Ingredients
Scale
- For the Cake:
- 2 c. white sugar
- 1 cup butter
- 4 eggs
- 4 tsp. vanilla
- 3 cups flour
- 2 1/2 tsp baking soda
- 1 cup buttermilk
- 1 cup pistachios,chopped
- For the Filling:
- 1 box of pistachio instant pudding mix
- 1 cup heavy whipping cream
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1/4 cup confectioners sugar
- For the Ganache Icing:
- 1– 10oz bag of dark chocolate chips
- 3/4 cup heavy whipping cream
- 1/2 cup tbsp butter
- 1 tsp vanilla
- Chopped Pistachios for garnish
Instructions
- For Cake:
- Pre-heat the oven to 350* degrees, and grease and flour 2- 9″ round cake pans. Cream together sugar and butter. Beat in eggs one at a time. Add vanilla. Sift together flour and baking soda and add slowly into creamed mixture. Stir in buttermilk and mixing well. Fold pistachios into batter. Divide batter between two prepared pans. Bake 30-40 minutes until tooth pick comes out clean. Allow to cool 5 minutes, turn cakes onto a wire rack to finish cooling.
- For Filling:
- In a large bowl combine all the ingredients and blend well until stiff peaks form. Refrigerate until needed.
- For Ganache Icing:
- Place heavy cream, butter, and vanilla into a microwave safe bowl. Heat on high power until boiling,about 2 minutes. Add chocolate chips to cream mixture stirring until the chips are melted and smooth. Refrigerate about 30-45 minutes until spreading consistency is reached.
- Assembling:
- Slice each cake in half. You will have four layers. Spread filling evenly between layers and stack. To layer will not have filling. Spread the icing evenly on top and sides of cake. Garnish sides with chopped pistachios.