Pistachio-chocolate Marble Snacking Cake

Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan and line it with parchment paper, leaving an overhang for easy removal.

In a food processor, pulse 1/2 cup of the shelled pistachios until finely ground into a meal (be careful not to turn it into butter). Roughly chop the remaining 1/4 cup pistachios and set aside for topping.

In a medium bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.

In a large mixing bowl, cream together 1/2 cup softened butter and 3/4 cup sugar until light and fluffy (about 3 minutes). Beat in the 2 eggs, one at a time, followed by 1 teaspoon vanilla extract.

Gently fold in half of the flour mixture, then the 1/2 cup Greek yogurt, and finally the remaining flour mixture until just combined. Do not overmix.

Melt 2 ounces of the chopped dark chocolate in the microwave in 30-second intervals. Divide the batter evenly into two bowls. Fold the ground pistachio meal and 1 tablespoon milk into the first bowl. Fold the melted chocolate, 1 tablespoon cocoa powder, and 1 tablespoon milk into the second bowl.

Dollop alternating spoonfuls of pistachio and chocolate batter into the prepared pan. Use a butter knife or skewer to swirl the batters together to create a marble effect.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

To finish, melt the remaining 1 ounce of chocolate with 2 tablespoons heavy cream to create a quick ganache. Drizzle over the cooled cake and sprinkle with the reserved 1/4 cup chopped pistachios. Cut into 9 squares.