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If you’re looking for a show-stopping dessert that blends rich cocoa with the nutty charm of pistachios, this Chocolate Pistachio Marble Cake is the one. Not only does it taste divine, but its striking green and chocolate swirl also makes it a feast for the eyes—perfect for tea time, brunch, or a special occasion.
Why You’ll Love This Cake
This moist loaf cake is infused with the bold flavor of chocolate and the fresh, earthy taste of pistachios. The marbled pattern gives each slice a unique look, and the white glaze with chopped pistachios on top adds a final touch of elegance.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp milk
- 2 tbsp unsweetened cocoa powder
- ½ tsp espresso powder (optional)
- ½ cup pistachio paste or ground pistachios
- Green food coloring (optional, for vibrant swirls)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ¼ tsp vanilla extract
- Chopped pistachios and melted chocolate, for garnish
Instructions
1. Preheat and Prep
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
4. Add Wet Ingredients
Stir in sour cream and milk until just combined.
5. Create Two Batters
Divide the batter evenly between two bowls.
- In one bowl, stir in cocoa powder and espresso powder.
- In the other, fold in pistachio paste and a few drops of green food coloring if using.
6. Marble It
Alternate spoonfuls of each batter into the prepared pan. Swirl lightly with a knife to create a marbled effect.
7. Bake
Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
8. Glaze and Decorate
Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake. Sprinkle with chopped pistachios and drizzle melted chocolate for extra flair.
Tips & Variations
- Nut-Free Option: Replace pistachios with almond flour and almond extract for a different flavor twist.
- Storage: Keeps well at room temperature for 3 days or refrigerate for up to 5.
- Make It Extra Moist: Add 2 tbsp of pistachio or hazelnut oil to the batter.
