Pistachio Chocolate Cake Pinwheels
These Pistachio Chocolate Cake Rolls are a show-stopping treat that’s as fun to make as they are to eat. A light, airy chocolate sponge is rolled into pinwheels with a rich, homemade pistachio butter filling, then half-dipped in chocolate and drizzled with more pistachio goodness.
Ingredients
For the Chocolate Cake:
- 4 large eggs room temperature
- ⅔ cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 tbsp melted butter
For the Pistachio Butter Filling:
- ¾ cup shelled pistachios lightly toasted
- 3 tbsp powdered sugar
- 3 tbsp neutral oil
- ½ tsp vanilla extract
- 1/2 tsp of salt
For the Chocolate Dip:
- ½ cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat oven to 350°F. Line a 10x15-inch pan with parchment paper.
- In a large bowl, beat 4 large eggs and ⅔ cup granulated sugar on high speed until thick, pale, and tripled in volume, about 5 minutes4 large eggs, ⅔ cup granulated sugar
- Gently fold in ½ cup all-purpose flour, ¼ cup unsweetened cocoa powder, and ¼ tsp salt. Add 1 tsp vanilla extract and 2 tbsp melted butter, folding carefully to keep the batter airy.½ cup all-purpose flour, ¼ cup unsweetened cocoa powder, ¼ tsp salt, 1 tsp vanilla extract, 2 tbsp melted butter
- Spread evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back when touched.
- While the cake is hot, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment. Starting from the short side, roll the cake up with the towel inside to form a log. Let cool completely.
- In a food processor, blend toasted ¾ cup shelled pistachios with 3 tbsp powdered sugar, 3 tbsp neutral oil, ½ tsp vanilla extract, and 1/2 tsp of salt until smooth and spreadable. Adjust sweetness or oil as needed for consistency.¾ cup shelled pistachios, 3 tbsp powdered sugar, 3 tbsp neutral oil, ½ tsp vanilla extract, 1/2 tsp of salt
- Unroll the cooled cake. Spread the pistachio butter evenly over the surface. Carefully roll the cake back up, without the towel, into a tight log. Chill in the fridge for at least 30 minutes.
- Slice the cake into pinwheels, about 1–1.5 inches thick. Melt ½ cup dark chocolate chips with 1 tsp coconut oil Dip half of each pinwheel into the chocolate and set on parchment to harden.½ cup dark chocolate chips, 1 tsp coconut oil
- Drizzle remaining pistachio butter over the chocolate-dipped portion for a finishing touch.