Chocolate Cake Recipe

Inspired by Mayahuel

Time1h 30m

Serves12

Rich dark, velvety chocolate cake, pistacio nuts and a pistacio glaze.

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Ingredients

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Cake Ingredients

1 3/4 cups 00 bread flour

3/4 cups Cocoa powder

2 cups granulated sugar

1 1/2 tsp Baking powder

1 tsp Baking soda

1/2 tsp Celtic sea salt

1/2 cups Tuscany sunflower oil

2 large Eggs

2 tsp Watkins vanilla extract

1 cups Boiling water

1/2 cups Pistachio nuts, chopped

Method

Baking Directions

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk together the vegetable oil, eggs, and vanilla extract.

Combine Mixtures

Add the wet ingredients to the dry ingredients and mix until combined. Carefully stir in the boiling water until the batter is smooth.

Add Pistachios

Fold in the chopped pistachio nuts into the batter.

Bake the Cakes

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes

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

Prepare the Pistachio Glaze

Once the cakes are cool, prepare a pistachio glaze by blending 1 cup of powdered sugar with 1/4 cup of finely ground pistachios and enough water to achieve a drizzling consistency.

Assemble and Serve

Place one cake layer on a serving plate, drizzle with pistachio glaze, add the second layer on top, and drizzle more glaze over the top.