Chocolate Pistachio Cake Irresistible and Rich Delight

Ingredients

• 1.5 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup granulated sugar
• 0.5 cup brown sugar, packed
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup crushed pistachios (reserve some for topping)
• 0.5 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Dust with cocoa powder to prevent sticking.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in the crushed pistachios and dark chocolate chips, ensuring they are evenly distributed in the batter.
7. Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.
8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
10. Once cooled, frost with your choice of chocolate ganache or cream cheese frosting, and garnish with reserved crushed pistachios on top.