Description
A rich and decadent Pistachio Chocolate Chip Pound Cake featuring a moist pistachio-flavored batter studded with bittersweet chocolate chips and chopped pistachios, topped with a silky bittersweet chocolate glaze and garnished with chopped pistachios. Perfect for dessert or an elegant tea-time treat.
Ingredients
Scale
Cake Ingredients
- 12 tablespoons (170g) unsalted butter, softened
- 3 ounces (85g) cream cheese, softened
- 1/4 cup (78g) pistachio paste
- 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups (298g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/2 teaspoon King Arthur Pure Vanilla Extract
- 1/2 teaspoon almond extract
- 3 to 4 drops natural green food coloring, optional
- 5 large eggs, at room temperature
- 1 cup (170g) bittersweet chocolate chips
- 1/2 cup (57g) shelled pistachios, roughly chopped
Glaze Ingredients
- 3/4 cup (170g) bittersweet chocolate, chopped
- 1/3 cup (78g) heavy cream
- Chopped pistachios, for garnish, optional
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly to prevent sticking.
- Make the Batter Base: In a medium mixing bowl, beat together softened unsalted butter, cream cheese, and pistachio paste until the mixture is soft, creamy, and fluffy.
- Add Dry Ingredients: Add the all-purpose flour, granulated sugar, baking powder, and salt to the bowl. Mix until well combined; the batter will be stiff and thick.
- Incorporate Flavorings and Eggs: Add vanilla extract, almond extract, and optional green food coloring to the batter. Then add one egg and beat well. Continue adding the remaining eggs one at a time, beating thoroughly and scraping the bowl after each addition. This will create a very fluffy batter.
- Mix in Chocolate and Nuts: Gently fold in the bittersweet chocolate chips and roughly chopped pistachios until evenly distributed throughout the batter.
- Fill Pan and Bake: Spoon the prepared batter evenly into the greased Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Afterward, invert the cake onto a cooling rack to cool completely. The cake will have a golden brown crust with a fine crumb inside.
- Prepare the Glaze: In a small saucepan over low heat, gently melt the chopped bittersweet chocolate and heavy cream together, stirring continuously until smooth and blended. Allow the glaze to cool to lukewarm.
- Glaze and Garnish: Pour the chocolate glaze evenly over the cooled cake. Immediately sprinkle chopped pistachios on top before the glaze sets, adding both texture and visual appeal.
Notes
- Use room temperature eggs for better incorporation and a fluffier batter.
- Optional green food coloring enhances the pistachio flavor visually but can be omitted.
- If pistachio paste is unavailable, finely ground pistachios blended with a little oil can be used as a substitute.
- Ensure the cake is cooled before glazing to prevent the glaze from melting excessively.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pistachio pound cake, chocolate chip cake, pistachio chocolate cake, Bundt cake, nutty dessert, chocolate glaze cake
