Prepare the Pistachios:

Toast the pistachios in a dry skillet over medium heat for 3-4 minutes. Let them cool and grind them into a fine powder using a food processor or blender.

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

Make the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and ground pistachios. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until combined.

Bake the Cake:

Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the Chocolate Glaze:

In a small saucepan, combine the chocolate chips, heavy cream, and butter. Heat over low heat, stirring constantly, until the chocolate is melted and smooth. Remove from heat and let it cool slightly before pouring over the cooled cake.

Assemble the Cake:

Once the cake has cooled completely, pour the melted chocolate glaze over the top, letting it drip down the sides. Allow the glaze to set for 10-15 minutes before serving.