This moist chocolate snack cake topped with creamy pistachio buttercream is easy, rich and irresistible chocolate-pistachio bliss.
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
- mixing bowls
- Silicone spatulas
- 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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
