Best 3 Chocolate Pistachio Bundt Cake Recipes
Indulge in the symphony of flavors with our tantalizing Chocolate Pistachio Bundt Cake, a delightful treat that elevates any occasion. This moist and decadent cake boasts a rich chocolate batter studded with vibrant green pistachios, creating a textural and visual masterpiece. The pistachio glaze adds an extra layer of nutty sweetness, while the optional garnish of chopped pistachios lends a finishing touch of elegance.
This culinary symphony is not limited to the bundt cake alone. The article also features a symphony of complementary recipes, each adding a unique note to the overall experience. Discover the art of preparing a luscious chocolate ganache, a silky smooth complement to the cake. For those who prefer a touch of tang, the tangy orange glaze recipe offers a vibrant twist. Elevate your cake with a decadent chocolate frosting, a classic choice that never fails to impress.
CHOCOLATE PISTACHIO BUNDT CAKE
This cake is pretty on the inside with the way the chocolate swirls around in the pistachio layer.
Provided by Stephanie Manley
Categories Dessert
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spray a bundt pan liberally with non-stick cooking spray. In a large bowl combine cake mix, pistachio instant pudding mix, eggs, water, and vegetable oil.
- Mix with a hand mixer for approximately 2 minutes, blend until smooth, scrape the bowl down occasionally while mixing the cake. Remove 1 cup of cake batter and place in a small bowl, add 1/2 cup chocolate syrup to the 1 cup of cake mix.
- Stir the chocolate syrup mixture until the color is uniform. Place yellow cake mix batter into a bundt cake pan, and then pour the chocolate syrup mixture on top of the yellow cake mix in the bundt cake pan.
- Using a knife, gently swirl the chocolate and yellow cake mix batters together, do not over stir, you want to have definite marbling. Bake cake in the oven for approximately 55 minutes, you will know the cake is done when a toothpick is inserted it will come out clean.
Nutrition Facts : Calories 352 kcal, Carbohydrate 53 g, Protein 4 g, Fat 13 g, SaturatedFat 10 g, Cholesterol 65 mg, Sodium 474 mg, Sugar 34 g, ServingSize 1 serving
CHOCOLATE PISTACHIO BUNDT CAKE
This recipe is from the book, "Cake Mix Doctor" - and it's wonderful!! This has a white cake base and is light, airy and moist. I make it often :) There are similar recipes on this site. I am posting for safe keeping :)
Provided by Chez Michelle
Categories Dessert
Time 1h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Place rack in the center of the oven and preheat oven to 350 degreesF.
- Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Sprinkle the pecans and choc chips evenly in the bottom of the pan. Set the pan aside.
- Place the cake mix, pudding mix, sugar, water, oil and eggs in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 min more (I set timer). The batter should look thick and smooth.
- Remove 1 cup of the batter to a small bowl. Pour the choc syrup into the small bowl and stir until the mixture is well combined. Set aside. Pour the remaining batter into the prepared pan. Pour the choc batter over the top, trying to keep the choc batter away from the edges of the pan.
- Swirl the choc batter into the white batter using a dinner knife. Place the pan in the oven.
- Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 55 to 60 minute Remove the pan from the oven and place it on a wire rack to cool for 20 minute
- Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 min more.
PISTACHIO BUNDT CAKE
Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day. -Becky Gant, South Bend, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.
Nutrition Facts : Calories 406 calories, Fat 20g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 415mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Measuring Ingredients Accurately: Use a kitchen scale to measure ingredients, especially for precise baking. Accurate measurements ensure consistent results.
- Choosing the Right Pistachios: Opt for high-quality pistachios with vibrant green color and no signs of discoloration or blemishes.
- Toasting Pistachios: Toasting pistachios enhances their flavor and aroma. Spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally.
- Preparing the Bundt Pan: Generously grease and flour the Bundt pan to prevent the cake from sticking. You can also use baking spray for convenience.
- Mixing the Batter: Mix the dry ingredients (flour, sugar, baking powder, salt) in a separate bowl before adding them to the wet ingredients. This helps distribute the leavening agents evenly.
- Whisking the Eggs and Sugar: Whisk the eggs and sugar together until the mixture is thick and pale yellow. This process, known as creaming, incorporates air into the batter, resulting in a lighter and fluffier cake.
- Adding Dry and Wet Ingredients: Alternate adding the dry ingredients and milk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Pouring the Batter: Pour the batter into the prepared Bundt pan, filling it about ⅔ full. Tap the pan on the counter a few times to release any air bubbles.
- Baking the Cake: Bake the cake according to the recipe's instructions, checking for doneness with a toothpick inserted into the center. It should come out clean or with just a few moist crumbs attached.
- Cooling the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Making the Glaze: While the cake cools, prepare the chocolate glaze by melting chocolate and butter together and adding milk and vanilla extract. Stir until smooth and glossy.
- Glazing the Cake: Once the cake is completely cool, drizzle the prepared chocolate glaze over the top, allowing it to drip down the sides. Decorate with additional pistachios, if desired.
Conclusion:
With its moist and fluffy texture, rich chocolate flavor, and nutty pistachio accents, this Chocolate Pistachio Bundt Cake is an absolute delight. Whether you're a seasoned baker or a beginner, this recipe provides detailed instructions and helpful tips to guide you through the process. Remember, accurate measurements, proper mixing techniques, and attention to detail are key to achieving a perfect Bundt cake. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey. Let the aroma of chocolate and pistachios fill your kitchen and create a sweet memory to share with loved ones. Happy baking!
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