Delicious Chocolate Pound Cake with Pistachio Glaze Recipe
There is something absolutely magical about the aroma of freshly baked chocolate cake wafting through your home. The scent alone can put you in a state of bliss, dreaming of warm memories and happy moments. And there’s nothing quite like the experience of taking that first bite of a moist, flavorful chocolate cake. It’s like an explosion of indulgent delight in your mouth.
Today, I’m here to tell you about a recipe that will take your love for chocolate cakes to the next level: Chocolate Pound Cake with Chocolate Pistachio Glaze Recipe. This is not your ordinary chocolate cake recipe – it’s a pound cake that is taken to new heights by adding in pistachio nuts and a rich, decadent glaze made from chocolate and crushed pistachios.
The combination of chocolate and pistachio is truly divine. The richness of the chocolate is complemented beautifully by the nutty flavor of the pistachios. And when you add in the texture of a pound cake, you get an experience that is moist, delightful, and simply unforgettable.
But don’t just take my word for it – give this recipe a try! You’ll find that not only is it incredibly easy to make, but it comes out looking like something from a professional bakery. So go ahead and indulge in this delicious treat – you deserve it!
Why You’ll Love This Recipe
If you’re a chocolate lover, then hold on to your hats because this recipe is going to knock your socks off. Imagine a moist and delightful cake with a nutty flavor that lingers in your mouth. That’s what our Chocolate Pistachio Pound Cake with chocolate pistachio glaze delivers.
This cake is so easy to make and tastes like a million bucks. The combination of chocolate and pistachios may seem unusual, but believe me when I say it’s a match made in heaven. The nutty taste of pistachios enhances the chocolate flavor and gives the cake an added texture that will leave you wanting more.
It’s the perfect dessert for any occasion, whether you’re celebrating a birthday, hosting a dinner party, or just want to indulge in something sweet. This recipe will give you an excuse to bake a cake even when there’s no special occasion.
Plus, our recipe uses simple ingredients that are easy to find at your local grocery store. You won’t need any fancy equipment or culinary skills to make this cake – just mix the batter and bake it in a bundt pan. And let’s not forget about the chocolate pistachio glaze that takes this cake to the next level.
In short, you’ll love this recipe because it’s an indulgent treat with a twist on traditional pound cake. Its flavoursome, moist and ideal for any confectionery lover. Give this recipe a try, and you’ll keep coming back for more!
Ingredient List
Before diving into baking a luscious chocolate pound cake, take stock of the necessary ingredients. With this easy recipe, most of them can be found at home. Here’s what you’ll need to make the cake:
For the Chocolate Pound Cake:
– 1 and 1/2 cups (3 sticks) unsalted butter, softened
– 2 and 3/4 cups granulated sugar
– 5 large eggs, room temperature
– 1 tablespoon vanilla extract
– 3 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 and 1/2 cups nonfat milk
For the Chocolate Pistachio Glaze:
– 1 box (3.4 oz.) instant pistachio pudding mix
– 1 and 1/4 cups nonfat milk
– 3 tablespoons unsalted butter
– 3/4 cup chocolate chips
– 2 tablespoons corn syrup
– Optional: chopped pistachio nuts for garnish
Make sure to have everything on hand before starting this delicious recipe!
The Recipe How-To
Now that we’ve covered what makes this Chocolate Pound Cake with Chocolate Pistachio Glaze recipe so special in the previous sections, it’s time to get into the nitty-gritty of how to make this delicious dessert. With a bit of patience and following the instructions carefully, you can create a cake which even the most experienced pastry chef would be proud of.
Preparing the Chocolate Pound Cake Batter
Firstly, preheat your oven to 350 degrees and grease and flour a 10-inch bundt pan. Next, in a large mixing bowl, combine 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 tsp baking powder and 1/2 tsp salt. Use a whisk to gently blend them together.
In another bowl, cream together 2 sticks unsalted butter and 1 1/2 cups granulated sugar until the mixture is light and airy. Beat in 3 eggs, one at a time, on medium speed until each egg is fully incorporated.
Then, add half of your dry ingredients mixture into your wet ingredients mixture along with 1/2 cup vegetable oil and 1 tsp vanilla, followed by pouring in 1 cup nonfat milk until the batter reach its smooth consistency with no lumps. Repeat this process with the remaining dry ingredients, beating the mixture until all of them are fully combined.
