Chocolate Pistachio Delight

 Ingredients:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup strong black coffee, cooled
1/2 cup vegetable oil
2 tsp vanilla extract
 

For the Pistachio Cream Filling:

1 cup shelled pistachios, finely ground
1/2 cup unsalted butter, softened
3 cups confectioners' sugar
1 tsp almond extract
4 tbsp heavy cream
 

For the Pistachio Glaze:

1 cup powdered sugar
2 tbsp unsalted pistachios, finely ground
4 tbsp milk
1/2 tsp almond extract

Directions:
Preheat your oven to 350°F (175°C) and grease three 9-inch cake pans before flouring them.
Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl.
Beat in eggs, buttermilk, coffee, oil, and vanilla extract until the mixture is smooth and well combined.
Evenly distribute the batter among the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
For the pistachio cream filling, cream the butter until it's light and fluffy. Gradually mix in the confectioners' sugar, ground pistachios, and almond extract. Add the heavy cream one tablespoon at a time until the desired consistency is reached.
Let the cakes cool for 10 minutes, then remove them from the pans to cool completely on wire racks.
Once cooled, spread the pistachio cream filling between the layers and over the top of the cake.
For the pistachio glaze, sift the powdered sugar and ground pistachios together in a medium bowl. Gradually whisk in the milk until the mixture is smooth. Stir in the almond extract for added flavor.
Drizzle the glaze over the cake just before serving for an extra touch of elegance.

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