1Finely grind whole roasted pistachios in a food processor until a good portion is finely ground.
2Finely grind whole roasted pistachios in a food processor until a good portion is finely ground.
3Finely grind whole roasted pistachios in a food processor until a good portion is finely ground.
4Sift the ground pistachios into a large bowl.
5Sift the ground pistachios into a large bowl.
6Sift the ground pistachios into a large bowl.
7Continue grinding the larger pieces until you have 1 cup of pistachio flour.
8Continue grinding the larger pieces until you have 1 cup of pistachio flour.
9Continue grinding the larger pieces until you have 1 cup of pistachio flour.
10Set the pistachio flour aside.
11Set the pistachio flour aside.
12Set the pistachio flour aside.
13To make the crispy feuilletine, combine equal amounts of all-purpose flour and powdered sugar in a medium bowl.
14To make the crispy feuilletine, combine equal amounts of all-purpose flour and powdered sugar in a medium bowl.
15To make the crispy feuilletine, combine equal amounts of all-purpose flour and powdered sugar in a medium bowl.
16Pour in 2 tbsp of plain yogurt followed by 2 tbsp of melted butter.
17Pour in 2 tbsp of plain yogurt followed by 2 tbsp of melted butter.
18Pour in 2 tbsp of plain yogurt followed by 2 tbsp of melted butter.
19Mix until you have a smooth creamy batter.
20Mix until you have a smooth creamy batter.
21Mix until you have a smooth creamy batter.
22Spread the batter out as evenly and thinly as possible on a baking sheet lined with parchment paper, using a bench scraper.
23Spread the batter out as evenly and thinly as possible on a baking sheet lined with parchment paper, using a bench scraper.
24Spread the batter out as evenly and thinly as possible on a baking sheet lined with parchment paper, using a bench scraper.
25Bake in a preheated 340 degree oven for 10-15 minutes until brown and crispy.
26Bake in a preheated 340 degree oven for 10-15 minutes until brown and crispy.
27Bake in a preheated 340 degree oven for 10-15 minutes until brown and crispy.
28Allow to cool completely, then separate from the parchment paper and break the sheet into pieces that will fit inside a food processor.
29Allow to cool completely, then separate from the parchment paper and break the sheet into pieces that will fit inside a food processor.
30Allow to cool completely, then separate from the parchment paper and break the sheet into pieces that will fit inside a food processor.
31Pulverize the pieces until they are a fine crumb.
32Pulverize the pieces until they are a fine crumb.
33Pulverize the pieces until they are a fine crumb.
34Transfer to a bowl or container with a lid, cover, and set aside.
35Transfer to a bowl or container with a lid, cover, and set aside.
36Transfer to a bowl or container with a lid, cover, and set aside.
37Combine 1 cup of milk with 1 tbsp of vinegar to make a buttermilk substitute and let it sit for about 5 minutes.
38Combine 1 cup of milk with 1 tbsp of vinegar to make a buttermilk substitute and let it sit for about 5 minutes.
39Combine 1 cup of milk with 1 tbsp of vinegar to make a buttermilk substitute and let it sit for about 5 minutes.
40In a large bowl, add 1 cup of pistachio flour then sift in powdered sugar, baking powder, baking soda, and salt.
41In a large bowl, add 1 cup of pistachio flour then sift in powdered sugar, baking powder, baking soda, and salt.
42In a large bowl, add 1 cup of pistachio flour then sift in powdered sugar, baking powder, baking soda, and salt.
43Set the dry mix bowl aside.
44Set the dry mix bowl aside.
45Set the dry mix bowl aside.
46In a new bowl, mix together 1/4 cup of plain yogurt with 2 tbsp of melted butter.
47In a new bowl, mix together 1/4 cup of plain yogurt with 2 tbsp of melted butter.
48In a new bowl, mix together 1/4 cup of plain yogurt with 2 tbsp of melted butter.
49Gradually add the milk and dry mix into the butter and yogurt, mixing after each batch until everything is combined.
50Gradually add the milk and dry mix into the butter and yogurt, mixing after each batch until everything is combined.
