Chocolate Pistachio Bundt Cake

Often, I am asked to bring a dessert or something to a party, being that I have a website, I feel some pressure in trying to find innovate and great tasting dishes. I will admit to I have a great pleasure when I bring a dish, the dish comes home empty. I was in a panic on Thursday night, I had to bring a chocolate inspired dessert, and I was lacking inspiration. A friend of mine mentioned Chocolate Pistachio Bundt Cake, that she had it growing up.
This Chocolate Pistachio Bundt Cake is easy to make, a boxed cake mix, a box of pudding, chocolate syrup are the main ingredients, I put this cake together in less than 10 minutes, and I have to say this Chocolate Pistachio Bundt Cake was a winner. I brought home an empty dish, with people asking me for the recipe. Looking for a dessert to impress? Give this very easy to put together Chocolate Pistachio Bundt Cake.

1 18 ounce box yellow cake mix (I really like Dunan Hines Golden Butter Cake)
1 3 ounce box pistachio instant pudding mix
4 eggs
1 cup water
1/2 cup vegetable oil
1/2 cup chocolate syrup

Preheat oven to 350 degrees. Spray a bundt pan liberally with non-stick cooking spray. In a large bowl combine cake mix, pistrachio instant pudding mix, eggs, water, and vegetable oil. Mix with a hand mixer for approximately 2 minutes, blend until smooth, scrape the bowl down occassionally while mixing the cake. Remove 1 cup of cake batter and place in a small box, add 1/2 cup chocolate syrup to the 1 cup of cake mix. Stir the chocolate syrup mixture until the color is uniform.
Place yellow cake mix batter into bundt cake pan, and then pour the chocolate syrup mixture on top of the yellow cake mix in the bundt cake pan. Using a knife, gently swirl the chocolate and yellow cake mix batters together, do not over stir, you want to have definate marbling. Bake cake in the oven for approximately 55 minutes, you will know the cake is done as when a toothpick is inserted it will come out clean.

I didn’t serve my chocolate pistachio bundt cake with any icing, I don’t think it needs it, this is a very moist cake that has a wonderful nutty chocolate flavor. Next time I make this cake I am going to use the Hershey’s Dark Chocolate Syrup.

Do you have any recipes that use boxed cake mixes?

Elegant Chocolate Mousse Cake Recipe

Cake Ingredients:

1 2/3 cups all-purpose flour

1/3 cup unsweetened cocoa powder

2 tsps baking powder

? tsp salt

1 cup granulated sugar

1 cup lukewarm strong coffee

1/3 cup vegetable oil

1 large egg

1 tsp vanilla extract

Ganache Ingredients:

4 oz semisweet chopped chocolate

? cup heavy cream

1 cup chopped walnuts

Cake Preparation:

1. Preheat the oven to 350 Fahrenheit degree. Butter a 9-inch springform pan. Dust with cocoa. Sift the flour, cocoa, baking powder and salt into a large bowl. Stir in the sugar, Make a well in the center and beat in the coffee, oil, egg and vanilla with an electric mixer at medium speed.

2. Pour the batter into the prepared pan. Bake for 40-45 minutes or until a toothpick inserted into he center comes out clean. Cool the cake completely in the pan on a rack. Loosen and remove the pan sides. Invert the cake onto a rack. Loosen and remove the pan bottom.

3. Split the cake horizontally. Place one layer in a 10-inch springform pan. Spread with 1/3 of the chocolate mousse. Top with the remaining cake layer. Spread the remaining mousse over the top and sides of the cake. Cover and refrigerate for 24 hours or until completely set.Drizzle with the ganache.

5. Enjoy!

How To Prepare The Ganache: ? Melt the chocolate and cream in a double boiler over barely simmering water. Remove from the heat. ? Loosen and remove the pan sides. Gently press the chopped nuts into the side of the mousse.

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Chocolate Rum Cake Recipe

Ingredients:

? cup water

? unsweetened cocoa powder

2 tablespoons baking soda

2 cups all purpose flour

? corn starch

? teaspoon salt

2/3 cup butter

1 ? cups granulated

1 ? teaspoons extract

2 large eggs

1 cup sour cream

Chocolate-Rum Frosting:

2 cups icing sugar

1/3 cup unsweetened cocoa powder

2/3 cup butter

1 ? tablespoons rum

1 teaspoon vanilla extract

1-2 teaspoons milk

Preparation:

1. Preheat the oven to 350 Fahrenheit degree. Butter and flour two 9-inch cake pans. Stir the water, cocoa, and baking soda in a saucepan over low heat until smooth. Set aside to cool. Sift flour, cornstarch and salt into a medium bowl.

