Pistachio Cake with Chocolate Ganache and Raspberries

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Get ready to wow your taste buds with this Pistachio Joconde Cake! This luscious dessert features layers of moist pistachio cake, decadent chocolate ganache, and a delightful topping of chopped pistachios and fresh raspberries. Finished with a rich chocolate drizzle and decadent pistachio cream, it's the ultimate dessert for anyone craving a blend of flavors and textures. This pistachio cake is a masterpiece you won’t want to miss!


Chocolate Ganache

  • 1 cup chocolate
  • 1 cup heavy cream

Pistachio Cake (Pistachio Joconde)

  • 2 eggs
  • 1/4 cup
    • Peppertux Unsweetened Pistachio Butter + 1/2 cup powdered sugar (preferred)
    • Peppertux Original Pistachio Butter + 1/4 cup powdered sugar OR
    • Peppertux Vegan Pistachio Cream + 1/4 cup powdered sugar
  • 1/2 cup pistachio flour (can sub with almond flour)
  • 3 egg whites
  • 2 tbsp sugar
  • 1/3 cup cake flour


  • 2 tbsp sugar
  • 3 tbsp water


  • 1/4 cup chopped pistachios (for crunch)
  • 2 cups fresh raspberries
  • 1/2 cup melted chocolate to drizzle
  • 1/4 cup Peppertux Pistachio Butter or Pistachio Cream to decorate


Chocolate Ganache

  • In a small saucepan, heat heavy cream over medium heat until it simmers.
  • Pour heavy cream over chocolate and let it sit for a minute or two. Gently stir until chocolate is melted and fully combined.
  • Cover the ganache and let it sit at room temperature for 10 minutes. Place in refrigerator while you make the cake.

Pistachio Cake

  • Preheat oven to 350 degrees fahrenheit. Line two 8” round cake pans with parchment paper and set aside. Alternatively you can use a 12” x 8.5” tray and make two rounds or make a double layer rectangular cake.
  • Using a handheld mixer or stand mixer, beat eggs and Peppertux Pistachio Butter or Pistachio Cream.
  • Add powdered sugar and pistachio flour and mix until light and fluffy.
  • In a separate bowl, beat egg whites until stiff peaks form. Mix sugar in a little at a time and continue to beat for about a minute or two.
  • Gently fold the meringue mixture into the pistachio mixture.
  • Sift cake flour and gently fold into the pistachio cake batter.
  • Spread the pistachio cake batter evenly onto the two trays and bake for 8-10 minutes.
  • Let the cakes cool on the baking tray for 10 minutes.
  • In the meantime, make the cake syrup (to keep the cake moist) by mixing sugar and water and microwaving for 1 minute. Stir well and place in the refrigerator to cool.
  • Peel the parchment papers off the pistachio cakes. Brush the cake with the syrup and your sponge will be ready to decorate.


  • Take the chocolate ganache out of the refrigerator and beat with a handheld mixer or stand mixer.
  • Spread half of the ganache on one cake round. Top with chopped pistachios and raspberries.
  • Place the second cake round on top and repeat with the remaining chocolate ganache, chopped pistachios and raspberries.
  • Drizzle melted chocolate on top and garnish cake with Peppertux Pistachio Butter or Pistachio Cream.
  • Refrigerate the cake overnight (or at least 4 hours) and enjoy!

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