If you love desserts that feel both comforting and elegant, this Pistachio Chocolate Semolina Cake deserves a place in your kitchen. With its tender crumb, rich chocolate pockets, and nutty pistachio crunch, this cake strikes the perfect balance between indulgence and simplicity. Semolina gives it a unique texture—slightly hearty yet wonderfully moist—making every slice satisfying. Ideal for celebrations, tea-time treats, or relaxed family desserts, this cake is easy to prepare and impressive to serve.

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Ingredients

1 cup semolina
½ cup granulated sugar
½ cup unsalted butter, melted and cooled
1 cup whole milk
2 large eggs, room temperature
½ cup chopped pistachios
½ cup chocolate chips (dark or semi-sweet)
1 teaspoon baking powder
½ teaspoon vanilla extract

Instructions for Pistachio Chocolate Semolina Cake

Preheat the Oven
Set your oven to 350°F (175°C). Grease an 8-inch round cake pan and set aside.
Mix the Dry Ingredients
In a large bowl, whisk together semolina, sugar, and baking powder until evenly combined.
Prepare the Wet Mixture
In a separate bowl, whisk the melted butter, milk, eggs, and vanilla extract until smooth.
Combine Batter
Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined. Avoid overmixing.
Add Chocolate and Pistachios
Fold in the chopped pistachios and chocolate chips, ensuring even distribution.
Bake
Pour the batter into the prepared pan. Bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cool and Slice
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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Pro Tips

Toast the pistachios lightly for deeper flavor.
Use room-temperature eggs and milk for a smoother batter.
Line the pan with parchment paper for easy removal.
Avoid overbaking to keep the cake moist and tender.

Why This Recipe Works

Semolina creates a soft yet structured crumb.
Chocolate chips melt into rich pockets of flavor.
Pistachios add crunch and natural nuttiness.
Simple ingredients deliver bakery-style results at home.

Substitutions & Variations

No pistachios? Use almonds, walnuts, or hazelnuts.
Dairy-free option: Substitute butter with plant-based butter and milk with almond milk.
Extra flavor: Add orange zest or cardamom for a subtle aroma.
Chocolate lovers: Swap half the semolina for cocoa powder for a deeper chocolate profile.

Make-Ahead, Storage & Reheating Guide

Make Ahead: Bake up to 24 hours in advance; flavors deepen overnight.
Storage: Keep in an airtight container at room temperature for 3 days or refrigerate for up to 7 days.
Freezing: Wrap individual slices and freeze for up to 2 months.
Reheating: Warm slices briefly in the microwave or oven before serving.

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Serving Ideas for Pistachio Chocolate Semolina Cake

Serve with vanilla ice cream or whipped cream
Drizzle with warm chocolate sauce
Sprinkle crushed pistachios on top
Pair with coffee, espresso, or spiced tea

Nutrition (Per Serving Estimate)

Calories: 250
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 30g
Fiber: 2g
Sugar: 15g
Protein: 5g
Sodium: 50mg
Cholesterol: 50mg

Frequently Asked Questions

Can I use all-purpose flour instead of semolina?

Yes, but the texture will be softer and less hearty than traditional semolina cake.

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Is this cake overly sweet?

No, the sweetness is balanced by the nuts and chocolate.

Can I make it without eggs?

You can replace eggs with yogurt or a plant-based egg substitute, though texture may vary slightly.

Does this cake improve with time?

Yes, it often tastes even better the next day as flavors settle.

This Pistachio Chocolate Semolina Cake is proof that simple ingredients can create extraordinary results. Moist, nutty, and filled with chocolatey goodness, it’s a dessert that works for everyday enjoyment or special moments. Once you try it, it’s sure to become a repeat favorite in your baking rotation.