It's Masters Monday! If you aren't aware, the Masters Tournament, the first golf major of the year, starts on Thursday and I am very excited. The Masters if my favorite of the four majors so I always look forward to this one. It's one of the prettiest courses you'll see, I promise!
Last year, I tried my hand at making pimento cheese because it's one of the most spreads and sandwiches served at Augusta National. This time I wanted something sweet and something green to represent that iconic green jacket the winner receives. Before this, I'd never had or made pistachio buttercream before but am a total fan now. Plus, pistachios, raspberries, and chocolate must be on the best flavor combinations ever.
Seriously. EVER.
Ingredients:
Chocolate Cake:
1 cup AP flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp instant espresso powder
1/4 tsp salt
1 cup buttermilk
3/4 cup granulated sugar
1/3 cup vegetable oil
1 tsp vanilla extract
Raspberry preserves for filling/spread
Pistachio Pudding Buttercream:
1/2 cup unsalted butter, room temperature
1 package pistachio pudding {a 3.4 oz package}
2 1/2 - 3 cups confectioners sugar
4-5 tbsp cold milk
Green gel food coloring (optional)
Directions:
1. Preheat the oven to 350℉. Grease and line two six-inch cake pans with parchment paper.
2. In a medium-sized bowl, whisk together the flour, coca powder, baking soda, baking powder, instant espresso, and salt.
3. In a large bowl, whisk together the buttermilk, granulated sugar, vegetable oil, and vanilla extract. You can do this my hand {what I usually do for this cake} or with a stand or hand mixer.
4. Add the flour mixture and mix until well combined. There shouldn't be any lumps left!
5. Divide the batter between the two cake pans and bake for 15-18 minutes, or until a toothpick comes out clean.
6. Let cool for five minutes in the pans. Then, remove and let them cool on a wire rack.
Pistachio Pudding Buttercream:
1. With a stand mixer, beat the butter until creamy.
2. Add the entire package of pistachio pudding mix and one cup of the confectioners sugar. Make sure the mixer is off!
3. Mix on low and incorporate the rest of the ingredients, alternating between the milk and confectioners sugar. If you like a sweeter frosting, add the full two cups and five tablespoons of milk. If not, just add another cup and a half and about four to four and half tablespoons of milk.
4. If you're using the green gel food coloring, add it in here at the end. I used 11 drops of Leaf Green from Americolor to get the color in the pictures.
Assembly:
1. If necessary, level the bottom layer of your chocolate cake. You get to eat the extra! Otherwise, place the bottom layer on the cake stand.
2. Spread a layer, as thick or thin as you'd like, of raspberry preserves, leaving about a one inch gap from the edge of the cake. Place the second cake on top.
3. Frost your cake with the pistachio buttercream and ENJOY!
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