Description
A rich and moist chocolate cake layered with a subtle nutty pistachio flavor, perfect for an elegant and indulgent dessert.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or coffee
- 1/2 cup finely ground pistachios
- 1/2 cup chopped pistachios (for garnish)
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract; mix until smooth.
- Stir in hot water or coffee until batter is thin.
- Fold in finely ground pistachios.
- Divide batter between pans and bake for 30–35 minutes until a toothpick inserted comes out clean.
- Let cakes cool completely.
- Heat heavy cream and pour over chocolate chips and butter. Stir until smooth to make ganache.
- Spread ganache between layers and over the cake.
- Garnish with chopped pistachios before serving.
Notes
- Use unsalted pistachios for better control of flavor.
- Coffee enhances the chocolate taste but is optional.
- Do not overbake to keep cake moist.
- Chill slightly before slicing for clean layers.
- Store in refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion