Pistachio Cake

Directions

1. 1
   Place chopped chocolate in a large heatproof bowl.
2. 2
   Place one layer of cake on a cake stand or serving plate. Top with approx 2/3 cup of thickened ganache, spread evenly. Press cut raspberries into the ganache (I used about 12 halves per layer) and sprinkle with finely chopped pistachios (about 1 Tbsp). Repeat with next layer.
3. 3
   Place cream into a medium saucepan. Cook over med heat, stirring often, until it just barely starts to simmer.
4. 4
   Place last layer on top and smooth the outside with a thin crumb coat.
5. 5
   Pour hot cream over chopped chocolate and cover bowl with plastic wrap.
6. 6
   Let sit at room temperature for 20mins. The ganache on the cake will firm up slightly.Frost the top and sides of the cake with the remaining ganache. Do a swirl on top and use a decorative scraper to do the sides. I used the far left one pictured here.Press chopped pistachios into the bottom and sprinkle some more on top of the cake. Decorate with raspberries if desired.
7. 7
   Let sit 5 minutes.Stir gently with a spatula until completely smooth.
8. 8
   Add softened butter and stir until smooth. If needed, place over a double boiler and stir until all chocolate and butter has melted.
9. 9
   Place plastic wrap directly on top of chocolate ganache. Allow to thicken and set overnight.**Cake:Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.In a medium bowl, whisk flour, ground pistachios, baking powder,and salt until well combined. Set aside.Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition.
10. 10
    Add vanilla.Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
11. 11
    Bake for approx. 35-40mins or until a toothpick inserted into the center comes out mostly clean.