Pistachio
Dark Chocolate
Bundt Cake | Recipe
Decadent cake with dark chocolate glaze and fine pistachios
Text:
Katharina Kuhlmann
Photography:
© Roberta Dall Alba
1 April 2026
This Bundt cake showcases the trendy combination of dark chocolate and pistachios. The rich cocoa notes of the "Dark Cooking Chocolate" harmonise perfectly with the creamy, nutty notes of the pistachios, which are incorporated into the batter in the form of spread and yoghurt. The chocolate is poured over the baked cake as a rich glaze, which can be sprinkled with chopped pistachios. The use of yoghurt makes the cake particularly moist and tender. It is a perfect cake for any occasion, because it's quick and easy to prepare.
Why VIVANI's "Dark Cooking Chocolate" is the perfect match for these Bundt Cake
Cooking chocolate is perfect for baking. Whenever cakes, tarts and pastries need to be covered or decorated with chocolate, cooking chocolate is the better choice. The higher cocoa butter content compared to chocolate makes melted cooking chocolate particularly easy to pour and work with. For best results, it should always be melted and tempered in a bain-marie. These instructions explain the multi-step process.
This Bundt cake needs a rich cocoa flavour, which goes particularly well with the distinctive, nutty taste of pistachios. With a cocoa content of 70%, VIVANIs Dark Cooking Chocolate is the perfect choice here: not too sweet, but also not too strong to overpower the delicate notes of the pistachios.
RECIPE: PISTACHIO DARK CHOCOLATE BUNDT CAKE
Ingredients
For a bundt cake pan
250 g
butter (at room temperature)
330 g
white sugar
5
eggs
300 g
yogurt
125 g
pistachio yogurt (or "normal" yoghurt + 1–2 extra tbsp pistachio spread)
125 g
pistachio spread
325 g
white flour
0.75 tsp
salt
12 g
baking powder
100 g
(or more) VIVANI Dark Cooking Chocolate
some
chopped pistachios
making
baking time
65 minutes
level of difficulty
easy
N°
01
Preheat the oven to 175 °C.
02
In a bowl of a stand mixer (or regular bowl + a hand mixer), beat butter and sugar for two minutes.
03
Gradually add each of the 5 eggs until incorporated. Then add yogurt, pistachio yogurt and pistachio spread and incorporate for about 30 seconds.
04
Also add the flour, salt and baking powder and mix with a spatula, checking for lumps.
05
Grease a bundt cake pan and dust very well with flour. Fill in the dough and bake for about 65 minutes (check with a toothpick – if it comes out clean, the cake is ready).
06
Let it cool down in the pan for about 10 minutes. Then turn the cake upside down and remove the form. Let cool down completely on a cooling rack.
07
Melt the cooking chocolate in a bain-marie. Garnish the cake with melted chocolate and chopped pistachios.
This is VIVANI
For 25 years, VIVANI has been developing high-quality organic chocolate from sustainably grown cocoa beans. The brand from Bochum (Germany) stands for ecological cocoa cultivation, transparent supply chains and responsibility along the entire value chain. VIVANI was awarded “The National German Sustainability Award” for this commitment.
Production takes place at the traditional Weinrich chocolate factory in Herford, where each bar is created with a great deal of expertise and craftsmanship.
Dark Cooking Chocolate
70 % Cocoa | vegan
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