In this article, we will explore a delicious and easy-to-prepare recipe.
Introduction
Welcome to AdrianRecipes.com, your trusted source for delectable and easy-to-follow recipes! Today, we’re diving into a dessert that promises to delight your taste buds: Poppy Seed Cake with Chocolate Ganache. This cake combines the nutty flavor of poppy seeds with the rich, velvety smoothness of chocolate ganache, resulting in a dessert that’s as visually stunning as it is delicious. Whether you’re hosting a dinner party or simply looking to treat yourself, this cake is sure to impress. Let’s explore the ingredients and steps needed to create this masterpiece.
Ingredients List
Creating the perfect Poppy Seed Cake with Chocolate Ganache requires a blend of classic baking ingredients and a few special touches:
- 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 to room temperature
- 3/4 cup granulated sugar
- 1/2 recipe chocolate ganache (find the recipe on natashaskitchen.com)
- 1/2 cup shelled pistachios, chopped
- 13 fresh blackberries
Timing
Preparation Time:
2 hours
Cook Time:
30 minutes
Total Time:
2 hours 30 minutes
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350˚F.
- Line the bottoms of two 9-inch cake pans with parchment paper (do not grease).
- In an electric mixer bowl, beat 6 eggs plus 2 whites on high speed until foamy.
- Gradually add 1 cup of sugar, continuing to beat until the mixture is thick and fluffy (8-10 minutes).
Step 2: Incorporate Dry Ingredients
- Whisk baking powder into the flour.
- Sift the flour into the batter in two additions, folding gently with a spatula.
- Fold in 1/4 cup of poppy seeds until well incorporated.
Step 3: Bake the Cake Layers
- Divide the batter evenly between the prepared cake pans.
- Bake at 350˚F for 23-28 minutes, or until golden and springy to the touch.
- Cool the cakes on a wire rack after removing them from the pans.
Step 4: Make the Whipped Cream Cheese Frosting
- Beat cold heavy whipping cream until stiff and spreadable.
- In the same bowl, beat cream cheese with sugar until smooth and fluffy.
- Fold in the whipped cream with a spatula.
Step 5: Assemble the Cake
- Make the syrup by combining warm water, sugar, and rum or lemon juice.
- Place the first cake layer on a platter and brush with syrup, then spread frosting.
- Repeat with the remaining layers.
- Smoothly frost the sides and top.
Step 6: Add the Chocolate Ganache
- Pour ganache over the cake, allowing it to drip down the sides.
- Chill for 10 minutes to set.
- Decorate with piped frosting, blackberries, and chopped pistachios.
Nutritional Information
While this cake is a treat, it’s helpful to know the nutritional breakdown. Each serving contains approximately:
- Calories: 450
- Protein: 6g
- Carbohydrates: 40g
- Fat: 28g
- Fiber: 2g
Healthier Alternatives for the Recipe
For a lighter version of this cake, consider these swaps: – Use whole wheat pastry flour instead of cake flour. – Substitute Greek yogurt for half of the cream cheese. – Opt for a reduced-sugar chocolate ganache.
Serving Suggestions
This Poppy Seed Cake with Chocolate Ganache pairs beautifully with a cup of freshly brewed coffee or a glass of dessert wine. For added flair, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Common Mistakes to Avoid
- Overmixing the batter: This can deflate your cake, making it dense.
- Skipping the cooling step: Ensure the cake is completely cool before frosting to prevent melting.
Storing Tips for the Recipe
Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap slices individually and freeze for up to 3 months.
Conclusion
Creating a Poppy Seed Cake with Chocolate Ganache is a rewarding culinary experience that blends classic flavors with modern elegance. Perfect for any occasion, this cake is a testament to the joy of baking and sharing delicious moments with loved ones.
FAQs
Q: Can I make the cake ahead of time?
A: Yes, you can bake the cake layers a day in advance and assemble them just before serving.
Q: What can I use instead of rum in the syrup?
A: Fresh lemon juice is a great non-alcoholic alternative.
Q: How do I know if the ganache is the right consistency?
A: It should be pourable but not too runny. If it’s too thick, gently warm it to adjust.
For more delightful recipes and baking tips, explore our related posts and expand your culinary repertoire today!
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.
- In the bowl of an electric mixer, beat 6 large eggs plus 2 whites on high speed until foamy. Gradually add 1 cup sugar and continue beating until thick and fluffy.
- Whisk baking powder into flour then sift flour in two additions into batter, folding gently with a spatula. Fold in poppy seeds until no streaks of flour remain.
- Divide batter evenly between prepared cake pans. Bake for 23-28 min until golden. Remove from pans and cool to room temperature.
- Beat cold heavy whipping cream on high speed until stiff and spreadable.
- In the same mixing bowl, beat cream cheese and sugar until smooth, then increase to high speed and beat until fluffy. Fold in whipped cream.
- Combine syrup ingredients and stir until sugar dissolves. Brush syrup onto cake layers and spread with frosting. Repeat with remaining layers.
- Once ganache is pourable, pour over cake. Refrigerate to set. Pipe frosting around the borders and top with blackberries and pistachios.
