This is an easy cake to make, it has three buttermilk layers–top and bottom with cocoa mixture, the center layer has pistachio nuts and is assembled with whipped cream and frosted with chocolate icing, decorated with more pistachio nuts.
CAKEPreparation: Preheat oven to 350°
Mix cocoa with boiling water, cool completely
Grease and flour three 8×1 1/2″ cake pans.
Sift flour, baking powder, soda and salt.
Whip heavy cream until stiff; refrigerate
1. In mixer bowl combine butter, sugar, eggs or egg substites and vanilla.
Beat on hi speed till fluffy, about 4 minutes
2. At low speed blend in
flour mixture in fourths, alternating with buttermilk. Begin and end with flour mixture, beat until smooth.
3. Measure 1 2/3 cups batter into small bowl. Stir in 1/2 cup chopped nuts; pour into prepared pan.
4. Add cocoa mixture to
remaining batter; mix until smooth; divide evenly between other pans.
5. Bake 30 to 35 minutes.
Cool 10 minutes on rack;
remove from pans; cool completely.
FROSTING1. Heat cream in saucepan until bubbles form; remove from heat
2. Add hot cream to butter, cocoa, 1 1/2 cups powdered sugar; corn syrup
Beat frosting till smooth
3. Add remaining powdered sugar; beating till
smooth and thick enough to spread
TO ASSEMBLE CAKE
Place one chocolate layer on cake plate, right side down; spread w/half the whipped cream.
Place the nut cake layer on next; spread w/rest of whipped cream.
Top w/ remaining chocolate layer, right side up.
Spread frosting on side and top; garnish top edge of cake with the coarsely chopped nuts.