Chocolate Pistachio Cake
ready in 2 h. 20 min.
- 1 cup Date (pitted and chopped)
- 1 cup boiling water
- 2 cups unbleached all-purpose flour
- 2 Tbsps unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup butter (softened)
- 1 cup granulated sugar
- 2 fresh eggs
1 Pot mit Deckel, 1 Measuring cups, 1 Teaspoon, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Sieve, 1 Wok, 1 Slotted spatula, 1 Plate, 1 Large knife, 1 Tablespoon
Preheat oven to 350º F. Lightly grease a Bundt pan with nonstick cooking spray. Dust lightly with flour, tapping out any excess.
Place chopped dates in a small heatproof bowl and cover with boiling water. Set aside to cool.
In a medium bowl, sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing to blend. Add the flour mixture, alternating with the cooled date mixture (including the soaking liquid), and stir until just combined. Pour batter into prepared Bundt pan.
Bake for 40 to 50 minutes, or until a wooden toothpick or cake tester inserted in the middle of the cake comes out clean. Allow cake to cool for 10 minutes in the pan on a wire rack. Turn out cake and cool completely before adding the glaze.
For Ganache Glaze:
In a small saucepan, over medium-high heat, , bring the cream to a boil. In an ovenproof bowl, combine the chopped chocolate, corn syrup and butter. Pour the hot cream over the chocolate mixture and let stand for 5 minutes, or until the chocolate melts. Whisk until smooth and creamy. Let the glaze cool on the counter, it should be thick but still pourable.
Drizzle or pour the glaze over the cooled cake. Sprinkle with chopped pistachios. Let the cake stand for about 30 minutes, or until the glaze sets. Serve.