined with a silicon mat. Place in fridge and allow to set. Once set crumble it on top of cake and then drizzle with caramel!
Substitutions and variations
- Make a smaller or larger version of this cake using a 6 inch or 9 inch springform pan
- Add in some raspberry or strawberry
- Substitute with pecans or walnuts
- Add in some flavored whipped cream on top of create a mirror glaze effect
Frequently asked questions
A mousse cake has a fluffy or foamy texture because it is made from egg whites and whipped cream.
It will last in the fridge covered for up to 4 days.
Pistachio mousse cake
Equipment
- 1 8 inch round pan
- Mixing bowls
- Measuring cups and spoons
- Silicon Spatula
- Electric mixer
- Saucepan
- 8 inch springform pan
Ingredients
Sponge cake
- ½ cup all-purpose flour
- 2 large eggs
- ⅓ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 2 teaspoon baking powder
- 3 tablespoon unsalted butter
- ¼ cup 2% milk
- 3 tablespoon pistachio paste
Milk and dark chocolate mousse
- ¼ cup milk chocolate
- ¼ cup dark chocolate
- 3 tablespoon unsalted butter
- 1½ teaspoon gelatin
- ⅛ cup 2% milk
- ¾ cup heavy cream
- 2 tablespoon confectioner's sugar
Pistachio Mousse
- ½ cup white chocolate
- 3 tablespoon unsalted butter
- 2 tablespoon pistachio paste
- 1½ teaspoon gelatin powder
- ⅛ cup 2% milk
- 2 tablespoon confectioner's sugar
- ⅔ cup heavy cream
White chocolate mousse
- ½ cup white chocolate
- 3 tablespoon unsalted butter
- 1½ teaspoon gelatin powder
- ⅛ cup 2% milk
- 2 tablespoon confectioner's sugar
- ¾ cup heavy cream
Ganache topping
- ¼ cup white chocolate
- ¼ cup heavy cream
Pistachio crunch topping and caramel drizzle
- 4 oz white chocolate
- ½ cup cornflakes
- ½ cup pistachios crushed
Instructions
Sponge cake
- Preheat oven to 350°℉. Prepare and grease an 8 inch round pan pan. Set aside.
- In a large saucepan, whisk the milk, butter, and pistachio paste together. Heat until the mixture is smooth. Set aside.
- In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In another large mixing bowl, add the eggs, sugar, and vanilla extract and beat until light and fluffy.
- Add in ½ the flour mixture and ½ the milk mixture to the whipped eggs and fold in with a spatula. Add in the rest of the ingredients and mix until completely incorporated.
- Transfer batter to prepared pan and bake for 20 minutes. Once it has cooled, wrap the cake in plastic wrap and place in fridge to cool for 5 hours.
Milk and dark chocolate mousse
- Put gelatin powder and milk into a bowl and let it bloom for 5-10 minutes.
- In a microwavable bowl, add both chocolates and butter and heat at 30 second intervals until melted and smooth.
- Heat up the bloomed gelatin in the microwave until melted. Add it to the chocolate mixture and mix until combined. Fold in confectioner's sugar and mix until completely incorporated. Place 8 inch cooled sponge cake into a prepared and greased 8 inch springform pan.
- In a mixing bowl, beat heavy cream until soft peaks form. Pour in chocolate/gelatin mixture and fold with spatula until smooth. Transfer chocolate mousse onto sponge cake in prepared pan. Place in fridge for 15 minutes.
Pistachio mousse
- Put gelatin powder and milk into a bowl and let it bloom for 5-10 minutes.
- In a microwavable bowl, add white chocolate, butter, and pistachio paste and heat at 30 second intervals until melted and smooth.
- Heat up the bloomed gelatin in the microwave until melted. Add it to the chocolate mixture and mix until combined. Fold in confectioner's sugar and mix until completely incorporated.
- In a mixing bowl, beat heavy cream until soft peaks form. Pour in chocolate/gelatin mixture and fold with spatula until smooth. Pour pistachio mousse over the chocolate mousse and refrigerate for 20 minutes.
White chocolate mousse
- Prepare the mousse in the exact same way as the other two mousse layers. Place cake in fridge for 5 hours to set.
Chocolate ganache
- Heat chocolate and heavy cream in a microwavable bowl at 30 second intervals until melted and smooth. Pour over chilled cake. Let it set in fridge for an additional hour.
Caramel drizzle and pistachio crunch topping
- Place white chocolate into a microwavable bowl and heat at 30 second intervals until melted. Add in the pistachio paste and crushed cornflakes. Mix until combined and place on baking sheet until it hardens. Place on top of cooled cake and drizzle with caramel. Serve and enjoy!
Notes
- Store in an airtight container in the fridge for up to 4 days.
- Does make enough for two 6 inch cakes
Nutrition
Amazing recipes!
Fun fact of the day!
It's harder to get into Walmart than into Harvard. Harvard accepts 4.5% of applicants and Walmart only hires 2.6%.
Leave a Reply
You must be logged in to post a comment.