Poppy Seed Cake with Chocolate Ganache

Poppy Seed Cake with Chocolate Ganache is a moist, fluffy dessert made with poppy seeds, rum syrup, and creamy cream cheese frosting. This decadent cake is topped with a smooth chocolate ganache and garnished with fresh blackberries and pistachios for a perfect finishing touch. Ideal for celebrations, this easy-to-make poppy seed cake is complemented by a luscious frosting that adds the perfect balance of sweetness and richness. Whether you’re preparing for a birthday, holiday party, or a special event, this stunning layered cake is sure to impress your guests. The combination of poppy seeds, chocolate, and cream cheese frosting makes for an unforgettable dessert everyone will love.

Ingredients:

For the Poppy Seed Cake Layers:

• 6 eggs + 2 egg whites, room temperature
• 1 cup granulated sugar
• 1 1/4 cups cake flour
• 1/2 tsp baking powder
• 1/4 cup dry poppy seeds

For the Rum Syrup:

• 1 cup very warm water
• 4 Tbsp granulated sugar
• 1/3 cup golden rum (or 2 Tbsp fresh lemon juice if preferred)

For the Frosting:

• 1 1/2 cups cold heavy whipping cream
• 2 packages (8 oz each) cream cheese, softened at room temperature
• 3/4 cup granulated sugar

For Decorating:

• 1/2 recipe chocolate ganache (found on natashaskitchen.com)
• 1/2 cup shelled pistachios, chopped
• 13 fresh blackberries

Instructions:

Prep:

1. Preheat the oven to 350˚F. Line the bottoms of two 9-inch cake pans with parchment paper (do not grease the pans).
2. In an electric mixer, beat 6 large eggs plus 2 egg whites on high speed for 1 minute until foamy. Gradually add 1 cup sugar while continuing to beat for 8-10 minutes, until the mixture is thick and fluffy.
3. Whisk the baking powder into the flour, then sift the flour in two additions into the egg mixture, folding gently with a spatula each time. Fold in 1/4 cup poppy seeds until well incorporated, being careful not to over-mix.
4. Divide the batter evenly between the two prepared cake pans. Bake at 350˚F for 23-28 minutes (mine took 25 minutes) or until the top is golden and springs back when poked. Let the cakes cool on a wire rack before removing them from the pans. Slice each cake in half.

How to Make Whipped Cream Cheese Frosting:

1. Beat cold heavy whipping cream with a whisk attachment on high speed for 1.5 to 2 minutes until stiff peaks form. Transfer to a separate dish.
2. In the same bowl (no need to wash it), beat together the cream cheese and sugar on medium speed until smooth. Increase to high speed and beat for 2 minutes until fluffy. Gently fold in the whipped cream.

Assembling the Cake:

1. Combine the rum syrup ingredients in a bowl, stirring until the sugar dissolves.
2. Place the first cake layer on a platter. Brush 1/4 of the syrup onto the cake and spread with frosting. Repeat with the remaining layers.
3. Wipe the cake plate clean and frost the top and sides of the cake, smoothing it out. Transfer 3/4 cup of frosting to a piping bag fitted with a Wilton 1M star tip and pipe decorative frosting around the edges.
4. Refrigerate the cake. Once the ganache has cooled to a pourable consistency, pour it over the top, allowing it to drip down the sides. Refrigerate for 10 minutes to set.
5. Pipe additional frosting around the edges, and garnish with chopped pistachios and fresh blackberries.

Why You’ll Love This Recipe:

This Poppy Seed Cake with Chocolate Ganache is the perfect blend of light, fluffy cake and indulgent toppings. The poppy seeds add texture, while the rum syrup keeps the cake moist and aromatic. The creamy frosting and glossy ganache provide a rich contrast to the light cake, making it an unforgettable dessert for any celebration or special occasion.

Tips, Variations, and Substitutions:

• For a non-alcoholic version: Replace the rum syrup with fresh lemon juice for a lighter, citrusy flavor.
• To make the cake gluten-free: Substitute the cake flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.
• For a different topping: If you prefer, you can top the cake with whipped cream instead of the cream cheese frosting for a lighter finish.
• Storage: Keep the cake in an airtight container in the refrigerator for up to 3 days.

FAQs:

• Can I make the cake ahead of time? Yes! The cake layers can be made and stored in the refrigerator or freezer until you’re ready to assemble.
• What if I don’t have cake flour? You can substitute all-purpose flour, but cake flour gives a lighter texture to the cake.
• Can I use a different frosting? Yes, you can swap the whipped cream cheese frosting for a buttercream or a ganache-only topping if you prefer.

Serving Suggestions:

This cake is perfect for a celebration, such as birthdays, weddings, or holiday gatherings. Pair it with a hot cup of tea or coffee for an elegant dessert experience. Enjoy with a light fruit salad or sorbet on the side to balance out the richness of the cake.