51Gradually add the milk and dry mix into the butter and yogurt, mixing after each batch until everything is combined.
52Finally, sift in 1/2 cup of cake flour and mix until the batter is well combined.
53Finally, sift in 1/2 cup of cake flour and mix until the batter is well combined.
54Finally, sift in 1/2 cup of cake flour and mix until the batter is well combined.
55Transfer the batter to a greased and lined 9 1/2 by 13 inch sheet tray.
56Transfer the batter to a greased and lined 9 1/2 by 13 inch sheet tray.
57Transfer the batter to a greased and lined 9 1/2 by 13 inch sheet tray.
58Spread the batter out evenly by lifting and gently rotating the tray.
59Spread the batter out evenly by lifting and gently rotating the tray.
60Spread the batter out evenly by lifting and gently rotating the tray.
61Bake at 390 F for 10-15 minutes, then allow to cool completely.
62Bake at 390 F for 10-15 minutes, then allow to cool completely.
63Bake at 390 F for 10-15 minutes, then allow to cool completely.
64Flip the cake onto a cutting board and carefully remove the parchment paper.
65Flip the cake onto a cutting board and carefully remove the parchment paper.
66Flip the cake onto a cutting board and carefully remove the parchment paper.
67Cut the cake into 3 even slices and set aside.
68Cut the cake into 3 even slices and set aside.
69Cut the cake into 3 even slices and set aside.
70To make the chai syrup, add water, a cinnamon stick, 4 cardamom pods cut in half, 1-star anise, 4 whole cloves, 10-15 fennel seeds, 3 large slices of fresh ginger, and 2 tbsp of sugar to a saucepan.
71To make the chai syrup, add water, a cinnamon stick, 4 cardamom pods cut in half, 1-star anise, 4 whole cloves, 10-15 fennel seeds, 3 large slices of fresh ginger, and 2 tbsp of sugar to a saucepan.
72To make the chai syrup, add water, a cinnamon stick, 4 cardamom pods cut in half, 1-star anise, 4 whole cloves, 10-15 fennel seeds, 3 large slices of fresh ginger, and 2 tbsp of sugar to a saucepan.
73Turn the heat to medium-high and bring the mixture to a simmer.
74Turn the heat to medium-high and bring the mixture to a simmer.
75Turn the heat to medium-high and bring the mixture to a simmer.
76Cook for 10-15 minutes to infuse the flavors.
77Cook for 10-15 minutes to infuse the flavors.
78Cook for 10-15 minutes to infuse the flavors.
79Add 2 tbsp of black tea leaves and cook for another 5 minutes.
80Add 2 tbsp of black tea leaves and cook for another 5 minutes.
81Add 2 tbsp of black tea leaves and cook for another 5 minutes.
82Strain the syrup through a sieve, discard the spices, and save the syrup for later.
83Strain the syrup through a sieve, discard the spices, and save the syrup for later.
84Strain the syrup through a sieve, discard the spices, and save the syrup for later.
85Melt semi-sweet chocolate in a double boiler over recently simmering hot water.
86Melt semi-sweet chocolate in a double boiler over recently simmering hot water.
87Melt semi-sweet chocolate in a double boiler over recently simmering hot water.
88Once fully melted, remove from the heat and pour in the crispy feuilletine bits.
89Once fully melted, remove from the heat and pour in the crispy feuilletine bits.
90Once fully melted, remove from the heat and pour in the crispy feuilletine bits.
91Mix well, then spread evenly over one portion of the cake.
92Mix well, then spread evenly over one portion of the cake.
93Mix well, then spread evenly over one portion of the cake.
94Cover the chocolate coated cake piece and chill.
95Cover the chocolate coated cake piece and chill.
96Cover the chocolate coated cake piece and chill.
97Whip softened unsalted butter with an electric mixer or whisk until light and fluffy.
98Whip softened unsalted butter with an electric mixer or whisk until light and fluffy.
99Whip softened unsalted butter with an electric mixer or whisk until light and fluffy.
100Pour in 1/3 of a cup of sweetened condensed milk followed by 2 tbsp of the chai syrup.
