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Chocolate Pistachio Cake

Decadent Chocolate Pistachio Cake for Ultimate Indulgence

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Indulge in the Chocolate Pistachio Cake, a perfect blend of rich chocolate and nutty pistachios that delights the senses.
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Prep Time 30 minutes
Cook Time 33 minutes
Cooling Time 2 hours
Total Time 3 hours 3 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Frosting Ingredients
  • 110 g Granulated Sugar For a smoother texture, you can use powdered sugar instead.
  • 225 g Butter Cut into small cubes.
  • 285 g Semi-Sweet Dark Chocolate Chips Opt for milk chocolate for a sweeter taste.
  • 225 g Heavy Cream Half-and-half can work in a pinch.
  • 1 tsp Vanilla Extract Almond extract can provide a unique twist.
Cake Layer Ingredients
  • 100 g Unsalted Pistachios Feel free to swap for almonds.
  • 260 g All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • ¾ tsp Baking Powder Acts as a leavening agent.
  • ¾ tsp Baking Soda Provides adequate leavening.
  • ¾ tsp Salt Balances sweetness.
  • 180 g Butter Room temperature.
  • 300 g Granulated Sugar Consider reducing for a less sweet treat.
  • 4 Eggs Room temperature; aquafaba is a vegan substitute.
  • 240 g Sour Cream Room temperature; Greek yogurt is a suitable alternative.
  • 60 g Vegetable Oil Try melted coconut oil for a tropical flair.
  • 2 tsp Vanilla Extract

Equipment

  • Medium saucepan
  • Food Processor
  • Mixing Bowl
  • Electric Mixer
  • 8-inch round cake pans
  • Wire Rack

Method
 

Frosting Preparation
  1. In a medium saucepan over low heat, melt butter, sugar, chocolate chips, heavy cream, and vanilla extract. Stir until smooth, about 5-7 minutes. Cool in the refrigerator for 1-2 hours.
Pistachio Flour
  1. Blend unsalted pistachios in a food processor until flour-like. Combine with all-purpose flour, baking powder, baking soda, and salt in a mixing bowl.
Cake Batter Mixing
  1. Beat room temperature butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Incorporate half the dry mixture, then add sour cream, vegetable oil, and vanilla extract. Mix in the remaining dry ingredients.
Baking
  1. Preheat oven to 180°C (350°F) and grease two 8-inch round cake pans. Divide batter between pans. Bake for 30-33 minutes or until a toothpick comes out clean.
Assembly
  1. Let cakes cool in pans for 10 minutes, then transfer to a wire rack. Frost the top of one layer, refrigerate for 10 minutes, and top with the second layer. Frost the entire cake and sprinkle with chopped pistachios.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 270mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure to use room temperature ingredients for better texture. Preheat the oven for even baking and check for doneness with a toothpick.

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