Description

This Poppy Seed Cake with Chocolate Ganache is a delicate and moist layered cake that combines the nutty flavor of poppy seeds with a rich, creamy frosting and silky chocolate ganache. Perfectly baked to a golden finish, the cake layers are sliced and frosted with a luscious cream cheese and whipped cream mixture, then topped with chopped pistachios and fresh blackberries for a burst of color and texture. Ideal for special occasions or an indulgent treat.

Ingredients

Scale

Cake Batter

6 eggs + 2 egg whites (room temperature)
1 cup granulated sugar
1 1/4 cup cake flour
1/2 tsp baking powder
1/4 cup dry poppy seeds
1 cup very warm water
4 Tbsp granulated sugar
1/3 cup golden rum (or 2 Tbsp fresh lemon juice as substitute)

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
1/2 recipe chocolate ganache (prepared separately from natashaskitchen.com)

Toppings

1/2 cup shelled pistachios, chopped
13 fresh blackberries

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Instructions

Prep the Oven and Eggs: Preheat your oven to 350˚F. Line the bottoms of two 9-inch cake pans with parchment paper without greasing the pans. Using the whisk attachment of an electric mixer, beat 6 eggs plus 2 egg whites on high speed for 1 minute until foamy. With the mixer running, gradually add 1 cup sugar and continue to beat on high for 8-10 minutes until the mixture is thick and fluffy.
Prepare the Flour Mixture: Whisk the baking powder into the cake flour. Sift the flour mixture in two additions into the egg mixture, folding gently with a spatula. Be sure to scrape the bottom of the bowl after each addition to avoid pockets of flour. Fold in the 1/4 cup poppy seeds carefully to maintain the batter’s airiness.
Bake the Cake Layers: Evenly divide the batter between the two prepared pans. Bake for 23-28 minutes, or until the cake is golden on top and springs back when lightly pressed. Remove from the oven and carefully slide a thin spatula around the edges to loosen the cakes. Transfer the cakes to a wire rack and peel off the parchment paper. Allow to cool completely to room temperature.
Slice the Cake Layers: Once cooled, slice each cake layer in half horizontally to create four thin layers. This will help you create a beautifully layered cake with frosting between each layer.
Prepare the Frosting: Whip the cold heavy cream until stiff peaks form. Separately, beat the softened cream cheese with 3/4 cup sugar until smooth. Gently fold the whipped cream into the cream cheese mixture until combined. Keep chilled until ready to assemble.
Assemble the Cake: Place the first cake layer on a serving plate. Spread a layer of the cream cheese frosting on top. Repeat with the remaining layers, stacking them carefully. Pour the prepared chocolate ganache over the top of the assembled cake, allowing it to drip down the sides evenly.
Add the Final Touches: Garnish the cake with chopped shelled pistachios and fresh blackberries, arranging them attractively on top. Refrigerate the cake for at least 1 hour before serving to allow the frosting and ganache to set.

Notes

Make sure eggs are at room temperature to achieve the best volume when whipping.
Do not over-mix the batter to keep it light and fluffy; folding gently is key.
Chocolate ganache recipe should be prepared in advance or obtained from natashaskitchen.com as referenced.
Golden rum adds a lovely flavor, but fresh lemon juice can be used as a non-alcoholic substitute.
For best texture, chill the frosting before applying to the cake layers.
Store the cake in the refrigerator and consume within 3 days for optimal freshness.