My Pistachio Chocolate chips Cake Is the Holiday Dessert Everyone Asks For!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: semi-sweet chocolate

Cocoa powder lowers calories, while semi-sweet chocolate is more affordable.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: sweetened cocoa powder

Carob powder is lower in fat, while sweetened cocoa powder is less expensive.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are a budget-friendly alternative.

Preheat the oven to 350°F (175°C).

Grease and flour three 9-inch round cake pans.

In a large bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.

Slowly stir in boiling water until the batter is well combined; it will be thin.

Divide the batter evenly among the prepared pans.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a medium bowl, beat softened butter and powdered sugar until fluffy.

Gradually add heavy cream and continue to beat until smooth and creamy.

Melt dark chocolate and mix into the frosting until fully incorporated.

Chop pistachios finely for decoration.

Place one cake layer on a serving plate and spread a layer of frosting on top.

Add the second cake layer and repeat the frosting process.

Top with the final cake layer and frost the top and sides of the cake.

Drizzle melted milk chocolate over the top and sprinkle chopped pistachios for decoration.

Cooking Techniques

Spice Level:

Allergens