Two-Tone Chocolate and Pistachio Loaf Cake

Name: Two-Tone Chocolate and Pistachio Loaf Cake
Cook time: 60 min
Total time: 60 min
Cuisine: American
Ingredients: pistachios — 50 g; butter — 90 g; ricotta — 75 g; sugar — 125 g; eggs — 2 pcs; vanilla sugar — 1 tsp; all-purpose flour — 200 g; baking powder — 1/2 tsp; salt — 1/4 tsp; butter — 90 g; sugar — 80 g; eggs — 2 pcs; bittersweet chocolate — 60 g; salt — 1/4 tsp; all-purpose flour — 200 g; baking powder — 1/2 tsp; baking soda — 1/4 tsp; salt — 1/4 tsp

60 minutes

Medium

This beautiful two-tone loaf cake unites two perfectly matched and complementary flavors: rich chocolate and nutty pistachio.

To achieve its distinctive appearance, you will need to prepare two separate batters and layer them into the pan in a specific way. But don't worry about the complexity—the process is simpler than it sounds! The luxurious visual appeal is certainly worth the minimal extra effort required.

This cake is incredibly flavorful and moist, making it the ideal accompaniment to your afternoon cup of coffee.

This recipe also allows for improvisation: feel free to substitute pistachios with your favorite nuts if you prefer.

Baking American cuisine European cuisine

1 day ago

Ingredients for 31*11 loaf pan:

Pistachio Batter

pistachios
50 g
butter
90 g
ricotta
75 g
sugar
125 g
eggs
2 pcs
vanilla sugar
1 tsp
all-purpose flour
200 g
baking powder
1/2 tsp
salt
1/4 tsp

Chocolate Batter

butter
90 g
sugar
80 g
eggs
2 pcs
bittersweet chocolate
60 g
salt
1/4 tsp
all-purpose flour
200 g
baking powder
1/2 tsp
baking soda
1/4 tsp
salt
1/4 tsp

Recipe:

Ingredient Notes:

Nuts. As I mentioned before, my cake was pistachio. If you’d like, you can substitute almonds, hazelnuts, or walnuts.
Cheese. I baked this cake with creamy ricotta. Whole milk ricotta has a denser, grainier texture, so it’s not the best choice for this cake.
Eggs. The eggs are medium, weighing about 55 g each. For the best batter consistency, use eggs at room temperature.
Flour. For this recipe, you need all-purpose flour with about 10% protein.
Sugar. Use ordinary white granulated sugar. It is better if the sugar is finer so that the crystals will dissolve faster and more easily in the batter.
Butter. You can use unsalted butter with a fat content of at least 80%. Before beating, make sure it is at room temperature — soft, but not melted.
Chocolate. For the batter, bittersweet chocolate with a cocoa content of 60-70% is best. In this case, milk chocolate will produce a less pronounced result and add extra sweetness. Semisweet chocolate with about 50% cocoa can also be used.

Let’s start cooking!

Make the pistachio batter.

Grind the pistachios using a coffee grinder or food processor.

Beat the butter, sugar, and ricotta together until creamy.

Add the vanilla sugar and eggs one at a time, beating well after each addition. Then, add the ground pistachios, flour, salt, and baking powder, and mix the batter.

To make the chocolate batter, beat the butter and sugar together. Add the eggs one at a time, followed by the melted chocolate. Next, add the flour, which has been sifted with salt, baking soda, and baking powder, and mix the chocolate batter.

Put the batter into two pastry bags.

Grease the cake pans with oil and line them with parchment paper. Alternate lines of pistachio and chocolate batter on the bottom of the pan.

Add another line of batter in a checkerboard pattern (chocolate on pistachio, pistachio on chocolate). Gently spread the top.

Place the pan in an oven preheated to 180°C (355°F) and bake for about 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
Baking times may vary depending on the shape of the pan and the specifics of the oven.

Remove the finished cake from the pan, cool it on a rack, and serve.

Enjoy!

This Two-Tone Chocolate and Pistachio Loaf Cake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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