Finally, fold in 1 1/4 cups chocolate chips for that extra chocolatey goodness.
Baking the Cake
Pour your prepared batter into the greased bundt pan, then gently tap it sideways against a flat surface for an even spread. Bake your cake for around 50-60 minutes or until an inserted toothpick comes out clean (baking times may differ depending on your oven).
Once your cake has cooled down slightly but still warm to the touch, remove the cake by flipping it upside down onto a wire rack, making sure the bottom of the bundt pan is facing upwards. Let the cake cool completely at room temperature before adding the glaze.
Adding the Chocolate Pistachio Glaze
For the chocolate pistachio glaze, melt 4 oz dark chocolate and 3 tablespoons unsalted butter together in a heatproof bowl in a double boiler. Add in 1/2 cup powdered sugar, alternating with 1/4 cup pistachio pudding mix and 1 tablespoon freshly squeezed orange juice, whisking continuously until you get a smooth and velvety texture.
Pour your glaze over your cooled Chocolate Pound Cake, allowing some of it to drip down the sides for an artistic look. Top it off with chopped pistachio nuts for that extra crunchiness.
And there you have it, folks; a moist and delightful chocolate pound cake with a nutty flavor that will leave everyone asking for seconds.
Substitutions and Variations
When it comes to baking, there are endless opportunities to experiment with ingredients and create your own unique twists on classic recipes. The chocolate pound cake with chocolate pistachio glaze recipe can be a jumping-off point for your creativity in the kitchen.
If you’re looking for substitutions or variations, there are plenty of options to choose from. For starters, instead of using pistachio pudding mix in the cake batter, you can use vanilla or chocolate pudding mix. This will give the cake a different flavor profile, but still maintain its moist and delightful texture.
Additionally, you can add other flavors to the cake batter such as orange zest or almond extract for an entirely different taste experience. You can also replace the nonfat milk with whole milk or even buttermilk if you prefer a richer and tangier taste.
If pistachios aren’t your favorite nut, you can easily swap them out with pecans, walnuts, or almonds for a nutty flavor that suits your preferences. And if you’re feeling adventurous, try adding some chopped dark chocolate or white chocolate chips to the cake batter.
For a more festive touch, you can top the cake with white chocolate frosting and sprinkle it with finely chopped pistachios. Or if you’re looking for a Christmas dessert idea, consider adding some rhubarb to the recipe to enjoy its tangy flavor profile.
Overall, this is a versatile recipe that allows for endless customization based on your preferred flavors and ingredients. Get creative and have fun experimenting with these substitutions and variations-who knows? You might just create your next best chocolate pound cake recipe yet!
Serving and Pairing
Now that you’ve made this delicious and decadent chocolate pound cake with chocolate pistachio glaze, it’s time to serve it up and enjoy! This cake is perfect for a variety of occasions, from a cozy family gathering to a festive celebration. The moist and delightful nutty flavor of this cake pairs perfectly with a wide array of other flavors, making it an incredibly versatile dessert.
For a simple yet elegant presentation, you can simply slice the pound cake and serve it on its own or dusted with powdered sugar. For a more elaborate presentation, you can drizzle the chocolate pistachio glaze over the top of the cake, allowing it to cascade down the sides. You can garnish the cake with additional chopped pistachio nuts for added flavor and texture.
If you want to really up the ante, you can pair this chocolate pound cake with some complementary flavors. A scoop of vanilla ice cream, whipped cream, or fresh berries would all complement the nuttiness and richness of the chocolate pistachio glaze. If you’re feeling extra indulgent, you could even serve this cake alongside a thick hot fudge sauce or homemade chocolate ganache.
To make your serving look even more appealing, try serving slices on a decorative plate or platter. This would add another element to your presentation and create an enjoyable dining experience. Finally, do not forget to pair this delicious dessert with some tea or coffee or even a glass of cold milk for pairing perfection.
This chocolate pound cake with chocolate pistachio glaze is sure to wow your friends and family at your next gathering or celebration. With its easy recipe and delightful nutty taste, there’s no reason not to make it today!
Make-Ahead, Storing and Reheating
Handling leftovers can be a tricky task, especially when it comes to baked goods. Luckily, this Chocolate Pound Cake with Chocolate Pistachio Glaze is a versatile recipe that can easily be made in advance and stored for future consumption.