2. Beat the butter, sugar and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add the eggs, one at a time, until just blended after each addition. With mixer at low speed, beat in the dry ingredients. Alternating with the sour cream and cocoa mixture.

3. Spoon half the batter into each of the prepared pans. Bake for 45-55 minutes or until springy to the touch and a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 5 minutes. Turn out onto racks to cool compeletely.

Chocolate-Rum Frosting: Mix icing sugar and cocoa in a large bowl. Add the butter, rum and vanilla. Beat in enough of the milk to make a thick, spreadable frosting. Place a cake on a serving plate. Spread with 1 /3 of the frosting. Top with the remaining cake. Spread with the remaining frosting.

Enjoy!

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Chocolate Eclairs Cake Recipe

Ingredients:

1 recipe Choux Pastry (see below)

1 large egg

1 tsp water

? cup heavy cream

2 cups Vanilla Pastry Cream cooled (see below)

1 ? cups Rich Chocolate Frosting (see below)

Preparation:

1. Preheat the oven to 425 Fahrenheit degree. Line a baking sheet with parchment paper. Place the choux pastry in a pastry bag fitted with a ?- inch tip and pipe ten 4-inch strips of pastry onto the baking sheet.

2. Lightly beat the egg with the water and brush over the pastry. Score the top of the pastry with a fork to keep the pastry flat during baking. Bake for 15 minutes. Reduce the oven temperature to 400 Fahrenheit degree and bake for 15 minutes more.

3. Remove from the oven and turn off the heat. Use the point of a sharp knife to make a few small cuts along the sides of the ?clairs to release steam. Return the ?clairs to the oven and leave the door slightly ajar for 10 minutes.

4. Transfer to racks to cool. Beat the cream with an electric mixer at high speed until stiff. Fold it into pastry cream. Just before serving, place the cream filling in a pastry bag fitted with a ? inch tip. Make a hole in one end of each ?clair and fill with 3 tablespoons of the filling. Spread the top of each ?clair with the frosting. Refrigerate for 15 minutes.

Choux Pastry Ingredients

2 cups water

2/3 cup cut-up butter

1 tablespoon granulated sugar

? tsp salt

1 2/3 cups all purpose flour

5-6 large eggs

Choux Pastry Preparation:

1. Line baking sheet with parchment paper. Place the water, butter, sugar and salt in a large pan over medium-low heat. When the mixture boils, remove from the heat and add the flour all at once. Use a wooden spoon to stir vigorously until a smooth paste forms.

2. Return to medium heat and stir constantly until the mixture pulls away from the pan sides. Remove from the heat and let cool for 5 minutes. Add the eggs, one a time, until just blended after each addition. The batter should be shiny and stiff enough its shape if dropped onto a baking sheet. Add another egg if required.

Vanilla Pastry Cream Ingredients:

5 large egg yolks

2/3 cup granulated sugar

1/3 cup all purpose flour

2 cups whole milk

Pinch of salt

4 drops vanilla extract

Vanilla Pastry Preparation:

1. Beat the egg yolks and sugar until pale and thick. Bring the milk to a boil with the salt and vanilla, then stir it into the egg and sugar.

2. Cook over low heat, stirring constantly with a wooden spoon, until the mixture lightly coats a metal spoon.

Rich Chocolate Frosting Ingredients:

2 cups granulated sugar

1 cup heavy cream

8 oz bittersweet chopped chocolate

2 tablespoons butter

1 tsp vanilla extract

Rich Chocolate Frosting Preparation:

? Bring the sugar and 1 cup cream to a boil in a saucepan over medium heat. Boil in a saucepan over medium heat. Stir in the chocolate. ? Return the saucepan to medium heat and cook, without stirring, until the mixture reaches 238 Fahrenheit or soft-ball stage. Remove from the heat.

?Add the butter and vanilla, without stirring and place the saucepan in a larger pan of cold water for 5 minutes before stirring.

? Beat with a wooden spoon until the frosting begins to lose its sheen, 5-10 minutes. Immediately stir in 1 tablespoon cream. Do not let the frosting harden too much before adding the cream. Let stand for 3-4 minutes then stir until it has a spreadable consistency. Add more cream, 1 teaspoon at a time, if it is too stiff.

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Chocolate Pudding Sauce & Cake Recipe

Cake Ingredients:

1 ? sifted cake flour

2 tsps baking powder

? tsp salt

1/3 cups unsalted butter

? cup superfine sugar

1 large egg

1 tsp vanilla extract

2/3 cup milk

Chocolate Pudding Sauce Ingredients:

6 tablespoons sugar

2 tablespoons unsifted all-purpose flour

1/8 tsp salt

2 ? cups milk

1 ounce unsweetened chopped chocolate

1 oz semisweet chopped chocolate

1 ? tsps vanilla extract

How To Prepare The Cake:

1. Preheat oven to 350 Fahrenheit degree. Sift together the cake, flour, baking powder and salt. Set aside. Cut the butter and place in the large bowl of an electric mixer. Beat medium-high until smooth and light in color. Add the sugar and egg then blend in the vanilla.

