How to Make a Pistachio Rose Mud Cake In The Kitchen With Chetna Makan

If you like chocolate, grab your mixing bowls and make this twist on a Mississippi Mud Cake. Inspired by flavors in Indian sweets, Chetna Makan adds a crunchy layer of pistachios and a subtle hint of rose. Make sure your serving dish can handle a healthy drizzle of chocolate sauce. GET THE RECIPE https://f52.co/3ebz1Sl

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LOOKING FOR SOMETHING SPECIFIC?
00:00:27: Dry ingredients
00:00:57: Wet ingredients
00:03:51: Prepare the toppings
00:05:52: Drizzle & sprinkle the toppings
00:07:43: Taste it!

PREP TIME: 20 minutes
COOK TIME: 25 minutes
MAKES: 1 cake

INGREDIENTS
Cake
Cooking spray or butter, for greasing pan
280 grams (2 1/3 cups) all-purpose flour
198 grams (1 cup) granulated sugar
78 grams (1/4 cup plus 2 tablespoons) light brown sugar
100 grams (1 cup plus 3 tablespoons) cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
200 milliliters (3/4 cups plus 1 tablespoon) boiling water
1 tablespoon instant coffee
200 milliliters (3/4 cups plus 1 tablespoon) vegetable or sunflower oil
2 large eggs, at room temperature
1 1/2-2 teaspoons rose water, to taste
100 milliliters (1/4 cup plus 3 tablespoons) buttermilk, at room temperature
200 grams (4 cups) mini marshmallows

Icing
100 grams (3/4 cup plus 2 tablespoons) shelled pistachios
70 grams (5 tablespoons) unsalted butter
6 tablespoons whole milk
42 grams (1/2 cup) cocoa powder
200 grams (1 3/4 cups) confectioners sugar

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