Creating your own White Chocolate & Roasted Pistachio Drip is an enjoyable process. Follow these simple steps to achieve dessert perfection:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. Mix Dry Ingredients: In a bowl, combine flour, cocoa powder, baking powder, and salt. Whisk until well mixed.
3. Cream Butter and Sugar: In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
6. Fold in Chocolate Chips: Gently fold in the white chocolate chips and half of the chopped pistachios.
7. Bake: Pour the batter into the prepared cake pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Prepare Drip: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the remaining white chocolate chips until melted and smooth.
10. Drip the Cake: Once the cake is completely cool, pour the white chocolate drip over the top. Allow it to drip down the sides for that beautiful effect.
11. Garnish: Top with the remaining chopped pistachios for added crunch.

These steps will guide you through the process of creating this incredible dessert with ease.