Chocolate and Poppy Seed Cake

Chocolate and Poppy Seed Cake


4 people made this

I am not normally a fan of poppy seeds but they do work well in this heavy style chocolate cake. Ideal for afternoon tea with a coffee.

Emilie E.

Serves: 12 

  • 1/4 cup poppy seeds
  • 1 cup (250g) buttermilk
  • 4 egg whites
  • 250g butter
  • 1 1/4 cups (280g) white sugar
  • 4 egg yolks
  • 2 1/2 cups (250g) plain flour
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons baking powder
  • 2 teaspoons vanilla essence
  • 3/4 cup dark chocolate chips
  • 2 tablespoons cinnamon sugar, to taste

Preparation:35min  ›  Cook:1hour  ›  Ready in:1hour35min 

  1. Preheat oven to 180 degrees C. Lightly grease and flour a ring tin.
  2. Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whisk the egg whites to medium peaks; set aside.
  3. Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time blending well between additions.
  4. Sift the flour, bicarbonate of soda and baking powder into the egg mixture; fold gently to mix.
  5. Stir in the poppy seeds, milk and vanilla essence. Gently fold in the egg whites until just incorporated.
  6. Pour half of the batter into the prepared cake tin. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top and sprinkle with additional cinnamon sugar.
  7. With a knife lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
  8. Bake in preheated oven until a toothpick inserted into the centre comes out clean; about 1 hour. Allow cake to cool completely before removing from the tin.

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