Easy Chocolate Pistachio Cake

A fuss-free and easy chocolate pistachio cake that's great with a cup of coffee.

This is the final cake installment to share (you can read Part 1 and Part 2 here).

And again, it's another naughty recipe as part of my fiance's Birthday cake but I don't feel too bad as I barely bake these days as there's only two of us (and a dog that likes cake too!)

So here's one I've experimented with:

• 3 eggs
• 160g caster sugar
• 160g unsalted butter
• 105g self-raising flour
• 55g cocoa powder
• 50g shelled pistachios, broken up in a food processor.

1. First, preheat your oven on gas mark 4.
2. Now cream the sugar and butter together until pale and creamy.
3. Slowly add and stir in the eggs.
4. Mix the flour, cocoa powder, and pistachios together in a separate bowl and stir in until there are no traces of flour left.
5. Pour the mixture into a buttered and lined 9" round cake tin.
6. Bake for 30-35 minutes.  You'll know if it is ready as a skewer should come out clean, even though the top is still tender.
7. Leave to cool on a rack and it is ready to eat.  Note you may want to cover in melted chocolate or simply eat with ice cream.

Hope you like it!

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📖 Recipe

Easy Chocolate Pistachio Cake

Vikkie Lee

A fuss-free and easy chocolate pistachio cake that's great with a cup of coffee.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine british

Servings 12 slices

Calories 228 kcal

Cook ModePrevent your screen from going dark

Equipment

• 9" round loose base cake tin
• Mixing bowl
• measuring cups
• Weighing scales

Ingredients

 

MetricUS Customary

 

1x2x3x

• ▢ 160 g Unsalted butter
• ▢ 160 g Caster sugar
• ▢ 3 Eggs
• ▢ 105 g Self Raising Flour
• ▢ 55 g Cocoa powder
• ▢ 50 g Pistachios Bashed or broken in a food processor

Instructions

 

• First, preheat your oven on gas mark 4/180c/160c fan/350F.
• Now cream the sugar and butter together until pale and creamy.
• Slowly add and stir in the eggs.
• Mix the flour, cocoa powder, and pistachios together in a separate bowl and stir in until there are no traces of flour left.
• Pour the mixture into a buttered and lined 9" round cake tin.
• Bake for 30-35 minutes.  You'll know if it is ready as a skewer should come out clean, even though the top is still tender.
• Leave to cool on a rack and it is ready to eat.  Note you may want to cover in melted chocolate or simply eat with ice cream.

Disclaimer

*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.

Nutrition

Calories: 228kcalCarbohydrates: 24gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 70mgSodium: 18mgPotassium: 140mgFiber: 2gSugar: 14gVitamin A: 410IUVitamin C: 1mgCalcium: 21mgIron: 1mg

Tried this recipe?Mention @tastefullyvikkie or tag #tastefullyvikkie on Instagram so we can admire it 😍