Chocolate & Pistachio Naked Layer Cake Recipe

Introduction

This Chocolate & Pistachio Naked Layer Cake is a beautiful and delicious treat that combines rich chocolate with the subtle crunch and flavor of pistachios. Its naked style shows off the layers of ganache, crumbs, and pistachio buttercream, making it as visually appealing as it is tasty. Perfect for special occasions or any time you want to impress.

Ingredients

• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa powder (sifted)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs (at room temperature)
• 3/4 cup full fat buttermilk
• 1/3 cup light olive oil or grapeseed oil
• 2 teaspoons vanilla extract
• 3/4 cup flour (for crumb)
• 1 teaspoon cornstarch
• 1/2 cup sugar (for crumb)
• 1/2 cup Dutch process cocoa powder (for crumb)
• 1 teaspoon kosher salt (for crumb)
• 6 tablespoons butter (melted, for crumb)
• 1/2 cup chopped pistachios (for garnish)
• 1/2 cup (1 stick) unsalted butter (at room temperature, for buttercream)
• 1/3 cup powdered sugar (sifted, for buttercream)
• 3/4 cup pistachio butter
• Pinch salt (for buttercream)
• 1/4 teaspoon pistachio extract (optional)
• 3 ounces 60-70% dark chocolate (finely chopped)
• 1/3 cup heavy cream
• 1 tablespoon unsalted butter (softened and cut into cubes, for ganache)

Instructions

1. Step 1: Preheat oven to 350°F. Line the bottom of a 9-by-13-inch pan with parchment and lightly butter the bottom and sides.
2. Step 2: In a bowl, whisk together 1 cup sugar, 1 cup flour, 1/2 cup sifted cocoa powder, baking soda, baking powder, and 1/2 teaspoon kosher salt until combined.
3. Step 3: In a separate bowl, whisk eggs, buttermilk, oil, and vanilla extract. Pour into dry ingredients and mix until just combined with no flour streaks.
4. Step 4: Pour batter into the prepared pan and spread evenly. Bake 15-20 minutes until the top is springy and a toothpick comes out with moist crumbs.
5. Step 5: Cool cake completely on a rack. Wrap tightly and refrigerate overnight or freeze up to 1 week if not using immediately.
6. Step 6: For the chocolate crumb, preheat oven to 300°F. Whisk 3/4 cup flour, cornstarch, 1/2 cup sugar, 1/2 cup cocoa powder, and 1 teaspoon kosher salt in a bowl or mixer.
7. Step 7: Add melted butter and mix until small clusters form. Spread on parchment-lined sheet pan and bake 20 minutes, breaking up occasionally. Cool completely.
8. Step 8: To make pistachio buttercream, beat 1/2 cup unsalted butter until fluffy. Add powdered sugar, pistachio butter, salt, and pistachio extract. Beat until light and fluffy.
9. Step 9: For ganache, place chopped chocolate in a heat-proof bowl. Heat cream until steaming but not boiling and pour over chocolate. Let sit 30 seconds, then whisk until smooth.
10. Step 10: Add butter cubes one at a time, whisking gently until smooth after each addition.
11. Step 11: Invert cake onto parchment. Use a 6-inch cake ring to cut two circles from opposite corners; these are top layers.
12. Step 12: Cut two large half-circles from scraps and combine scraps to form the bottom cake layer inside the cake ring lined with acetate strip.
13. Step 13: Spread half the ganache evenly over the bottom cake layer. Sprinkle one-third of chocolate crumbs and some pistachios, pressing lightly into the ganache.
14. Step 14: Spread one-third of pistachio buttercream evenly over crumbs. Repeat layering with second cake round, ganache, crumbs, and buttercream.
15. Step 15: Place the second acetate strip inside cake ring to create a taller ring. Add top cake round and cover with remaining buttercream.
16. Step 16: Sprinkle remaining crumbs and pistachios on top. Refrigerate at least 12 hours to set.
17. Step 17: Remove ring and acetate carefully. Let cake sit at cool room temperature for about an hour before serving.

Tips & Variations

• Use pistachio extract in the buttercream to enhance the nutty flavor, or omit for a subtler taste.
• Substitute grapeseed oil for olive oil for a lighter flavor in the cake.
• Make the chocolate crumbs ahead and store airtight to save time on baking day.
• If you don’t have acetate strips, parchment paper can be a good substitute inside the cake ring.

Storage

Store the assembled cake refrigerated, tightly wrapped with plastic wrap, for up to 3 days. For longer storage, freeze the whole cake for up to 2 weeks; thaw overnight in the refrigerator before serving. Let the cake come to cool room temperature an hour before slicing for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, the chocolate cake layers can be wrapped tightly and refrigerated overnight or frozen for up to one week before assembling the cake.

What if I don’t have pistachio butter?

You can substitute with almond butter or another nut butter, but the flavor will change. Alternatively, finely ground pistachios mixed into the buttercream can also add a pistachio note.

Chocolate & Pistachio Naked Layer Cake Recipe

Print Recipe

★★★★★

5 from 70 reviews

This Chocolate & Pistachio Naked Layer Cake is a decadent yet elegant dessert featuring layers of moist chocolate cake, rich pistachio buttercream, and luscious chocolate ganache, all garnished with crunchy chocolate crumbs and chopped pistachios. Perfect for special occasions, this naked cake showcases a beautiful balance of chocolate intensity and nutty pistachio flavor, assembled with care to deliver a visually stunning and delicious treat.

