Introduction

This Layered Chocolate-Pistachio Cookie Cake is a decadent treat combining rich cocoa cookies, creamy pistachio frosting, and a glossy chocolate ganache topping. It’s perfect for special occasions or any time you crave a show-stopping dessert that’s both crunchy and luscious.

The image shows a tall cake with six thick layers of dark chocolate. Between each layer, there is a smooth light green filling that looks creamy and soft. On top, there is a thick, shiny dark chocolate spread with crushed pistachios sprinkled all over. The cake sits on a simple white plate, and the background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 1/2 cups all-purpose flour
2/3 cup unsweetened dark cocoa powder
2 teaspoons baking soda
2 teaspoons kosher salt
3 cups packed dark brown sugar
3 sticks (1 1/2 cups) unsalted butter, at room temperature
4 large eggs
2 teaspoons pure vanilla extract
One 12-ounce bag semi-sweet chocolate chips
1/2 cup salted roasted pistachios, finely chopped
2 cups confectioners’ sugar
2 sticks (1 cup) unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup pistachio cream
4 ounces bittersweet chocolate chips
1/3 cup heavy cream
1/2 cup salted roasted pistachios, coarsely chopped
1/4 teaspoon flaky sea salt

Instructions

Step 1: Preheat the oven to 375 degrees F. In a large bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt.
Step 2: In a separate large bowl, beat the brown sugar and butter on medium-high speed with an electric mixer until light and fluffy, about 6 minutes.
Step 3: Add the eggs one at a time to the butter mixture, beating well after each addition. Then beat in the vanilla extract.
Step 4: Reduce the mixer speed to medium and add the flour mixture. Beat until just combined. Fold in the semi-sweet chocolate chips and finely chopped pistachios by hand.
Step 5: Divide the dough into 6 balls, about 1 1/2 cups each. Place 2 balls on each of 3 parchment-lined rimmed baking sheets. Flatten each ball into a 6-inch circle, spacing them at least 2 inches apart.
Step 6: Bake the cookies until just set, 14 to 18 minutes. Let them cool on the sheets for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: For the frosting, beat the confectioners’ sugar, butter, and kosher salt on medium speed until light and fluffy, about 5 minutes. Gently fold in the pistachio cream until evenly mixed.
Step 8: To assemble the cake, place one cookie on a cake stand or serving plate. Spread about 1/2 cup of frosting on top. Repeat layering with the remaining cookies and frosting, smoothing the top layer.
Step 9: For the ganache, place the bittersweet chocolate chips in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it simmers, then pour it over the chocolate. Let sit for 5 minutes, then stir until smooth.
Step 10: Pour the ganache over the top of the assembled cake, smoothing it gently with a small offset spatula. Decorate with the coarsely chopped pistachios and a sprinkle of flaky sea salt. Let stand at room temperature until the ganache hardens, about 10 minutes.

Tips & Variations

For a nut-free version, omit the pistachios and substitute pistachio cream with vanilla frosting.
Use high-quality chocolate chips for richer flavor in both the cookies and ganache.
Chill the dough briefly if it becomes too soft to handle when forming balls.
Add a pinch of espresso powder to the dough for a deeper chocolate flavor.

Storage

Store the assembled cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture. Leftover cake can be gently reheated in slices for a few seconds in the microwave, but ganache may soften.

How to Serve

A tall stack of five dark chocolate cookies with light cream filling between each layer, creating a clear contrast between the dark brown cookies and pale yellow cream. The top layer is covered with a generous spread of chocolate frosting, sprinkled with chopped nuts in shades of gold and green. The stack sits on a simple white pedestal cake stand, placed on a white marbled surface in a soft-lit kitchen setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie layers in advance?

Yes, you can bake the cookie layers up to 2 days ahead. Store them in an airtight container at room temperature until ready to assemble.

What can I use if I don’t have pistachio cream?

If pistachio cream is unavailable, substitute with a smooth almond or hazelnut butter mixed into the frosting, or simply use vanilla buttercream for a delicious alternative.