Description
A delightful Pistachio Bundt Cake with a smooth chocolate ganache topping, perfect for special occasions like St. Patrick's Day. This soft, moist cake combines the unique flavor of pistachio pudding with the richness of chocolate, finished with chopped pistachios for an elegant crunch.
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 the oven to 350 degrees Fahrenheit. Grease a 10-inch bundt pan thoroughly to prevent sticking.
- Mix Cake Batter: In the bowl of a stand mixer, combine the white cake mix and the instant pistachio pudding mix. Add eggs, vegetable oil, water, almond extract, and green food coloring. Beat on medium speed for at least 2 minutes until well combined and smooth.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. After baking, cool the cake in the pan for about 15 minutes.
- Remove Cake from Pan: Carefully invert the cake onto a serving plate or cake tray to cool further.
- Prepare Chocolate Ganache: In a small saucepan over low heat, combine unsalted butter, milk, and cocoa powder. Whisk occasionally until the butter has melted and the mixture is smooth. Avoid boiling the mixture. Remove from heat and whisk in powdered sugar and almond extract until smooth and glossy.
- Frost and Garnish: Pour the warm ganache over the warm cake, allowing it to drizzle down the sides. Sprinkle chopped pistachios over the top to finish.
Notes
- Use a bundt pan with intricate designs for a beautiful presentation.
- You can substitute the vegetable oil with canola oil or melted coconut oil for variation.
- If you want a richer pistachio flavor, add ¼ cup finely chopped pistachios into the batter.
- Allow the cake to cool slightly before adding ganache to prevent it from melting off completely.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
