Melt the dark chocolate using a double boiler and let it cool to room temperature.

Cream the butter until soft and smooth.

Add sugar and whip until the mixture turns ivory-colored.

Add the melted chocolate and whip until fully combined.

Add eggs one at a time, mixing continuously.

Sift together cake flour, almond flour, cocoa powder, baking powder, and salt, then fold into the batter until no dry flour is visible.

Add dark chocolate chips, milk, and chocolate liqueur, then mix well.

Pour the batter into a buttered bundt pan.

Bake at 175°C for 30-35 minutes. Adjust time and temperature based on your oven.

Let the cake cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Heat the heavy cream in the microwave and add dark chocolate.

Let the mixture sit for 2 minutes, then stir until smooth.

Pour the ganache glaze over the cake.

Sprinkle chopped pistachios for decoration.