In a bowl combine all the ingredients: chocolate, cream and glucose syrup. Place it in the microwave for 30 seconds and stir until smooth, give it another 30 seconds or longer if needed. Alternatively, you can place the bowl over a double boiler to melt all the ingredients.

Stir vigorously to create a smooth and glossy texture without any lumps of chocolate. -Cover with a plastic wrap touching the surface of the ganache and let it set to a spreadable texture at a cool room temperature for 3-4 hours. I usually keep it in the pantry or you can keep it in the fridge in the summer months.

Preheat the oven to 350 F or 175C.

Start by making pistachio flour first. Combine whole pistachio kernels with 2 tablespoons of sugar in a food processor until you get an almond flour-like consistency. Skip this step if using store-bought pistachio flour.

In a bowl combine milk and vinegar. Let it sit for 5 min until it is slightly curdled then add sugar, vanilla extract, and oil. Mix with a hand whisk until sugar is dissolved.

Add all-purpose flour, cornstarch, pistachio flour, baking powder, baking soda and salt. Mix the dry ingredients with the liquid ingredients. Pour the batter into the cake tin.

Bake for 40-45 minutes until firm to touch. Remove the cake from the oven and let the cake cool. Place the cake on a serving dish or a cake stand.

Add the prepared chocolate ganache to the cooled pistachio cake and spread it evenly with an offset spatula. Decorate with pistachio flour. You can store the cake in an airtight container for up to 7 days in the fridge or 3 days at room temperature.