2. Reduce mixer speed to low. Add the dry ingredients alternatively with the milk, dividing the flour mixture into three parts and the liquid into two parts, starting and ending with the flour. Mix just until incorporated after each addition.

3. Spoon the batter into the prepared pan and smooth the surface with the back of a tablespoon. Bake in the preheated oven for 35-40 minutes or until the cake is golden brown on top.

4. Remove the cake from the oven. Set on a cake rack to cool completely in the pan.

How Prepare The Chocolate Pudding Sauce:

1. Place the sugar, flour and salt in a medium sized sauce pan and stir to blend, using a wire whisk. Slowly add the milk, whisking until smooth. When the dry ingredients are completely blended into the milk, add the chocolates.

2. Place the pan over medium-low heat and cook, whisking constantly, until the mixture reaches a boil and thickens about 5 minutes longer.

3. Remove the pan from the heat and blend in vanilla. Pour it over the cake squares while it is still warm. If you wish to prepare the sauce in advance, refrigerate it in a covered container until ready to use.

4. When ready to serve, if you like cut the cake into squares as needed and place each square in a shallow bowl or as a whole. Top with warm sauce and serve.

5. Enjoy!

Chocolate Carrot Cake Recipe

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Ingredients

1 ? cups all purpose flour

? cup chopped walnuts

? cup raisins

1/3 cup shredded sweetened coconut

1/3 cup unsweetened cocoa powder

1 tsp ground cinnamon

1 tsp baking powder

? tsp baking soda

? ground ginger

? tsp ground nutmeg

? tsp salt 5 oz. milk chopped chocolate

3 large eggs

? cup firmly packed brown sugar

? cup vegetable oil

3 cups finely shredded carrots

Milk Chocolate Frosting:

6oz milk coarsely chopped chocolate

1 package (8oz) cream cheese

2 cups icing sugar

1. Preheat the oven to 350F. Butter and flour a 13 x9-inch baking pan. Stir together the flour, walnuts, raisins, coconut, cocoa, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Melt the chocolate in a double boiler over barely simmering water. Set aside to cool.

2. Beat the eggs, sugar and oil in a large bowl with an electric mixer at low speed, gradually beat in the dry ingredients, alternating with the chocolate and carrots. Spoon the batter into the prepared pan. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a rack.

3. Milk Chocolate Frosting: Melt the chocolate in a double boiler over barely simmering water. Set aside to cool. With mixer at medium speed, beat the cream cheese and icing sugar in a large bowl. Beat in the melted chocolate. Spread the top of the cake with frosting.

4. Enjoy!

Chocolate Carrot Cake Recipe

Microwave Chocolate Butter Cream Layer Cake Recipe

2 Tbsp cocoa (unsweetened chocolate) powder

4 tbsp boiling water

? cup of butter

? cup dark soft brown sugar

1 tsp vanilla extract

3 eggs

1 ? cups self-rising flour

1 tbsp black molasses

Butter cream icing (Read Below)

Icing sugar (optional)

Preparation:

1. Closely lined the base and sides of an 18 x 9cm/7 x 3 1/2 in diameter souffl? dish with plastic wrap, allowing it to hang slightly over the edge. Mix the cocoa smoothly with the boiling water. Cream together the butter, sugar an vanilla extract until light and fluffy.

2. Beat in the eggs one at a time, adding 1 tbsp flour with each one. Fold in the remaining flour with the black molasses until evenly combined. Spread smoothly into the prepared dish and cover loosely with kitchen paper. Cook on full for 6-6 1/2 minutes until the cake is well risen and no longer damp looking on top.

3. Do not overcook or the cake will shrink and toughen. Allow to stand for 5 minutes, then ease the cake out of its dish by holding the plastic wrap and transfer to a wire rack. Gently peel away the wrap and leave the cool.

4. Cut the cake horizontally into three layers and sandwich together with the icing (frosting). Dust the top with sifted icing sugar before cutting.

Butter Cream Icing

1/3 cup butter

1 cup icing sugar

2 tsp cold milk

1 tsp vanilla extract

1. Beat the butter until light, then gradually beat in the sugar until light, fluffy and doubled in volume. Mix in the milk and vanilla extract and beat the icing until smooth and thick.

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