Saturday, October 6, 2012

Fudgy Pistachio Bundt Cake

This is a fantastic bundt cake; you could eliminate the pistachios if you wanted or substitute any other nut (salted nuts on this are very yummy!).

I found this recipe in my Southern Living Incredible Chocolate Recipes cookbook.  Enjoy!

-1 cup unsweetened cocoa
-1 tbsp instant coffee granules
-1 1/2 cups boiling water
-1 1/2 cups butter, softened
-2 1/4 cups sugar
-3/4 cup brown sugar
-5 eggs
-1 1/2 tsp vanilla extract
-2 1/2 cups flour
-3/4 tsp baking soda
-1/4 tsp salt
-1 cup semisweet chocolate chips

Glaze Topping:
-1 cup semisweet chocolate chips
-1/4 cup butter
-3 tbsp heavy whipping cream
-1/2 cup chopped pistachio nuts, toasted

1. Combine cocoa, coffee and boiling water; stir until smooth.  Let cool.
2. Preheat oven to 350 degrees.
3. Beat 1 1/2 cups butter at high speed with electric mixer for about 2 minutes or until creamy.
4. Gradually add sugars, beat 5 to 7 minutes.
5. Add eggs, 1 at a time, beating just until yellow disappears.
6. Add sour cream and vanilla to the cooled cocoa mixture.
7. Mix cocoa mixture into the butter mixture.

8. Add flour, baking soda and salt, mix well.
9. Stir in 1 cup chocolate chips.
10. Pour batter into a heavily greased and floured 10 x 3 1/2 inch (12 cup) bundt pan. {Pan will be VERY full.}
11. Place the bundt pan on a baking sheet and bake for 1 hour and 5 minutes or until a skewer inserted in the center comes out clean.
12. Cool in pan on a wire rack for 15 minutes; remove from pan and cool completely on wire rack.
13. Meanwhile for glaze topping, combine chocolate chips and butter in a small sauce pan over low heat until melted.
14. Remove from heat and stir in whipping cream.  Let stand 45 minutes.
15.Place cooled cake on rack over wax paper.
16. Pour chocolate glaze over cake, spoon any excess glaze on wax paper over cake.
17. Sprinkle with pistachios.
18. Enjoy! Print Friendly and PDF

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