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Pistachio Chocolate Chip Pound Cake

Author: Susan Reid

Pistachio Chocolate Chip Pound Cake Recipe Pistachio Chocolate Chip Pound Cake Recipe

Moist and rich, with a lovely green interior, this cake is studded with bittersweet chocolate and chunks of pistachio. Editor's note, 8/31/17: In response to your feedback, we're taking the 9" x 5" loaf pan option for this cake off the table. See baker's tips below for a better option.

At a glance

Prep
Bake
Total
Yield
20 servings
Nutrition information

Ingredients

Choose your measure:

Cake

Glaze

  • 3/4 cup chopped bittersweet chocolate
  • 1/3 cup heavy cream
  • chopped pistachios for garnish (optional)

Instructions

  1. Preheat the oven to 350°F. Grease a 10-cup Bundt pan.
  2. In a medium-sized mixing bowl, beat together the butter, cream cheese, and pistachio paste until soft and fluffy.
  3. Add the flour, sugar, baking powder, and salt. Mix to combine; the batter will be stiff.
  4. Add the flavorings, optional food coloring, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the bowl after each addition. When done, the batter will be very fluffy. Mix in the chips and nuts.
  5. Spoon the batter into the prepared pan.
  6. Bake the cake for 70 to 80 minutes, until a cake tester or toothpick inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on a rack. The cake will be golden brown with a dark brown edge, and a fine crumb inside.
  7. To make the glaze: Melt together the chocolate and cream over low heat; stir until smooth and cool to lukewarm. Pour over the top of the cake, and sprinkle with chopped pistachios before the glaze hardens.

Nutrition Information

  • Serving Size 79g
  • Servings Per Batch 20 slices
Amount Per Serving:
  • Calories 329
  • Calories from Fat 180
  • Total Fat 20g
  • Saturated Fat 10g
  • Trans Fat 0g
  • Cholesterol 75mg
  • Sodium 119mg
  • Total Carbohydrate 33g
  • Dietary Fiber 2g
  • Sugars 22g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.