This is the cake that has converted me to being a cake person, after swearing numerous times that I’m not.
I have to give credit to Bryce for the idea, who saw a recipe for a pistachio chocolate cake and asked me if that was a thing. Yes. It’s a thing. And it’s the best cake I’ve ever made. Lucky for him, I managed to sneak away from a piece before the entire cake got devoured.
His verdict? Well, he used words I don’t normally publish on PaletteDining. So let’s just say he was a fan.
I can’t even get over how rich, moist, and soft this cake is. It’s the kind of cake you would imagine being served at a restaurant, with some extra forks for the people at your table who never order dessert but secretly want to steal yours.
That’s not to say it’s too sweet. I’m picky about sweet desserts because I hate that tingly feeling your tongue gets after eating sky-high frosting and super sweet treats.
No, this cake is just right. And it’s pretty enough that I’ve already had a request to make it for our Christmas dessert.
It comes together so easily, too. Everything is whisked together in one bowl, poured into the pan, and baked. There’s a double dose of pistachios here, with crunchy little pistachios throughout the cake, and a hefty sprinkle of pistachios on top.
You might notice in the photos that my cake sunk a little in the middle, so maybe don’t do what I did by constantly opening and closing my oven to check if it was done. Cakes make me nervous! Trust your timer.
When the cake is cooled, you’ll make a simple chocolate ganache with only chocolate chips and coconut milk. Drizzle it on the cake, sprinkle some pistachios, and you’re done.
I’m going to go get some second helpings now. If I have chocolate on my face, well, you know why.
Chocolate Pistachio Cake
Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hour 5 mins
This Chocolate Pistachio Cake is the best cake I’ve ever made. It’s incredibly moist, dripping with chocolate ganache, and vegan.
- [i]For the Cake[/i]
- 1 and ½ cups whole spelled flour (or all-purpose), sifted
- 1 cup of cane sugar
- 1/3 cup natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon vanilla
- 1 Tablespoon cider vinegar
- ½ cup canola oil (or other light oil)
- 1 cup of water
- ½ cup shelled pistachios, roughly chopped
- [i]For the Ganache[/i]
- 8 oz semi-sweet chocolate chips
- 2/3 cup plus 2 Tablespoons full fat coconut milk
- 3 Tablespoons shelled pistachios, roughly chopped
- Preheat the oven to 375 F. Spray an 8-inch springform pan or an 8×8 square baking pan with cooking spray.
- In a large mixing bowl, add the flour, sugar, cocoa, baking soda, and salt. Whisk to combine. Make a well in the center.
- In the well, add the vanilla, cider vinegar, and canola oil. Gradually add the water, stirring with a wooden spoon to combine. Do not overmix.
- Lightly stir in the pistachios.
- Pour the batter into the pan (the batter will be runny). Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Let cool for at least 20 minutes before glazing.
- To make the ganache, add the chocolate and coconut milk in a small saucepan. Heat over low-medium, and stir slowly as the chocolate begins to melt. Once all the chips have melted, remove from heat. Drizzle over the cake, spreading the ganache around the sides. Sprinkle on the pistachios. Serve.
- Store in an airtight container at room temperature for up to 4 days.