Pistachio-Chocolate Snacking Cake

• tempo total: 2 hours 25 minutes

Ingredientes

Cooking spray

1/2 cup boiling water

1/2 cup Dutch-process cocoa

1 cup packed light brown sugar

1/4 cup vegetable oil

2 teaspoon vanilla extract

1 large egg plus 1 egg yolk

1/2 cup whole buttermilk

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup all-purpose flour (about 4 1/4 ounces)

1/2 cup unsalted butter, softened

1 1/2 teaspoons vanilla extract

1/2 teaspoon kosher salt

1 1/2 cups powdered sugar (about 6 ounces)

1/2 cup pistachio paste

2 tablespoons heavy cream

2 to 4 drops organic green food coloring (optional)

Chopped raw pistachios, for garnish

Instruções

Make the cake: Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray. Line bottom and sides of pan with Reynolds Kitchens® Unbleached Parchment Paper, leaving a 2-inch overhang on 2 opposite sides; set aside.

Whisk together 1/2 cup boiling water and cocoa in a small heatproof bowl; set aside. Whisk together brown sugar, oil, and vanilla in a large bowl until well combined. Whisk in egg, egg yolk, and buttermilk. Add baking powder, baking soda, and salt; whisk to incorporate. Add cocoa mixture (do not stir), then add flour. Whisk vigorously until batter is well combined, about 20 seconds.

Transfer batter to prepared baking pan. Bake until a wooden pick inserted into center comes out with a few moist crumbs, about 25 minutes, rotating pan halfway through baking time. Let cake cool completely in pan on a wire rack, about 1 hour and 30 minutes. Lift cake from pan using parchment paper overhang as handles; transfer to a platter. Discard parchment paper, and set cake aside.

Make the pistachio frosting: Beat butter, vanilla, and salt in a stand mixer fitted with the paddle attachment on medium speed until well combined, about 1 minute. Reduce mixer speed to medium-low, and gradually beat in powdered sugar, pistachio paste, and heavy cream, stopping to scrape down sides of bowl as needed. If desired for a brighter green color, add 2 to 4 drops of green food coloring. Increase speed to medium-high, and beat until frosting is light and fluffy, about 2 minutes. Spread frosting evenly over cake, and garnish with chopped pistachios.

Informação Nutricional

• Calorias: 3902 kcal
• Gordura Total: 200 g
• Gordura Saturada: 80 g
• Gordura Insaturada: 0 g
• Colesterol: 477 mg
• Sódio: 2803 mg
• Carboidratos Totais: 492 g
• Fibra Alimentar: 18 g
• Açúcares Totais: 358 g
• Proteína: 46 g