Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pistachio crunch cake

Recipe by Archersfood

Delicious and moist pistachio crunch cake. The cake layer is so rich, covered with a crispy pistachio-cornflake layer. 

  • Total Time45 minutes
  • Yield8 servings

Ingredients

CHOCOLATE CAKE

  • 1 ¼ cup (300 ml) whole milk, boiling
  • 3 tbsp (45 ml) apple vinegar or any other vinegar
  • 1 tsp (2 g) instant coffee
  • ½ cup (64 g) 100 % cocoa powder, 10-12 % fat
  • 1 cup + 2 tbsp (252 ml) sunflower oil, or any other neutral vegetable oil of your choice
  • 4 eggs, medium-sized, room temperature
  • ¼ tsp (1.5 g) fine sea salt
  • 1 ½ cups (310 g) granulated sugar
  • 1 ½ tsp (9 g) baking soda
  • 1 ½ tsp (6 g) baking powder
  • 2 cups (240 g) all-purpose flour

CORNFLAKE MIXTURE

  • 1 ½ cups (420 g) pistachio, melted, not hot
  • 2 cups (72 g) cornflakes, sugar-free

Instructions

  1. To prepare this delicious and moist Pistachio crunch cake, we start by preparing the chocolate cake batter. In a pot, boil 1 ¼ cup (300 ml) whole milk.
  2. Once it starts to boil and bubble, turn off the stove and add 3 tbsp (45 ml) apple vinegar, or another vinegar you might have at home for baking, and mix it very well. To this mixture, you’ll add 1 tsp (2 g) of instant coffee. It will start to curdle, which is completely normal.
  3. Add ½ cup (64 g) 100 % cocoa powder, one with about 10-12 % fat, and 1 cup + 2 tbsp (252 ml) sunflower oil or another neutral vegetable oil you like.
  4. In a mixing bowl, whisk 4 room temperature eggs and add them to the milk mixture, and mix well. It’s normal if the batter doesn’t combine fully, as the oil will kind of separate.
  5. In a separate mixing bowl, whisk together ¼ tsp (1.5 g) fine sea salt, 1 ½ cups (310 g) granulated or caster sugar, 1 ½ tsp (9 g) baking soda, 1 ½ tsp (6 g) baking powder, and 2 cups (240 g) of all-purpose flour, weighted and then sifted after.
  6. Add the wet mixture to the dry ingredients and mix it until there are no more lumps and it is a nice chocolate batter.
  7. Preheat the oven to 338 F (170C). Line a 11.8 x 8 inches (30 x 20 cm) rectangular pan with a minimum height of 2.36 inches (6 cm) with parchment paper.
  8. Pour the chocolate cake batter into the prepared pan and lightly tap it over the counter to remove any trapped air bubbles.
  9. Bake the cake for about 45 minutes, or until it reaches an internal temperature of 195F (91 °C). You can check it with a food thermometer to be sure.
  10. Remove the cake from the oven once it’s fully baked and place the pan with the cake inside on top of a cooling rack.  Let it cool for 20-25 minutes.
  11. Prepare the topping mixture. Start by melting 1 ½ cups (420 g) of pistachio spread, make sure it’s melted but not hot, and mix it with 2 cups (72 g) of sugar-free cornflakes. Add it over the cake and spread it so it covers everything.
  12. Cut the cake into 8 slices on the same pan and serve it. You can serve it with ice cream or milk. 
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking

Find it online: https://archersfood.com/pistachio-crunch-cake/