Since our parents were in town last week we wanted to have a few desserts for all of us to enjoy.
Plus having them in town gave us a nice excuse to remake our chocolate pistachio layered cake . A recipe that we have been wanting to remake for a very long time. Luckily we had some pistachios on our shelf just screaming at us to be used. We thought this would be a perfect time to make the unbaked chocolate pistachio cake again. Of course we did it a little differently 😉
We have come to realize we love chocolate and pistachios together! Anyone else?
Chocolate pistachio marshmallow cake!
Loved the marshmallow topping. A completely different cake experience from the first cake. The chocolate pistachio layer provided such a dense, rich texture and flavor as the marshmallows provided a nice light airy texture.
We adore both versions, but there is something about being low in sugar and the simplicity of this cake that made us love this dessert even more.
This cake only has 3 tbsp of sugar for the whole thing (well besides stevia in the marshmallows). Not bad at all. And it still tasted amazing! If you love marshmallows and chocolate you will love this chocolate marshmallow cake. The pistachio flavor is just right, not overwhelming. Just provides a nice depth in flavor.
purelytwins recipe: chocolate pistachio marshmallow cake
inspired from our chocolate pistachio layered cake
makes one 6 inch cake – about 6 servings
- one recipe of our sugar-free vanilla marshmallows for the top layer
- one recipe of our chocolate pistachio for the bottom layer
First make the bottom layer – the chocolate pistachio layer. Can be made in a food processor or blender. Press this layer into a 6 inch cake pan and set aside.
Next, make your marshmallow layer to top the chocolate pistachio layer. Once marshmallows are done pour over your bottom layer in the cake pan. Please note you will not need the whole marshmallow batter, fill as high as you desire. Pour the remaining marshmallow batter into cupcake pan. Allow cake to set at room temperature for 1-2 hours, then place in fridge to set a little more. When ready to enjoy the cake, remove it from the fridge and slice.
Serving size will vary, but we got 6 slices.
Chocolate and pistachio fan? What about marshmallow fan?
til next time,