101Pour in 1/3 of a cup of sweetened condensed milk followed by 2 tbsp of the chai syrup.
102Pour in 1/3 of a cup of sweetened condensed milk followed by 2 tbsp of the chai syrup.
103Mix again until fluffy to create the chai buttercream frosting.
104Mix again until fluffy to create the chai buttercream frosting.
105Mix again until fluffy to create the chai buttercream frosting.
106Make a simple chocolate ganache by pouring hot heavy cream over semi-sweet chocolate pieces.
107Make a simple chocolate ganache by pouring hot heavy cream over semi-sweet chocolate pieces.
108Make a simple chocolate ganache by pouring hot heavy cream over semi-sweet chocolate pieces.
109Cover and chill the ganache for 30 minutes to firm up.
110Cover and chill the ganache for 30 minutes to firm up.
111Cover and chill the ganache for 30 minutes to firm up.
112After chilling, fluff up the ganache again with an electric mixer so it’s easier to spread.
113After chilling, fluff up the ganache again with an electric mixer so it’s easier to spread.
114After chilling, fluff up the ganache again with an electric mixer so it’s easier to spread.
115Remove the chocolate-coated portion of cake, which should be firm enough to flip so the chocolate is on the bottom.
116Remove the chocolate-coated portion of cake, which should be firm enough to flip so the chocolate is on the bottom.
117Remove the chocolate-coated portion of cake, which should be firm enough to flip so the chocolate is on the bottom.
118Brush on a layer of chai syrup onto the cake.
119Brush on a layer of chai syrup onto the cake.
120Brush on a layer of chai syrup onto the cake.
121Add half the buttercream and spread it out evenly.
122Add half the buttercream and spread it out evenly.
123Add half the buttercream and spread it out evenly.
124Place the second piece of cake on top and brush on another layer of the chai syrup using a dab and brush motion.
125Place the second piece of cake on top and brush on another layer of the chai syrup using a dab and brush motion.
126Place the second piece of cake on top and brush on another layer of the chai syrup using a dab and brush motion.
127Top with the chocolate ganache and spread out evenly using a knife, spatula, or offset spatula.
128Top with the chocolate ganache and spread out evenly using a knife, spatula, or offset spatula.
129Top with the chocolate ganache and spread out evenly using a knife, spatula, or offset spatula.
130For the last layer, repeat with a layer of chai syrup followed by the other half of the buttercream spread out evenly.
131For the last layer, repeat with a layer of chai syrup followed by the other half of the buttercream spread out evenly.
132For the last layer, repeat with a layer of chai syrup followed by the other half of the buttercream spread out evenly.
133Chill the cake in the fridge for 30 minutes.
134Chill the cake in the fridge for 30 minutes.
135Chill the cake in the fridge for 30 minutes.
136When the cake is nearly done chilling, make a chocolate glaze by melting dark chocolate chips in a double boiler over recently simmering water with the stove turned off.
137When the cake is nearly done chilling, make a chocolate glaze by melting dark chocolate chips in a double boiler over recently simmering water with the stove turned off.
138When the cake is nearly done chilling, make a chocolate glaze by melting dark chocolate chips in a double boiler over recently simmering water with the stove turned off.
139Once the chocolate is mostly melted, pour in 1 tbsp of neutral oil and mix.
140Once the chocolate is mostly melted, pour in 1 tbsp of neutral oil and mix.
141Once the chocolate is mostly melted, pour in 1 tbsp of neutral oil and mix.
142Pour the chocolate glaze over your chilled cake placed on a cooling rack over a cookie sheet.
143Pour the chocolate glaze over your chilled cake placed on a cooling rack over a cookie sheet.
144Pour the chocolate glaze over your chilled cake placed on a cooling rack over a cookie sheet.
145Carefully spread the glaze out to get as even a layer as possible without dripping too much down the sides.
146Carefully spread the glaze out to get as even a layer as possible without dripping too much down the sides.
147Carefully spread the glaze out to get as even a layer as possible without dripping too much down the sides.
148Chill for 15 minutes to allow the chocolate glaze to firm up a bit.