• Author: lucas
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 13 hours 10 minutes
• Yield: One 6-inch three-layer naked cake (serves 8-10) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For Chocolate Cake

• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa powder (sifted)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs (at room temperature)
• 3/4 cup full fat buttermilk
• 1/3 cup light olive oil or grapeseed oil
• 2 teaspoons vanilla extract

For Chocolate Crumb

• 3/4 cup flour
• 1 teaspoon cornstarch
• 1/2 cup sugar
• 1/2 cup Dutch process cocoa powder
• 1 teaspoon kosher salt
• 6 tablespoons butter (melted)

For Pistachio Buttercream

• 1/2 cup (1 stick) unsalted butter (at room temperature)
• 1/3 cup powdered sugar (sifted)
• 3/4 cup pistachio butter
• Pinch salt
• 1/4 teaspoon pistachio extract (optional)

For Chocolate Ganache

• 3 ounces 60-70% dark chocolate (finely chopped)
• 1/3 cup heavy cream
• 1 tablespoon unsalted butter (softened and cut into cubes)

For Garnish

• 1/2 cup chopped pistachios

Instructions

1. Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C). Line a 9-by-13-inch pan or quarter sheet pan with parchment paper, then lightly butter the bottom and sides to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the sugar, flour, Dutch process cocoa powder, baking soda, baking powder, and kosher salt until well combined.
3. Mix Wet Ingredients: In a separate small bowl or a 2-cup glass measuring cup, whisk together the eggs, buttermilk, oil, and vanilla extract until smooth.
4. Combine Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and mix gently until just combined, making sure there are no streaks of flour but do not overmix.
5. Bake Cake Layer: Pour the batter into the prepared pan and spread it evenly. Bake for 15 to 20 minutes or until the top is springy and a toothpick inserted near the center comes out with a few moist crumbs but no raw batter.
6. Cool Cake: Place the pan on a cooling rack and allow the cake to cool completely. You can wrap and refrigerate overnight or freeze it for up to one week if preparing ahead.
7. Prepare Chocolate Crumb: Preheat your oven to 300°F (150°C). In a mixing bowl or stand mixer with paddle attachment, combine flour, cornstarch, sugar, cocoa powder, and salt. Mix on low speed until fully blended.
8. Add Butter to Crumb Mixture: Pour in the melted butter and mix until the mixture starts forming small clusters.
9. Bake Crumbs: Spread crumb clusters onto a parchment or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. Allow to cool completely; the crumbs will harden as they cool. Store in an airtight container if making in advance.
10. Make Pistachio Buttercream: Using an electric mixer on medium-high speed, cream the unsalted butter until light. Add sifted powdered sugar and beat until fluffy.
11. Add Pistachio Flavor: Beat in pistachio butter, salt, and optional pistachio extract until the mixture is light and fluffy, scraping the bowl sides as needed.
12. Prepare Chocolate Ganache: Place chopped dark chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium-low heat until steaming and just bubbling at edges—do not boil.
13. Combine Ganache: Pour hot cream over chocolate; let sit for 30 seconds. Whisk gently from the center outward until smooth and glossy. Add softened butter cubes one at a time, whisking until each is incorporated fully.
14. Cut Cake Layers: Invert the cooled cake onto fresh parchment and peel off the original parchment. Using a 6-inch cake ring, stamp two circles from opposite corners for the top two layers.
15. Form Bottom Layer: Cut two large half circles from the remaining cake scraps, combining with any leftover pieces to assemble an even bottom layer inside a cleaned cake ring lined with acetate.
16. Assemble Cake – First Layer: Place the bottom layer in the cake ring, press scraps gently to form an even surface. Spread half of the ganache evenly over the bottom layer.
17. Add Crumbs and Nuts: Sprinkle one-third of the chocolate crumbs and some chopped pistachios over the ganache, pressing lightly to adhere.
18. Spread Buttercream: Spread one-third of the pistachio buttercream evenly over the crumbs, using a spoon or a piping bag fitted with a 1/2-inch round tip.
19. Add Second Cake Layer: Place the first stamped cake round on top of the buttercream layer.
20. Repeat Layers: Spread a layer of ganache, followed by chocolate crumbs and pistachios, and then a layer of pistachio buttercream as before.
21. Prepare Acetate Ring: Insert a second acetate strip inside the cake ring so the acetate is 5 to 6 inches tall, supporting the finished cake’s height.
22. Add Final Cake Layer: Nestle the second stamped cake round on top of the buttercream layer.
23. Finish with Buttercream and Garnish: Cover the top of the cake with remaining buttercream. Sprinkle with leftover chocolate crumbs and chopped pistachios as desired.
24. Chill Cake: Refrigerate the assembled cake on a sheet pan for at least 12 hours to set. Cover and freeze for up to 2 weeks if desired, thawing in the refrigerator overnight before serving.
25. Serve: At least 1 hour before serving, place the cake on a platter. Remove the cake ring and acetate carefully. Let the cake come to cool room temperature before slicing for best texture and flavor. Refrigerate leftovers, wrapped tightly, up to 3 days.

Notes

• You can make the cake layer and crumbs ahead of time; crumbs store well in an airtight container at room temperature for 1 week or longer in the fridge or freezer.
• Use room temperature eggs and butter for better mixing and texture.
• Pistachio extract is optional but adds an enhanced nutty aroma and flavor.
• When assembling, handle the acetate and cake ring carefully to maintain clean cake edges.
• Allow the ganache to cool slightly but remain pourable for smooth spreading.
• Letting the cake sit at room temperature before serving enhances flavor and softness.
• For a nut allergy alternative, omit pistachio butter and garnish or substitute with other nut butters and nuts.

Keywords: Chocolate cake, pistachio buttercream, naked cake, chocolate ganache, layered cake, dessert, pistachio, chocolate crumbs