Description
This Pistachio Bundt Cake with Chocolate Ganache is a delightful dessert perfect for celebrations like St. Patrick's Day. It features a soft, moist pistachio-flavored cake with a rich chocolate ganache topping, finished with crunchy chopped pistachios for texture and flavor.
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
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 10-inch bundt pan thoroughly to prevent the cake from sticking during baking.
- Mix Cake Batter: In the bowl of a 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 to ensure everything is well combined and smooth.
- Bake the Cake: Pour the batter into the prepared bundt pan evenly. Bake in the oven for 55 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes. After cooling slightly, carefully invert the bundt pan onto a cake tray to release the cake and cool completely before frosting.
- Make the Chocolate Ganache: In a small saucepan over low heat, combine the unsalted butter, milk, and cocoa powder. Whisk occasionally until the butter is melted and the mixture is smooth. Be careful not to let it boil. Remove from heat, then whisk in the powdered sugar and almond extract until smooth.
- Frost and Garnish: Pour the warm chocolate ganache over the warm cake, allowing it to drip down the sides. Sprinkle chopped pistachios on top for a crunchy and flavorful finish. Let the cake set before serving.
Notes
- Use a good-quality white cake mix for the best texture and flavor.
- If you prefer a more intense pistachio flavor, you can add 1/2 cup of finely ground pistachios to the batter.
- Adjust the amount of green food coloring to achieve your desired shade.
- Make sure the cake is slightly warm but not hot when pouring the ganache to ensure it spreads smoothly.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring cake to room temperature before serving if refrigerated to enjoy the best texture and flavor.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