To make it ahead of time, bake the cake as directed and let it cool completely on a wire rack before storing it. You can either wrap it tightly in plastic wrap or aluminum foil, or transfer it to an airtight container. Stored this way, the cake can last for up to four days at room temperature or up to two weeks in the refrigerator.
When it’s time to serve your chocolate pound cake, you have several options for reheating. The easiest way is to simply cut a slice and enjoy it at room temperature. However, if you prefer your cake warm or are trying to revive some day-old leftovers, there are a few ways to do so.
One method is to microwave individual slices for 10-15 seconds until they are warm and gooey. Another option is to wrap the cake in foil and heat in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through. Finally, if you want to add an extra touch of flavor and richness, you can drizzle warm chocolate ganache over the reheated cake before serving.
No matter how you decide to store and reheat your chocolate pound cake with chocolate pistachio glaze, make sure not to skip out on these crucial steps. They ensure that your dessert remains moist, delightful and indulgent every single time.
Tips for Perfect Results
To get the best result for your chocolate pound cake with chocolate pistachio glaze recipe, here are some helpful tips that will take your baking game to the next level.
First and foremost, make sure all your ingredients are at room temperature before beginning. This ensures that they blend together smoothly and evenly, resulting in a cohesive batter. Also, don’t forget to preheat your oven to 350°F (180°C) so the temperature is consistent throughout the baking process.
When it comes to selecting the right type of pan for this recipe, a Bundt pan is the best option. But don’t just use any Bundt pan, make sure you grease and flour it properly. This will help prevent the cake from sticking and ensure it pops out beautifully when it’s done.
To add an extra layer of flavor to your chocolate pound cake, try adding some chopped pistachio nuts into your batter. The nuts will give your cake an additional nutty flavor and a delightful crunch that pairs perfectly with the decadent chocolatey goodness of this pound cake.
For the glaze, you can experiment by adding some orange juice or almond extract to give it a unique twist. You can also add white chocolate chips or cocoa powder to make it even richer and flavorful.
Finally, do not overbake your cake as this can cause it to dry out. Check every few minutes towards the end of the baking time with a toothpick or cake tester until it comes out clean when inserted into the center of the cake. Once done, let the cake cool down in its pan for about 10-15 minutes before flipping it over onto a cooling rack for at least 30 minutes before adding the glaze or serving.
Follow these tips carefully and enjoy a moist and delightful Chocolate Pound Cake with Chocolate Pistachio Glaze that everyone will love!
Bottom Line
In conclusion, this Chocolate Pound Cake with Chocolate Pistachio Glaze recipe is a definite crowd-pleaser that will leave you wanting more. With its nutty and chocolatey flavor, this cake is sure to be loved by all who taste it. From the easy-to-follow instructions to the variety of substitutions and variations available, this recipe is perfect for novice and seasoned bakers alike.
Whether you’re making it for a special occasion or just as a treat for yourself, this cake will not disappoint. The moist and delightful texture will keep you coming back for more, and the addition of the glaze adds an extra layer of richness that puts it over the top.
So whether you’re looking for the best chocolate pound cake recipe out there or just want to try something new and delicious, give this recipe a try. Your taste buds will thank you!
Chocolate Pound Cake With Chocolate Pistachio Glaze Recipe
Ingredients
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/4 cups granulated sugar
- 3/4 cup butter, softened
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/4 cups nonfat milk
- nonstick cooking spray
- 3/4 cup powdered sugar
- 3 tablespoons unsweetened cocoa
- 2 tablespoons nonfat milk
- 1/2 teaspoon vanilla
- 2 tablespoons pistachio nuts, chopped
Instructions
- Preheat oven to 325.
- To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup cocoa, baking powder, and salt in a small bowl, stirring with a whisk.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 2 teaspoons vanilla. Add flour mixture and 1 1/4 cups milk alternately to sugar mixture, beginning and ending with flour mixture.
- Spoon batter into a 12 cup Bundt pan coated with cooking spray. Bake at 325 for 40 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
- To prepare glaze, combine powdered sugar and 3 tablespoons milk and 1/2 teaspoon vanilla; stir with a whisk until smooth. Drizzle over cool cake; sprinkle with pistachios.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.