Pistachio Chocolate Cake

This Eggless Pistachio Chocolate Cake is a decadent combination of rich chocolate and crunchy pistachios. It’s perfect for any celebration or when you just need a special treat. The pistachios add a delightful texture and nutty flavor, while the eggless cake remains moist and delicious.

Ingredients:

For the Cake: 

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup vegetable oil
• 1 cup plain yogurt (or use 1 cup applesauce for a lighter version)
• 1 teaspoon vanilla extract
• 3/4 cup milk (dairy or non-dairy)
• 1/2 cup finely chopped pistachios (plus extra for garnish)
• 1/2 cup semi-sweet chocolate chips (optional)

For the Chocolate Ganache (optional):

• 1/2 cup heavy cream (or coconut cream for a non-dairy option)
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat the Oven and Prepare the Pan:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
   • In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients:
   • In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, yogurt, and vanilla extract until smooth.
   • Slowly stir in the milk until well combined.
4. Add the Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cake dense.
   • Fold in the chopped pistachios and, if using, the chocolate chips for extra indulgence.
5. Bake the Cake:
   • Pour the batter into the prepared cake pan, smoothing the top with a spatula.
   • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
   • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Prepare the Chocolate Ganache (optional):
   • Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (don’t let it boil).
   • Remove from heat and pour the cream over the chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then whisk until smooth.
   • Allow the ganache to cool slightly before pouring it over the cooled cake.
7. Garnish and Serve:
   • Sprinkle additional chopped pistachios over the top of the cake for decoration.
   • Slice and serve the cake with or without the chocolate ganache.

This Eggless Pistachio Chocolate Cake is a rich, nutty dessert that’s perfect for any occasion. The combination of crunchy pistachios and smooth chocolate makes it a truly indulgent treat!