Introduction

The Best Pistachio Tiramisu Cake is a fusion dessert that blends the elegance of traditional tiramisu with the richness of chocolate cake and the nutty creaminess of pistachios. Instead of ladyfingers, this recipe uses tender chocolate cake layers soaked lightly in espresso, then filled with velvety pistachio cream and topped with a pistachio-mascarpone tiramisu topping.

This dessert is perfect for birthdays, celebrations, holidays, or anytime you want to offer something unique, creamy, and irresistibly beautiful. The combination of chocolate, espresso, mascarpone, and pistachio creates a flavor profile that is both rich and refreshing—guaranteed to impress every guest.

Why You Will Love This Pistachio Tiramisu Cake

• It combines two classic desserts in one: tiramisu + chocolate cake.
• The pistachio cream adds depth, richness, and a luxurious texture.
• The recipe is surprisingly easy even for beginner bakers.
• You can prepare the cake ahead of time, and it tastes even better the next day.
• The final look is rustic, elegant, and perfect for photography or special moments.

Ingredients Needed

For the Chocolate Cake

• 80 g dark chocolate (about 55–60% cocoa)
• 50 g unsalted butter
• 180 g caster sugar
• 25 g light brown sugar
• 100 ml vegetable oil
• 1 tsp vanilla extract
• 2 medium eggs
• 40 g cocoa powder
• 150 g all-purpose flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• ¼ tsp salt
• 100 ml boiling water
• 1 tsp instant coffee
• 140 g sour cream

For the Chocolate Ganache

• 300 g dark chocolate
• 300 ml heavy cream
• 4 tbsp golden syrup or honey

For the Pistachio Mascarpone Tiramisu Topping

• 180 g mascarpone
• 60 ml heavy cream
• 120 g pistachio cream (spread)
• 2 tbsp icing sugar

For the Pistachio Filling Layer

• 3 heaped tbsp pistachio cream

Step-by-Step Instructions

1. Make the Chocolate Cake

1. Melt the chocolate and butter together in the microwave in short intervals. Mix until smooth.
2. In a bowl, mix the oil, caster sugar, brown sugar, vanilla, sour cream, and eggs.
3. Add the melted chocolate mixture and combine.
4. Dissolve the instant coffee in boiling water. Add this into the batter in two additions, mixing gently.
5. Sift in the flour, cocoa powder, salt, baking powder, and bicarbonate of soda. Mix until smooth.
6. Pour the batter into two lined 6-inch cake tins (line only the base).
7. Bake at 160°C for 35 minutes. The cake should be slightly fudgy inside.
8. Let the cakes cool completely before removing from the tins.

2. Prepare the Chocolate Ganache

1. Chop the chocolate and place in a bowl.
2. Heat the cream until hot (don’t boil), then pour over the chocolate.
3. Let sit 1 minute, then stir gently until smooth.
4. Add the syrup for shine and sweetness.
5. Allow the ganache to cool until thick but spreadable.

3. Prepare the Pistachio Mascarpone Cream

1. Beat the mascarpone lightly until smooth.
2. Add the pistachio cream and mix gently.
3. Add the cream and icing sugar.
4. Mix until thick and creamy—do not overwhip.

4. Assemble the Cake

1. Level the tops of both cakes using a knife.
2. Spread a layer of chocolate ganache on the first cake.
3. Create a small “well” in the center and fill it with the pistachio cream.
4. Place the second cake upside-down on top to get a perfectly flat finish.
5. Spread the rest of the ganache over the entire cake, creating a rustic look.
6. Pipe the pistachio mascarpone cream on top in small swirls.
7. Dust with cocoa powder to finish.

Tips for the Best Pistachio Tiramisu Cake

• Do not overwhip mascarpone—it can split.
• A little espresso flavor enhances the tiramisu experience.
• For a stronger pistachio flavor, add chopped pistachios inside the filling.
• Store the cake in an airtight container in the fridge.
• The cake tastes even better after resting for 4–6 hours.

Storage Instructions

Because of the mascarpone topping, keep the cake refrigerated.
It stays fresh for 2–3 days in an airtight container.
For best texture, let your slice rest at room temperature for 10 minutes before eating.