Starbucks Pistachio Loaf Copycat

Ingredients
Cake Batter:
100g butter, softened
300g sugar
220g eggs (around 3 large eggs) 
130g heavy whipping cream
240g flour, sifted
8g baking powder
4g salt

Pistachio Batter:
90g pure pistachio paste or 70g pistachio praliné

Cocoa Batter:
15g cocoa powder, sifted

Chocolate Glaçage:
150g dark chocolate 70%, chopped
120g milk chocolate, chopped
75g canola oil

For decoration (possible):
Roasted pistachio, chopped
Pistachio praliné

Preparation
1. Preheat the oven to 170 degrees Celsius. line a 22cm loaf pan with parchment paper.
2. Using an electric mixer, beat butter and sugar until obtain a light and fluffy preparation.
3. Add eggs, 1 at a time, beating well after each addition.
4. Add cream, flour, baking powder and salt over butter mixture, stir to combine. Don’t over-mix so that the cake does not come out too dense.
5. Divide the mixture into two equal parts, each part in a separate bowl.
6. Pistachio Batter: Add pistachio paste to one bowl, mix lightly until a natural pistachio color is obtained.
7. Cocoa Batter:  Add cocoa to the second mixture, mix lightly until a brown mixture is obtained.
8. Put each mixture in a separate pastry bag.
9. Pipe alternately from both mixtures stripes or dots along and across the mold. Yes, it requires a replacement of the pastry bag each time but it’s worth it 🙂 
10. Bake for about 40-45 minutes, until the cake is firm but not too dry. Remove from the oven, let cool in the pan, remove from the pan and freeze.

Assembling
11. Chocolate Glaçage: Melt the chocolate in a double boiler or the microwave, remove from heat and add the oil, stir until smooth. 
12. Remove the cake from the freezer, place it on a wire rack over a rimmed baking sheet. Pour the glaçage evenly over the top of your cake until desired coverage is reached. You can re-use the chocolate glaçage that drips onto the baking sheet.
13. Garnish with chopped pistachio and pistachio praliné.
14. Keep the cake in an airtight container and when it reaches room temperature enjoy!