Description
This Pistachio Chocolate Snack Cake combines rich cocoa flavor with a moist, tender crumb and is topped with a creamy pistachio buttercream frosting. Perfectly balanced with a hint of coffee to enhance the chocolate and finished with chopped pistachios for a delightful crunch, this cake is an indulgent treat that’s ideal for sharing at any occasion.
Ingredients
Cake
- 165 g plain flour (all purpose flour) (1 ¼ cups)
- 55 g unsweetened cocoa powder
- 300 g granulated white sugar (1 ½ cups/10 ½oz)
- 1 ¼ teaspoons baking soda (bicarb soda)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 egg yolk
- ¾ cup buttermilk (180ml)
- 2 teaspoons instant coffee dissolved in ½ cup boiling water
- ⅓ cup vegetable oil (canola or light flavoured olive oil) (80ml)
- 1 teaspoon vanilla extract
Frosting
- 115 g unsalted butter (½ cup / 4oz)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- Pinch fine sea salt
- 195 g icing sugar (powdered sugar) (1 ½ cups / 7oz)
- 140 g pistachio spread (½ cup / 5oz)
- 2-3 teaspoons whole milk
- Few drops green food colouring (optional)
- Chopped pistachios for decorating
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (160°C fan) or 350°F. Line an 8-inch square baking pan with baking paper to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a large mixing bowl, sift together the plain flour, cocoa powder, baking soda, and baking powder. Then add the granulated sugar and salt and whisk everything together to combine thoroughly.
- Add Wet Ingredients: Create a well in the center of the dry mixture and add the egg, egg yolk, buttermilk, vegetable oil, vanilla extract, and the dissolved instant coffee. These wet ingredients will create a smooth batter when mixed.
- Blend Batter: Using a handheld electric beater, mix the batter on low speed for about 30 seconds until well combined and smooth, taking care not to overmix.
- Bake: Pour the cake batter evenly into the prepared baking pan. Place it in the preheated oven and bake for approximately 35 minutes or until a toothpick inserted into the center comes out with just a few crumbs attached.
- Cool the Cake: Once baked, remove the cake from the oven and place a wire rack upside down on top of the cake. Flip the entire assembly over to remove the cake pan and then leave the cake on the wire rack to cool completely. Once cool, remove the baking paper and flip the cake back over onto a serving dish.
- Prepare Pistachio Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter, vanilla extract, almond extract, salt, and 1 cup of icing sugar on low speed until the sugar starts to incorporate. Increase the speed to medium-high and beat for 3-4 minutes until the mixture is light and creamy, scraping down the sides as needed.
- Incorporate Remaining Ingredients: Add the remaining icing sugar and pistachio spread to the butter mixture and beat on low speed until just combined. Then continue beating until fully incorporated for a smooth frosting.
- Adjust Consistency and Color: Add 2-3 teaspoons of whole milk to achieve a soft yet pipeable consistency. If desired, add a few drops of green food colouring for a subtle pistachio-hued frosting and mix until evenly colored.
- Frost and Decorate: Once the cake is completely cool, spread or pipe the pistachio buttercream evenly over the top. Finish by sprinkling chopped pistachios over the frosting for a crunchy, nutty garnish.
- Serve and Enjoy: Slice the cake into 9 servings and enjoy this luscious pistachio and chocolate treat with friends and family.
- Leave Feedback: Please take a moment to leave a comment and rating—it’s greatly appreciated and helpful for others!
Notes
- Ensure the cake is completely cool before frosting to prevent the buttercream from melting.
- If you don’t have instant coffee, espresso powder can be used as an alternative to enhance the chocolate flavor.
- The green food coloring is optional but adds a nice visual appeal matching the pistachio flavor.
- For a dairy-free option, substitute buttermilk with almond milk mixed with lemon juice and use dairy-free butter and milk alternatives in the frosting.
- Store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
