Chocolate poppyseed cake is a classic dessert that combines the rich, decadent flavor of chocolate with the subtle nuttiness of poppy seeds. Whether you're looking for a special occasion cake or a simple treat to enjoy with your morning coffee, there are many delicious recipes to choose from. From classic chocolate poppyseed cake with its tender crumb and creamy frosting to variations that include swirls of white chocolate, chocolate chips, or even a layer of raspberry jam, there is a chocolate poppyseed cake recipe to suit every taste.
Check out the recipes below so you can choose the best recipe for yourself!
FLOURLESS POPPY SEED CHOCOLATE CAKE
Here is another yummy gluten-free cake perfect for Valentine's Day and for anyone who loves poppy seeds and chocolate! It contains no white sugar or high-GI flour. For heart shape dusting, draw a big heart on a piece of parchment paper using a pencil and cut the heart out. Place the heart in the center of the baked cake and dust cocoa powder around it. Discard the heart paper and place the remaining paper on the cake aligning with the heart shape. Dust powdered sugar to create a white heart in the center. If you are concerned with blood sugar spikes, please substitute erythritol for coconut sugar and use sugar-free chocolate. The cake gets more moist if you wrap the cake and keep it at room temperature overnight.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h10m
Yield 1 7-inch cake, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 2-cup measuring cup, place poppy seeds and pour boiling water to completely cover the poppy seeds.
- Drain well using a coffee filter. Set aside.
- In a small pan, melt butter and add chocolate pieces under very low heat until the chocolate is melted. Set aside.
- In a medium bowl, whip egg whites until stiff peaks are formed. Set aside.
- Preheat oven to 350°F/180°C. Spray oil inside a 7-inch (18 cm) springform pan.
- In another medium bowl, beat egg yolks and coconut sugar until smooth.
- Add almond or vanilla extract, melted chocolate, and liquor (if using) and mix using a spatula.
- Add poppy seeds and mix. Add almond meal and salt and mix.
- Fold in the egg whites and mix until blended.
- Bake for about 40 minutes. Cool and remove the cake from the pan.
- Dust cocoa powder and powdered sugar using a heart-shape stencil (see note above).
- Infuse love and serve with whipped cream and/or ice cream if desired.
POPPYSEED CAKE
Steps:
- Soak poppy seeds in milk for 1 hour, set aside. Whip eggs and castor sugar until fluffy. Drizzle in vegetable oil, vanilla essence and almond essence. Sift flour, baking powder, cinnamon and nutmeg and add alternately with milk and poppy seeds. Batter will be thin. Bake at 350 degrees in 2 9 x 5-inch loaf pan for 45 minutes or until golden brown on top.;
CHOCOLATE POPPY SEED CAKE
This cake is heavy without being dry; everyone in my family loves it, and visitors do too!
Provided by Emilie E.
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 5h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
- Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
- Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
- Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 51.8 g, Cholesterol 109.8 mg, Fat 21.6 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 12.4 g, Sodium 426.6 mg, Sugar 28.2 g
WHITE CHOCOLATE AND ORANGE POPPY SEED CAKE
Make and share this White Chocolate and Orange Poppy Seed Cake recipe from Food.com.
Provided by Diana Adcock
Categories Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- For the cake~Preheat oven to 325°F.
- Grease and lightly flour a 13x9-inch cake or bundt pan.
- In a mixing bowl beat the butter and sugar together until fluffy.
- Beat in eggs, one at a time, beating well after each addition.
- Alternately add flour and baking soda along with the sour cream and water.
- Once combined mix on low until well blended and smooth.
- Fold in chopped chocolate, poppy seeds and orange rind.
- Pour into prepared pan and bake for 50-60 minutes.
- Once done, remove and let cool on a wire rack.
- Remove cake from pan and allow to cool completely.
- For the Glaze: Melt chocolate and orange juice together in a microwave or small saucepan.
- Stir in icing sugar and mix until smooth.
- Drizzle over cake and quickly sprinkle the top with the candied orange peel and chocolate curls.
CHOCOLATE POPPYSEED CAKE
Steps:
- For cake: Preheat oven to 350 F. Grease and flour 12x17-inch jelly roll pan. In small bowl, combine buttermilk, poppyseeds and 4 teaspoons orange peel. Let stand 15 minutes. Sift flour, baking soda and salt into medium bowl. Using electric mixer, cream butter and both sugars in large bowl until fluffy. Beat in yolks and vanilla. Mix in dry ingredients alternately with poppyseed mixture, beginning and ending with dry ingredients. Using electric mixer fitted with clean dry beaters, beat egg whites until stiff but not dry. Fold into batter. Pour batter into prepared pan. Sprinkle with cinnamon. Bake until toothpick inserted into center of cake comes out clean, about 20 minutes. Cool in pan on rack. Melt 8 ounces chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water and cool to room temperature, about 20 minutes. Whisk chocolate into creme fraiche. Mix in 2 teaspoons orange peel and liquer. Cut cake crosswise into four 4x12-inch pieces. Set aside 1 piece for another use. Using serrated knife, split remaining 3 pieces in half horizontally, forming 6 layers. Place 1 cake layer cut side up on 4x12-inch piece of cardboard. Spread 1/3 cup chocolate creme fraiche evenly over cake. Top with second cake layer and spread with 1/3 cup creme fraiche. Repeat layering with remaining cake and 1 cup creem fraiche, ending with cake cut side down. Smooth remaining creme fraiche over top and sides of cake. Refrigerate until filling is firm, about 2 hours. Place cake on rack set over rimmed cookie sheet. Spread some Chocolate Glaze over sides of cake. Pour remaining glaze over top of cake. Smooth top and sides with spatula if necessary. Refrigerate cake 30 minutes to set glaze. (Can be prepared one day ahead. Cover and refrigerate. Let cake stand 30 minutes at room temperature before serving.) Garnish cake with orange slices.
