Description
This Pistachio Bundt Cake with Chocolate Ganache is a soft, moist, and deliciously moist cake perfect for St. Patrick's Day or any special occasion. The cake features a subtle pistachio flavor enhanced with almond extract and green food coloring for a festive touch. It's topped with a rich chocolate ganache and 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 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 over the cake
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch bundt pan thoroughly to prevent the cake from sticking.
- Mix the cake batter: In a large mixing bowl or the bowl of your stand mixer, 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 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 in the preheated oven for 55 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for about 15 minutes, then carefully turn it out onto a cake tray or cooling rack.
- Make the chocolate ganache: In a small saucepan over low heat, combine the unsalted butter, milk, and cocoa powder. Whisk occasionally until the butter has melted and the mixture is smooth, making sure it does not boil. Remove the pan from heat and whisk in the powdered sugar and almond extract until fully incorporated and smooth.
- Frost and garnish: While the cake is still warm, pour the warm chocolate ganache evenly over the top. Immediately sprinkle chopped pistachios over the ganache to garnish before it sets. Allow the cake to cool completely before serving for the best texture and flavor.
Notes
- For a more intense pistachio flavor, consider adding 1/2 cup of finely ground shelled pistachios to the batter.
- If you prefer a vegan version, substitute eggs with flax eggs and use a plant-based milk and butter alternatives.
- The green food coloring is optional and can be adjusted to your preferred shade of green.
- To easily remove the cake from the bundt pan, dust the greased pan with a bit of flour or use baking spray with flour included.
- 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 (1/16 of cake)
- Calories: 320 kcal
- Sugar: 28 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: 4 g
- Cholesterol: 55 mg
