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Chocolate Pistachio Cake

Chocolate Pistachio Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon instant espresso powder (optional)
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, at room temperature
  • 3/4 cup shelled pistachios, roughly chopped, plus 2 tablespoons for topping

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment. Whisk together flour, cocoa, baking powder, baking soda, salt, and espresso powder if using.
  2. Beat butter and sugar on medium-high until pale and fluffy, about 3 minutes. Add eggs one at a time, then vanilla.
  3. With mixer on low, add dry ingredients in three additions, alternating with buttermilk, mixing just until combined.
  4. Fold in 3/4 cup chopped pistachios. Scrape batter into pan, smooth top, and sprinkle with remaining pistachios. Bake 55 to 60 minutes, until a toothpick comes out with a few moist crumbs.
  5. Cool in pan 10 minutes, lift out, and cool completely on a rack. Slice and serve.

Notes

If you don’t have buttermilk, stir 1 tablespoon lemon juice into 1 cup milk and let sit 5 minutes. The cake tastes even better the next day, so feel free to bake it ahead.