Pistachio sponge, coated in a dark chocolate ganache, filled with lashings of Pistachio Cream. What more is there to say?
Method
For the Sponge:
Preheat oven to 180 °C (350°F) (see note 4 if using a fan function) and grease and/or line three 6 inch cake tinsAdd your pistachios to a food processor, and process until they become fine crumbs. Once done, set aside for now.In a bowl, sift together your flour, cornstarch, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.In another bowl, add in butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine), cream together for 2 minutes until light and creamy.Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).Add in your vanilla, vinegar and half of the buttermilk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.Add half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Try not to overmix.Finish off by adding in the crushed pistachios, and a few scant drops of green coloring (if using gel colours then use less - you only want a pastel green color), and fold with a spatula until just combined. Add more coloring if needed.Distribute the batter evenly into the two 8 inch cake tins, and bake for 40-45 minutes or until a toothpick comes out clean or with a few moist crumbs on it.Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool.While your cakes are cooling, spread a thin layer of tempered dark chocolate on a large sheet on baking paper, then roll into a loose tube. Leave your bark to one side to set or place in the fridge.To make the Ganache:
Make the Dark Chocolate ganache by putting the double cream into a large pan over a medium heat. Bring just to the boil, then remove from the heat.Add the butter, honey and chocolate to a bowl, pour over the heated cream and leave for 2 mins to melt, then stir until smooth. Set aside to cool and thicken, then store in the fridge until needed.Note: If your ganache splits or becomes grainy, add in more fresh cream a teaspoon at a time until the mixture comes back together.To build your Cake:
Take the first of your cakes layers and spread a little of your ganache onto your cake and then pipe a damn around the edge to hold your filling.Spoon in a good helping of your pistachio cream into the center and smooth.Place the next layer of cake on top and repeat until you finish stacking. Feel free to chill your layers in between starting a new one, this helps with stability and also neatness.Once stacked and chilled, coat your cake in a layer of ganache.Unroll your tempered chocolate bark and place around the side of your cake.For extra decoration place wafer paper into a blender and pulse until you have flexs of 'snow' to sprinkle around and over your cake.
