Layered Chocolate-Pistachio Cookie Cake Delight

by
To make the Layered Chocolate-Pistachio Cookie Cake, gather these simple ingredients: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1 cup chopped pistachios (shelled and unsalted) - 1 cup chocolate frosting (store-bought or homemade) - Extra chopped pistachios for garnish Using fresh ingredients is key. I love the creamy texture of softened butter. It helps the cake rise well. The mix of granulated and brown sugar gives a rich flavor. The eggs add moisture and a fluffy texture. Don’t skip the vanilla extract; it brings warmth to the cake. For the dry mix, whisk flour, baking soda, and salt. This ensures even mixing. Finally, the chocolate chips and chopped pistachios add delightful crunch and flavor. If you want the full recipe, check out the Full Recipe section. Happy baking! - Preheat the oven to 350°F (175°C). - Grease and line three 9-inch round cake pans with parchment paper. Start with the oven. Preheating ensures the cake bakes evenly. Next, prepare your pans. Greasing keeps the cake from sticking. Lining with parchment paper makes it easier to remove. - Cream the butter and sugars. - Add eggs and vanilla extract. - Combine dry ingredients. In a large bowl, beat the softened butter with granulated and brown sugars. Mix until the mix is light and fluffy. This takes about 3 to 4 minutes. Then, add the eggs one at a time. Make sure to mix well after each egg. Stir in the vanilla extract for extra flavor. In another bowl, whisk together flour, baking soda, and salt. Gradually add this mix to the butter mix. Stir until just combined. - Fold in chocolate chips and pistachios. - Divide and spread batter in pans. - Bake and cool the cakes. Gently fold in the semi-sweet chocolate chips and chopped pistachios. This adds a nice crunch. Next, divide the batter evenly among your prepared pans. Smooth out the tops. Bake in the oven for 20 to 25 minutes. Check with a toothpick to see if it is done. Then, let the cakes cool in the pans for about 10 minutes. Finally, transfer them to wire racks to cool completely. - Layering with frosting. - Frosting the sides and top. - Garnishing for presentation. Once the cakes are cool, place one layer on a serving platter. Spread a layer of chocolate frosting on top. Add the second cake layer and repeat the frosting. Place the third layer on top. Now, frost the top and sides of the entire cake. For a beautiful finish, sprinkle extra chopped pistachios on top. This adds color and crunch. For the full recipe, check the complete article. - Ensuring even baking: Use an oven thermometer to check the temperature. Rotate the pans halfway through baking for even heat. - Checking for doneness: Insert a toothpick in the center. It should come out clean or with just a few crumbs. - Cooling recommendations: Let the cakes cool in the pans for 10 minutes. Then, move them to wire racks to cool completely. This helps avoid soggy bottoms. - How to achieve a smooth finish: Use room temperature frosting. Apply a thin layer first to seal crumbs, then frost again for a smooth look. - Tips for layering frosting: Use an offset spatula to spread frosting evenly. Start from the center and work your way out. - Pairing with beverages: This cake pairs well with coffee or milk. The flavors blend nicely with these drinks. - Presentation ideas: Serve on a cake stand. Drizzle melted chocolate on top for a fancy touch. Sprinkle chopped pistachios on the sides for a pop of color and crunch. {{image_2}} You can easily change the flavor of your Layered Chocolate-Pistachio Cookie Cake. A simple way is to add orange zest. This brightens the cake and adds a fresh taste. You can also use almond extract instead of vanilla. This gives a nice nutty flavor that pairs well with chocolate. Trying different nuts can also change the cake’s taste. Instead of pistachios, use walnuts or hazelnuts. Both add a unique twist. If you want more chocolate, swap