⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I tried combining cardamom and pistachios in a cake. It was an experiment gone wonderfully right! The earthy notes of the pistachios, when paired with the warm, floral aroma of cardamom, create a symphony of flavors that dance on your palate. And then, add in the chocolate – oh, the chocolate! It elevates the whole experience to a new level of decadence. Trust me; you’re in for a treat that’s both comforting and sophisticated. Sometimes i forget to preheat the oven, dont do that.
This cake isn’t just about the taste; it’s about the experience. Imagine serving a slice to your friends or family, watching their faces light up as they take that first bite. It's perfect for birthdays, anniversaries, or just a cozy weekend treat. I made this for my friend's birthday last year, and, honestly, it was the highlight of the party—besides the karaoke, of course!
Required Equipments
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Whisk
- Saucepan
- Wire rack
Pistachio Cardamom Chocolate Cake: Frequently Asked Questions
Pistachio Cardamom Chocolate Cake
Indulge in the aromatic and nutty delight of Pistachio Cardamom Chocolate Cake! This moist, flavorful cake combines the richness of chocolate with the exotic warmth of cardamom and the subtle crunch of pistachios.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. I find using baking spray with flour works best! It prevents sticking like a charm.
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ cups granulated sugar, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, and ¾ teaspoon salt. Make sure there are no clumps in the cocoa powder. Sifting the dry ingredients ensures an even mix!
- Add 1 cup buttermilk, ½ cup vegetable oil, and 2 large eggs to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes. Scrape the sides of the bowl to ensure everything is well combined. I prefer using a handheld mixer for this!
- Stir in 1 teaspoon vanilla extract and 1 cup boiling water. The batter will be thin. Don’t worry, that’s how it should be! The hot water helps to bloom the cocoa, intensifying the chocolate flavor. Be careful not to splash yourself!
- In a separate bowl, combine ½ cup chopped pistachios and 1 teaspoon ground cardamom. Gently fold this mixture into the chocolate batter. This is where the magic happens! The aroma alone is worth it.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. Keep an eye on it after 30 minutes; ovens can vary!
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Patience is key here! Cooling it properly prevents the cake from falling apart.
- While the cake is cooling, prepare the chocolate ganache. Place 8 ounces of semi-sweet chocolate chips in a heatproof bowl. In a saucepan, heat ½ cup heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 1 minute. Then, whisk until smooth and glossy. For an extra touch, add a tablespoon of butter to the ganache. It makes it extra shiny and decadent!
- Once the cake is completely cool, pour the chocolate ganache over the top, allowing it to drip down the sides. Decorate with extra chopped pistachios and chocolate shavings. Feel free to get creative with your decoration! I like to add a few edible gold flakes for a touch of elegance.
- Let the ganache set for about 30 minutes before slicing and serving. Resist the urge to cut into it too soon! The ganache needs time to firm up for the perfect slice.
📝 Notes
- For an even richer flavor, use dark chocolate chips for the ganache.
- Add a tablespoon of coffee extract to the batter for a mocha twist.
- Toast the pistachios lightly before chopping for a nuttier flavor.
🍎 Nutrition
Calories: 450 kcal
Protein: 6 g
Fat: 25 g
Carbohydrates: 55 g
Fiber: 3 g
Calcium: 50 mg
