Preparation

Preheat the oven to 160 degrees. Grease a round baking dish with some butter and line the base of the dish with a piece of greaseproof paper cut into a circle.
Beat the butter and sugar together until light and fluffy, easier with a hand mixer. Add the eggs one-by-one so that they are properly incorporated into the mixture.

Mix the flour with a pinch of salt, the baking powder and the cocoa powder. Then, together with the milk, gently fold into the light and fluffy mixture.
Pour the mixture into the baking dish and bake for about 25 minutes at 160 degrees.

Allow the cake to cool and then cut into three layers.

Step 2

Beat the cream cheese, butter and Pistachio Oil together until light and fluffy, with a hand mixer if you prefer. Melt the white chocolate and, together with the Crema di Pistacchio, stir through the mixture until you have creamy, pistachio butter cream.

Step 3

Spread some of the pistachio butter cream on two of the three cut layers of the cake, place them on top of each other, and then smear the top layer of the cake with the left over pistachio butter cream.
Next decorate the sides of the cake with the chopped pistachio nuts.
Finally, melt the white chocolate and use it to decorate the top of the cake together with the halved pistachio nuts.