Chocolate Pistachio Bundt Cake

This cake is so deliciously moist and has such a great flavor! Its the easiest cake to make, made with just a few simple ingredients you would usually find in your fridge and pantry, I got this recipe from The Pioneer Woman Cooks! One of my favorite cooking blogs. When I saw this recipe, I had to make it! I even made a chocolate ganache and sprinkled it with pistachios as she suggested, and it turned out just amazing! I would recommend making this as soon as possible, it is well worth shelling all the pistachios!

Preheat your oven to 350. Using a bundt cake pan. . .

Oil and flour, or spray your pan with baking spray with flour already in it

Using these ingredients. . .

Add them to your mixer

Yes, pistachio pudding.

Yes, orange juice.

Mix, mix, mix!

And mix. . .

Until well incorporated.

Add some leaf green gel food coloring.

Mix well

Green as a pistachio!

Pour it into your greased and floured pan

Evenly-

Ish

Saving 1/4 of your batter. . .

Pour 3/4 cup of chocolate syrup, yes chocolate syrup

Pour that into the batter

Mix

Nice and chocolaty!

Pour that right over your green batter

Evenly-

Ish. And pop it into your oven for an hour.

Open this bag, eat a few for quality control.

Shell them, try to remove excess crispy gray skins

Chop em up in your food processor, or with a knife

set aside

To make the ganache, Heat some heavy cream

Using 2/3 of this bag

Pour the semi-sweet chips into a heatproof bowl

using 4 tbsp of butt-er

Pour the heated cream into the bowl

Stir around for a minute to get things going

Scraping the sides of the bowl as needed

Whisk until well incorporated and smooth

whisk in butter, set aside and let cool

once you remove your bundt from the oven, let it cool for 10 minutes, then hold your breath flip it upside down and invert onto a cake server or flat dish

Whew!

Le Magnifique! Let it cool for 15-20 more minutes

Your ganache should have thickened up a bit

Spread it on your bundt

Sprinkle your pistachios all over

 

The more, the better!

Ingredients:

For the cake:

1 box White Cake Mix
1 package 3.4 Ounce Pistachio Instant Pudding Mix
1/2 cups Orange Juice
1/2 cups Water
1/2 cups Vegetable Oil
4 whole Eggs
3/4 cups Hershey's Chocolate Syrup
1/4 teaspoon leaf green gel food coloring



For the Ganache:

8 oz. semi-sweet chocolate, finely chopped or 2/3 of a 12 oz bag of semi-sweet chocolate chips
1 cup heavy cream
4 tbsp. unsalted butter, at room temperature
4 oz bag of pistachios, shelled and chopped

Directions:

For the Cake -

Preheat your oven to 350 degrees. Grease and flour bundt pan, or spray with floured baking spray.

In a mixing bowl or stand mixer, fitted with the beater attachment, mix the white cake mix, pudding, orange juice, oil, water, and eggs, beat for two minutes on medium-high. Add food coloring beat another 30 seconds. Pour 3/4 of the batter into the bundt pan.
Add the chocolate syrup to the remaining batter and mix well. Pour the chocolate batter on top of the pistachio batter. Place in oven, bake for 1 hour or until toothpick inserted in center comes out clean.
cool for 10 minutes and invert (very carefully) onto a serving plate, let stand 20 minutes to cool.

For the ganache- 

Place the chopped chocolate or chips in a small heatproof bowl.  Bring the heavy cream to a simmer in a small saucepan over medium-high heat.  Pour the hot cream over the chocolate Stir until well incorporated and smooth. Whisk in the butter until completely incorporated, let sit 15-20 minutes until cool and thick, spread over cooled bundt, sprinkle with pistachios and serve!