This rich and moist pistachio chocolate snack cake is so easy to make and it’s about to become your new obsession. The cake itself if deeply chocolatey, soft, tender and made in just one bowl! No fuss, no complicated steps.
Topped with smooth and silky pistachio frosting, this cake strikes the perfect balance between rich chocolate and delicate nuttiness. It’s simple, stunning and dangerously easy to cut yourself “just one more slice” 😉.
❤️ Why you’ll love it
- Ultra-moist, soft and tender chocolate cake
- Silky-smooth, creamy, nutty pistachio buttercream
- Just two bowls – one for the cake and one for the buttercream – aka minimal mess
- Ideal for a simple weekend bake or for a gathering
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Ingredients & substitutions
Most of the ingredients in this chocolate pistachio cake are self-explanatory but a few are worth explaining.
⬇️ Jump to the recipe for full ingredients and instructions.
- Pistachio spread: Pistachio spread is a spread made from pistachios, sugar, milk or cream and sometimes white chocolate. Also known as pistachio cream, it has a similar consistency and texture to Nutella.
- Instant coffee granules: Don’t worry, the cake doesn’t taste like coffee. Instead, the coffee intensifies the chocolate flavour. You want instant coffee granules not coffee powder or espresso powder. You can use powders but you’ll want half to two-thirds the amount. If you do leave the coffee out, still add the water that would otherwise be mixed with it.
- Cocoa powder: You can use regular unsweetened cocoa powder or Dutch processed cocoa powder in this recipe.
How to make chocolate snack cake
There are two stages to making this chocolate pistachio cake and both are extremely simple.
- The chocolate cake is the same base recipe that I adapt for many of my chocolate cake recipes including this blueberry chocolate cake. The batter comes together in minutes in just one bowl. No fuss, no need to soften butter – it’s so easy.
- The pistachio buttercream portion of this recipe also comes together in minutes in one bowl. I like to use a stand mixer for ease but you could get away with a simple electric mixer or even balloon whisk.
⬇️ Jump to the recipe for full ingredients and instructions.
1. Make the cake batter
The cake batter starts with combining the dry ingredients in a bowl. Add the wet ingredients to a well in the centre then give it a mix. Simple as that!
2. Bake the cake
Pour the chocolate cake batter into an 8 inch square pan and bake for around 30-35 minutes. You can also bake it in a 9 inch pan or two 8 inch pans (both ways will result in thinner cakes and the baking time will change so keep an eye on the cakes).
3. Beat butter and sugar
Beat the butter, extracts and some of the sugar in a mixing bowl until creamy.
4. Add the pistachio spread
Now, add the remaining sugar, pistachio spread and milk and beat until it’s thick and smooth.
5. Top and serve
Once the chocolate snack cake is cool, spread the pistachio buttercream over the top and serve.
Tips and tricks
- Weigh the ingredients: You will always get better results in your baking if you weigh your ingredients, where a weight is given (preferably in grams). A kitchen scale is cheap and will last for years plus you’ll have less cup measures to wash up.
- Wait until the cake cools before you frost it or your frosting will just melt.
- Don’t overmix the batter: Mixing too long can result in a tough or even dry cake.
Storage and make ahead
Room temperature
This cake will keep fine at room temperature for 1-2 days. It is best served at room temperature.
Fridge
The cake will keep well in the fridge for 4-5 days. Let it come to room temperature before serving.
Freezer
This pistachio chocolate snack cake freezes beautifully too. Freeze it in squares so you can defrost just as much as you like. Use an airtight container and to makes sure any freezer odours are kept out, wrap each piece in plastic wrap once solid.
Make ahead
Both the cake and buttercream can be made in advance and frozen for up to 3 months, either assembled or separate. Let them thaw in the fridge overnight.
Variations
There are a few ways you can change up this recipe to suit your tastes, most of them in the frosting.
- Coffee: You can leave out the coffee however the flavour won’t be as good. You can swap the instant coffee granules for decaffeinated coffee. If you do leave the coffee out, still add the water that would otherwise be mixed with it.
