Pistachio Chocolate Chip Pound Cake - Powerful Handmade site

Pistachio Chocolate Chip Pound Cake

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Pistachio Chocolate Chip Pound Cake

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Pistachio Chocolate Chip Pound Cake Recipe Pistachio Chocolate Chip Pound Cake Recipe

Moist and rich, with a lovely green interior, this cake is studded with bittersweet chocolate and chunks of pistachio. Editor’s note, 8/31/17: In response to your feedback, we’re taking the 9″ x 5″ loaf pan option for this cake off the table. See baker’s tips below for a better option.

At a glance

Prep
Bake
Total
Yield
20 servings

Nutrition information

Ingredients

Cake

  • 3/4 cup (12 tablespoons) unsalted butter, softened
  • 6 tablespoons cream cheese, softened
  • 1/4 cup pistachio paste
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 to 4 drops green food coloring, optional
  • 5 large eggs
  • 1 cup bittersweet chocolate chips
  • 1/2 cup shelled pistachio nuts, roughly chopped

Glaze

  • 3/4 cup chopped bittersweet chocolate
  • 1/3 cup heavy cream
  • chopped pistachios for garnish (optional)

Cake

  • 6 ounces unsalted butter, softened
  • 3 ounces cream cheese, softened
  • 2 3/4 ounces pistachio paste
  • 7 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 10 1/2 ounces sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 to 4 drops green food coloring, optional
  • 5 large eggs
  • 6 ounces bittersweet chocolate chips
  • 2 ounces shelled pistachio nuts, roughly chopped

Glaze

  • 6 ounces chopped bittersweet chocolate
  • 2 3/4 ounces heavy cream
  • chopped pistachios for garnish (optional)

Cake

  • 170g unsalted butter, softened
  • 85g cream cheese, softened
  • 78g pistachio paste
  • 206gs King Arthur Unbleached All-Purpose Flour
  • 298g sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 to 4 drops green food coloring, optional
  • 5 large eggs
  • 170g bittersweet chocolate chips
  • 57g shelled pistachio nuts, roughly chopped

Glaze

  • 170g chopped bittersweet chocolate
  • 78g heavy cream
  • chopped pistachios for garnish (optional)

Instructions

  1. Preheat the oven to 350°F. Grease a 10-cup Bundt pan or 9″ x 5″ loaf pan.
  2. In a medium-sized mixing bowl, beat together the butter, cream cheese, and pistachio paste until soft and fluffy.
  3. Add the flour, sugar, baking powder, and salt. Mix to combine; the batter will be stiff.
  4. Add the flavorings, optional food coloring, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the bowl after each addition. When done, the batter will be very fluffy. Mix in the chips and nuts.
  5. Spoon the batter into the prepared pan.
  6. Bake the cake for 70 to 80 minutes, until a cake tester or toothpick inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on a rack. The cake will be golden brown with a dark brown edge, and a fine crumb inside.
  7. To make the glaze: Melt together the chocolate and cream over low heat; stir until smooth and cool to lukewarm. Pour over the top of the cake, and sprinkle with chopped pistachios before the glaze hardens.

Nutrition Information

  • Serving Size79g
  • Servings Per Batch20 slices
Amount Per Serving:
  • Calories329
  • Calories from Fat180
  • Total Fat20g
  • Saturated Fat10g
  • Trans Fat0g
  • Cholesterol75mg
  • Sodium119mg
  • Total Carbohydrate33g
  • Dietary Fiber2g
  • Sugars22g
  • Protein6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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