In 1923 Byron and Dorothy Heinemann started a little bakery and breakfast and lunch place in Milwaukee. Heinemann’s was loved in Milwaukee and grew to as many as eleven locations.
As an ever-dieting 1980s Marquette student, I passed Heinemann’s downtown often. I was not alone as peering into Heinemann’s large windows — as is oft said, it was fattening just to look — and entered a store filled with cakes, pastries, cookies muffins and more. Other locations offered small tables, comforting meals and endless coffee. We lost Heinemann’s in 2009.
Heinemann’s Layered Chocolate Pistachio Cake with thanks to the talented Baked By An Introvert at https://www.bakedbyanintrovert.com/chocolate-pistachio-cake/
2 c. flour
⅔ c. cocoa powder, plus more for dusting the pans
2 t. baking soda
1 t. baking powder
1 t. salt
4 oz. unsweetened chocolate, coarsely chopped
¾ c. unsalted butter, melted
1 ¾ c. granulated sugar
2 lg. eggs
1T. vanilla extract
1 ½ c. buttermilk
½ c. strong brewed coffee, cooled
1 ½ c. unsalted dry or roasted pistachios, shelled – (roasted provide stronger flavor)
1 t. canola oil
2 c. unsalted butter, softened
2 T. heavy cream
1 T. vanilla extract
¼ t. salt
3-6 c. confectioners’ sugar
1-2 drops green food coloring
1 c. unsalted pistachios, shelled and chopped for garnish
2 oz. semisweet chocolate, coarsely chopped
2 T. unsalted butter, cut into pieces
1 t. light corn syrup
Heat the oven to 350°F. Grease three 8” round pans and line the bottoms with parchment paper. Grease the parchment and dust pan lightly with cocoa powder, tapping out excess.
Combine flour, cocoa powder, baking soda, baking powder, and salt, whisk and set aside. Add chocolate to a small heatproof bowl set over a pot of lightly simmering water. Stir continuously until melted and smooth, remove from heat, set aside and cool.
Beat butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then add vanilla. Add cooled melted chocolate and mix well. Set mixer set to low and gradually add half the flour mix, followed by buttermilk and coffee, and then remaining flour mixture. Combine, the batter will be thick.
Divide the batter evenly and to the edges of the three prepared pans. Bake for 30-40 min., until done in the center of the cake, checking with a toothpick (should come out clean after being inserted into the center). Cool in pans 10 min., then invert onto a wire rack to cool completely. Once cool, remove parchment.
In food processor, coarsely grind pistachios, adding oil if the pistachios do not break down easily. Blend, stopping and scraping bowl as needed until smooth and creamy. Set aside.
Separately, beat the butter until smooth. Then, incorporate cream, vanilla, and salt. Add 2 c. confectioner’s sugar, beating until most of the sugar is moistened. Gradually add remaining sugar, one cup at a time. (Use more or less depending on how soft the butter is.) Once the sugar is moistened, turn the speed up to medium-high and beat until light and fluffy. Fold in pistachio paste and food coloring.
Place one cake layer on serving platter and top with a generous amount of frosting, spreading to the edge. Repeat with second and third cake layer then frost sides.
Ganache and Pistachio Decoration:
Melt chocolate, butter, and corn syrup in a medium heat-proof bowl set over lightly simmering water until smooth. Cool 5 min.
Do the following two steps in the order needed to fit desired design:
Press chopped pistachios into the sides of the cake and sprinkle pistachios on top of the cake and just over the top, to preference (see photos).
Spoon the Ganache over the top of the cake, may place in the center of the pistachio border, using the back of a spoon to smooth, or allow to drip over edge.
Set the cake back into the freezer at least 10 min. before serving. Cake freezes well.