Description
This Pistachio Bundt Cake with Chocolate Ganache is a soft, deliciously moist cake perfect for celebrations like St. Patrick's Day. The cake features a light pistachio flavor enhanced by almond extract and a fun green tint, topped with a rich, smooth chocolate ganache and crunchy chopped pistachios for a delightful finishing touch.
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 (to get the color you prefer)
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 over the cake)
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 10-inch bundt pan thoroughly to ensure the cake will release 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 everything on medium speed for at least 2 minutes until the batter is smooth and evenly blended.
- Bake the cake: Pour the batter into the prepared bundt pan and bake for 55 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Once done, allow the cake to cool in the pan for about 15 minutes.
- Release and cool cake: After cooling briefly in the pan, carefully turn the cake out onto a cake tray or wire rack to cool further as desired.
- Prepare chocolate ganache: In a small saucepan, combine the unsalted butter, milk, and cocoa powder. Heat on low, whisking occasionally until the butter melts and the mixture is smooth. Avoid boiling. Remove from heat and whisk in the powdered sugar and almond extract until fully incorporated.
- Frost the cake: Pour the warm ganache evenly over the warm cake, allowing it to drizzle down the sides. Sprinkle chopped pistachios on top for added texture and decoration.
Notes
- The green food coloring is optional and can be adjusted to your desired shade of green for festive appearance.
- Use a toothpick test to ensure the cake is fully baked to avoid undercooking or drying out the cake.
- If you prefer, substitute almond extract with vanilla extract for a more classic cake flavor.
- Ganache should be poured warm but not hot to avoid melting the cake surface excessively.
- Chopped pistachios can be toasted lightly before sprinkling to enhance their flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 68 mg
