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Chocolate Poppy Seed Cake

4

335 min

Chocolate Poppy Seed Cake

Chocolate Poppy Seed Cake Photo 1

Time

335 min

Serving

12 persons

Calories

418

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
This cake is heavy without being dry; everyone in my family loves it, and visitors do too!

Ingredients

  • poppy seeds: 0.25 cup
  • buttermilk: 1 cup
  • egg whites: 4 piece
  • butter: 1 cup
  • ¼ cups white sugar: 1 piece
  • egg yolks: 4 piece
  • ½ cups all-purpose flour: 2 piece
  • baking soda: 1 tsp
  • baking powder: 2 Tbsp
  • vanilla extract: 2 tsp
  • miniature dark chocolate chips: 0.75 cup
  • cinnamon sugar: (to taste)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
    Chocolate Poppy Seed Cake Photo 2
  2. Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
    Chocolate Poppy Seed Cake Photo 3
  3. Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
    Chocolate Poppy Seed Cake Photo 4
  4. Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
    Chocolate Poppy Seed Cake Photo 5
  5. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.
    Chocolate Poppy Seed Cake Photo 6

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