Description
This Pistachio Chocolate Snack Cake combines rich, moist chocolate cake with a creamy pistachio buttercream frosting. Finished with chopped pistachios, it is a decadent dessert with nutty flavor and a soft crumb.
Ingredients
- 165 g plain flour (all purpose flour)
- 55 g unsweetened cocoa powder
- 300 g granulated white sugar
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 egg yolk
- 3/4 cup buttermilk
- 2 teaspoons instant coffee dissolved in 1/2 cup boiling water
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- Chopped pistachios, for decorating
- 115 g unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Pinch fine sea salt
- 195 g icing sugar (powdered sugar)
- 140 g pistachio spread
- 2–3 teaspoons whole milk
- Few drops green food colouring, optional
Instructions
- Preheat the oven to 180°C (160°C fan) or 350°F. Line an 8-inch square baking pan with baking paper.
- In a large bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Add the sugar and salt and whisk well.
- Make a well in the center and add the egg, egg yolk, buttermilk, oil, vanilla extract, and coffee mixture.
- Using a handheld mixer, mix on low speed for about 30 seconds until combined.
- Pour the batter evenly into the prepared pan.
- Bake for about 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and allow the cake to cool completely before frosting.
- To make the pistachio buttercream, beat the butter, vanilla extract, almond extract, sea salt, and 1 cup of icing sugar until light and creamy.
- Add the remaining icing sugar and pistachio spread. Beat until fully combined.
- Add enough milk to create a soft, spreadable consistency. Stir in green food colouring if using.
- Spread the pistachio buttercream over the cooled cake and decorate with chopped pistachios before serving.
Notes
- Use room temperature ingredients for a smoother batter and frosting.
- The coffee enhances the chocolate flavor without making the cake taste like coffee.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- For extra texture, sprinkle additional chopped pistachios over each slice before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 39 g
- Sodium: 240 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
