Poppy seed cake with chocolate ganache is a dessert that combines fine textures and intense flavors, perfect for any occasion. This recipe is not just a simple sweet treat, but a culinary experience that will delight your taste buds. Preparing it can become a pleasant activity, and the result will surely be appreciated by all your loved ones.
Preparation time: 30 minutes
Baking time: 25-30 minutes
Cooling time: 2-3 hours (for the ganache cream)
Total time: approximately 4 hours
Number of servings: 12
Necessary ingredients:
*For the base:*
- 3 large eggs
- 150 g sugar
- 150 g flour
- 2 tablespoons hot water
- 100 ml oil (preferably sunflower oil)
- 1 teaspoon baking powder
- 2 tablespoons poppy seeds (white poppy seeds are recommended for a more delicate flavor)
*For the syrup:*
- 100 ml lukewarm water
- 2-3 tablespoons powdered sugar
*For the cream:*
- 200 ml unsweetened liquid cream
- 5 tablespoons sugar
- 150 g dark chocolate (70% cocoa is ideal)
- 100 g milk chocolate
*For the glaze:*
- 4-5 tablespoons of the previously made cream
Preparation steps:
1. Preparing the ganache cream:
This is a step that can be done a day in advance to allow the cream to set well. In a small saucepan, mix the liquid cream with the sugar and place it over medium heat. When the mixture begins to boil, remove it from the heat and add the chopped chocolate. Stir continuously until the chocolate is completely melted and the mixture becomes smooth. Pour the ganache into a bowl and let it cool slightly, then cover it with plastic wrap and place it in the fridge for 2-3 hours (or overnight).
2. Preparing the base:
Start by preheating the oven to 175 degrees Celsius. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, continuing to mix until you obtain a glossy meringue. Then, add the egg yolks, hot water, and oil, mixing gently after each ingredient.
In another bowl, combine the flour with the baking powder and poppy seeds. Fold the flour mixture into the egg mixture using a spatula, being careful not to deflate the meringue.
Pour the mixture into a small baking tray lined with parchment paper and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the base cool completely in the tray.
3. Assembling the cake:
When the base has cooled, cut it into two equal layers. Prepare the syrup by mixing the lukewarm water with the powdered sugar. Soak the first layer with the syrup obtained. Take the cream out of the fridge and set aside 4-5 tablespoons in a heat-resistant bowl.
To make the cream fluffy, mix the remaining ganache with a mixer on high speed until it becomes airy and voluminous. Spread the cream on the first soaked layer, then place the second layer on top, which you will also soak lightly.
4. Preparing the glaze:
Heat the bowl with the 4-5 tablespoons of cream in the microwave for 20 seconds. Mix well to obtain a smooth glaze. Pour this glaze over the cake or on the already cut slices for an elegant look.
5. Serving:
It is delightful to serve the poppy seed cake with chocolate ganache alongside a scoop of vanilla ice cream or a cup of aromatic tea. Give it a festive look with some fresh fruits or toasted almond flakes on top.
Useful tips:
- Make sure all ingredients are at room temperature for a smooth mixture.
- For a more intense flavor, you can add a little vanilla extract to the ganache cream.
- If you want to personalize the cake, replace the poppy seeds with ground nuts or add some candied fruits to the cake base.
Nutritional benefits:
This poppy seed cake is a good source of protein and fiber due to the ingredients used. Poppy seeds are rich in calcium, magnesium, and antioxidants, while dark chocolate contains flavonoids that have beneficial effects on cardiovascular health.
Frequently asked questions:
1. Can I use another type of oil?
Yes, you can use coconut oil or olive oil, but the taste will change slightly.
2. How can I store the cake?
It stores well in the fridge, covered, for up to 4 days.
3. Can I freeze the cake?
Yes, but it is recommended to freeze it without the glaze. The glaze may not have the same consistency after thawing.
I hope this poppy seed cake recipe with chocolate ganache will bring you not only culinary satisfaction but also unforgettable moments with your loved ones. Enjoy every slice and savor every bite!
