Chocolate Poppyseed Cake Recipe

Name: Chocolate Poppyseed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 cup buttermilk; 1/3 cup poppyseeds; 4 teaspoons grated orange peel; 2 cups all purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; ¼ tablespoons (1 3/4 sticks) unsalted butter, room temperature; 1 cup sugar; 1 cup powdered sugar; 3 eggs, separated; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 8 ounces semisweet chocolate, chopped; 2 teaspoons grated orange peel; 2 teaspoons Grand Marnier; 11 ounces canned mandarin oranges, drained

Servings: persons

Cake
1 cup buttermilk
1/3 cup poppyseeds
4 teaspoons grated orange peel
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
¼ tablespoons (1 3/4 sticks) unsalted butter, room temperature
1 cup sugar
1 cup powdered sugar
3 eggs, separated
1 teaspoon vanilla extract
1 teaspoon cinnamon
8 ounces semisweet chocolate, chopped
2 teaspoons grated orange peel
2 teaspoons Grand Marnier
11 ounces canned mandarin oranges, drained

1
For cake: Preheat oven to 350 F. Grease and flour 12x17-inch jelly roll pan. In small bowl, combine buttermilk, poppyseeds and 4 teaspoons orange peel. Let stand 15 minutes.
2
Sift flour, baking soda and salt into medium bowl. Using electric mixer, cream butter and both sugars in large bowl until fluffy. Beat in yolks and vanilla. Mix in dry ingredients alternately with poppyseed mixture, beginning and ending with dry ingredients. Using electric mixer fitted with clean dry beaters, beat egg whites until stiff but not dry. Fold into batter. Pour batter into prepared pan. Sprinkle with cinnamon. Bake until toothpick inserted into center of cake comes out clean, about 20 minutes. Cool in pan on rack.
3
Melt 8 ounces chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water and cool to room temperature, about 20 minutes. Whisk chocolate into creme fraiche. Mix in 2 teaspoons orange peel and liquer.
4
Cut cake crosswise into four 4x12-inch pieces. Set aside 1 piece for another use. Using serrated knife, split remaining 3 pieces in half horizontally, forming 6 layers. Place 1 cake layer cut side up on 4x12-inch piece of cardboard. Spread 1/3 cup chocolate creme fraiche evenly over cake. Top with second cake layer and spread with 1/3 cup creme fraiche. Repeat layering with remaining cake and 1 cup creem fraiche, ending with cake cut side down. Smooth remaining creme fraiche over top and sides of cake. Refrigerate until filling is firm, about 2 hours.
5
Place cake on rack set over rimmed cookie sheet. Spread some Chocolate Glaze over sides of cake. Pour remaining glaze over top of cake. Smooth top and sides with spatula if necessary. Refrigerate cake 30 minutes to set glaze. (Can be prepared one day ahead. Cover and refrigerate. Let cake stand 30 minutes at room temperature before serving.) Garnish cake with orange slices.

1405

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake, 1 cup buttermilk, 1/3 cup poppyseeds, 4 teaspoons grated orange peel, and more.

Yes, Chocolate Poppyseed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Poppyseed Cake

How did you like this recipe?

Frequently Asked Questions