Description
This Pistachio Bundt Cake with Chocolate Ganache is a moist and flavorful dessert perfect for festive occasions like St. Patrick's Day. It features a tender pistachio-flavored cake combined with a rich, creamy chocolate ganache topped with crunchy chopped pistachios, delivering the perfect balance of nuttiness and chocolate indulgence.
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°F. Grease a 10-inch bundt pan thoroughly to prevent sticking.
- Mix cake batter: In a 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 fully combined.
- Bake the cake: Pour the batter into the prepared bundt pan, smoothing the top. Bake in the preheated oven for 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the bundt pan for about 15 minutes. After that, carefully turn the cake out onto a cooling rack or tray to cool further.
- Prepare the ganache: In a small saucepan over low heat, combine the butter, milk, and cocoa powder. Whisk occasionally until the butter is melted and the mixture is smooth, making sure not to let it boil. Remove from heat, then whisk in the powdered sugar and almond extract until fully incorporated.
- Finish and garnish: While the cake is still warm, pour the chocolate ganache evenly over the top. Sprinkle chopped pistachios over the ganache as a finishing touch. Let the ganache set slightly before serving.
Notes
- Use a toothpick to check doneness to avoid overbaking and ensure a moist cake.
- If you don’t have green food coloring, the cake will still taste delicious without it.
- You can substitute almond extract with vanilla extract if preferred.
- Use unsalted butter in the ganache to better control the flavor and salt level.
- For a dairy-free variation, substitute milk with a plant-based milk and use dairy-free butter alternatives.
Nutrition
- Serving Size: 1 slice (assuming 16 slices)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
