Chocolate Pistachio Bundt Cake
Indulge in the perfect harmony of rich chocolate and nutty pistachios with this decadent Chocolate Pistachio Bundt Cake. Featuring a tender, moist crumb infused with the deep flavors of cocoa and a delightful crunch of finely chopped pistachios, this bundt cake is a show-stopping dessert for any occasion. The semi-sweet chocolate glaze cascades beautifully over the cake, while a garnish of extra pistachios adds a touch of elegance. With just 20 minutes of prep time and simple ingredients like buttermilk, cocoa powder, and hot water, this recipe is as approachable as it is stunning. Ideal for celebrations or as an after-dinner treat, this bundt cake offers a sophisticated yet homey dessert experience that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 whole Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Hot water
- 0.75 cup Shelled pistachios, finely chopped
- 1 cup Semi-sweet chocolate chips
- 0.25 cup Powdered sugar (for dusting, optional)
- 0.5 cup Heavy cream (for glaze)
- 1 tablespoon Butter (for greasing the pan)
- 0.25 cup Extra chopped pistachios (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a bundt pan with butter and lightly dust with cocoa powder to prevent sticking.
In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking soda, and salt. Whisk together until fully incorporated.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients while mixing on low speed using a hand or stand mixer. Once combined, slowly pour in the hot water and mix until the batter is smooth. The batter will be thin, which is normal.
Fold in the chopped pistachios and semi-sweet chocolate chips using a spatula.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bundt pan from the oven and let the cake cool for 15 minutes in the pan. Then carefully invert the cake onto a wire rack and let it cool completely.
To make the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Remove from heat and pour over the semi-sweet chocolate chips in a bowl. Let it sit for 2-3 minutes, then whisk until smooth.
Drizzle the glaze evenly over the cooled bundt cake. Sprinkle extra chopped pistachios on top for garnish.
Optionally, dust the cake with powdered sugar for an added touch before serving.
Slice and serve the cake. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 47.7 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 431 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
