If you love chocolate and pistachios, this Chocolate Pistachio Mousse Cake might just be your new favorite. It starts with a super moist, rich chocolate cake layer that’s soft and fudgy without being too heavy. On top of that, there’s a thin layer of homemade pistachio cream, just enough to bring that distinct nutty flavor without overpowering the chocolate. I also sprinkled some chopped pistachios over the cream for a bit of crunch and texture.
But the real magic happens in the top layer: a fluffy pistachio mousse made with cream cheese. It’s light, silky, and adds the perfect creamy balance to the richer layers below. I love how it melts in your mouth and carries that gentle pistachio flavor throughout the whole bite.
To finish it off, I decorate the cake with more chopped pistachios and a handful of chocolate flakes. It is simple but so pretty. It’s one of those cakes that feels elegant but still cozy, and it works just as well for a dinner party as it does for a quiet Sunday afternoon treat.
How to make chocolate pistachio mousse cake
Start by preparing the chocolate cake. Preheat the oven to 350°F (180°C), grease an 8 or 9-inch (20–22 cm) pan with butter, and line the bottom with parchment paper. Melt the chocolate and butter together over a bain-marie, stirring until smooth, then set aside to cool to room temperature.
Meanwhile, beat the eggs with sugar and salt until the mixture becomes thick and pale in color. Stir in the vanilla extract, then add the cooled melted chocolate and mix until fully incorporated. Gently fold in the sifted flour with a spatula, being careful not to deflate the batter. Pour the mixture into the prepared pan and bake for about 25 minutes, or until the cake is set.
Once baked, run a sharp knife around the edge of the pan, let the cake cool for 10 minutes, then invert onto a serving plate and allow it to cool completely.
Spread ¼ cup of pistachio cream over the cooled cake and sprinkle chopped pistachios on top, gently pressing them to stick. Refrigerate the cake while preparing the cream cheese pistachio mousse. For the pistachio cream I used my homemade pistachio cream. You can also use store-bought pistachio cream.
To make the mousse, bloom the gelatin by dissolving it in cold water and letting it sit for 5 to 10 minutes. In a bowl, mix the cream cheese with powdered sugar, pistachio cream and matcha powder until smooth. Melt the bloomed gelatin over low heat and pour it into the cream cheese mixture, stirring to combine. Add the cream and whip until soft peaks form.
How to assemble the cake
To assemble, place a cake ring around the chocolate cake and line it with an acetate sheet. Pour the pistachio mousse over the cake and smooth the top. Refrigerate the assembled cake for at least 4 to 6 hours, or overnight, until fully set.
Before serving, decorate the top with chopped pistachios and chocolate flakes.
I hope you give it a try! It’s one of those bakes that looks impressive, but comes together easier than you’d expect.
If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.
YOU MAY ALSO LIKE:
Pistachio Pudding
Raspberry Pistachio Mini Eclairs
Pistachio Strawberry Macaron Cake
Cranberry Pistachio Snowball Cookies
Pistachio Raspberry Lime Mousse Cake
Cranberry Pistachio Fudge without Sweetened Condensed Milk
Chocolate Pistachio Mousse Cake
Ingredients
For the Chocolate Layer
- 7 oz (200g) semisweet chocolate
- 2/3 cup (150g) unsalted butter
- 4 eggs
- 2/3 cup (135g) sugar
- 1/4 tsp (1g) salt
- 1 tsp (5g) vanilla extract
- 1/2 cup (60g) all-purpose flour
Pistachio Cream Layer
- 1/4 cup (60g) pistachio cream
- 1/3 cup (35g) pistachios , toasted and chopped
Pistachio Cream Cheese Mousse
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) water
- 9 oz (250g) cream cheese
- 1/4 cup (30g) powdered sugar
- 1 cup (240ml) whipping cream
- 1/2 cup (120g) pistachio cream
- 1 tsp matcha powder , optional, to enhance color
For Decoration
- pistachios , toasted and chopped
- chocolate flakes
Instructions
Prepare the chocolate cake.
- Preheat the oven to 350F (180C). Grease with butter a 8 or 9-inch (20-22cm) pan and line with parchment paper.
- Melt the chocolate and butter over a bain-marie until smooth. Let cool to room temperature.
- Meanwhile, add the eggs with sugar, salt and vanilla extract into a large bowl.
- Mix for few minutes until thick and light yellow.
- Add melted chocolate.
- Mix until well combined.
- Sift the flour.
- Using a spatula, fold in sifted flour.
- Pour the mixture into the prepared pan.
- Spread the batter evenly into the pan.
- Bake for about 25 minutes until set. Run a sharp knife completely around the inside edge of the pan.
- Let cool for 10 minutes and invert onto a serving plate. Let cool completely.
- Chop pistachios for the crunchy layer.
- Spread ¼ cup of pistachio cream over the cake.
- Sprinkle chopped pistachios on top of the cream, and press them gently to stick.
- Refrigerate until you prepare the cream cheese pistachio mousse.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- Mix the cream cheese with powdered sugar.
- Add pistachio cream and matcha powder if used.
- Dissolve gelatin over low heat and pour over the pistachio mixture.
- Mix to combine.
- Add the cream and start mixing until soft peaks form.
Assemble the cake.
- Place a cake ring around the cake. Line an acetate sheet around the cake.
- Pour the pistachio mousse over the cake.
- Smooth the top.
- Refrigerate for at least 4-6 hours or overnight.
- Decorate the cake with chopped pistachios and chocolate flakes. Enjoy!
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I would love to make this cake but I don’t use white flour can I substitute for something else
Sure, you can use almond flour or even oat flour. Let me know if you try it out!
Thank you