Chocolate Pistachio Cake is a decadent and unique dessert that combines the rich, deep flavor of chocolate with the nutty, slightly sweet crunch of pistachios. The moist chocolate cake is enhanced by ground pistachios, which add texture and an earthy flavor that balances the sweetness of the chocolate. Topped with a smooth chocolate ganache or a dusting of powdered sugar, this cake is perfect for special occasions or when you’re craving something indulgent and a little different. The combination of chocolate and pistachios creates a delightful treat that is both elegant and irresistibly delicious.
Ingredients:
For the Cake:
- 1 cup shelled pistachios (unsalted)
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- ½ cup chocolate chips (optional, for extra richness)
For the Ganache (Optional):
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tbsp butter
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Prepare the Pistachios: In a food processor, pulse the pistachios until they are finely ground, but not pasty. Set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the ground pistachios, flour, cocoa powder, baking powder, and salt.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Stir in the chocolate chips, if using.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Ganache (Optional): Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the chocolate chips and butter in a bowl. Let it sit for a minute, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the cooled cake.
- Serve: Garnish the cake with additional chopped pistachios or a dusting of powdered sugar for extra flair, if desired.
Enjoy this luscious Chocolate Pistachio Cake as a stunning dessert for any occasion!
