Delightful Poppy Seed Cake with Chocolate Ganache

Indulge in the harmonious blend of flavors with our Poppy Seed Cake topped with luscious Chocolate Ganache. This dessert is not just a feast for your taste buds but a visual delight, adorned with fresh blackberries and crunchy pistachios. Whether you’re hosting a special occasion or simply treating yourself, this cake promises to elevate any moment.

Ingredients

• Cake Base:

  • 6 large eggs + 2 egg whites, at room temperature
  • 1 cup granulated sugar
  • 1 1/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/4 cup dry poppy seeds

• Syrup:

  • 1 cup very warm water
  • 4 tablespoons granulated sugar
  • 1/3 cup golden rum (optional) or 2 tablespoons fresh lemon juice

• Whipped Cream Cheese Frosting:

  • 1 1/2 cups cold heavy whipping cream
  • Two 8-ounce packages of cream cheese, softened
  • 3/4 cup granulated sugar

• Toppings:

  • 1/2 recipe chocolate ganache (visit natashaskitchen.com for recipe)
  • 1/2 cup shelled pistachios, chopped
  • 13 fresh blackberries

Directions

Preparing the Cake

1. Preheat Oven: Preheat your oven to 350˚F. Line the bottoms of two 9-inch cake pans with parchment paper without greasing them.

2. Batter Preparation: In an electric mixer, beat 6 eggs plus 2 egg whites on high speed for about 1 minute until they become foamy. Gradually add 1 cup of sugar while the mixer is on, continuing to beat on high for 8-10 minutes until the mixture is thick and fluffy.

3. Incorporate Dry Ingredients: Whisk baking powder into the flour. Sift the flour into the batter in two additions, folding gently with a spatula each time to ensure no flour pockets remain. Add in the poppy seeds, folding until fully incorporated. Avoid over-mixing to prevent deflating the batter.

4. Baking: Divide the batter evenly between the two prepared cake pans. Bake for 23-28 minutes, or until the tops are golden and spring back when lightly poked. Once baked, remove from the pans using a thin spatula around the edges, transfer to a wire rack, and allow to cool. Slice each cake layer in half horizontally.

Whipped Cream Cheese Frosting

1. Whip Cream: In a clean mixing bowl, beat the cold heavy whipping cream on high speed until stiff peaks form, then transfer to another dish.

2. Cream Cheese Mixture: Using the same mixing bowl, beat the softened cream cheese with sugar on medium speed until smooth. Increase speed to high and beat for an additional 2 minutes until fluffy. Gently fold in the whipped cream with a spatula until combined.

Assembling the Cake

1. Syrup: In a small bowl, mix the syrup ingredients until the sugar dissolves.

2. Layering: Place one cake layer on a serving platter. Brush with 1/4 of the syrup, then spread a layer of frosting over the top. Repeat this process for the remaining layers.

3. Frosting: Smooth a thin layer of frosting over the sides and top of the cake. Transfer 3/4 cup of frosting into a piping bag fitted with a large star tip, such as Wilton 1M.

4. Ganache & Decoration: Refrigerate the cake to firm up the frosting. Once the ganache reaches a pourable consistency, pour it over the cake, allowing it to cascade down the sides. Chill the cake for 10 minutes to set the ganache. Use the piping bag to decorate the borders of the cake, then garnish with fresh blackberries and chopped pistachios.

Time Management

• Prep Time: 2 hours
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes

Final Thoughts

This Poppy Seed Cake with Chocolate Ganache is a true celebration of textures and flavors. The moist, subtly nutty cake layers, paired with the creamy frosting and rich ganache, create an unforgettable taste experience. The finishing touches of vibrant blackberries and pistachios not only add beauty but also a delightful crunch. Perfect for any celebration or simply to enjoy a slice of heaven at home!

Poppy Seed Cake with Chocolate Ganache

This Poppy Seed Cake with Chocolate Ganache is an elegant dessert perfect for any occasion, featuring a fluffy cake and rich ganache topping.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: European

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Cake Batter

• 6 g eggs room temperature
• 2 g 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

Syrup

• 1 cup very warm water
• 4 Tbsp granulated sugar
• 1/3 cup golden rum or 2 Tbsp fresh lemon juice

Whipped Cream Cheese Frosting

• 1 1/2 cups cold heavy whipping cream
• 2 package cream cheese softened at room temp
• 3/4 cup granulated sugar

Toppings

• 1/2 recipe chocolate ganache found on natashaskitchen.com
• 1/2 cup shelled pistachios chopped
• 13 g fresh blackberries

Equipment

• Electric Mixer
• Cake Pans
• Spatula
• Wire Rack

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.
4. 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.
5. 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.
6. 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.
7. 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.
8. In the same mixing bowl, 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.
9. 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.
10. 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.
11. 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.
12. 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.

Notes

This cake is perfect for special celebrations. For a non-alcoholic version, substitute the rum with lemon juice in the syrup.