149Chill for 15 minutes to allow the chocolate glaze to firm up a bit.
150Chill for 15 minutes to allow the chocolate glaze to firm up a bit.
151To make the cake look professional, slice off about 1/2 an inch from all sides.
152To make the cake look professional, slice off about 1/2 an inch from all sides.
153To make the cake look professional, slice off about 1/2 an inch from all sides.
154Decorate the cake as desired; for example, with a simple line of cold lustre dust along one edge.
155Decorate the cake as desired; for example, with a simple line of cold lustre dust along one edge.
156Decorate the cake as desired; for example, with a simple line of cold lustre dust along one edge.
Ingredients
1.5 cups roasted pistachios
1.5 cups roasted pistachios
1.5 cups roasted pistachios
4 tbsp all-purpose flour
4 tbsp all-purpose flour
4 tbsp all-purpose flour
4 tbsp powdered sugar
4 tbsp powdered sugar
4 tbsp powdered sugar
2 tbsp plain yogurt
2 tbsp plain yogurt
2 tbsp plain yogurt
2 tbsp melted butter
2 tbsp melted butter
2 tbsp melted butter
1 cup milk
1 cup milk
1 cup milk
1 tbsp white vinegar
1 tbsp white vinegar
1 tbsp white vinegar
1 cup powdered sugar
1 cup powdered sugar
1 cup powdered sugar
1.5 tsp baking powder
1.5 tsp baking powder
1.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp baking soda
0.5 tsp baking soda
0.25 tsp salt
0.25 tsp salt
0.25 tsp salt
0.25 cup plain yogurt
0.25 cup plain yogurt
0.25 cup plain yogurt
2 tbsp melted butter
2 tbsp melted butter
2 tbsp melted butter
0.5 cup cake flour
0.5 cup cake flour
0.5 cup cake flour
1 cup water
1 cup water
1 cup water
1 cinnamon stick
1 cinnamon stick
1 cinnamon stick
4 cardamom pods
4 cardamom pods
4 cardamom pods
1 star anise
1 star anise
1 star anise
4 cloves
4 cloves
4 cloves
10 -15 fennel seeds
10 -15 fennel seeds
10 -15 fennel seeds
3 large fresh ginger slices
3 large fresh ginger slices
3 large fresh ginger slices
2 tbsp sugar
2 tbsp sugar
2 tbsp sugar
2 tbsp black tea leaves
2 tbsp black tea leaves
2 tbsp black tea leaves
0.33 cup semi-sweet chocolate
0.33 cup semi-sweet chocolate
0.33 cup semi-sweet chocolate
0.5 cup feuilletine flakes, crushed
0.5 cup feuilletine flakes, crushed
0.5 cup feuilletine flakes, crushed
0.75 cup unsalted butter
0.75 cup unsalted butter
0.75 cup unsalted butter
0.33 cup sweetened condensed milk
0.33 cup sweetened condensed milk
0.33 cup sweetened condensed milk
2 tbsp chai syrup
2 tbsp chai syrup
2 tbsp chai syrup
0.75 cup semi-sweet chocolate pieces
0.75 cup semi-sweet chocolate pieces
0.75 cup semi-sweet chocolate pieces
0.5 cup heavy cream, hot
0.5 cup heavy cream, hot
0.5 cup heavy cream, hot
0.75 cup dark chocolate chips
0.75 cup dark chocolate chips
0.75 cup dark chocolate chips
1 tbsp neutral oil
1 tbsp neutral oil
1 tbsp neutral oil
edible gold lustre dust
edible gold lustre dust
edible gold lustre dust
Equipment
food processorlarge bowlsievemedium bowlbaking sheetparchment paperbench scrapercontainer with a lidsaucepandouble boilerelectric mixercooling rackcookie sheetknifespatulaoffset spatulasheet traycutting board
Tips
Sift dry ingredients for cakes to avoid lumps.
Use a bench scraper to spread batter thinly and evenly.
When making chocolate glaze, turn off the stove after simmering water to avoid scalding the chocolate.
Slice off about 1/2 an inch from all sides of the cake for a professional look.