Quick Whole Poppy Seed Cake with Chocolate Ganache

Step-by-step method

At a glance

You're making a delightful poppy seed cake with whole seeds (no grinding needed) topped with silky chocolate ganache. The magic happens in three main phases: whipping eggs with sugar into a fluffy foam, folding in the dry ingredients and wet components, then baking for about 40 minutes while you prepare the ganache by simply melting chocolate into hot cream.

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Mix the dry ingredients

Stir together the flour, poppy seeds and baking powder.

For this step
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350 gram
Wholegrain Spelt Flour

1 piece
Baking Powder

150 gram
Ground poppy seeds
2/7

Whip up the egg foam

Whip the eggs in a stand mixer on high speed together with the sugar and rum-flavoured sugar. Beat until a light, airy foam forms.

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3 piece
Chicken Eggs

150 gram
Brown Cane Sugar

1 teaspoon
Rum
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Make the batter

Add the combined dry ingredients, the melted and slightly cooled fat, and the coconut drink (or milk, whichever you prefer). Mix everything into a smooth batter.

For this step
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125 gram
Unsalted Butter

250 milliliter
Coconut Milk

4/7

Pour the batter into the tin

Pour the batter into a round cake tin greased with fat and dusted with flour.

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5 gram
Unsalted Butter

10 gram
Wholegrain Spelt Flour
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Bake

Bake in an oven preheated to 190°C for 30–40 minutes. The cake is done once a skewer inserted into the middle comes out clean, with no wet batter sticking to it.
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Serve

Let the finished cake cool slightly. Slice it and arrange the pieces on plates. Drizzle with the chocolate ganache, which is easy to prepare.
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Chocolate ganache

Bring the cream to a boil in a small saucepan. Turn off the heat and break the chocolate into it. Let it sit for five minutes, then whisk until smooth.

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200 gram
Whipping Cream 32%

150 gram
Baking Chocolate

How it went

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Quick Whole Poppy Seed Cake with Chocolate Ganache

Name: Irresistible Poppy Seed Cake with Ganache
Prep time: 15 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Czech
Ingredients: 150 gram Brown Cane Sugar; 130 gram Unsalted Butter; 1 piece Baking Powder; 3 piece Chicken Eggs; 1 teaspoon Rum; 150 gram Ground poppy seeds; 200 gram Whipping Cream 32%; 150 gram Baking Chocolate; 360 gram Wholegrain Spelt Flour; 250 milliliter Coconut Milk

bohynekuchyne

Prep 15 min Cook 45 min

10 Ingredients

7 Steps

Medium Difficulty

Equipment

What you'll need besides the ingredients.

Stand mixer

Pie tin

Skewer

Whisk

What's in it?

1155 kcal

Calories

126 g

Carbohydrates

86 g

Fats

32 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Do you love poppy seed desserts? So do we. But I don't always feel like grinding poppy seeds. That's why I was so glad this cake, made with whole poppy seeds, went down a treat with everyone at home. The great thing about poppy seed cakes is that you can bake them any time of year.

Vegetarian High-protein

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Step-by-step method

At a glance

Mix the dry ingredients

For this step

Whip up the egg foam

For this step

Make the batter

For this step

Pour the batter into the tin

For this step

Bake

Serve

Chocolate ganache

For this step

How it went

Nobody has tried this recipe yet

Quick Whole Poppy Seed Cake with Chocolate Ganache

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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