PISTACHIO CAKE WITH CHOCOLATE GANACHE

For the Pistachio Cake:

Preheat the oven to 350 °F. Grease an 8-inch springform pan with nonstick spray and place a circle of parchment on the bottom of the pan. Optionally, place a baking nail in the center of the pan for more evening baking.

In a medium bowl, combine the pistachios, flour, baking power, baking soda, salt, and cardamom. Whisk to combine and set aside.

In a medium pourable vessel, combine the greek yogurt, whole milk, and almond extract. Whisk to combine and set aside.

In the bowl of a stand mixer, combine the butter, sugar, and honey. Using the paddle attachment, cream the ingredients together until the butter is fluffy and lightening in color, about 2-3 minutes. Turn off the machine and scrape down the sides of the bowl with a spatula.

With the mixer running on low, add one egg at a time, waiting for each egg to be incorporated before adding the next. Once all of the eggs are added, turn off the machine and scrape down the sides of the bowl with a spatula.

With the mixing running on low, alternate adding about ⅓ of the dry ingredients and ½ of wet ingredients. Continue until all of the ingredients have been combined.

Add the batter to the prepared pan and bake for 42-48 minutes or until the center of the cake springs back when poked and the cake just begins to pull away from the sides of the pan.

Allow the cake to cool in the pan for 30-40 minutes, then remove the sides and bottom of the pan. Allow the cake to cool completely to room temperature.

When fully cooled, slice off the domed top of the cake using a long serrated knife. Using a pastry brush, dab a generous amount of the Citrus Soak onto the cut side of the cake.

Top the cake with Dark Chocolate Ganache (whipped or glazed), slice, and enjoy! *If using the ganache glaze, transfer the soaked cake to a cake board or flat plate slightly smaller than the cake. Then, place the cake on an overturned bowl positioned on a sheet tray; this will allow any excess ganache to drip off the cake and onto the sheet tray for easy cleanup.

For the Dark Chocolate Ganache:

Finely chop the chocolate and add it to a medium metal bowl. Set aside.

Add the heavy cream (12 ounces for whipped ganache, 16 ounces for glazing ganache), corn syrup, and salt to a small sauce pot. Bring the mixture to a simmer, then pour the hot cream over the chopped chocolate. Let the mixture sit undisturbed for 30 seconds.

Starting in the center of the bowl, begin stirring in small circles until the center has thickened. Stir to combine the rest of the ganache.

If glazing the cake, pour the still warm ganache over the prepared cake. Let cool for 10-15 minutes before slicing. If whipping the ganache, allow it to cool to room temperature, then whip until fluffy, about 4-6 minutes.

For the Citrus Soak:

Combine the sugar, orange juice and zest in a small pot. Bring to a simmer and cook for 1-2 minutes or until slightly thickened. Make sure not to stir the mixture once it has started to bubble.

Turn off the heat and let the syrup cool to room temperature. Strain and reserved until ready to use.