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Best Pistachio Chocolate Cake

A delightful and moist chocolate cake with crunchy pistachios, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 2 large eggs Use room temperature for better mixing.
  • 1 cup whole milk Use room temperature for better mixing.
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Helps keep the cake ultra moist.
  • 1 cup chopped pistachios Reserve some for garnish.
For Topping
  • Creamy frosting For topping the cake.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla to the dry ingredients and mix well.
  4. Carefully stir in the boiling water; the batter will be thin.
  5. Fold in the chopped pistachios.
  6. Pour the batter evenly into the prepared pans.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
  1. Once cooled, frost the cakes with creamy frosting and decorate with additional pistachios on top.
Serving
  1. Serve and enjoy with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

For best results, toast the pistachios before adding for enhanced flavor. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.