Quick Whole Poppy Seed Cake with Chocolate Ganache
·Mix the dry ingredients
Stir together the flour, poppy seeds and baking powder.
Whip up the egg foam
Beat the eggs on high speed in a stand mixer together with the sugar and rum sugar. Whip until light and foamy.
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.
Pour into the tin
Pour the batter into a round cake tin that's been greased and dusted with flour.
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.
Serve
Let the finished cake cool slightly. Slice it and arrange on plates, then drizzle with the chocolate ganache. It's easy to make.
Chocolate ganache
Bring the cream to a boil in a small saucepan. Turn off the heat and break the chocolate into it. Let it stand for five minutes, then whisk until smooth.
