Description
This Pistachio Bundt Cake with Chocolate Ganache is a soft and chocolaty dessert perfect for festive occasions like St. Patrick's Day. It features a moist pistachio-flavored cake with a smooth almond-scented chocolate ganache, topped with crunchy chopped pistachios.
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 Oven and Prepare Pan: Preheat your oven to 350°F. Grease a 10-inch bundt pan thoroughly to ensure the cake can be released easily after baking.
- Mix Cake Batter: In a large mixing bowl, combine the white cake mix and instant pistachio pudding mix. Add 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.
- 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 in the center comes out clean. Once baked, let the cake cool in the pan for about 15 minutes before carefully turning it out onto a cake plate or tray.
- Prepare Chocolate Ganache: In a small saucepan, combine the unsalted butter, milk, and cocoa powder. Heat over low heat, whisking occasionally, until the butter melts and the mixture is smooth. Do not let it boil. Remove from heat and whisk in the powdered sugar and almond extract until you have a smooth, glossy ganache.
- Frost and Garnish: While the cake is still warm, pour the chocolate ganache evenly over the top, allowing it to drip down the sides. Immediately sprinkle chopped pistachios over the ganache to finish.
Notes
- Use a good quality bundt pan and grease it well to prevent sticking.
- You can adjust the green food coloring to achieve your preferred shade.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Allow the ganache to cool slightly if it's too warm before pouring to prevent it from soaking into the cake too much.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
