Chocolate Poppy Seed Cake Recipe
You don’t need flour to make a delicious cake, and this chocolate poppy seed cake proves it. With a few ingredients and a little of your time, this chocolate fantasy comes to life. This cake brings you a whole specter of flavors – sweet, sour, bitter. But everything in moderation. This is what I love the most about it – it’s not boring and you enjoy every juicy bite of it. So, let’s see how to make chocolate poppy seed cake and what to be careful about when preparing it.
What to be careful about when making this cake?
Carefully separate egg whites from egg yolks
If you don’t want to make your cake dense and chewy, you better be careful with separating egg whites and egg yolks. Just a small piece of egg yolk can ruin the foam. In addition, it is really important that you don’t mix the mixture with a hand mixer, but slowly stir using a wooden spoon.
Don’t skip the jam
Jam is here to bring its sweetness, sourness and moisture. So, don’t skip it. However, you don’t need to use peach jam like I wrote in my recipe. You can opt for cherry, apricot, or any other jam flavor.
Try poppy seeds before putting them in the batter
Poppy seeds can be bitter sometimes and they ruin the whole cake. That’s why you need to choose a high-quality one when purchasing it in the supermarket. If you want to be extra careful, mix a teaspoon of poppy seeds with two tablespoons of hot milk and try them. This will reveal the true taste of poppy seeds.
Melt chocolate and butter at the same time
To melt the chocolate properly, each ingredient should be approximately at the same temperature. So, don’t try to melt the chocolate first and then add butter, but rather put butter and chocolate in the pot at the same time and allow them to melt while constantly stirring.
What else to know before baking?
You should know that you can play with ingredients. If you want to make this cake less sweet, be it! Put less sugar. If you want to use 50% cocoa chocolate instead of 70% like I did, feel free to do so. You can also add one extra apple to make sure your cake is juicier.
Also, I want to give you another reason for making this cake. Poppy seeds are actually really beneficial for our bodies. They are rich in fiber, meaning they improve digestion. They are full of antioxidants and boost skin and hair health. The list of benefits goes on and on. [1]
What to serve with chocolate poppy seed cake?
If you ask my guests, whipped cream was a perfect match for this juicy chocolate poppy seed cake. Another great serving idea is a scoop of vanilla ice cream or vanilla ice cream and whipped cream together.
You can serve it with fruit. Strawberries, raspberries, or peach would be a great option here. In any case, something light because, I have to be honest, this chocolate poppy seed cake is not that light. Maybe that’s why I love this cake more during winter than during summer.
How long does chocolate poppy seed cake last? How to store it?
This cake will last for about four to five days if stored in a cake dome and refrigerated the whole time. Refrigeration always exceeds the life of food, so don’t leave it uncovered at room temperature. What is more, the taste is so much better when it’s served cold.
Recipe for chocolate poppy seed cake
And finally, the recipe and a step-by-step guide to making this chocolate poppy seed cake from scratch.
Chocolate Poppy Seed Cake
Ingredients
Cake Batter
- 6 Eggs
- 3/4 cup Sugar
- 8,8 oz Dark Chocolate At least 70% cocoa.
- 2 Apples
- 3/4 cup Melted Butter
- 1 3/4 cups Poppy Seeds
- 3 tbsp Peach Jam
Topping
- 4 tbsp Peach Jam
- 4,4 oz Dark Chocolate At least 70% cocoa.
- 1/4 cup Butter
Instructions
- Melt chocolate and butter for the cake batter in a double boiler. Leave it aside to cool, but remember to stir it every few minutes to cool evenly.
- Separate egg yolks from egg whites. Mix egg whites until you get a nice, foamy texture.
- In another bowl, mix egg yolks with sugar for a minute. If chocolate is cool enough, add it to the egg yolks mixture, along with poppy seeds, jam and two grated apples.
- Slowly stir in the egg whites using a wooden spoon. You don't want to overmix it because it won't be fluffy and juicy.
- Bake the batter for 25 minutes over 356 °F (180 °C).
- Take out the cake and spread the jam all over it.
- Prepare the chocolate for the topping. You do that by melting chocolate and butter in a double boiler. Once you are done, cover the cake with it.
