In this article, we will explore a delicious and easy-to-prepare recipe.
Poppy Seed Cake with Chocolate Ganache: A Decadent Delight
If you’re searching for a cake that combines elegance, flavor, and a touch of indulgence, look no further than this Poppy Seed Cake with Chocolate Ganache. This recipe marries the nutty, subtle crunch of poppy seeds with the rich, velvety allure of chocolate ganache, creating a dessert that’s perfect for any occasion—from birthdays to holiday gatherings or simply a weekend treat.
Ingredients Breakdown
Before diving into the process, let’s explore the ingredients that make this cake extraordinary:
- Eggs and Egg Whites: The base of our cake, these provide structure and richness. Beating them until fluffy is key to achieving a light texture.
- Granulated Sugar: Used in both the cake and the frosting, sugar adds sweetness and helps achieve the perfect crumb.
- Cake Flour: This low-protein flour ensures a delicate crumb, essential for a tender cake.
- Baking Powder: A leavening agent that gives the cake its rise.
- Poppy Seeds: These tiny seeds add a delightful crunch and a hint of nuttiness.
- Golden Rum or Lemon Juice: Both options add moisture and depth to the cake layers.
- Heavy Whipping Cream and Cream Cheese: These ingredients create a luscious, smooth frosting that complements the cake’s texture.
- Chocolate Ganache: The crowning glory of the cake, adding a luxurious, rich finish.
- Pistachios and Blackberries: These provide texture and a burst of freshness, respectively, making the cake visually appealing and deliciously balanced.
Preparing the Cake
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line the bottoms of two 9-inch cake pans with parchment paper, but resist the urge to grease them. This will help the cake rise evenly and maintain its structure.
Step 2: Whip the Eggs
In the bowl of an electric mixer fitted with a whisk attachment, beat the eggs and egg whites on high speed for about a minute until foamy. Gradually add the sugar, continuing to beat for 8-10 minutes until the mixture becomes thick and fluffy.
Step 3: Incorporate Dry Ingredients
Whisk together the cake flour and baking powder. Sift these dry ingredients into the egg mixture in two additions, folding gently with a spatula to maintain the batter’s volume. Add the poppy seeds, ensuring no streaks of flour remain.
Step 4: Bake the Cake
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. Once baked, cool the cakes on a wire rack.
Creating the Whipped Cream Cheese Frosting
Step 1: Whip the Cream
Beat the cold heavy whipping cream on high speed until stiff peaks form, then transfer to a separate dish.
Step 2: Cream the Cheese
In the same mixing bowl (no need to clean it), beat the softened cream cheese with sugar until smooth. Increase the speed to high and beat for another 2 minutes until fluffy. Fold in the whipped cream gently to combine.
Assembling the Cake
Step 1: Prepare the Syrup
Mix the very warm water, sugar, and either rum or lemon juice until the sugar dissolves.
Step 2: Layer and Frost
Place the first layer of cake on a platter. Brush with a quarter of the syrup, then spread with a layer of frosting. Repeat with the remaining layers. Frost the sides and top of the cake with a thin layer of frosting, ensuring a smooth finish.
Step 3: Add the Ganache
Once the ganache is at a pourable consistency, pour it over the cake, allowing it to cascade down the sides. Refrigerate for 10 minutes to set.
Step 4: Decorate
Using a piping bag fitted with a large star tip, pipe the remaining frosting around the borders of the cake. Top with fresh blackberries and chopped pistachios for a pop of color and texture.
Final Thoughts
In just 2 hours and 30 minutes, you can create a show-stopping dessert that’s sure to impress your guests and delight your taste buds. The combination of light poppy seed cake, creamy frosting, and decadent chocolate ganache makes this a truly unforgettable treat. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is accessible and rewarding, promising a cake that’s as beautiful as it is delicious. Enjoy every bite of your homemade masterpiece!
Poppy Seed Cake with Chocolate Ganache
Ingredients
Equipment
Method
- Preheat Oven to 350˚F and line bottoms of two (9-inch) cake pans with parchment paper (do not grease pans).
- 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.
- 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 or you may deflate the batter.
- Divide batter evenly between 2 prepared cake pans. Bake at 350˚F for 23-28 min (mine took 25 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. Slice cake layers in half.
- 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 (no need to wash it), beat together 2 pkgs cream cheese and 3/4 cup sugar on medium speed until smooth, scraping down the bowl a couple times, then increase to high speed and beat 2 min until fluffy. Using a spatula, fold in whipped cream.
- 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. Wipe cake plate clean then Frost the sides and top with just enough to smooth out the cake.
- Transfer 3/4 cup frosting to a piping bag fitted with a large star Wilton 1M tip.
- Put remaining frosting on sides to get a solid white edge. Keep frosting on top to a minimum since you’ll be covering it with ganache anyways. Refrigerate cake. Once ganache is a pourable consistency, pour it over the top of the cake allowing excess ganache to pour off the sides then refrigerate 10 min to set. Pipe frosting around the borders of the cake, top with blackberries and chopped pistachios as shown.
