A poppy seed cake that is filled with exactly that- hundreds and hundreds of delicious little poppy seeds. Covered in raspberry jam and coated with chocolate ganache this cake stays moist for days.
Don’t you hate it when a poppy seed cake contains only specs of poppy seeds? I always think it’s so disappointing, as though you’ve been promised something and then it just doesn’t deliver. Well this cake does deliver-a ton of delicious poppy seeds! Did you know that consuming baked goods with poppy seeds can give you a false positive on an opium test? For this reason we shall call it happy cake! 😉
Once you’ve baked your happy cake, let it cool completely in the pan before removing it. Then trim it with a sharp bread knife, cutting away browned edges and level it so it’s straight. Use a ruler if needed to measure the sides for an even height.
Then cut your cake in half and spread jam between the layers. I used this handy cake cutting tool which helps with cutting in a straight line. Also spread jam on the top and a very thin layer on the sides. This helps seal in any crumbs for a crumb free chocolate ganache. Prepare your ganache and set your cake on a surface which is slightly smaller than the cake itself. (I used a plastic container.) Then pour the chocolate over the cake and spread it evenly with an angled spatula.
Let the rest of your ganache cool at room temperature and fill into a pipping bag. Pipe any decorations you wish. I used a Wilton 2D tip and sprinkled the decorations with unground poppy seeds. Happy baking!
A moist and flavourful poppyseed cake with a chocolate ganache.
- 200g butter, softened (7oz)
- 180g white sugar (1 cup)
- 6 large eggs, yolks seperated from the whites
- 1 teaspoon vanilla extract
- 200g poppy seeds (2 cups)
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 100g ground hazelnuts or almonds (1 and 1/4 cup)
- 4 tablespoons rum
- raspberry jam
- 100g dark chocolate (3.5oz)
- 250g milk chocolate (8.8oz)
- 120ml heavy cream (1/2 cup)
- Preheat oven to 200°C or 400°F and cover a cake pan with non-stick baking spray.
- In a medium bowl beat the egg whites until stiff peaks form, put aside.
- In a large bowl cream the butter, sugar, yolks and vanilla together for 2min.
- Add in poppy seeds, salt, cinnamon, ground nuts and rum and continue mixing for another minute until everything is well combined.
- Carefully fold the egg whites into the mixture with a wooden spoon.
- Bake on lowest rack for 60min or until a toothpick inserted comes out clean.
- Let cool in pan completely before removing. Loosen the edges with a knife and carefully remove the cake.
- Trim the cake with a sharp bread knife to remove any dark spots and level it.
- Cut it in half and fill with jam. Assemble and cover top and sides with jam to seal in any crumbs.
- In a saucepan bring the heavy cream to a boil, stirring occasionally.
- Remove from heat and add in the dark and milk chocolate, don’t stir but let sit for 3 minutes.
- Then stir until you have a smooth ganache.
- Set your cake on an object slightly smaller than the cake itself.
- Pour the ganache over the cake and spread it evenly with an angled spatula.
- Let the rest of the ganache set for 2h at room temperature or until firm enough for piping.
- Fill the ganache into a piping bag fitted with a Wiltion 2D (or tip of choice) and pipe any desired decorations.
- Let it set until firm at room temperature.
Store the cake at room temperature or in the fridge for up to 4 days.