semi-sweet chocolate chips for dark chocolate. This makes the cake richer and deeper in flavor. If you need gluten-free options, substitute all-purpose flour with a gluten-free blend. Make sure it is suitable for baking. You can also use almond flour for a nutty flavor. This keeps the cake moist and delicious. For vegan substitutions, replace eggs with flax eggs or applesauce. Use dairy-free butter and plant-based chocolate chips. This keeps the cake vegan and still tasty. You won’t miss the eggs or dairy at all. If you want smaller portions, try making mini cakes. Use a muffin tin to create bite-sized versions. This makes them great for parties or gatherings. You can also serve them as individual desserts. Bite-sized desserts make for fun treats. Cut the layered cake into small squares. This way, everyone can enjoy a piece without feeling too full. They are perfect for sharing at events or as a sweet snack. For the full recipe, check out the details above. To keep your cake fresh, store it in an airtight container. You can use a cake dome or a large food storage container. This method prevents the cake from drying out. If you have leftover slices, place parchment paper between layers. This helps keep the frosting intact. Store the cake at room temperature for up to three days. If it’s hot or humid, refrigerate it. Always allow it to return to room temperature before serving. You can freeze the cake layers or the whole frosted cake. For unassembled layers, wrap each layer tightly in plastic wrap. Then, place them in a freezer bag or container. This keeps them fresh for up to three months. If you freeze the frosted cake, make sure it’s fully set. Wrap it well to prevent freezer burn. For thawing, take the cake out of the freezer and place it in the fridge overnight. If you need it faster, you can leave it at room temperature for a few hours. Avoid microwaving, as this can ruin the texture. Enjoy your delicious Layered Chocolate-Pistachio Cookie Cake again! For the complete recipe, check out the [Full Recipe]. You can use applesauce or mashed bananas. Use 1/4 cup for each egg. This keeps the cake moist and adds a bit of sweetness. Flaxseed meal is another option. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for five minutes. This will help bind the ingredients together. Yes, you can use walnuts or almonds instead of pistachios. They will change the flavor a bit but will still taste great. Just make sure to chop them up before adding. You can also skip nuts if you're allergic. The cake can last 3 to 4 days at room temperature. Make sure to cover it well with plastic wrap or keep it in an airtight container. This keeps it fresh and moist. If it gets too warm, you can refrigerate it. Just remember to bring it back to room temperature before serving. Yes, you can use a square or rectangular baking dish. Just adjust the baking time as needed. A larger dish may require a shorter baking time, while a smaller dish may need longer. Keep an eye on it while baking. Use a toothpick to check for doneness. Absolutely! You can bake the cake a day or two before your event. Just store it in an airtight container. You can frost it the day of the event. This way, it stays fresh and looks beautiful. Yes, you can add more chocolate chips to the batter. You can also drizzle melted chocolate over the top after frosting. For a richer flavor, try using dark chocolate instead of semi-sweet. This will make the cake even more decadent. For the full recipe, check out the Layered Chocolate-Pistachio Cookie Cake section. This article shared a complete guide for baking a delicious layered cake. We covered ingredients, step-by-step instructions, and ways to customize your cake. I shared smart tips for baking, frosting, and serving, plus how to store or freeze leftovers. Now, you can enjoy baking confidently and impress others with your creation. I hope these ideas inspire you to explore and have fun in the kitchen!

