Red Velvet Pistacho Chocolate cake

Ingredients:-

1 1/2 cups -purpose flour
6 tbsps unsweetened cocoa
1 tsp baking soda (1/4 tsp at 8500 ft.)
1 tsp salt

1/2 cup of almond, nuts.
4 oz. butter plus extra for coating the pan
2 oz. unsweetened chocolate, broken into 1/2 oz. pieces
1 cup sugar
2 eggs
1 tsp vanilla extract
1 tsp red raspberry vinegar
1 cup water

milk 1/2 cup

1 cup Pistachio(shelled)

 

For the Frosting:-

1. In a large bowl, whisk together the yogurt, tofu , almond milk and extracts.
2. Whisk in the cocoa powder, then whisk in the protein powder.
3. Frost the cake, then refrigerate for 40 minutes.
4. Slice and serve.

Method:-

 1. Preheat the oven to 350 degrees Fahrenheit .

2. Add the vinegar to the mixing stand mixer, then slowly add the dry ingredients. Increase mixer speed to medium-high and mix until batter is even and everything is well incorporated (~20 seconds)

3. Scoop/pour batter into the prepared pans and spread/flatten the surface. Bake for ~40 minutes, or until the surface springs back when tapped.

4. Cool cakes in the pan for 15 minutes then flip over onto a wire cooling rack and let cool completely.