In this article, we will explore a delicious and easy-to-prepare recipe.

Poppy Seed Cake with Chocolate Ganache

Welcome to FoodLovers.blog, where we delve into delightful recipes that bring joy to your kitchen! Today, we’re exploring a decadent Poppy Seed Cake with Chocolate Ganache that promises to be the centerpiece of your dessert table. This cake is a symphony of flavors, combining the nutty essence of poppy seeds with the rich indulgence of chocolate ganache. Perfect for any occasion, it’s a treat that’s as pleasing to the eyes as it is to the palate.

Ingredients List

To whip up this delicious Poppy Seed Cake with Chocolate Ganache, you’ll need:

• 6 eggs + 2 egg whites (room temperature)
• 1 cup granulated sugar
• 1 1/4 cup cake flour
• 1/2 tsp baking powder
• 1/4 cup dry poppy seeds
• 1 cup very warm water
• 4 Tbsp granulated sugar
• 1/3 cup golden rum (or 2 Tbsp fresh lemon juice)
• 1 1/2 cups cold heavy whipping cream
• 2 packages (8 oz each) cream cheese, softened
• 3/4 cup granulated sugar
• 1/2 recipe chocolate ganache (visit natashaskitchen.com for the recipe)
• 1/2 cup shelled pistachios, chopped
• 13 fresh blackberries

Timing

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours 30 minutes

Step-by-Step Instructions

Step 1: Preparing the Cake Batter

Preheat your oven to 350˚F. Line the bottoms of two 9-inch cake pans with parchment paper. In an electric mixer, beat 6 eggs plus 2 whites on high speed until foamy. Gradually add 1 cup sugar, continuing to beat until the mixture is thick and fluffy, about 8-10 minutes.

Step 2: Incorporating the Dry Ingredients

Whisk the baking powder into the flour, then sift the flour into the egg mixture in two additions. Gently fold with a spatula to avoid deflating the batter. Add the poppy seeds and fold until no flour streaks remain.

Step 3: Baking the Cake Layers

Divide the batter evenly between the prepared cake pans. Bake for 23-28 minutes, until the tops are golden and spring back when lightly pressed. Cool the cakes on a wire rack.

Step 4: Making the Whipped Cream Cheese Frosting

Beat the cold heavy whipping cream on high until stiff peaks form. In the same bowl, beat together cream cheese and sugar until smooth and fluffy. Fold the whipped cream into the cream cheese mixture.

Step 5: Assembling the Cake

Mix the syrup ingredients until the sugar dissolves. Place one cake layer on a platter, brush with syrup, and spread with frosting. Repeat with remaining layers. Frost the sides and top, then refrigerate.

Step 6: Adding the Ganache and Decorations

Once the ganache is pourable, drizzle over the cake and refrigerate. Decorate with piped frosting, blackberries, and pistachios.

Nutritional Information

This Poppy Seed Cake with Chocolate Ganache is a delightful indulgence. Each slice (1/12th of the cake) provides approximately:

• Calories: 450
• Fat: 28g
• Carbohydrates: 45g
• Protein: 6g

Healthier Alternatives for the Recipe

For a lighter version, consider using Greek yogurt in place of cream cheese, and swap half the sugar with a natural sweetener like stevia. You can also opt for whole wheat pastry flour for added fiber.

Serving Suggestions

Pair this cake with a hot cup of coffee or a scoop of vanilla ice cream. Its rich flavors also complement a glass of dessert wine.

Common Mistakes to Avoid

1. Overmixing the Batter: This can deflate the eggs, leading to a dense cake.
2. Not Cooling the Cake Properly: Make sure the layers are completely cool before frosting to prevent melting.

Storing Tips for the Recipe

Cover the cake with a dome or plastic wrap and store in the refrigerator for up to 4 days. For longer storage, freeze the cake (without the ganache) for up to a month.

Conclusion

This Poppy Seed Cake with Chocolate Ganache is a culinary masterpiece that combines elegance with rich, satisfying flavors. Whether for a festive occasion or a special treat, it promises to impress.

FAQs

Q: Can I use a different type of nut instead of pistachios? A: Absolutely! Almonds or walnuts would also offer a delightful crunch.

Q: Is it possible to make this cake gluten-free? A: Yes, substitute the cake flour with a gluten-free flour blend for a delicious gluten-free version.

Explore more recipes and tips at FoodLovers.blog, where every visit is a chance to discover culinary inspiration!

Poppy Seed Cake with Chocolate Ganache

This delightful poppy seed cake is topped with a rich chocolate ganache and adorned with fresh blackberries and pistachios for a perfect dessert centerpiece.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 30 minutes mins

Cooling Time 10 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 1 cake

Course: Dessert

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

Cake Ingredients

• 6 large eggs room temperature
• 2 large egg whites room temperature
• 200 g granulated sugar
• 156 g cake flour
• 0.5 tsp baking powder
• 60 g dry poppy seeds
• 240 ml very warm water
• 4 Tbsp granulated sugar
• 80 ml golden rum I use Bacardi or 2 Tbsp fresh lemon juice (if you must)
• 360 ml cold heavy whipping cream
• 454 g cream cheese softened at room temp
• 150 g granulated sugar
• 1/2 recipe chocolate ganache found on natashaskitchen.com
• 60 g shelled pistachios chopped
• 13 fresh blackberries

Equipment

• Electric Mixer
• 9-inch Cake Pans

Method

 

1. Preheat Oven to 350˚F and line bottoms of two 9-inch cake pans with parchment paper. Do not grease pans.
2. In the bowl of an electric mixer, beat 6 large eggs plus 2 whites with whisk attachment 1 min on high speed until foamy. With mixer on, gradually add 1 cup sugar and continue beating on high speed 8-10 min until thick and fluffy.
3. Whisk baking powder into flour then sift flour in two additions into batter, folding gently with a spatula between each addition, scraping the bottom of the bowl to ensure you don’t have hidden pockets of flour. Fold in 1/4 cup poppy seeds until incorporated and no streaks of flour remain. Do not over-mix.
4. Divide batter evenly between 2 prepared cake pans. Bake at 350˚F for 23-28 min, or until top is golden and springs back when poked slightly. Once out of the oven, remove from pan by sliding a thin spatula around the edges then transfer to a wire rack, peel back parchment paper and cool to room temp.
5. Beat cold heavy whipping cream on high speed with whisk attachment for 1.5 to 2 min until stiff and spreadable then transfer to a separate dish. In the same mixing bowl, beat together cream cheese and 3/4 cup sugar on medium speed until smooth, then increase to high speed and beat 2 min until fluffy. Fold in whipped cream.
6. Combine syrup ingredients and stir until sugar dissolves. Place the first base layer onto a cake platter. Brush 1/4 of the syrup onto the cake then spread with frosting. Repeat with remaining layers. Frost the sides and top with just enough to smooth out the cake.
7. Transfer 3/4 cup frosting to a piping bag fitted with a large star Wilton 1M tip. Pour ganache over the top of the cake, allowing excess to pour off the sides. Refrigerate 10 min to set. Pipe frosting around the borders, top with blackberries and chopped pistachios.

Notes

For a non-alcoholic version, substitute the rum with 2 tablespoons of fresh lemon juice. Ensure all ingredients are at room temperature for best results.