Very moist chocolate pistachio cake

Very moist chocolate pistachio cake, cut part - Lilie Bakery

An easy and tasty recipe: the chocolate pistachio cake ! A very soft cake made from pistachio paste adorned with a creamy chocolate ganache… Easy to prepare and not very sweet, I hope you like it as much as I do!

These two flavors, pistachio and chocolate, go particularly well. A bit like hazelnuts and chocolate for that matter… This pistachio cake keeps its softness during many days, and no dark crust forms during cooking. It therefore makes a very nice support for the chocolate ganache that is placed on top!

What ingredients to make this pistachio cake?

You will need a few ingredients, only 7 for the cake, 4 for the chocolate ganache.

Inside the cake, the central element is the pistachio paste. It is easily found today in organic departments or organic stores. You will need a small pot. For the other ingredients, these are classic ingredients for a cake: flour, yeast, butter, sugar, eggs, vanilla. You probably already have them in your kitchen.

Very moist chocolate pistachio cake recipe - lilie bakery

For the ganache, you will need dark chocolate pastry. Mine, I chose it light-bodied, but you are free to take the one you prefer! You also need full cream, a little butter and a touch of agave syrup (or other sweetener of your choice - you can also do without added sugar).

How to prepare this chocolate pistachio cake?

If you want you there take in advance, you can make the cake the day before and the ganache on the D-day. To make the cake, you first whip the butter and sugar. Then add the other wet ingredients: eggs, vanilla and pistachio paste. Finally, gradually incorporate the dry ingredients before placing in the oven.

For chocolate ganache, heat the cream and agave syrup in a saucepan. When boiling, pour over the chocolate cut into pieces. Smooth and cool to a spreadable consistency.

Whole chocolate pistachio cake - Lilie Bakery

Finally, for mounting, we use a small spatula to place the ganache on the cooled pistachio cake. If your cake is rounded, and you want a flat finish, feel free to trim the top of the cake a bit.

Other recipes to try

If you like this kind of easy-to-prepare desserts, I advise you to take a look at these other recipes from the blog: Strawberry tart with pistachio ganache, Raspberry pistachio dessert domes, Vanilla pear bundt cake with icing, Raspberry mascarpone tart Breton palet, the Vegan chocolate cake and fleur de sel ganache, Almond cake with creamy icing and blood orange coulis.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cakes!

Very moist chocolate pistachio cake, cut part - Lilie Bakery
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4.8 on 25 votes

Very moist chocolate pistachio cake

The soft-creamy combination of pistachio and chocolate in a cake ...
Preparation30 min
Baking45 min
Total1 h 15 min
Recipe type: Dessert, Snack
Kitchen room: French
Quantity: 7 parts


Pistachio cake

  • 80 g pistachio paste
  • 150 g of flour
  • 1 cc of baking powder
  • 200 g soft butter at room temperature
  • 200 g powdered sugar
  • 4 eggs
  • 2 tsp vanilla extract

Chocolate ganache

  • 175 ml full liquid cream
  • 140 g dark chocolate pastry
  • 50 g soft butter
  • 1 tbsp of agave syrup or other sweetener


  • Preheat the oven to 170 ° traditional heat.
  • In a food processor, beat the butter so that it becomes foamy then add the sugar, continue to beat to obtain a light consistency. Add the eggs one by one, without mixing too much, then the vanilla and the pistachio paste. Finish with the dry ingredients: flour, baking powder.
  • Pour into a 20cm diameter mold and bake for about 45 minutes. Leave to cool on a rack.
  • Once the cake is cold, prepare the ganache: in a saucepan, heat the cream and agave syrup until boiling. Then pour over the chocolate and the butter cut into pieces. Smooth out well and let cool until a spreadable consistency.
  • Garnish the top of the cake with ganache and garnish with a few unsalted pistachios.


Keeps in the refrigerator for a few days.
Take out a few minutes before tasting for more flavor!
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)


Pâte pistache
Lot spatules
Moule 20 PME
Grille gâteau 32
Batteur main
Pâte pistache
Lot spatules
Moule 20 PME
Grille gâteau 32
Batteur main
Pâte pistache
Lot spatules
Moule 20 PME
Grille gâteau 32
Batteur main



  1. Reply


    7th February 2017

    In your place, I would have done the same, I would have almost eaten it alone! Sometimes difficult to share when you have such a good cake in front of you !!

  2. Reply

    Maxime - Sweet imprint

    7th February 2017

    It's very simple but it's the most beautiful effect!
    And the cake looks super soft it makes you really want :)

    • Reply

      Lilie bakery

      24th February 2017

      Yes mega soft as we all like I think :)

  3. Reply


    8th February 2017

    It is superb, I really like the way you put the chocolate ganache! The visual result is great and I imagine it was the same in the mouth!

  4. Reply

    Elise says at the table

    8th February 2017

    This cake is sublime! It really makes you want to taste it!

  5. Reply


    8th February 2017

    I put this recipe aside because like you I cannot resist the pistachio / chocolate combination. In addition your photos really whet my appetite!

  6. Reply

    Marie L / Allergic Gourmand

    8th February 2017

    Superb !! And original the shape of the ganache. Beautiful day

  7. Reply

    The Delicious Marketing

    8th February 2017

    I will test this great cake! At the moment I am completely addicted to all the pastries made with pistachios! I discovered the raspberry / pistachio mixture a little while ago but now I'm going to test this chocolate pistachio cake which looks really delicious! Thank you for this recipe :)

    • Reply

      Lilie bakery

      24th February 2017

      I hope you will like it :)

  8. Reply


    8th February 2017

    Very nice as a cake: P

  9. Reply

    Melina & Chocolate

    8th February 2017

    Wow he is superb !! Pistachio, so I love your cake ... I drool!

