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Chocolate Fudge Pistachio Cake Donuts

5 from 2 votes
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  • 2/3 cup shelled pistachios, mine were roasted, plus more for topping
  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk, whole or 2%, full-fat coconut or almond

chocolate ganache

  • 6 ounces high-quality dark chocolate, chopped
  • 1/3 cup heavy cream
  • 1/2 tablespoon unsalted butter


  • Preheat the oven to 350 degrees F. Spray your donut pan with nonstick spray.
  • Add the pistachios to a food processor and pulse until crumbs remain. You want fine pistachio crumbs – not butter! Keep and eye on it. In a bowl, whisk together the ground pistachios, flours, baking powder and salt.
  • In a large bowl, whisk together the butter and sugar until combined. Add in the dry ingredients and the eggs, mixing until the batter is just combined. Whisk in the vanilla extract, then stir in the milk until the batter is smooth. Use a spoon and add the batter to the donut pan until each mold is about 3/4 of the way full. Bake the donuts for 15 to 17 minutes, until they are set and slightly golden. Remove and let cool. Once cool, dip each donut in the ganache and sprinkle with chopped pistachios. Serve immediately.

chocolate ganache

  • Add the chopped chocolate to a bowl. Heat the cream in a saucepan over low heat just until bubbles appear around the edges and it’s warm. Pour the cream over the chocolate and let it sit for 30 seconds, then stir continuously until it’s smooth. Stir in the butter and set aside until ready to use.

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