Chocolate ganache chocolate ganache cake is a damp and soft dessert based on poppy seeds, rum syrup and creamy cream cheese. This decadent cake is lined with a smooth chocolate ganache and garnished with fresh blackberries And pistachios For a perfect final touch. Ideal for celebrations, this easy -to -make poppy seed cake is completed by a succulent frosting that adds the perfect balance between sweetness and wealth. Whether you are preparing for a birthday, a vacation party or a special event, this superb layer is sure to impress your guests. The combination of poppy seeds,, chocolateAnd Cream cheese frosting Makes an unforgettable dessert that everyone will love.
Ingredients:
For the layers of poppy seed cake:
6 eggs + 2 egg whites, room temperature
1 cup of granulated sugar
1 1/4 cup of cake flour
1/2 teaspoon of baking powder
1/4 cup of dry poppy seeds
For rum syrup:
1 cup of very hot water
4 tablespoons of granulated sugar
1/3 gilded rum cup (or 2 tablespoons of fresh lemon juice if preferred)
For frosting:
1 1/2 cup of cold whipping cream
2 packages (8 oz each) cream cheese, softened at room temperature
3/4 pellet sugar cup
For decoration:
1/2 chocolate ganache recipe (found on Natashaskitchen.com)
1/2 cup of peeled pistachios, chopped
13 fresh blackberries
Instructions:
Preparation:
Preheat the oven to 350 ° F. Line the bottom with two 9 -inch cake molds with parchment paper (do not grease the pans).
In an electric mixer, beat 6 large eggs plus 2 egg whites at high speed for 1 minute until they are frothy. Gradually add 1 cup of sugar while continuing to beat for 8 to 10 minutes, until the mixture is thick and soft.
Whisk the baking powder in the flour, then sift the flour in two additions in the egg mixture, slowly folding with a spatula each time. Fold 1/4 cup of poppy seeds until they are well incorporated, being careful not to exaggerate.
Divide the dough evenly between the two prepared cake molds. Cook at 350 ° F for 23-28 minutes (mine has taken 25 minutes) or until the top is golden and returns when it is dying. Let the cakes cool on a rack before removing them from the pots. Slice each cake in half.
How to do whipped cream cheese frosting:
Beat cold whipping cream with a whip fixing at high speed for 1.5 to 2 minutes until the stiff peaks are formed. Transfer to a separate dish.
In the same bowl (no need to wash it), beat the cream cheese and sugar at medium speed to smooth consistency. Increase at high speed and beat for 2 minutes until they are soft. Gently incorporate the whipped cream.
Cake assembly:
Mix the ingredients of rum syrup in a bowl, stirring until the sugar dissolves.
Place the first layer of cake on a tray. Brush 1/4 syrup on the cake and spread with frosting. Repeat with the remaining diapers.
Wipe the cake plate and lift the top and sides of the cake, smoothing. Transfer 3/4 icing cup in a piping bag equipped with a Wilton 1m star tip and decorative frosting on the edges.
Refrigerate the cake. Once the ganache has cooled with a versable consistency, pour it on top, which allows it to flow on the sides. Refrigerate for 10 minutes to adjust.
Pip an additional frosting on the edges and garnish with chopped pistachios and fresh blackberries.
Why you will love this recipe:
This Chocolate ganache chocolate ganache cake is the perfect mixture of light, soft cake and indulgent garnishes. The poppy seeds add a texture, while rum syrup keeps the wet and aromatic cake. The creamy frosting and the brilliant ganache offer a rich contrast with the light cake, which makes it an unforgettable dessert for any special celebration or occasion.
Tips, variations and substitutions:
For a non -alcoholic version: Replace the rum syrup with fresh lemon juice for a lighter and agrured flavor.
To make the gluten -free cake: Replace the cake flour with a mixture of gluten-free flour and make sure that all the other ingredients are gluten-free.
For a different garnish: If you prefer, you can garnish 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 up to 3 days.
FAQ:
Can I make the cake in advance? Yes! The cake layers can be made and stored in the refrigerator or the freezer until you are ready to assemble.
What if I don’t have a cake flour? You can replace the all -use flour, but the cake flour gives a lighter texture to the cake.
Can I use a different frosting? Yes, you can exchange the frosting with whipped cream cheese for a buttercream or a ganache garnish only if you prefer.
Suggestion services:
This cake is perfect for a celebration, such as birthdays, weddings or holiday meetings. Combine it with a cup of tea or hot coffee for an elegant dessert experience. Take advantage of a light fruit salad or a sorbet on the side to balance the richness of the cake.
Chocolate ganache chocolate ganache cake
Ingredients
For the layers of poppy seed cake:
6 eggs + 2 egg whites, room temperature
1 cup of granulated sugar
1 1/4 cup of cake flour
1/2 teaspoon of baking powder
1/4 cup of dry poppy seeds
For rum syrup:
1 cup of very hot water
4 tablespoons of granulated sugar
1/3 gilded rum cup (or 2 tablespoons of fresh lemon juice if preferred)
For frosting:
1 1/2 cup of cold whipping cream
2 packages (8 oz each) cream cheese, softened at room temperature
3/4 pellet sugar cup
For decoration:
1/2 chocolate ganache recipe (found on Natashaskitchen.com)
1/2 cup of peeled pistachios, chopped
13 fresh blackberries
Instructions
Preparation:
Preheat the oven to 350 ° F. Line the bottom with two 9 -inch cake molds with parchment paper (do not grease the pans).
In an electric mixer, beat 6 large eggs plus 2 egg whites at high speed for 1 minute until they are frothy. Gradually add 1 cup of sugar while continuing to beat for 8 to 10 minutes, until the mixture is thick and soft.
Whisk the baking powder in the flour, then sift the flour in two additions in the egg mixture, slowly folding with a spatula each time. Fold 1/4 cup of poppy seeds until they are well incorporated, being careful not to exaggerate.
Divide the dough evenly between the two prepared cake molds. Bake at 350 ° F for 23-28 minutes (mine has taken 25 minutes) or until the top is golden and returns when it is dying. Let the cakes cool on a rack before removing them from the pots. Slice each cake in half.
How to do whipped cream cheese frosting:
Beat cold whipping cream with a whip fixing at high speed for 1.5 to 2 minutes until the stiff peaks are formed. Transfer to a separate dish.
In the same bowl (no need to wash it), beat the cream cheese and sugar at medium speed to smooth consistency. Increase at high speed and beat for 2 minutes until they are soft. Gently incorporate the whipped cream.
Cake assembly:
Mix the ingredients of rum syrup in a bowl, stirring until the sugar dissolves.
Place the first layer of cake on a tray. Brush 1/4 syrup on the cake and spread with frosting. Repeat with the remaining diapers.
Wipe the cake plate and lift the top and sides of the cake, smoothing. Transfer 3/4 icing cup in a piping bag equipped with a Wilton 1m star tip and decorative frosting on the edges.
Refrigerate the cake. Once the ganache has cooled with a versable consistency, pour it on top, which allows it to flow on the sides. Refrigerate for 10 minutes to adjust.
Pip an additional frosting on the edges and garnish with chopped pistachios and fresh blackberries.
