This pistachio-chocolate snacking cake is moist, not-too-sweet, and effortlessly elegant. Use pistachio paste to make the frosting, or omit it and use cocoa powder to make chocolate frosting instead.
Go ahead, eat chocolate cake every day. One healthy cookbook author gives us permission — and a recipe that’s protein-packed. Rachel Riggs’ signature unfussy cake asks for just one bowl, a single ...
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