Pistachio Cake with Dark Chocolate Frosting

• 1 cup of pistachios (125g)
• ½ cup of salted butter (115g)
• 1 cup of light brown sugar (200g)
• 1 large egg (50g)
• 2 egg whites - in addition to the 1 whole egg (approximately 66g)
• 1 teaspoon of vanilla extract (4g)
• ½ cup of oat milk (120g)
• 1 cup of all-purpose flour (125g)
• 1 teaspoon of baking powder (5g)
• ¼ teaspoon of baking soda (1g)

• 1 cup salted butter, softened at room temperature (227g)
• 1 teaspoon vanilla extract (4g)
• 1 cup dark cocoa powder (50g)
• 4 cups powdered sugar (480g)
• ¼ cup heavy whipping cream (60g)

Start by preheating my oven to 350°F (177°C). Then, in my blender Blend 1 cup of pistachios until they were finely ground up. After, I microwaved my butter for about 45 seconds. In a large bowl, Add in my butter, sugar, pistachios, milk, and vanilla extract. Also included 1 whole egg and two egg whites. (If you’re wondering what to do with the 2 leftover yolks, Set them aside to add to my puppy’s food Whisk everything together for about 3 minutes until it was well combined. Then Add in my flour, baking powder, and baking soda.

Whisk this together for another minute until the cake batter was smooth. Line a 6x4 round pan with parchment paper and poured the cake batter in.

Bake this at 350°F (177°C) for 45 minutes to 1 hour. When I could stick a toothpick down the middle and have it come out clean, that’s when I knew it was done!

Let this chill in the fridge for 30 minutes.

In the meantime, Make Dark Chocolate the frosting by adding the ingredients into my stand mixer and let this mix together on medium speed for 2-3 minutes (or until the frosting made stiff peaks). Use The Cocoa Trader’s Black Dutched Cocoa Powder to get this color, and then I frosted the cake once it was fully cooled down