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Chocolate Pistachio Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 7 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cooling Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pistachio Bundt Cake with Chocolate Ganache is a festive and delicious dessert, ideal for celebrations like St. Patrick's Day. The cake is moist and flavorful, made with a pistachio pudding mix blended into a white cake mix, and enhanced with almond extract and green food coloring for a vibrant look. Topped with a rich chocolate ganache and chopped pistachios, this cake offers a perfect balance of nutty and chocolatey flavors that will impress your guests.

Ingredients

Units Scale

Pistachio Cake

  • 1 box white cake mix
  • 1 box instant pistachio pudding mix (3.4 oz)
  • 4 eggs
  • 1/4 cup vegetable oil
  • 1 1/2 cups water
  • 1 teaspoon almond extract
  • a few drops green food coloring

Chocolate Ganache

  • 1/4 cup unsalted butter
  • 1/4 cup milk
  • 1 1/2 cups powdered sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon almond extract
  • chopped pistachios for sprinkling

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 10 inch bundt pan thoroughly to prevent sticking.
  2. Mix Cake Batter: In the bowl of your mixer, combine the white cake mix and instant pistachio pudding mix. Add in the eggs, vegetable oil, almond extract, water, and green food coloring. Beat the mixture at medium speed for at least 2 minutes until smooth and well combined.
  3. Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 55 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool in the pan for about 15 minutes.
  4. Cool and Remove Cake: Carefully invert the bundt pan onto a cake tray or plate to release the cake. Let it cool completely before adding the ganache.
  5. Prepare Chocolate Ganache: In a small saucepan over low heat, combine the unsalted butter, milk, and cocoa powder. Whisk frequently until the butter is melted and the mixture is smooth. Do not allow the mixture to boil. Remove from heat, then whisk in the powdered sugar and almond extract until well blended.
  6. Frost and Garnish: Pour the warm chocolate ganache over the slightly warm cake, spreading evenly. Sprinkle chopped pistachios generously on top of the ganache to finish.

Notes

  • Use a toothpick test to ensure the cake is baked through without overbaking.
  • If you prefer a stronger pistachio flavor, add ½ teaspoon of pistachio extract along with the almond extract.
  • To make slicing easier, chill the cake for 30 minutes before cutting once the ganache has set.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives and use vegan powdered sugar.
  • Green food coloring is optional; adjust the amount to achieve your preferred shade of green.
  • Ensure the ganache is warm but not hot when pouring to achieve smooth coverage without melting the cake.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 210 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 55 mg

Find it online: https://creamypot.com/chocolate-pistachio-bundt-cake-recipe/