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Chocolate Cake with Chocolate Pistachio Ganache

Prep Time 5 mins
Cook Time 35 mins
Ganache 10 mins
Course Dessert
Cuisine American
Servings 12


  • Bundt cake pan



  • 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


  • 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.


*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
Keyword Chocolat Pistachio Cake, chocolate bundt cake, chocolate cake, Pistachio Cake, St. Patrick's Day Cake