- Buttercreams: There are so many buttercreams on Sugar Salt Magic you could use to frost this choclate snack cake;
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Ingredients
CHOCOLATE SNACK CAKE
- 165 g plain flour (all purpose flour) (1 ¼ cups)
- 55 g unsweetened cocoa powder
- 300 g granulated white sugar (1 ½ cups/10 ½oz)
- 1 ¼ teaspoons baking soda (bicarb soda)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 egg yolk
- ¾ cup buttermilk (180ml) (notes 1)
- 2 teaspoons instant coffee dissolved in ½ cup boiling water)
- ⅓ cup vegetable oil like canola oil or light flavoured olive oil (80ml)
- 1 teaspoon vanilla extract
- chopped pistachios for decorating
PISTACHIO BUTTERCREAM
- 115 g unsalted butter (½ cup / 4oz)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- pinch fine sea salt
- 195 g icing sugar (powdered sugar) (1 ½ cups / 7oz)
- 140 g pistachio spread (½ cup / 5oz)
- 2-3 teaspoons whole milk
- Few drops green food colouring optional
For best results, always weigh ingredients where a weight is provided
Equipment
- Electric mixer and/or stand mixer
- 20cm / 8 inch square cake pan
Instructions
- CHOCOLATE SNACK CAKE:Preheat the oven to 180C (160C fan) / 350F. Line an 8 inch square pan with baking paper.
- In a large mixing bowl, sift the flour, cocoa, baking soda and baking powder together, then add the sugar and salt. Whisk to combine well.
- Make a well in the centre of the flour mixture and add all of the wet ingredients – egg, buttermilk, oil, vanilla, coffee.
- Use a handheld beater and mix on low for 30 seconds.
- Pour the cake batter evenly into the prepared baking pan. Place in the oven and cook for around 35 minutes or until a toothpick inserted in the centre, comes out with just a crumb or two.
- Remove from oven and immediately place a wire rack upside down on top of the cake. Flip the whole lot over and remove the cake pan. Leave it to cool. Once cool remove the baking paper and flip it back over, using the serving dish. Make sure the cake is completely cool before frosting.
- PISTACHIO BUTTERCREAM:In the bowl of a stand mixer with paddle attachment, beat the butter, vanilla extract, almond extract, salt and 1 cup of sugar on low until the sugar starts to incorporate, then turn it up to medium-high for 3-4 minutes until lightened and creamy. Make sure to scrape down the bowl from time to time.
- Add the remaining sugar and pistachio spread and beat on low until it comes together then beat until fully incorporated.
- Add enough milk to get it to a soft but pipeable consistency. You can add the green food colouring, if using, at the same time.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- If you can’t get buttermilk, you can use add 3 teaspoons of vinegar to a ¾ cup measure, then top it up with whole milk. Give it a mix and let it sit for a few minutes.
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2 Comments on “Pistachio Chocolate Snack Cake”
This cake is delicious and the pistachio buttercream took it to a whole other level! The cake rose beautifully and was incredibly moist, with a deep chocolate flavor, and came together easily. But the buttercream! That pistachio flavor pairs so well with the chocolate, it’s hard to describe, it’s just that unique. It’s not too sweet, and actually the salt came through, which is just beautiful with the chocolate. I had to use pistachio butter, because I couldn’t find paste, so it had added sugar in it. Because of that, I added a pinch more (kosher) salt than stated. Just a pinch, because I don’t like my frostings too sweet. The frosting had this thick, fluffy consistency is and oh so yummy!
To note, I didn’t have instant coffee or espresso powder and I know how coffee enhances the flavor of chocolate, so I didn’t want to skip it. I used 1/4 cup of brewed coffee added to 1/4 cup hot water and apparently it was a successful substitute! I’m slowly savoring the leftover piece I have because I don’t want it to be gone, lol!
(In the directions for the buttercream, sugar was mentioned as the first ingredient to be blended when I believe you meant butter 🙂 )
I’m so happy you love it as much as I do, Tina. Yes, pistachio butter would be the same as pistachio spread, I think (the one with the added sugar is the right one). Pistachio paste is just pistachios and not what this recipe is made with so you picked the right thing :). Thanks for the note on the recipe error – all fixed up now.