WANT TO SAVE THIS RECIPE?

Welcome to the world of sweet indulgence! Today, I’m excited to share my Layered Chocolate-Pistachio Cookie Cake Delight. This treat is a perfect mix of rich chocolate and nutty pistachios, layered with creamy frosting. It’s great for any celebration or just a lovely dessert at home. With simple ingredients and easy steps, you’ll impress everyone with this stunning cake. Ready to dive in? Let’s get baking!

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Ingredients

To make the Layered Chocolate-Pistachio Cookie Cake, gather these simple ingredients:

– 1 cup unsalted butter, softened

– 1 cup granulated sugar

– 1 cup brown sugar, packed

– 2 large eggs

– 1 teaspoon vanilla extract

– 3 cups all-purpose flour

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 cup semi-sweet chocolate chips

– 1 cup chopped pistachios (shelled and unsalted)

– 1 cup chocolate frosting (store-bought or homemade)

– Extra chopped pistachios for garnish

Using fresh ingredients is key. I love the creamy texture of softened butter. It helps the cake rise well. The mix of granulated and brown sugar gives a rich flavor. The eggs add moisture and a fluffy texture. Don’t skip the vanilla extract; it brings warmth to the cake.

For the dry mix, whisk flour, baking soda, and salt. This ensures even mixing. Finally, the chocolate chips and chopped pistachios add delightful crunch and flavor.

If you want the full recipe, check out the Full Recipe section. Happy baking!

Step-by-Step Instructions

Preparing the Oven and Cake Pans

– Preheat the oven to 350°F (175°C).

– Grease and line three 9-inch round cake pans with parchment paper.

Start with the oven. Preheating ensures the cake bakes evenly. Next, prepare your pans. Greasing keeps the cake from sticking. Lining with parchment paper makes it easier to remove.

Mixing the Batter

– Cream the butter and sugars.

– Add eggs and vanilla extract.

– Combine dry ingredients.

In a large bowl, beat the softened butter with granulated and brown sugars. Mix until the mix is light and fluffy. This takes about 3 to 4 minutes. Then, add the eggs one at a time. Make sure to mix well after each egg. Stir in the vanilla extract for extra flavor. In another bowl, whisk together flour, baking soda, and salt. Gradually add this mix to the butter mix. Stir until just combined.

Baking the Cake

– Fold in chocolate chips and pistachios.

– Divide and spread batter in pans.

– Bake and cool the cakes.

Gently fold in the semi-sweet chocolate chips and chopped pistachios. This adds a nice crunch. Next, divide the batter evenly among your prepared pans. Smooth out the tops. Bake in the oven for 20 to 25 minutes. Check with a toothpick to see if it is done. Then, let the cakes cool in the pans for about 10 minutes. Finally, transfer them to wire racks to cool completely.

Assembling the Layered Cake

– Layering with frosting.

– Frosting the sides and top.

– Garnishing for presentation.

Once the cakes are cool, place one layer on a serving platter. Spread a layer of chocolate frosting on top. Add the second cake layer and repeat the frosting. Place the third layer on top. Now, frost the top and sides of the entire cake. For a beautiful finish, sprinkle extra chopped pistachios on top. This adds color and crunch. For the full recipe, check the complete article.

Tips & Tricks

Baking Tips

– Ensuring even baking: Use an oven thermometer to check the temperature. Rotate the pans halfway through baking for even heat.

– Checking for doneness: Insert a toothpick in the center. It should come out clean or with just a few crumbs.

– Cooling recommendations: Let the cakes cool in the pans for 10 minutes. Then, move them to wire racks to cool completely. This helps avoid soggy bottoms.

Frosting Techniques

– How to achieve a smooth finish: Use room temperature frosting. Apply a thin layer first to seal crumbs, then frost again for a smooth look.

– Tips for layering frosting: Use an offset spatula to spread frosting evenly. Start from the center and work your way out.

Serving Suggestions

– Pairing with beverages: This cake pairs well with coffee or milk. The flavors blend nicely with these drinks.

– Presentation ideas: Serve on a cake stand. Drizzle melted chocolate on top for a fancy touch. Sprinkle chopped pistachios on the sides for a pop of color and crunch.

Variations

Flavor Profile Changes

You can easily change the flavor of your Layered Chocolate-Pistachio Cookie Cake. A simple way is to add orange zest. This brightens the cake and adds a fresh taste. You can also use almond extract instead of vanilla. This gives a nice nutty flavor that pairs well with chocolate.

Trying different nuts can also change the cake’s taste. Instead of pistachios, use walnuts or hazelnuts. Both add a unique twist. If you want more chocolate, swap semi-sweet chocolate chips for dark chocolate. This makes the cake richer and deeper in flavor.

Dietary Adjustments

If you need gluten-free options, substitute all-purpose flour with a gluten-free blend. Make sure it is suitable for baking. You can also use almond flour for a nutty flavor. This keeps the cake moist and delicious.

