Cocoa and Poppy Seed Cake

Name: Cocoa and Poppy Seed Cake - Alberta D.
Ingredients: 250 g flour; 2 tablespoons cocoa; 200 g sugar; 1 cup warm milk; 90 ml sunflower oil; 1 egg; 1 teaspoon baking powder; rum essence; vanilla essence; 2 tablespoons poppy seeds

Dessert - Cocoa and Poppy Seed Cake by Alberta D. - Recipia

Cocoa and Poppy Seed Cake I’ve started making this cake quite often, especially when I want something quick and hassle-free. The ingredients are simple and I always have them at home. I like that I don’t need a mixer, just a whisk or even a fork. The texture is fluffy, with an interesting combination of cocoa and poppy seeds, and I find it quite suitable for everyday snacks. Usually, I let it cool down, but I don’t always have the patience. Quick Info Total Time: about 55-60 minutes Preparation Time: 10-15 minutes Baking Time: 40-45 minutes Servings: 10-12 slices Difficulty: easy Recipe Type: cake for breakfast, snack, simple homemade dessert Ingredients 250 g flour 2 tablespoons cocoa 200 g sugar 1 cup lukewarm milk 90 ml sunflower oil 1 egg 1 packet baking powder rum essence vanilla essence 2 tablespoons poppy seeds Preparation Method 1. In a bowl, add the egg and sugar. Mix well with a whisk or fork until combined and the sugar starts to dissolve. 2. Add the lukewarm milk and oil. Continue mixing until the liquids are well incorporated. 3. In another bowl, mix the flour with the baking powder. 4. Gradually incorporate the flour and baking powder into the egg, sugar, milk, and oil mixture. Mix until you get a smooth batter without lumps. It’s quite fluid, don’t be alarmed. 5. Divide the mixture into two bowls as evenly as possible. 6. In one half, add the 2 tablespoons of poppy seeds and the vanilla essence. Mix gently. 7. In the other half, add the 2 tablespoons of cocoa and rum essence. Mix well to ensure there are no dry cocoa lumps. 8. Prepare a loaf pan and line it with baking paper. Preheat the oven to 180°C. 9. Using a spoon, alternate the mixtures: put a layer of the poppy seed batter, then one of the cocoa batter, and so on until both batters are used up. It doesn’t have to be perfect; the cake will settle interestingly while baking. 10. Place the cake in the oven and bake for 40 to 45 minutes. Check after 40 minutes with a toothpick; if it comes out clean, it’s done. 11. Remove the pan and let the cake cool, or at least not be hot when cutting. Why I Make This Recipe Often It’s the kind of cake that goes with anything, with simple ingredients. It doesn’t take much time, doesn’t dirty many dishes, and I can easily change the flavors or add-ins. It keeps well for two to three days and doesn’t dry out quickly. Tips and Variations Tips - It’s important not to overmix the batter after adding the flour, as this will make the cake dense. - Mix the cocoa well into the batter to avoid lumps. You can sift the cocoa if it’s not very fine. - If you have a larger or smaller loaf pan, adjust the baking time and check with a toothpick. Substitutions - Milk can be replaced with any plant-based milk, if needed. - Rum or vanilla essence can be omitted or changed according to preferences. - Sunflower oil can be replaced with another neutral oil. Variations - You can add nuts, hazelnuts, almonds, or other seeds to the batter, according to taste. - If you don’t want cocoa or poppy seeds, you can leave the batter plain or use only one of them. Serving Ideas - The cake is good plain, but it also goes well with powdered sugar on top after it has cooled. - You can slice it thinly and serve with tea or milk for breakfast or as a snack. - For a more festive look, it can be glazed with a little melted chocolate. Frequently Asked Questions 1. What kind of cocoa should I use? I use plain, dark cocoa without sugar. I don’t recommend hot chocolate mix; it doesn’t have the same taste or intensity. 2. Can I make the cake without poppy seeds? Yes, you can omit the poppy seeds or replace them with nuts, hazelnuts, or even raisins if you like. 3. What size is the loaf pan used? A classic loaf pan, approximately 30 x 10 cm. If you use a smaller pan, the cake will come out taller, and the baking time may increase slightly. 4. How do I know if the cake is done? The simplest way is the toothpick test. If it comes out clean or with just a few crumbs, it’s done. If it comes out wet, leave it for another 5 minutes. 5. Can I use more than one egg? The recipe works with one egg; I haven’t tried with two. The batter already has enough liquid and rises well this way. Nutritional Values Estimate for one slice (out of 12): about 180-190 kcal, 4 g protein, 6 g fat, 28 g carbohydrates. These are approximate calculations, depending on the size of the slices and the accuracy of the ingredients. The cake is not very fatty, but it contains sugar and white flour. Storage and Reheating The cake stores well at room temperature, in a box or wrapped in cling film, for about 2-3 days. No need for refrigeration. If you want to serve it warm, you can heat a slice for a few seconds in the microwave, but it’s not necessary. I don’t recommend freezing, as the texture changes.

Preparation

In a bowl, we put the egg and sugar, beat with a whisk (I did it manually), add the milk and oil. Mix well. We mix the flour with the baking powder. Add to the egg mixture. We mix and divide the dough into two bowls. In one bowl, we add poppy seeds and vanilla essence, while in the other bowl, we add cocoa and rum essence. We take a loaf pan and line it with baking paper. Preheat the oven to 180°C. Using a spoon, we pour the white mixture, then add the cocoa mixture on top. We proceed this way until both batters are finished. We bake the loaf in the oven for about 40-45 minutes. We do the toothpick test. When it's ready, we remove it, let it cool, and serve. I didn't wait too long for it to cool :) You can add nuts, hazelnuts, almonds, or anything you like. You can decorate it with powdered sugar.

Cocoa and Poppy Seed Cake

Preparation

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