Next up in the countdown to National Bundt Cake Day 2020 is one of my sons’ childhood favorites, Chocolate Pistachio Bundt Cake.
Marbled cakes look so nice, but they can also scare novice cooks because they look difficult. Chocolate Pistachio Bundt Cake is far from difficult! It uses a cake mix and instant pudding as its base, so dragging out and measuring tons of ingredients is not an issue with this delightful concoction of swirled, delectable goodness.
More Bundt Cake Recipes
- Fresh Apple Bundt Cake
- Almond Cream Cheese Bundt Cake
- Five Flavor Bundt Cake
- Banana Chocolate Bundt Cake
- Chocolate Fudge Ribbon Cake
- Applesauce Spice Cake
- Peanut Butter Banana Chocolate Chip Cake
Instant pistachio pudding was introduced in North America in 1975 by Kraft Foods under the Jello brand. If you live outside of North America and do not have access to the pudding mix, it can be found on Amazon and myamericanmarket.com
There are a few options for garnishing Chocolate Pistachio Bundt Cake.
Option 1 is the easiest. Once the cake has cooled completely, give it a light dusting of powdered sugar.
Option 2 is my personal favorite. After greasing and flouring your pan, sprinkle 1/2 cup chopped pistachios and 1/2 cup mini chocolate chips evenly in the bottom of the pan.
Option 3 is basically the same as option 2, only sprinkle 1 cup mini chocolate chips and no chopped nuts in the bottom of the prepared pan.
Option 4 is to drizzle the cake with chocolate icing once it has cooled completely. The recipe for chocolate glaze follows the recipe for Chocolate Pistachio Bundt Cake.
Chocolate Pistachio Bundt Cake Recipe
- 1 or 1/2 cup mini chocolate chips (optional)
- 1/2 cup chopped pistachios (optional)
- 18.25 oz white cake mix
- 3.4 oz instant pistachio pudding mix
- 1/2 cup sugar
- 1 cup milk
- 1/2 cup melted butter
- 4 eggs
- 1/2 cup chocolate syrup
- Preheat oven to 350°F.
- Grease & flour Bundt pan or spray with Baker’s Joy.
- If using mini chocolate chips or chopped pistachios. sprinkle them evenly in the bottom of the prepared pan.
- Place the cake mix, pudding mix, sugar, milk, butter, & eggs in a large mixing bowl. Blend on low speed until all of the ingredients are well incorporated.
- Remove 1 cup of the batter & place in a small bowl. Add the chocolate syrup & stir until well combined. Set aside.
- Pour the main batter evenly into the pan. Use a spatula to form a shallow trench through the middle.
- Pour the chocolate batter into the trench, doing your best to keep it from touching the sides of the pan. Use dull dinner knife to gently swirl the chocolate batter with the main batter.
- Place the cake on the center rack & bake for 55 to 60 minutes.
- Remove cake from oven & cool for 20 minutes before removing from pan.
- If garnishing with powdered sugar or chocolate icing, allow cake to cool completely before doing so.
Chocolate Icing Recipe
- 2 tablespoons butter
- 1/4 cup heavy whipping cream
- 2 tablespoons cocoa powder
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Melt butter in a small heavy bottomed saucepan.
- Add cream & cocoa powder. Stir for 2 minutes or until mixture thickens. Do not boil!
- Remove from heat & mix in sugar & vanilla. Stir until smooth.
- Allow to cool slightly before pouring over cooled cake.