For vegan substitutions, replace eggs with flax eggs or applesauce. Use dairy-free butter and plant-based chocolate chips. This keeps the cake vegan and still tasty. You won’t miss the eggs or dairy at all.

Serving Sizes

If you want smaller portions, try making mini cakes. Use a muffin tin to create bite-sized versions. This makes them great for parties or gatherings. You can also serve them as individual desserts.

Bite-sized desserts make for fun treats. Cut the layered cake into small squares. This way, everyone can enjoy a piece without feeling too full. They are perfect for sharing at events or as a sweet snack.

For the full recipe, check out the details above.

Storage Info

Storing the Cake

To keep your cake fresh, store it in an airtight container. You can use a cake dome or a large food storage container. This method prevents the cake from drying out. If you have leftover slices, place parchment paper between layers. This helps keep the frosting intact. Store the cake at room temperature for up to three days. If it’s hot or humid, refrigerate it. Always allow it to return to room temperature before serving.

Freezing Instructions

You can freeze the cake layers or the whole frosted cake. For unassembled layers, wrap each layer tightly in plastic wrap. Then, place them in a freezer bag or container. This keeps them fresh for up to three months. If you freeze the frosted cake, make sure it’s fully set. Wrap it well to prevent freezer burn.

For thawing, take the cake out of the freezer and place it in the fridge overnight. If you need it faster, you can leave it at room temperature for a few hours. Avoid microwaving, as this can ruin the texture. Enjoy your delicious Layered Chocolate-Pistachio Cookie Cake again! For the complete recipe, check out the [Full Recipe].

FAQs

What can I substitute for eggs in this recipe?

You can use applesauce or mashed bananas. Use 1/4 cup for each egg. This keeps the cake moist and adds a bit of sweetness. Flaxseed meal is another option. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for five minutes. This will help bind the ingredients together.

Can I use a different type of nut?

Yes, you can use walnuts or almonds instead of pistachios. They will change the flavor a bit but will still taste great. Just make sure to chop them up before adding. You can also skip nuts if you’re allergic.

How long does the cake last at room temperature?

The cake can last 3 to 4 days at room temperature. Make sure to cover it well with plastic wrap or keep it in an airtight container. This keeps it fresh and moist. If it gets too warm, you can refrigerate it. Just remember to bring it back to room temperature before serving.

What if I don’t have cake pans? Can I use a different baking dish?

Yes, you can use a square or rectangular baking dish. Just adjust the baking time as needed. A larger dish may require a shorter baking time, while a smaller dish may need longer. Keep an eye on it while baking. Use a toothpick to check for doneness.

Can I make this cake in advance for an event?

Absolutely! You can bake the cake a day or two before your event. Just store it in an airtight container. You can frost it the day of the event. This way, it stays fresh and looks beautiful.

Is there a way to make this cake more chocolatey?

Yes, you can add more chocolate chips to the batter. You can also drizzle melted chocolate over the top after frosting. For a richer flavor, try using dark chocolate instead of semi-sweet. This will make the cake even more decadent. For the full recipe, check out the Layered Chocolate-Pistachio Cookie Cake section.

This article shared a complete guide for baking a delicious layered cake. We covered ingredients, step-by-step instructions, and ways to customize your cake. I shared smart tips for baking, frosting, and serving, plus how to store or freeze leftovers.

Now, you can enjoy baking confidently and impress others with your creation. I hope these ideas inspire you to explore and have fun in the kitchen!