  10. Reply


    17th February 2017

    Haaan but this cake is way too beautiful ♡ It makes me very very hungry at this time :)

    • Reply

      Lilie bakery

      24th February 2017

      Thanks Laura! I would share some of it with you;)

  11. Reply


    18th February 2017

    Thank you for that great recipe ! Everyone loved it!
    I did it today. So personally, I will put a little more pistachio because I found the taste too light. on the other hand, I did not succeed in obtaining the consistency of the spreadable paste. Yet I let it cool for two hours. How far in advance do you do it? Thank you. Have a nice week end.

    • Reply

      Lilie bakery

      24th February 2017

      Thank you Marine! Personally, I found mine well condensed in pistachio but my readers are free to add even more of course;) The ganache I made and then let stand, about 1 hour I think, at room temperature until creamy texture .

  12. Reply

    Chachou with cream

    19th February 2017

    Wow, this cake is greedy !!!

  13. Reply

    Louise Grenadine

    21th February 2017

    Oh dear !! * - *
    I want a part of it !!

    • Reply

      Lilie bakery

      24th February 2017

      I too would take a good one but there is no more, sniff!

  14. Reply


    24th February 2017

    Good evening, I will test. This killing this afternoon but I have a 26 cm Mold, do I 1,5 times the.ingredients ?! thanks a lot

  15. Reply

    I Taste Eat

    March 5, 2017

    Hello, How did you make these shapes on the ganache please?

    • Reply

      Lilie bakery

      April 12th

      Hello, using the back of a teaspoon;)

  16. Reply

    Yum Yum

    March 19, 2017

    Hello, when should you put the vanilla extract? Thank you and well done for this recipe!

    • Reply

      Lilie bakery

      April 12th

      Oops forgetfulness! It must be put before the pistachio paste I have just corrected the recipe.

  17. Reply


    March 23, 2017

    This cake looks so delicious and so creamy.
    I hope you make cakes again, this flavor combination is extra.

  18. Reply


    April 17th

    Is it possible to replace pistachio paste with powdered pistachios?
    Thank you ! :)

    • Reply

      Lilie bakery

      10th May 2017

      Hello Marie, it must be doable, the result will perhaps be a little less soft on the other hand

  19. Reply


    1th May 2017

    i did it for a birthday, everyone had a blast! Thank you for that great recipe!
    Can't wait to try the carrot cake! :)

  20. Reply


    24th June 2017

    Can you recommend a pistachio paste that I can find in the supermarket please?

    thank you in advance :)

    • Reply

      Lilie bakery

      July 20, 2017

      Unfortunately pistachio paste cannot be found in supermarkets, organic stores or on the internet generally.

  21. Reply


    26th October


    Are pistachio paste and pistachio puree the same?
    I have a jar of pistachio puree and I hesitate to make my cake with it.
    Thanks a lot !

  22. Reply


    November 23, 2017

    I just tested the recipe and it's impeccable! For those who still have a too liquid ganache, it just takes a little patience, let it cool in the fridge or even 5 minutes in the freezer and it will have the texture of a spread! I did this for a birthday and can't wait to be tomorrow to test it! I love your blog! Mine is in English and I take a lot of inspiration from your recipes here in abu dhabi!

    • Reply

      Lilie bakery

      13th December 2017

      Thanks Firouz, glad to know that I have readers all over the world! ;)

  23. Reply


    November 11, 2018

    Very good recipe! Quickly realized and appreciated by all here!

    • Reply

      Lilie bakery

      November 22, 2018

      Thank you Delphine for your return;)

  24. Reply


    9th December 2018

    Is it possible to replace pistachio paste with pistachio flavoring?

  25. Reply

    Lepere Sophie

    March 11, 2019

    But I broke my robot. The plastic part that holds the propeller melted under the action of the heat of the mixer motor :(

  26. Reply


    4th February 2022

    5 stars
    This cake is just pistachio moist perfection! He is extraordinary!

    • Reply

      Lilie bakery

      5th February 2022

      Thank you Lynda for your return;) Glad you like this pistachio cake so much, See you soon!

  27. Reply


    26th February 2022

    5 stars
    Hello !
    how do you put the ganache on the cake? You pour it on it and then give it a shape with the back of a teaspoon?
    Thanks thanks :)

    • Reply

      Lilie bakery

      26th February 2022

      Hello Juliette, yes you can use a teaspoon or a tablespoon. After spreading the ganache, you make small movements with the back of the spoon. Goodbye :)

  28. Reply

    Melissa Segal

    8th May 2022

    This pistachio cake looks wonderful! I plan on making it very soon! Which flour do you use? All purpose flour or cake flour? Thanks so much!

    • Reply

      Lilie bakery

      9th May 2022

      Hi Melissa, in France, we use mostly all purpose flour for cakes. See you soon on the blog!

  29. Reply


    18th May 2022

    5 stars
    Just amazing! Delectable! An absolute keeper!
    I used one gram of baking powder(according to all the google sources I could find which all said one cc =1 gram. Is that the amount you use? I will put it on my FB page soon…

    • Reply

      Lilie bakery

      19th May 2022

      Hi Melissa, thank you for your message! My current website translator does not translate “cc” (a shame I know…) so 1 cc = 1 teaspoon. See you!

  30. Reply


    July 21, 2022

    I'm testing this cake this weekend but I would have liked to bake it in a cake tin because I'm going to fill it with raspberry. Is it possible to use this appliance for a cake and if so how long does it take to cook?
    thanks in advance.

    • Reply

      Lilie bakery

      July 22, 2022

      Hello Emilie, it is very soft so I wouldn't do it in a cake tin. If you want to do it anyway, you'll have to take my cooking time and test it little by little with a wooden pick until it comes out dry or with a few crumbs. Goodbye :)


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