This cake looks simple on the outside but is stunning on the inside!

Ingredients:

Base cake mixture:

• 350g flour
• 1.5 tsp baking powder
• 3 tbsp instant vanilla pudding
• 150g sugar
• 4 eggs
• 200ml heavy cream
• 120ml oil
• 120ml boiling water
• 2bsp fresh lemon juice

Chocolate Mixture:

• 3 tbsp cocoa powder
• 2 tbsp sugar
• 2 tbsp oil
• 4 tbsp boiling water

Pistachio Mixture:

• 3 tbsp pistachio spread
• 50g chopped pistachios or almond flour

Decoration:

• 1/4 cup heavy cream
• 50g milk or dark chocolate
• 2 tbsp pistachio spread

Instructions:

1. Preheat the oven to 340 degrees F
2. Whip whole eggs for 2 minutes until slightly puffed (adding the sugar and vanilla pudding powder gently while whipping)
3. In a separate bowl, combine heavy cream, oil, boiling water, and lemon juice. Sift in flour and baking powder, folding until combined
4. Gently incorporate the egg mixture into the flour mixture in two batches
5. Separately, combine the chocolate mixture ingredients together by mixing until you get a shiny and beautiful chocolate paste
6. Divide the batter into thirds: mix one-third with chocolate paste and another third with pistachio puree
7. In a greased rectangular pan (size 27X12) or a 22 cm round pan, pour in the vanilla mixture and layer with 3 tablespoons each of chocolate and pistachio mixtures
8. Bake for 1 hour, then leave to cool
9. Spread ganache on top and garnish with melted chocolate and pistachio spread

If you can’t finish it in one sitting (as much as I would love to), you can store the cake in a cake stand for next time!