Description
This Dubai Chocolate Pistachio Cake is a rich, moist chocolate cake enhanced with crunchy pistachios and optional dark chocolate chips. Perfect for celebrations or an indulgent treat, it combines deep cocoa flavor with the nutty texture of pistachios for an irresistible dessert.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- ¾ cup brown sugar, packed
- 3 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Other Ingredients
- 1 cup boiling water
- 1 cup shelled pistachios, chopped
- ½ cup dark chocolate chips (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans, ensuring a non-stick surface for easy cake release.
- Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to eliminate lumps and evenly distribute the leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk granulated sugar, brown sugar, and eggs until the mixture becomes smooth and creamy. Then add the whole milk, vegetable oil, and vanilla extract, stirring until fully combined.
- Combine Mixtures: Gradually mix the dry ingredients into the wet ingredients gently to avoid overmixing. Slowly add boiling water to the batter, stirring until smooth. Expect a thin batter, which is normal for this recipe.
- Add Pistachios and Chocolate Chips: Fold in the chopped shelled pistachios and dark chocolate chips (if using) evenly throughout the batter.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cake: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer the cakes to a wire rack and cool completely before frosting or serving.
Notes
- You can substitute dark chocolate chips with white or milk chocolate chips according to preference.
- Using boiling water helps to intensify the cocoa flavor and ensures a moist cake texture.
- Ensure the cake is completely cool before frosting to prevent melting or sliding.
- For added texture, consider toasting the pistachios lightly before folding them into the batter.
- If you prefer a nut-free version, omit the pistachios and increase chocolate chips if desired.