To make the Layered Chocolate-Pistachio Cookie Cake, gather these simple ingredients: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1 cup chopped pistachios (shelled and unsalted) - 1 cup chocolate frosting (store-bought or homemade) - Extra chopped pistachios for garnish Using fresh ingredients is key. I love the creamy texture of softened butter. It helps the cake rise well. The mix of granulated and brown sugar gives a rich flavor. The eggs add moisture and a fluffy texture. Don’t skip the vanilla extract; it brings warmth to the cake. For the dry mix, whisk flour, baking soda, and salt. This ensures even mixing. Finally, the chocolate chips and chopped pistachios add delightful crunch and flavor. If you want the full recipe, check out the Full Recipe section. Happy baking! - Preheat the oven to 350°F (175°C). - Grease and line three 9-inch round cake pans with parchment paper. Start with the oven. Preheating ensures the cake bakes evenly. Next, prepare your pans. Greasing keeps the cake from sticking. Lining with parchment paper makes it easier to remove. - Cream the butter and sugars. - Add eggs and vanilla extract. - Combine dry ingredients. In a large bowl, beat the softened butter with granulated and brown sugars. Mix until the mix is light and fluffy. This takes about 3 to 4 minutes. Then, add the eggs one at a time. Make sure to mix well after each egg. Stir in the vanilla extract for extra flavor. In another bowl, whisk together flour, baking soda, and salt. Gradually add this mix to the butter mix. Stir until just combined. - Fold in chocolate chips and pistachios. - Divide and spread batter in pans. - Bake and cool the cakes. Gently fold in the semi-sweet chocolate chips and chopped pistachios. This adds a nice crunch. Next, divide the batter evenly among your prepared pans. Smooth out the tops. Bake in the oven for 20 to 25 minutes. Check with a toothpick to see if it is done. Then, let the cakes cool in the pans for about 10 minutes. Finally, transfer them to wire racks to cool completely. - Layering with frosting. - Frosting the sides and top. - Garnishing for presentation. Once the cakes are cool, place one layer on a serving platter. Spread a layer of chocolate frosting on top. Add the second cake layer and repeat the frosting. Place the third layer on top. Now, frost the top and sides of the entire cake. For a beautiful finish, sprinkle extra chopped pistachios on top. This adds color and crunch. For the full recipe, check the complete article. - Ensuring even baking: Use an oven thermometer to check the temperature. Rotate the pans halfway through baking for even heat. - Checking for doneness: Insert a toothpick in the center. It should come out clean or with just a few crumbs. - Cooling recommendations: Let the cakes cool in the pans for 10 minutes. Then, move them to wire racks to cool completely. This helps avoid soggy bottoms. - How to achieve a smooth finish: Use room temperature frosting. Apply a thin layer first to seal crumbs, then frost again for a smooth look. - Tips for layering frosting: Use an offset spatula to spread frosting evenly. Start from the center and work your way out. - Pairing with beverages: This cake pairs well with coffee or milk. The flavors blend nicely with these drinks. - Presentation ideas: Serve on a cake stand. Drizzle melted chocolate on top for a fancy touch. Sprinkle chopped pistachios on the sides for a pop of color and crunch. {{image_2}} You can easily change the flavor of your Layered Chocolate-Pistachio Cookie Cake. A simple way is to add orange zest. This brightens the cake and adds a fresh taste. You can also use almond extract instead of vanilla. This gives a nice nutty flavor that pairs well with chocolate. Trying different nuts can also change the cake’s taste. Instead of pistachios, use walnuts or hazelnuts. Both add a unique twist. If you want more chocolate, swap semi-sweet chocolate chips for dark chocolate. This makes the cake richer and deeper in flavor. If you need gluten-free options, substitute all-purpose flour with a gluten-free blend. Make sure it is suitable for baking. You can also use almond flour for a nutty flavor. This keeps the cake moist and delicious. For vegan substitutions, replace eggs with flax eggs or applesauce. Use dairy-free butter and plant-based chocolate chips. This keeps the cake vegan and still tasty. You won’t miss the eggs or dairy at all. If you want smaller portions, try making mini cakes. Use a muffin tin to create bite-sized versions. This makes them great for parties or gatherings. You can also serve them as individual desserts. Bite-sized desserts make for fun treats. Cut the layered cake into small squares. This way, everyone can enjoy a piece without feeling too full. They are perfect for sharing at events or as a sweet snack. For the full recipe, check out the details above. To keep your cake fresh, store it in an airtight container. You can use a cake dome or a large food storage container. This method prevents the cake from drying out. If you have leftover slices, place parchment paper between layers. This helps keep the frosting intact. Store the cake at room temperature for up to three days. If it’s hot or humid, refrigerate it. Always allow it to return to room temperature before serving. You can freeze the cake layers or the whole frosted cake. For unassembled layers, wrap each layer tightly in plastic wrap. Then, place them in a freezer bag or container. This keeps them fresh for up to three months. If you freeze the frosted cake, make sure it’s fully set. Wrap it well to prevent freezer burn. For thawing, take the cake out of the freezer and place it in the fridge overnight. If you need it faster, you can leave it at room temperature for a few hours. Avoid microwaving, as this can ruin the texture. Enjoy your delicious Layered Chocolate-Pistachio Cookie Cake again! For the complete recipe, check out the [Full Recipe]. You can use applesauce or mashed bananas. Use 1/4 cup for each egg. This keeps the cake moist and adds a bit of sweetness. Flaxseed meal is another option. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for five minutes. This will help bind the ingredients together. Yes, you can use walnuts or almonds instead of pistachios. They will change the flavor a bit but will still taste great. Just make sure to chop them up before adding. You can also skip nuts if you're allergic. The cake can last 3 to 4 days at room temperature. Make sure to cover it well with plastic wrap or keep it in an airtight container. This keeps it fresh and moist. If it gets too warm, you can refrigerate it. Just remember to bring it back to room temperature before serving. Yes, you can use a square or rectangular baking dish. Just adjust the baking time as needed. A larger dish may require a shorter baking time, while a smaller dish may need longer. Keep an eye on it while baking. Use a toothpick to check for doneness. Absolutely! You can bake the cake a day or two before your event. Just store it in an airtight container. You can frost it the day of the event. This way, it stays fresh and looks beautiful. Yes, you can add more chocolate chips to the batter. You can also drizzle melted chocolate over the top after frosting. For a richer flavor, try using dark chocolate instead of semi-sweet. This will make the cake even more decadent. For the full recipe, check out the Layered Chocolate-Pistachio Cookie Cake section. This article shared a complete guide for baking a delicious layered cake. We covered ingredients, step-by-step instructions, and ways to customize your cake. I shared smart tips for baking, frosting, and serving, plus how to store or freeze leftovers. Now, you can enjoy baking confidently and impress others with your creation. I hope these ideas inspire you to explore and have fun in the kitchen!

