Chocolate Cake with Chocolate Pistachio Ganache
Equipment
- Bundt cake pan
Ingredients
Cake
- 1 box Super Moist Triple Chocolate Cake Mix {Betty Crocker}
- 1 cup buttermilk {non fat is fine}
- 4 T butter melted
- 4 large eggs room temperature*
Chocolate Ganache
- 3/4 cup heavy cream
- 4 T butter
- 1 cup semi sweet chocolate chips
- 1 cup shelled pistachios chopped
Instructions
- Beat cake mix with eggs, buttermilk, and melted butter. Pour into a well greased bundt pan and bake according to box directions, about 25-35 minutes. Do not overbake. Set cake aside to cool.
- Make ganache by cooking cream and butter together in a small saucepan. Bring to a low boil and remove from heat. Pour over chocolate chips in a measuring cup. Stir until smooth. Turn cooled cake out of pan onto a plate and poke all over with a long thin skewer. Pour warm ganache slowly over cake. Top immediately with chopped nuts.
- Store cake covered at room temperature for up to one week.
Notes
*you can warm eggs quickly by placing them in a bowl of hot water
**Chocolate Ganache: you can make this in advance and rewarm in the microwave just before drizzling over cake