Pistachio Cake with Buttercream and Espresso Ganache
Pistachio and espresso is the perfect combination. I should know, because I ate it daily in the form of gelato during two weeks in Italy. This pistachio cake is based on that perfect marriage.
Ingredients
- 3/4 tsp salt
- 8 oz bittersweet chocolate
- 1 cup whole milk, room temperature
- 3 cups cake flour
- 3/4 cup egg whites
- 1 tbsp + 1 tsp baking powder
- 1 3/4 cups sugar
- 1 tsp espresso powder
- 2 1/2 tsp vanilla extract
- 2 sticks unsalted butter
- 1 cup heavy cream
- 1/2 cup ground pistachios
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