09 November, 2012

Fudgy Pistachio Bundt Cake | Southern Living

Sour cream and cocoa flavor this moist cake. It boasts a tender crumb, a thick chocolate glaze and a festive sprinkling of pistachios.

Fudgy Pistachio Bundt Cake ingredients
Makes 1 (10-inch) cake
For the cake:
1 cup cocoa
1 Tbsp instant coffee granules
1.5 cups boiling water
1.5 cups butter or margarine, softened
2.25 cups sugar
3/4 cup firmly packed brown sugar
5 large eggs
1 (8-oz) container sour cream
1.5 tsp vanilla extract
2.5 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1 cup semisweet chocolate morsels (6-ozs)

For glaze:
1 cup semisweet chocolate morsels (6-ozs)
1/4 cup butter or margarine
3 Tbsp heavy whipping cream

For garnish:
1/2 cup chopped pistachio nuts, toasted


Preheat oven to 350ºF. Heavily grease and flour (10- x 3.5-inch / 12 cup) Bundt cake pan; set aside.

Make the cake:  In a bowl, combine cocoa, coffee and boiling water, stirring until smooth; set aside to cool.

Beat 1 1/2 cups butter at Medium speed with an electric mixer until creamy, about 2 minutes. Gradually add sugars, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

Add sour cream and vanilla to cooled cocoa mixture.

Combine flour, baking soda and salt; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Stir in 1 cup of chocolate morsels; pour batter into prepared Bundt cake pan. (Pan will be very full.)

Bake in preheated oven for 1 hour and 5 minutes, or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes; remove from pan and cool on wire rack.

Make the glaze while the cake is baking:  In a small saucepan, combine 1 cup of chocolate morsels and 1/4 cup butter; cook over Low heat until melted. Remove from heat; stir in whipping cream. Let glaze stand for 45 minutes.

Place cooled cake on rack over wax paper. Pour chocolate glaze over cake; spoon any excess glaze on wax paper over cake. Sprinkle with the pistachios.

The Fudgy Pistachio Bundt Cake recipe is from Christmas with Southern Living 2001 (Birmingham: Oxmoor House, 2001), 161.

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