Pistachio Chocolate Snacking Cake (Print)

Dense, fudgy delight with roasted pistachios and rich chocolate, ideal for snacking.

# Components:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted and cooled
06 - 1 cup granulated sugar
07 - 2 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract

→ Add-Ins

09 - 3/4 cup shelled roasted pistachios, roughly chopped
10 - 3.5 ounces good-quality dark chocolate, chopped or chips

→ Optional Topping

11 - 2 tablespoons chopped pistachios
12 - Flaky sea salt for sprinkling

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly distributed.
03 - In a large bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
04 - Fold dry ingredients into wet mixture until just combined. Avoid overmixing to maintain cake texture.
05 - Gently fold chopped pistachios and chocolate pieces into batter until evenly distributed.
06 - Pour thick batter into prepared pan and smooth the top. Sprinkle with additional pistachios and flaky salt if desired.
07 - Bake for 28 to 32 minutes until a toothpick inserted in the center emerges with a few moist crumbs. Avoid overbaking.
08 - Allow cake to cool completely in the pan. Lift out using parchment overhang and cut into 12 equal squares.

# Expert Advice:

01 -
  • It's dense and fudgy without being overly complicated, meaning you can pull off looking like a serious baker without the stress.
  • The roasted pistachios give it an earthy depth that regular chocolate cakes just don't have, making it feel a little more special than expected.
  • Ready in under an hour, which means satisfying cravings without spending your whole afternoon in the kitchen.
02 -
  • The difference between done and overdone is literally two minutes—pull it out when you see those few moist crumbs, because a dry pistachio-chocolate cake is sadness in a square.
  • Room-temperature ingredients aren't just a suggestion; they emulsify better and create a smoother, richer crumb that stores better too.
03 -
  • Chop your pistachios into roughly uneven pieces rather than fine crumbs—they stay visible and add wonderful little flavor bursts throughout.
  • If your kitchen is warm, let the melted butter cool for five minutes before adding eggs so you don't accidentally scramble them and end up with little cooked bits in your batter.
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