How To make Chocolate & Orange Pistachio Cake
1 pk Yellow cake mix
4 Eggs
1 c Orange juice
1/3 c Oil
1 sm Pistachio pudding
Instant 1/2 c Chocolate syrup
Chocolate glaze: 3/4 c Powdered sugar
1/4 c Cocoa
1 1/2 tb Milk
In a large bowl, combine cake mix, eggs, orange juice, oil and pudding; blend at low speed for 1 minute, then beat at high speed for 3 minutes. Pour 2/3 of the batter into a greased and floured 12" bundt pan. Add chocolate syrup to remaining 1/3 of the batter and mix at medium speed til well blended. Pour over top of batter and marbleize by cutting through batter with a knife. Bake at 350~ for about 1 hour or til cake tests done. Cool in pan 10-15 minutes;
turn out on a wire rack or serving plate to complete cooling. Top with chocolate glaze. Glaze: Combine all ingredients til well blended. Spoon over top of cake, allowing some to run down sides of cake. -----
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Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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Best Pistachio Cake Recipe | 최고의 피스타치오 케이크 레시피
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Pistachio ganache Montee cream
White chocolate 35% 120g
Heavy cream 75g
Pistachio paste 45g
Cold heavy cream 180g
Pistachio Joconde
Egg 100g
Almond powder 50g
Pistachio paste 50g
Icing sugar 50g
Egg white 90g
Sugar 30g
Cake flour 38g
Syrup
Sugar 25g
Water 50g
Cream amount for one layer: 70g
Cake size:17cm X 8cm
Pistachio for covering the cake 100g
Roast at 300F for 5min
* I prefer roast pistachio on low temperature with a short period of time because I didn't want to lose a nice green color of pistachio
피스타치오 가나슈 몽테 크림
화이트 초콜릿 120g
생크림 75g (뜨거운 상태)
피스타치오 페이스트 45g
생크림 180g (차가운 상태)
피스타치오 조콩드
계란 2개 100g
아몬드 파우더 50g
피스타치오 페이스트 50g
슈가파우더 50g
계랑 흰자 90g
설탕 30g
박력분 38g
180도에서 약 8-10분간 구워주세요.
*굽는 시간은 온도 사양과 케익 두께에 따라 달라질 수 있으니 유의하세요.
설탕 시럽
설탕 25g
물 50g
케익 사이즈 : 17cm X 8cm
한 레이어당 크림 양: 70g
피스타치오 100g
150도에서 5분간 구워주세요
*제 경험상 피스타치오를 높은 온도에서 굽게 되면, 피스타치오의 이쁜 초록색을 잃게되더라구요. 개인적으로 맛도 별로구요. 특히나 이 케익은 피스타치오로 장식할 거라서 최대한 초록빛이 날 수 있도록 낮은 온도에서 짧은 시간동안 로스팅 해주었습니다.
Italian Pistachio Cake Recipe - How to Cook Real Italian Food from my Italian Kitchen
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Chocolate Pistachio Cake
Today's recipe Chocolate Pistachio Cake if you have any suggestions or request. Please write below in the comments and don't forget to like and subscribe my channel. Please share my channel and instagram with your friends and surroundings, thanks. Soon i will be doing more variable recipes for you so stay tuned, Thanks :)
#chocolatecake #pistachio
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Pistachio Cake Recipe From Scratch (With Surprise Filling!)
This tender pistachio cake is made with homemade pistachio paste (so easy you won’t ever buy it again) and layered with fresh raspberry reduction and a rich French buttercream that tastes like ice cream! Pistachio lovers go CRAZY for this cake! If you’ve never had pistachio then you’ve got to give it a chance! It’s such a unique flavor. Rich, nutty, earthy, and very distinct. This cake doesn’t use any artificial pistachio flavor so it’s a great recipe to try if you want to experience true pistachio flavor.
FULL RECIPE ►
CHAPTERS ►
00:00 Intro
00:11 Pistachio cake batter?
00:30 Homemade pistachio butter
01:34 Can I use cake flour?
01:56 Natural color
02:25 Preparing the pans
03:20 Baking the cakes
03:38 Cooling the cakes
04:01 The secret filling!
05:58 French buttercream
06:34 Pasteurizing eggs
07:12 Other frostings you can use
07:25 When are my eggs done cooking?
07:59 Meet Dolly!!
08:22 Whipping to the ribbon stage
08:56 Adding the butter
09:42 Trick for making super smooth buttercream
10:20 Trimming the cakes
10:39 The crumb coat
11:23 The final coat
12:27 Decorating the cake
13:12 Tasting the cake
13:57 Bloopers!
Raspberry Filling ►
13 ounces (369 g) fresh or frozen raspberries
5 ounces (142 g) granulated sugar
1 ounce (28 g) lemon zest
1 ounce (28 g) fresh lemon juice
2 ounces (57 g) water
1 ounce (28 g) Clear Jel or cornstarch
Pistachio Cake►
14 ounces (397 g) all-purpose flour
7 ounces (198 g) granulated sugar
7 ounces (198 g) brown sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
10 ounces (284 g) buttermilk (room temperature)
2 large eggs (room temperature)
6 ounces (170 g) oil
4 ounces (113 g) pistachio butter (or finely ground pistachios)
1 teaspoon vanilla extract
1/4 teaspoon green food color (optional)
French Buttercream ►
8 large eggs
1/2 teaspoon salt
14 ounces (397 g) granulated sugar
24 ounces (680 g) unsalted butter (softened)
2 teaspoons vanilla extract
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Easy Buttercream:
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Pistachio and Orange Blossom Cake made with Chef XL Titanium
This cake is sweet and zesty, with a lusciously smooth cream frosting made with our creaming beater. Enjoy a slice for an afternoon treat at home.
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