Dissolve-in-your-Mouth Chocolate Chip Pistachio Pudding Cake
Dissolve-in-your-mouth chocolate chip pistachio pudding cake = one of the best cakes you will ever eat & one of the easiest cakes you will ever make. It has great flavor, the perfect amount of sweetness, and each bite really does just melt in your mouth.
If you’re looking for a quick dessert to whip up for company, to bring to a gathering, or just for an after-dinner treat, this is a good one to turn to. It takes all of a few minutes to throw together (and probably even less time to eat after you bake it)!
You don’t even have to spend time frosting it! Make some chocolate ganache (super easy – only two ingredients!) and drizzle it on top. It’s all this cake needs!
I make this cake year-round (it’s one of our absolute favorites), but the green pistachio pudding makes it a great contender for a St. Patty’s day dessert, so you can pour some green sprinkles on top to make it even more festive.
I guarantee you this will become one of your absolute favorites, too!
Ingredients
- 1 box yellow cake mix
- 2 3.4 oz boxes pistachio pudding mix
- 1 c club soda
- 1 c vegetable oil
- 3 eggs
- 1 c mini semisweet chocolate chips divided
- 1/3 c whipping cream
- sprinkles for topping optional
Instructions
- Preheat oven to 350.
- Pour cake mix and pudding mixes into a bowl. Using a stand or a hand mixer, begin mixing the dry ingredients together and slowly blend in the club soda.
- Pour in the vegetable oil and continue to mix.
- Beat in eggs, one at a time, mixing between additions.
- Once the batter is fully mixed, fold in 1/2 c chocolate chips.
- Pour batter into well-greased bundt cake pan and bake in preheated oven for 45 minutes (go ahead and check at 42-43 minutes with a toothpick; if it comes out clean, remove from oven).
- While cake is baking, prepare chocolate ganache by pouring whipping cream and remaining 1/2 c chocolate chips in small saucepan over medium heat. Stir occasionally until chocolate chips are completely melted and you've made a thick chocolate sauce - about 4-5 minutes.
- Remove from heat and set aside.
- Once cake comes out of the oven, allow to cool for about 10-15 minutes in the cake pan before transferring to a cooling rack.
- Once the cake is cool (it doesn't need to be completely cool - it can still be warm), transfer to a cake plate or a platter and drizzle chocolate ganache on top.
- Add sprinkles if you want!
- Serve pieces by themselves or with a scoop of vanilla ice cream and enjoy!
Can I bake this without the club soda?
YES! 🙂
Would this cake work well as cupcakes??
That is a great question!! I don’t see why not. I’ve never made this cake into cupcakes, but I’ve never had problems turning any other cake recipe into cupcakes. The only thing I’d adjust would be the bake time – maybe reduce it by about 15-20 minutes, check the middle ones with a toothpick, and then keep them in the oven a little longer if it doesn’t come out clean. I think the one challenge you’d find with cupcakes is that the ganache frosting will run off of them, whereas it can run off the bundt cake with no problem. There’s more surface area, and it’s just far easier to drizzle a cake than it is to drizzle cupcakes. But, if you made the ganache a little thicker (use more chips and less cream), and if you wait until it’s cooler to put it on the cupcakes, it won’t run as much. Worth a try! 🙂
I brought this cake to my community group over a year ago, and one lady STILL talks about it. I shared your recipe with her, and she has now taken it and adapted your basic idea to several new flavors! Tonight she brought over a “caramel macchiato” version! She found caramel macchiato pudding at HEB & also added in instant coffee to the ganache. YUM! She said she also successfully made a lemon version. I thought you’d be happy to know it!
WHAT?! Did she make that caramel version up, or did she find it by searching for similar recipes on Pinterest? If she just made it up, then let her know I would LOVE to share that on my blog if she’s willing! I’ll gladly attribute credit back to her! That sounds amazing!!! (I have on my calendar to make this pistachio cake again – I want to make a Christmas version of it!)
This recipe comes at the perfect time! The theme for our small group potluck this week is “green food”. I’m bringing dessert! Thanks!
Yay! Let me know how it turns out!!
It’s in the oven now, smells amazing! I’ve had a rough day, and making this super simple recipe has definitely raised my spirits!
Yay! So glad to hear that, Rachel! But I’m so sad you couldn’t eat it yourself because of the almonds! BOO. 🙁 🙁 🙁