Pistachio Rose Chocolate Cake

Pistachio Rose Chocolate Cake

Pistachio Rose Chocolate Cake


Pistachios and Rose are very familiar flavours in East Indian sweets. Combining this rich and indulgent combo with a moist chocolate cake....simply delicious! This recipe is a fusion favorite of mine. Below is the recipe I use, but feel free to add less or more rose essence (to taste) depending on your preference. 

Pistachio Rose Chocolate Cake

Ingredients for the Cake:

1 cup unsalted butter (room temperature)

½ cup milk chocolate

4 eggs

1 ½ cup sugar

4 tsp vanilla

1 cup sour cream (room temperature)

1 cup cocoa powder (unsweetened)

1 ½ cup all-purpose flour

1 tsp baking soda

2 tsp baking powder

½ tsp salt

½ cup chopped pistachios


1. Preheat the oven to 350 degrees F and grease and line a baking pan (Approximately 8 inch round).

2. Melt butter and chocolate in the microwave for 30 seconds at a time until melted. Keep aside.

3. In an electric mixer (whisk attachment), add the eggs, sugar, vanilla, and sour cream.

4. Whisk on medium speed until smooth (about 1 minute).

5. In another bowl, sift the cocoa, flour, baking soda, baking powder and salt and combine well.

6. Add the cooled butter/chocolate mixture to the mixer and whisk 30 seconds until smooth.

7. Slowly add the dry flour mix about ¼ cup at a time with a mixer on low speed.

8. Add the pistachios and then turn the mixer off (don’t over mix the batter).

9. Fill pans and bake for 30-40 minutes. The centre of the cake should come back up if gently pressed.

10. Cool on wire rack before adding whipped topping.

For the Topping:

1 ½ cup whipping cream

1 tsp rose water/extract

2 drops red food colour


Use a whisk attachment in an electric mixer and whip the cream until soft peaks. Add rose extract to taste and the food colour. Spread the cream on top of cooled cake and top with crushed pistachios and silver paper/pearls for decoration.


Vandana Jain4 Comments