Dark Chocolate Pistachio Loaf
I think it took me almost ten years to realize that I’ve never shared a chocolate loaf cake before. And it’s funny, because I’m not even someone who loves chocolate cake. I’d rather eat chocolate as a bar, a bonbon, something with a snap — something solid. But this loaf… it hits a different memory. Sometimes flavor isn’t about how “delicious” something is. Sometimes it’s about what it brings back to you — the moments, the childhood flashes, the way you once ate something without thinking.
This loaf reminds me of those old chocolate cakes from my childhood. I used to grab it with my bare hands, break off a big, messy chunk, and just eat it the way kids do — crumbs everywhere, a face smeared with chocolate, hands completely destroyed. That was joy to me. And growing up, I realized I don’t really like frosting cakes anymore, so I wanted to make a version that stays simple but still carries that same meditative comfort.
This one does. And the nice thing is, you can serve it however you want — plain, the way I like it, or dressed up a little. A drizzle of cardamom caramel, a spoon of chocolate sauce, tahini… even your favorite jam. It’s simple, but it can be elevated in so many small, beautiful ways.
Yield
Makes 1 loaf (9 × 5 × 2.7 in)
Serves 10–12 slices, depending on thickness
Streusel
• ⅓ cup (45 g) all-purpose flour, spooned and leveled
• 2 tbsp (25 g) sugar
• 3 tbsp (43 g) unsalted cold butter, cut into small cubes
• ½ cup (65 g) raw peeled pistachios, chopped
Batter
• 2 cups (270 g) all-purpose flour, spooned and leveled
• 1 cup (85 g) Dutch-processed cocoa powder, sifted
• 4 tsp (16 g) baking powder
• ¼ tsp salt
• ½ tsp ground cardamom (optional)
• 8 oz (227 g) labneh, softened
• 1 cup (200 g) sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup (240 ml) milk
• ½ cup (90 ml) olive oil
• 1 cup (130 g) raw peeled pistachios, chopped
Make the Streusel
In a small bowl, rub the flour, sugar, butter, and pistachios together using your fingertips until coarse and crumbly. Do not overwork; you want loose crumbs, not a paste. Refrigerate until needed.
Make the Loaf
1. Preheat oven to 425°F (220°C). Line a 9 × 5 × 2.7-inch loaf pan with parchment, leaving an overhang on two sides for easy lifting.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and cardamom (if using); set aside.
3. In a large bowl using an electric mixer fitted with the paddle attachment, beat the labneh, sugar, and vanilla on medium speed until creamy and smooth, about 2 minutes.
4. Add the eggs, milk, and olive oil, and mix until fully combined, about 1 minute.
5. With the mixer on low, gradually add the dry ingredients and mix just until incorporated. Do not overmix.
6. Fold in the pistachios gently.
7. Pour the batter into the prepared pan and sprinkle the chilled streusel evenly over the top.
Bake
Bake at 425°F (220°C) for 10 minutes. Without opening the oven door, reduce the heat to 350°F (175°C) and continue baking for 60–65 minutes, or until a skewer inserted in the center comes out with moist crumbs.
If the streusel begins to brown too quickly, loosely tent the top with foil and continue baking.
Serve
Cool in the pan for 10–15 minutes, then lift onto a wire rack to cool completely before slicing.
Serve with:
• cold whipped cream
• salted cardamom caramel sauce
• tahini or tahini-honey drizzle
Storage
• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well for 4–5 days; bring to room temp or warm lightly before serving.
• Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature or gently warm in the oven or microwave.
