Pistachio Chocolate Snacking Cake (Printer View)

Dense and fudgy treat with roasted pistachios and rich chocolate, perfect for any moment.

# Components:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted and cooled
06 - 1 cup granulated sugar
07 - 2 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract

→ Add-Ins

09 - 3/4 cup shelled roasted pistachios, roughly chopped
10 - 3.5 ounces good-quality dark chocolate, chopped or chips

→ Optional Topping

11 - 2 tablespoons chopped pistachios
12 - Flaky sea salt, for sprinkling

# Method:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly distributed.
03 - In a large bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
04 - Fold dry ingredients into wet mixture until just combined. Avoid overmixing to maintain cake texture.
05 - Gently fold chopped pistachios and chocolate into batter until evenly distributed.
06 - Scrape thick batter into prepared pan and smooth the top. Sprinkle with extra pistachios and flaky salt if desired.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
08 - Let cool completely in pan. Lift out using parchment overhang and cut into 12 equal squares.

# Expert Advice:

01 -
  • It's fudgy and dense enough to feel indulgent but simple enough that you won't stress about technique or timing.
  • Roasted pistachios stay crunchy against soft chocolate, giving you actual texture without fussing.
  • Twenty minutes of prep means you can satisfy a serious chocolate craving before dinner without derailing your whole afternoon.
02 -
  • A toothpick test here means looking for moist crumbs, not dryness—this cake improves as it sits because the moisture redistributes, so slightly underbaked tastes better by day two.
  • Room temperature eggs matter more than you'd think; cold eggs won't emulsify smoothly with the butter and sugar, leaving your batter grainy.
03 -
  • Chill your square pan in the freezer while the oven preheats—a cold pan helps the bottom bake evenly without the edges overcooking.
  • The secret to keeping these moist is not uncovering them immediately after baking; let them cool in the pan undisturbed so steam can redistribute the moisture.
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