Pistachio Bundt Cake with Chocolate Ganache
Pistachio Bundt Cake with Chocolate Ganache - perfect cake for St. Patrick's day. Soft, chocolaty, delicious and topped with pistachios.
Servings: 16
Calories: 210kcal
Equipment
Ingredients
Pistachio Cake
- 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
- ¼ cup butter unsalted
- ¼ cup milk
- 1½ cups powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon almond extract
- pistachios chopped, for sprinkling over the cake
Instructions
- Preheat oven to 350°F degrees. Grease a 10 inch bundt pan.
- In the bowl of your mixer, mix together the cake mix and pudding mix. To it add the eggs, oil, almond extract, water and your green food coloring. Beat for at least 2 minutes at medium speed.
- Pour into the prepared bundt pan. Bake for 55 minutes or until an inserted toothpick comes out clean. Cool in the pan for about 15 minutes after which you can turn out onto a cake tray.
- In a small sauce pan, add butter, milk, and cocoa powder and turn the heat to low. Whisk occasionally until butter is melted and mixture is smooth. Do not let boil. Remove from heat and whisk in the powdered sugar and almond extract.
- Pour warm frosting over the warm cake. Top with pistachios.
Nutrition
Serving: 1slice | Calories: 210kcal | Carbohydrates: 38g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 244mg | Potassium: 52mg | Fiber: 1g | Sugar: 25g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg