Pistachio Chocolate Semolina Cake
Pistachio Chocolate Semolina Cake is a moist, nutty dessert with a tender crumb, rich chocolate pockets, and the unique texture of semolina. Elegant yet comforting, it’s perfect for tea time, celebrations, or simple family desserts.
Equipment
- Mixing bowls
- Whisk
- 8-inch round cake pan
- wire cooling rack
Ingredients
- 1 cup semolina
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter, melted and cooled
- 1 cup whole milk
- 2 large eggs, room temperature
- 0.5 cup chopped pistachios
- 0.5 cup chocolate chips (dark or semi-sweet)
- 1 tsp baking powder
- 0.5 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and set aside.
- In a large bowl, whisk together the semolina, sugar, and baking powder until evenly combined.
- In a separate bowl, whisk the melted butter, milk, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the chopped pistachios and chocolate chips until evenly distributed.
- Pour the batter into the prepared pan and bake for 30–35 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Toast the pistachios lightly for deeper flavor. Avoid overbaking to keep the cake moist. Let the cake cool completely before slicing for the cleanest cuts.