Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup cocoa powder, unsweetened
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1 cup roasted pistachios, chopped
- 1 cup semi-sweet chocolate chips
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust them lightly with flour to prevent sticking.
- In a large mixing bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt until well combined.
- In another bowl, cream together softened unsalted butter and granulated sugar until light and fluffy—about 4-5 minutes.
- Add in eggs one at a time, mixing well after each addition. Then pour in whole milk and mix until smooth.
- Gradually fold in the dry ingredients into the wet mixture until just combined.
- Gently fold in chopped roasted pistachios and semi-sweet chocolate chips into your batter so they’re evenly distributed throughout.
- Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let your cakes cool in their pans for about ten minutes before transferring them onto wire racks to cool completely. When cool, stack them on top of each other with frosting or whipped cream between layers.
Notes
Store the cake in an airtight container to maintain freshness.
Reheat slices gently in microwave for best results.
Serve with whipped cream or ice cream for a delightful treat.
Use high-quality chocolate for richer flavor enhancement.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg