Chocolate Pistachio Almond Cake Rich and Easy
Indulge in the ultimate dessert experience with this Chocolate Pistachio Almond Cake, a rich yet easy-to-make treat that strikes the perfect balance between decadence and simplicity. With its moist chocolate base infused with the nutty crunch of pistachios and almonds, along with bursts of melty semisweet chocolate chips, this cake offers layers of texture and flavor in every bite. The recipe requires just 20 minutes of prep time and uses boiling water to ensure a delectably moist crumb, making it a fuss-free yet impressive choice for any occasion. Finished with a dusting of powdered sugar and optional extra nuts for garnish, this cake is a showstopper on any dessert table. Perfect for chocolate lovers and nut enthusiasts alike, this easy pistachio almond cake is your go-to for an elegant sweet treat.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.25 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 1.5 teaspoons Vanilla extract
- 0.75 cup Pistachios (shelled, roughly chopped)
- 0.5 cup Almonds (sliced)
- 0.5 cup Boiling water
- 0.5 cup Semisweet chocolate chips
- 1 tablespoon Butter (unsalted, for greasing)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter. Line the bottom with parchment paper for easy release.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract together until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is just combined. Do not overmix.
Pour in the boiling water and stir gently until the batter is smooth and slightly thin. This step ensures a moist cake.
Fold in the chopped pistachios, sliced almonds, and semisweet chocolate chips, distributing them evenly throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Before serving, dust the top of the cake with powdered sugar (optional) and garnish with additional chopped pistachios and almonds, if desired.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 41.1 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
