This chocolate, marshmallow and pistachio cake recipe is one of my favorite cakes. For reals! It is so delicious and decadent that I could cry just looking at it!
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Confession of a 50-Something Year Old
I was at my great nephew’s one year old birthday party and while speaking to a family friend about this cake, I told him that I had put a layer of Fluff on it.
His eyes widened and he said, “You have Fluff in your kitchen cabinet?”
I looked at him and said, “I always have a container of Fluff in my house.”
He said, “Wow, cool.”
Thinking back on that conversation, I realize that others might think it odd that a woman my age, who doesn’t have children, would have this decadent food in her house. This is a children’s food item. At least to the world.
But I’m here to tell you that Fluff doesn’t have an age restriction on the container. Does it!!?? NO, it doesn’t. So I can eat it whenever I want to.
So, you are probably wondering how often I eat it?
Would you be surprised to find out that I eat it every darn day?
It is true. I do. I love Fluff. That’s my confession.
Fluff even has its own website. Can you believe?
On to the chocolate marshmallow and pistachio cake recipe
I preheat the oven to 375 degrees Fahrenheit and generously grease an 8 inch round cake pan. I also cut a circle of parchment paper and place it on the bottom of the pan, because the last time I made this cake, it stuck to the bottom. It was still delicious, just funny looking.
Next, I gather some sprouted spelt flour, almond flour, sugar, baking soda and salt. I pour them all into a mixing bowl and combine them with my rubber spatula.
Then I add some vanilla, apple cider vinegar, olive oil and water. I stir until the batter is just mixed and toss in the pistachios. I stir it a few more times and pour the batter into the greased pan.
Time to pop it in the oven and bake it for 35 minutes.
Perfection in a Pan
I let it cool for at least 10 minutes before taking it out of the pan. After that, I take out my beloved Fluff and spread the glorious marshmallow concoction on the top of the cake.
Now, I let it cool for an additional 20 minutes. Then it’s time for the ganache.
I get 1 cup of chocolate chips and 2/3 cup coconut milk.
I place the chips and milk in a small saucepan and heat them up until completely melted.
Time to pour the ganache on the cake and sprinkle some pistachios on top.
And that’s it! Wasn’t that so easy?
CUT the Cake already!
Time to eat a bite or two of the cake. One must sample the wares, after all!
Now, let’s look at it closer! Like… a lot closer.
Isn’t it a thing of beauty? And it is super duper delicious!
I hope you enjoyed this recipe. Please feel free to leave me a comment and while you are at it, please rate the recipe!! I would appreciate it. So much.
Also, Pin any photo to Pinterest, Yum the recipe to Yummly and Stumble upon the page as well as Flip it on Flipboard. Aren’t I bossy?Print
This chocolate cake is super moist and so delicious!! It’s chockfull of flavor!
- 3/4 cup spelt flour, or any flour
- 3/4 cup almond flour, or any flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 1/2 cup olive oil
- 3/4 cup water
- 3/4 cup pistachios
- 1 cup or more Fluff or marshmallow creme
- 1 cup chocolate chips
- 2/3 cup coconut milk
- Handful of pistachios
- 8 inch round pan
In a Mixing Bowl
- Preheat oven to 375 F, and grease the 8 inch round pan
- Combine all the dry ingredients (flours, sugar, cocoa, baking soda, and salt)
- Add all the wet ingredients (vanilla, apple cider vinegar, olive oil and water) and stir until just combined
- Add pistachios and mix until just combined
- Pour batter into pan
- Bake for 35 – 40 minutes until done
- Let cake rest in pan for 10 minutes
- Remove cake to a wire rack and spread Fluff on cake. Be generous!
- Let the cake cool for 20 more minutes
- Add chocolate chips and coconut milk to a sauce pan and heat until combined
- Pour ganache over top of the cake and sprinkle pistachios on the ganache
- Cut cake
- Eat a piece
This cake is a little delicate so be careful when removing from pan. I also greased the pan generously and cut a circle of parchment paper and placed it on the bottom of the pan.
- Serving Size: 1 Slice
- Calories: 459