The weather has kind of been on the chilly side here in Dubai- 18-20 degrees Centigrade. Now I'm sure for some of you that is pleasant but when summers are a sweltering 48 degrees, this for me is winter. All I want to do is curl up on my sofa with a warm mug of hot chocolate and a moist piece of yummy bundt cake!
This kind of weather for me usually means getting my baking utensils out and whipping up rustic crumbles, tea cakes and all things homely. Today's bundt cake will give you that warm and fuzzy feeling inside. It's an unusual cake, delicately flavoured with pistachio and lovingly paired with a creamy chocolate ganache. All you need is a strong cup of coffee on the side to complete your evening. For me, pistachios and coffee go hand and hand and there is just something very romantic about the pairing. Since I'm on a nut binge at the moment, you're more than likely going to see a few nut related posts coming up on the blog. So if you suffer from a nut allergy....look away now!
This recipe was inspired by a post on Pioneer Woman. My usual routine is to generally bookmark a recipe that looks promising to my favourites and promptly forget about it. But this cake literally had me running to the supermarket the very same day. And that is a first for me. But I'm sure you will do the same.
Akber is not a fan of frosting so I had to force him to try even a slice. Then he asked for another.....then another. And before we knew it, the bundt cake was wiped out! His reasoning for liking this cake....''Well, it's not really icing, just melted chocolate right?'' I don't know if I was more impressed that he ate a frosted cake or that he even KNEW what ganache was! If you want though, just a slight dusting of icing sugar will suffice. And next time I bake this (yes, there definitely is a next time), I will be a adding finely chopped pistachios to the batter.
Pistachio Bundt Cake With Chocolate Ganache Frosting
175 gms butter, room temperature
225 gms sugar
3 eggs, room temperature
220 gms, all purpose flour
1/2 tsp salt
4 tsp baking powder
1 package pistachio flavoured pudding mix
100 ml milk
1/2 cup finely chopped pistachios plus extra for garnish (I did not add this but will do the next time I bake this cake)
1/2 cup chocolate syrup
For the ganache:
4 oz. bittersweet chocolate, roughly broken
1/2 cup heavy cream
2 tbs butter
Preheat the oven to 180 degrees Centigrade and butter and flour a bundt pan. Using the paddle attachment of your stand mixer, cream the butter and sugar until light and fluffy (about 5 minutes). Add eggs one at a time, beating well after each addition and scraping the sides of the bowl every now and then. Mix together all the dry ingredients. Turn the mixer speed to low and add the dry ingredients followed by the milk in three separate additions. Fold in the nuts if used. Pour about 2/3 of the batter into your bundt pan. Add the chocolate syrup to the remaining batter and stir to combine. Pour this over into the bundt pan as well. Bake in the middle rack until a skewer comes out clean (can take anywhere form between 45 minutes to an hour). Cool and frost.
To make the ganache, bring the cream to a gentle simmer (but not a boil). Take off the heat and add the chocolate pieces and butter. Stir until well combined and glossy.