Description
This Pistachio Bundt Cake with Chocolate Ganache is a moist and flavorful dessert combining a classic white cake mix with instant pistachio pudding for a delightful nutty twist. Topped with a rich, smooth chocolate ganache infused with almond extract and garnished with chopped pistachios, this cake offers a perfect balance of textures and flavors, ideal for gatherings or special occasions.
Ingredients
Cake Ingredients
- 1 box white cake mix
- 1 box instant pistachio pudding mix (3.4 oz)
- 4 eggs
- ¼ cup vegetable oil
- 1½ cups water
- 1 teaspoon almond extract
- a few drops green food coloring (to get the color you prefer)
Chocolate Ganache Ingredients
- ¼ cup unsalted butter
- ¼ cup milk
- 1½ cups powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon almond extract
- pistachios, chopped (for sprinkling over the cake)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 10-inch bundt pan thoroughly to prevent sticking.
- Mix 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 at medium speed for at least 2 minutes until fully blended and smooth.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for approximately 55 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool in the pan for about 15 minutes.
- Remove Cake from Pan: Carefully invert the cake onto a serving tray or cooling rack to cool completely while maintaining its shape.
- Prepare Chocolate Ganache: In a small saucepan over low heat, combine the unsalted butter, milk, and cocoa powder. Whisk occasionally until the butter melts and the mixture is smooth, making sure it does not boil. Remove from heat and whisk in the powdered sugar and almond extract until fully incorporated and silky.
- Frost the Cake: Pour the warm chocolate ganache evenly over the warm bundt cake, allowing it to cascade over the sides. Immediately sprinkle the chopped pistachios over the top to garnish.
Notes
- Do not overmix the batter to keep the cake light and fluffy.
- If you prefer a stronger pistachio flavor, you can add a few drops of pistachio extract along with the almond extract.
- Allow the chocolate ganache to cool slightly before pouring if you want a thicker frosting layer.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Room temperature ingredients will yield the best cake texture and consistency.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American