Introduction

This Triple Chocolate Pistachio Bread is a rich and decadent treat perfect for chocolate lovers. Combining moist cake with pistachio pudding and three layers of chocolate, it offers a delightful balance of flavors and textures. Finish it off with a glossy ganache for an irresistible dessert.

A close-up view of a slice of marble cake with two main layers inside: a light green cake layer with a soft texture and a dark chocolate cake layer with chocolate bits mixed in. The top is covered in a thick, rich chocolate frosting that is smooth but slightly uneven, sprinkled with chopped pistachios adding crunch and green colors. The cake slice sits on a white plate with a silver fork resting beside it, holding a small piece of pistachio at the front. The background is softly blurred with bright pink flowers and a white marbled texture surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box white or yellow cake mix
3.4 oz. box instant pistachio pudding mix
4 large eggs
1 cup sour cream
1/4 cup vegetable or canola oil
2 cups mini semi-sweet chocolate chips, divided
1/3 cup granulated sugar
3 tbsp. packed brown sugar
2 tbsp. cocoa powder
1 tsp. cinnamon
For ganache:

1 cup semi-sweet chocolate chips
1/4 cup heavy cream
3 tbsp. butter

Instructions

Step 1: In a large bowl, stir together the cake mix, pistachio pudding mix, eggs, sour cream, oil, and 1 1/2 cups of the mini semi-sweet chocolate chips. The mixture will be thick.
Step 2: Spread half the batter evenly into a well-greased tube pan or bundt pan.
Step 3: In a small bowl, whisk together the granulated sugar, brown sugar, cocoa powder, and cinnamon to make the streusel.
Step 4: Sprinkle half of the streusel mixture over the batter in the pan, then swirl lightly with a knife.
Step 5: Spread the remaining batter into the pan, then sprinkle with the remaining streusel mixture and swirl lightly again.
Step 6: Bake at 350°F (175°C) for 40–50 minutes, or until the edges are golden and a toothpick inserted near the center comes out clean.
Step 7: Remove from the oven and cool on a wire rack for 10 minutes. Run a knife around the edges to loosen the bread and invert onto a serving plate to cool completely. Do not cool the bread fully in the pan to avoid sticking.
Step 8: While the bread cools, prepare the ganache. In a small microwave-safe bowl, combine the remaining 1/2 cup chocolate chips, heavy cream, and butter.
Step 9: Microwave the ganache mixture on high in 20-second intervals, stirring between each, until melted and smooth. Avoid overheating to prevent scorching.
Step 10: Drizzle the ganache over the cooled bread and sprinkle with any extra mini chocolate chips for garnish. Allow 10–15 minutes for the ganache to set before slicing and serving.

Tips & Variations

Use a bundt pan for an attractive shape and easier slicing.
Substitute sour cream with Greek yogurt for a slightly tangier flavor and extra moisture.
For added crunch, toast the pistachios and sprinkle some on top along with the chocolate chips.
If you prefer less sweetness, reduce the amount of sugars in the streusel topping.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it wrapped tightly in plastic wrap and refrigerate up to 5 days. Ganache may firm up in the fridge; bring to room temperature before serving or warm briefly. You can also freeze the bread for up to 2 months, thawing overnight in the refrigerator.

How to Serve

A close-up view of a round bundt cake with a smooth, dark chocolate glaze covering the top and sides. The glaze is thick and shiny, providing a rich texture, and it is generously sprinkled with crushed pistachios, which are green and yellow with a rough texture, scattered unevenly over the surface. The cake itself is golden brown, visible around the edges and through the hole in the center. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pudding mix?

Yes, while pistachio pudding adds a unique flavor, you can experiment with other flavors like vanilla or almond pudding, though the taste will be different.

Is it necessary to swirl the streusel topping?

Swirling the streusel into the batter adds a marbled texture and ensures the flavors are well distributed. You can skip this step if you prefer a layered look.