Description
This Pistachio Bundt Cake with Chocolate Ganache is a moist, flavorful dessert perfect for celebrations like St. Patrick's Day. The soft cake has a subtle nutty pistachio flavor enhanced with almond extract and a beautiful green hue, topped with a rich, smooth chocolate ganache and sprinkled with crunchy chopped pistachios for a delightful finish.
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
- 1/4 cup 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 a mixer, combine the white cake mix and instant pistachio pudding mix. Add the eggs, vegetable oil, almond extract, water, and green food coloring. Beat on medium speed for at least 2 minutes until the batter is smooth and well combined.
- Bake the Cake: Pour the batter into the prepared bundt pan. Bake for 55 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for about 15 minutes.
- Remove Cake from Pan: Carefully invert the bundt pan onto a cake tray and release the cake. Allow it to cool slightly while you prepare the ganache.
- Prepare Chocolate Ganache: In a small saucepan over low heat, combine the unsalted butter, milk, and cocoa powder. Whisk occasionally until the butter is completely melted and the mixture is smooth. Do not let it boil.
- Finish Ganache: Remove the pan from heat and whisk in the powdered sugar and almond extract until fully incorporated and the ganache is smooth.
- Glaze the Cake: Pour the warm chocolate ganache evenly over the warm cake. Immediately sprinkle the chopped pistachios over the ganache to garnish and add texture.
Notes
- Make sure to grease the bundt pan well with butter or baking spray to prevent sticking.
- You can substitute vegetable oil with canola or sunflower oil if desired.
- Adjust the green food coloring drops to achieve your preferred color intensity.
- If you want a thicker ganache, reduce the milk slightly or add a bit more powdered sugar.
- For a nut-free version, omit the pistachios on top or substitute with toasted coconut flakes.
- The cake is best served slightly warm for the ganache to be soft and glossy.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
