Pistachio Fudge Cake

Every winter, I crave a big hunk of my pistachio fudge cake. Not a slice, a hunk. Because it’s a very thick, chocolatey, sheet cake, which makes for the most satisfying square of cake topped with swirls of pistachio buttercream and fudge frosting.

This cake is winter to me. It’s like a peppermint chocolate color scheme but way more cool. The green and brown swirls just scream holiday. The chocolate fudge frosting is so much better than a plain ol ganache, it’s rich and substantial! The pistachio buttercream has a delicate richness.

Okay, have fun making my favorite cake flavor possibly ever!

Pistachio Fudge Cake:

Multiply the Chocolate Cake from Clara Cakes: Delicious and Simple Vegan Desserts for Everyone! x 3 and bake in a 13x9 pan

Fudge Frosting:

1 semisweet chocolate baking bar, cubed

1/2 cup condensed milk (simmer a mixture of coconut milk and oat milk until it cooks down, about 30 minutes)

1 cup cane sugar

1/4 cup vegan butter

1.) Make a homemade double broiler by bringing a pot of water to a boil, and placing a bowl over. Melt semisweet chocolate baking bar into butter until completely melted.

2.) Blend condensed milk and sugar in a high powered blender or food processor until sugar granules are completely blended. Add in the melted chocolate and butter and blend until completely smooth.

Pistachio Buttercream:

1 cup vegan butter

1/2 cup pistachio butter (pulse raw pistachios into a food processor until blended into butter)

2 cups powdered sugar

1.) Using a stand mixer, whisk together the pistachio butter and butter until completely creamy. Add in powdered sugar and mix until fully incorporated.

Assemble:

Frost pistachio buttercream atop the cooled chocolate cake. Swirl the fudge frosting atop. Square up and serve!