- Layered Chocolate-Pistachio Cookie Cake

Indulge in this delightful layered chocolate-pistachio cookie cake that's sure to impress! Featuring rich chocolate chips and crunchy pistachios, this cake is perfect for any celebration. Follow our step-by-step guide to create this showstopper with ease. Ready to bake a delicious treat that everyone will love? Click through to explore the full recipe and bring this delectable dessert to life in your kitchen!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup chopped pistachios (shelled and unsalted)

1 cup chocolate frosting (store-bought or homemade)

Extra chopped pistachios for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.

    Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and light in color, about 3-4 minutes.

      Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

          Fold in Chocolate and Pistachios: Gently fold in the semi-sweet chocolate chips and chopped pistachios until evenly distributed in the batter.

            Spread in Pans: Divide the batter evenly among the prepared cake pans and smooth out the tops.

              Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

                Layer the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of chocolate frosting on top, then add the second cake layer. Repeat the frosting process with the second layer and add the third layer on top.

                  Frost the Top and Sides: Spread the remaining chocolate frosting over the top and the sides of the entire cake.

                    Garnish: Sprinkle extra chopped pistachios on top of the frosted cake for a beautiful presentation and added crunch.

                      Prep Time: 20 mins | Total Time: 1 hr 15 mins | Servings: 10-12 slices

                        - Presentation Tips: Serve the cake on a decorative cake stand, and slice it at the table to showcase the beautiful layers. You can also drizzle some melted chocolate over the top for an elegant touch!

                          WANT TO SAVE THIS RECIPE?