COUNTRY POPPY SEED CAKE
Poppies are our state flower, and each spring the fields in this area are a brilliant orange mass of poppies. That's when we make this poppy seed cake. It's especially fitting when we picnic where the poppies are plentiful.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the poppy seeds, pudding and cake mix. Add the oil, eggs, water and almond extract. Beat on low speed until dry ingredients are moistened. Increase speed to medium and beat for 2 minutes. Combine sugar and cinnamon; sprinkle into a greased fluted 10-in. tube pan. , Pour batter into pan and bake at 325° for 1 hour or until a toothpick comes out clean. Allow cake to cool 10 minutes before removing to a wire rack. Combine glaze ingredients and drizzle over cooled cake.
Nutrition Facts : Calories 284 calories, Fat 12g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 353mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
POPPY SEED CAKE
As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 426 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
POPPY SEED CAKE I
This cake is moist and delicious; especially so if you love the flavoring of almond extract. The cake is lovely and unusual to look at: white with black dots from the poppy seeds; filled and topped with yellow almond flavored custard. It's easy to take to a picnic, potluck or gourmet dinner. Just take the two cake layers and the bowl of custard. Assemble at your destination. Always a hit.
Provided by Brenda Benzar Butler
Yield 20
Number Of Ingredients 8
Steps:
- Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.
- Cream butter and sugar together until light and fluffy.
- Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.
- Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 27.5 g, Cholesterol 18.9 mg, Fat 9.3 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 126.5 mg, Sugar 17.3 g
ORANGE & POPPY SEED CAKE WITH CHOCOLATE SAUCE
A light, zingy cake with a drizzle of chocolate and candied zest for a special finishing touch
Provided by Jennifer Joyce
Categories Afternoon tea, Treat
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm springform cake tin or line a similar-size cake tin with baking paper. Using an electric mixer, combine 200g butter and 200g sugar in a large bowl. Beat until light and creamy, about 2 mins, then add the eggs, one at a time, beating well after you add each one. Tip in the flour and baking powder, mix for a few secs, then add the orange juice, zest of 2 oranges and poppy seeds. Stir everything together, then pour into the cake tin. Bake for 50 mins, then remove from the oven. Cool completely in the tin.
- Meanwhile, make the candied orange zest by combining the remaining zest (finely sliced), 25g sugar and 100ml water in a small pan. Bring to the boil and cook for 5 mins until thick. Remove the zest with a slotted spoon onto a sheet of non-stick baking paper.
- For the sauce, heat the cream in a small pan until nearly boiling. Put the chocolate and remaining butter into a bowl, then pour the hot cream over it and leave for 1 min to melt. Stir together until smooth, then let it sit until the cake is cool (if it hardens, just reheat gently). Drizzle the sauce over the cake, sprinkle with the candied zest and serve.
Nutrition Facts : Calories 650 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 39 grams sugar, Protein 8 grams protein, Sodium 0.86 milligram of sodium
POPPY SEED LAYER CAKE WITH STRAWBERRIES AND WHITE CHOCOLATE CREAM
Provided by Karen Barker
Categories Cake Milk/Cream Chocolate Fruit Dessert Bake Strawberry Lemon Summer Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 23
Steps:
- Make cake:
- Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper.
- Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds.
- Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)
- Make white chocolate cream:
- Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until very thick and candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.
- Beat cream and remaining 1/4 cup sugar in large bowl to firm peaks. Fold in white chocolate mixture.
- Turn cake out onto work surface. Peel off paper. Cut cake horizontally into 3 equal layers. Using bottom of springform pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1 cup chocolate cream over. Arrange half of sliced strawberries in single layer over chocolate cream. Repeat layering with 1 cake layer, 1 cup chocolate cream, remaining sliced berries and 1/2 cup chocolate cream. Top with third cake layer, cut side down. Spread 3 cups chocolate cream over top and sides of cake. Press white chocolate curls onto sides of cake. Spoon remaining chocolate cream into pastry bag fitted with medium star tip. Pipe around top edge of cake. Garnish cake with whole berries. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)
POPPY SEED CAKE
Steps:
- In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
- Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
- In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
- Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 207 milligrams, Sugar 35 grams, TransFat 1 gram
POPPY SEED CAKE III
A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.
Provided by Anne Fikaris
Categories Desserts Cakes Pound Cake Recipes
Time 2h30m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
- In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 52.6 g, Cholesterol 61.6 mg, Fat 20.7 g, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 180.1 mg, Sugar 32 g
Tips:
- Mise en Place: Before you start baking, measure and prepare all of your ingredients and equipment. This will help you stay organized and ensure that you have everything you need.
- Use Fresh Ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic or locally-sourced ingredients.
- Don't Overmix the Batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined.
- Bake the Cake at the Right Temperature: The temperature of your oven can affect the texture of your cake. Be sure to preheat your oven to the correct temperature before baking the cake.
- Cool the Cake Completely Before Frosting: If you frost a warm cake, the frosting will melt and slide off. Allow the cake to cool completely before frosting it.
Conclusion:
Chocolate poppyseed cake is a delicious and elegant dessert that is perfect for any occasion. With its moist chocolate cake layers, creamy poppyseed filling, and rich chocolate frosting, this cake is sure to impress your friends and family. Follow the tips above to make sure your chocolate poppyseed cake turns out perfect every time.
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