How to Make the Best Chocolate Pistachio Fudge Cake

A chocolate loaded cake with crunch of pistachios – now that’s a treat worth baking! If you love the combination of deep cocoa and nutty goodness, then this Chocolate Pistachio Fudge Cake is for you. Soft, fudgy and loaded with roasted pistachios, it’s a dessert that feels indulgent yet so easy to make.

Cutting into a thick slice and every bite melting into a mix of smooth chocolate and crunchy pistachios. Whether you’re baking for a festival, a special occasion or just to enjoy your evening chai, this cake has something for everyone. And the best part? It’s made with ingredients that are easily available in an Indian kitchen – whole wheat flour or maida, jaggery for a deeper sweetness and fresh curd to keep it soft.

Unlike regular cakes, this one gets an extra dose of richness from melted dark chocolate, so it’s fudgy without being too sweet. The pistachios don’t just add flavor, they add a royal touch – after all they’ve been a part of Indian sweets for ages! So, grab your ingredients, preheat that oven and let’s make something special.

Bake this Delicious And Easy Chocolate Pistachio Fudge Cake

Ingredients

Dry Ingredients:

• 1 cup (120g) atta or maida
• ½ cup (50g) cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• A pinch of salt

Wet Ingredients:

• ½ cup (120ml) milk
• ½ cup (120ml) dahi
• ½ cup (100g) jaggery powder or brown sugar
• ¼ cup (60ml) melted butter or ghee
• 1 teaspoon vanilla extract

Add-ins:

• ¼ cup (30g) chopped pistachios (roasted)
• 50g dark chocolate (melted)

Method

1. Preheat the oven to 180°C. Grease and line a 6-inch round cake tin. Sift the flour, cocoa powder, baking powder, baking soda and salt into a bowl to remove any lumps.
2. In another bowl, whisk together milk, dahi, jaggery powder, melted butter and vanilla extract till well combined.
3. Fold the dry ingredients into the wet mixture using a spatula. Be gentle to avoid overmixing. Stir in the roasted pistachios and melted dark chocolate.
4. Pour the batter into the prepared cake tin. Bake at 180°C for 25-30 minutes or till a toothpick inserted in the centre comes out with a few moist crumbs.
5. Let the cake cool before slicing. Enjoy it plain or serve with a drizzle of melted chocolate or a scoop of ice cream!

Creative Ways to Garnish Serve Chocolate Pistachio Fudge Cake

Drizzle with Saffron-Infused White Chocolate

Take some melted white chocolate and add a few threads of saffron (kesar). The saffron’s aroma and golden color gives the cake a royal feel. Drizzle it over the cake just before serving for a nice touch.

Garnish with Chopped Pistachios and Edible Silver Leaf

Chopped roasted pistachios adds crunch and edible silver leaf (varak) makes your cake look like a mithai. Just press the silver leaf gently and sprinkle the pistachios around for a festive look.

Serve with a Scoop of Kulfi

Why settle for plain ice cream when you can serve your cake with kesar pista kulfi? The kulfi complements the chocolate cake so well and the pistachios ties everything together. Let the kulfi soften a bit before serving so it melts into the warm cake.

Top with Roasted Almond Slivers and Cardamom Powder

Almonds and pistachios are a great combo and a dusting of cardamom (elaichi) powder gives it an Indian touch. Roast some almond slivers lightly, sprinkle on the cake and finish with a pinch of cardamom for the aroma.

Spread a Layer of Dark Chocolate Ganache

A thick layer of dark chocolate ganache takes the cake to the next level. Heat some fresh cream, mix with melted dark chocolate and spread over the cake. Let it set a bit before slicing for a gooier experience.

Serve with Rabri

A slice of Chocolate Pistachio Fudge Cake with chilled thick rabri (sweetened reduced milk) is a dessert worth indulging in. The rabri balances the intense chocolate flavors, perfect for special occasions.

Dust with Cocoa and Crushed Rose Petals

A simple yet elegant garnish—dust the cake with cocoa powder and sprinkle dried rose petals on top. The cocoa enhances the chocolate, the roses add a subtle floral note and it feels like a Persian dessert.

Drizzle with Salted Jaggery Caramel

Make a quick caramel sauce using jaggery instead of sugar. Cook jaggery with a little butter and cream, add a pinch of rock salt. Drizzle it over the cake for a caramelised sweetness with a hint of salt that brings out the chocolate.