Description
This Pistachio Bundt Cake with Chocolate Ganache is a festive and delightful dessert perfect for St. Patrick's Day or any special occasion. Featuring a moist and flavorful pistachio cake with a smooth chocolate ganache topping sprinkled with chopped pistachios, this cake offers a beautiful green hue and a rich nutty taste balanced by creamy chocolate.
Ingredients
Units
Scale
Pistachio Cake
- 1 box white cake mix
- 1 box instant pistachio pudding mix (3.4 oz)
- 4 large 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
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Cake Batter: In the bowl of your mixer, combine the white cake mix and instant pistachio pudding mix. Add the eggs, vegetable oil, almond extract, water, and a few drops of green food coloring. Beat the mixture at medium speed for at least 2 minutes until smooth and well combined.
- Bake the Cake: Pour the batter into the prepared bundt pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked. Let the cake cool in the pan for about 15 minutes.
- Cool the Cake: After cooling in the pan, carefully invert the bundt pan onto a cake tray to release the cake. Allow it to cool further while you prepare the ganache.
- Prepare Chocolate Ganache: In a small saucepan, combine the unsalted butter, milk, and cocoa powder. Heat on low, whisking occasionally until the butter is melted and the mixture is smooth. Do not allow it to boil. Remove from heat and whisk in the powdered sugar and almond extract until fully incorporated and smooth.
- Assemble and Decorate: Pour the warm chocolate ganache evenly over the warm cake, allowing it to drizzle down the sides. Sprinkle chopped pistachios generously on top to finish the dessert with a crunchy texture and nutty flavor.
Notes
- Use a toothpick to test cake doneness; it should come out clean without batter.
- Adjust green food coloring according to your preferred shade of green.
- Ensure the ganache does not boil to prevent graininess.
- For a richer cake, substitute water with milk in the batter.
- This cake is best served slightly warm to enjoy the ganache’s smooth texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
