Pistachio Chocolate Cake

Ingredients

• butter (for the pan)
• Ground pistachios (for the pan)
• 250 g softened butter
• 200 g sugar
• 1 packet vanilla sugar
• Salt
• 1 unpeeled lemon
• 5 eggs
• 425 g flour
• 100 g ground pistachios
• 125 ml milk
• 1 packet baking powder
• Optional green food coloring
• 60 g cocoa powder
• powdered sugar

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Grease a muffin tin or Gugelhupf mold and line with pistachios, set aside. Cream the butter with the sugar and vanilla sugar. Add a pinch of salt, lemon zest, and gradually stir in the eggs. Mix everything very fluffy.

3. 3.

   Take one-third of the batter into a separate bowl. Stir 100 g flour with 1 tsp baking powder, pistachios, and about 40-50 ml milk. If desired, intensify the green color with food coloring. In the other half, mix the remaining flour, baking powder, cocoa powder, and the rest of the milk.

4. 4.

   Spoon a small amount of the dark batter over each pistachio base in the molds, then fill the center with the remaining dark batter. Bake the muffins on the middle rack for about 30 minutes (or bake the Gugelhupf in the preheated oven on the middle rack for about 1 hour). Do a toothpick test. Let the finished cake cool slightly in the mold, then transfer to a wire rack and serve cooled.