Preparation time: 30 minutes
Baking time: 25-30 minutes
Cooling time: 2-3 hours (for the ganache cream)
Total time: approximately 4 hours
Number of servings: 12
Necessary ingredients:
*For the base:*
- 3 large eggs
- 150 g sugar
- 150 g flour
- 2 tablespoons hot water
- 100 ml oil (preferably sunflower oil)
- 1 teaspoon baking powder
- 2 tablespoons poppy seeds (white poppy seeds are recommended for a more delicate flavor)
*For the syrup:*
- 100 ml lukewarm water
- 2-3 tablespoons powdered sugar
*For the cream:*
- 200 ml unsweetened liquid cream
- 5 tablespoons sugar
- 150 g dark chocolate (70% cocoa is ideal)
- 100 g milk chocolate
*For the glaze:*
- 4-5 tablespoons of the previously made cream
Preparation steps:
1. Preparing the ganache cream:
This is a step that can be done a day in advance to allow the cream to set well. In a small saucepan, mix the liquid cream with the sugar and place it over medium heat. When the mixture begins to boil, remove it from the heat and add the chopped chocolate. Stir continuously until the chocolate is completely melted and the mixture becomes smooth. Pour the ganache into a bowl and let it cool slightly, then cover it with plastic wrap and place it in the fridge for 2-3 hours (or overnight).
2. Preparing the base:
Start by preheating the oven to 175 degrees Celsius. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, continuing to mix until you obtain a glossy meringue. Then, add the egg yolks, hot water, and oil, mixing gently after each ingredient.
In another bowl, combine the flour with the baking powder and poppy seeds. Fold the flour mixture into the egg mixture using a spatula, being careful not to deflate the meringue.
Pour the mixture into a small baking tray lined with parchment paper and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the base cool completely in the tray.
3. Assembling the cake:
When the base has cooled, cut it into two equal layers. Prepare the syrup by mixing the lukewarm water with the powdered sugar. Soak the first layer with the syrup obtained. Take the cream out of the fridge and set aside 4-5 tablespoons in a heat-resistant bowl.
To make the cream fluffy, mix the remaining ganache with a mixer on high speed until it becomes airy and voluminous. Spread the cream on the first soaked layer, then place the second layer on top, which you will also soak lightly.
4. Preparing the glaze:
Heat the bowl with the 4-5 tablespoons of cream in the microwave for 20 seconds. Mix well to obtain a smooth glaze. Pour this glaze over the cake or on the already cut slices for an elegant look.
5. Serving:
It is delightful to serve the poppy seed cake with chocolate ganache alongside a scoop of vanilla ice cream or a cup of aromatic tea. Give it a festive look with some fresh fruits or toasted almond flakes on top.
Useful tips:
- Make sure all ingredients are at room temperature for a smooth mixture.
- For a more intense flavor, you can add a little vanilla extract to the ganache cream.
- If you want to personalize the cake, replace the poppy seeds with ground nuts or add some candied fruits to the cake base.
Nutritional benefits:
This poppy seed cake is a good source of protein and fiber due to the ingredients used. Poppy seeds are rich in calcium, magnesium, and antioxidants, while dark chocolate contains flavonoids that have beneficial effects on cardiovascular health.
Frequently asked questions:
1. Can I use another type of oil?
Yes, you can use coconut oil or olive oil, but the taste will change slightly.
2. How can I store the cake?
It stores well in the fridge, covered, for up to 4 days.
3. Can I freeze the cake?
Yes, but it is recommended to freeze it without the glaze. The glaze may not have the same consistency after thawing.
I hope this poppy seed cake recipe with chocolate ganache will bring you not only culinary satisfaction but also unforgettable moments with your loved ones. Enjoy every slice and savor every bite!
Ingredients
For the base: 3 eggs, 150 g sugar, 150 g flour, 2 tablespoons hot water, 100 ml oil, 1 teaspoon baking powder, 2 tablespoons poppy seeds. Syrup: 100 ml lukewarm water with 2-3 teaspoons powdered sugar. Cream: 200 g unsweetened liquid cream, 5 tablespoons sugar, 150 g dark chocolate, 100 g milk chocolate. Glaze: use 4-5 tablespoons of the cream, I will explain below.