Chocolate Poppy Seed Cake

Baking and Desserts | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chocolate Poppy Seed Cake

Ingredients

Poppy seed paste - 5.3 oz
Chocolate eggs - 4 pieces
Sugar - 1 cup
Kefir - 1 cup
Wheat Flour - 1 cup
Butter - 7.1 oz
Cocoa Powder - 4 tablespoons
Activated Baking Soda - a pinch
Condensed Milk - 1 can

Step by Step guide

Step 1

So, the day before baking. Beat the eggs in a bowl and add the poppy seeds. Mix well and place in the refrigerator.

Step 2

The next day, preheat the oven to 356°F.

Step 3

Take the bowl with the poppy seeds and eggs out of the refrigerator. Add sugar, kefir, flour (preferably sifted), and 3/4 teaspoon of baking soda (not activated). Mix well.

Step 4

The layers will rise better if the batter is allowed to sit for about 10 minutes and baked in a warm pan. Therefore, before baking the first layer, I place the pan in a hot oven for about 5 minutes. Then, generously grease the pan with butter (you can place a piece of parchment paper on the bottom) and pour 1/3 of the batter into the pan.

Step 5

Bake for 10–15 minutes, until golden brown. Carefully transfer the layer to a rack and repeat the process 2 more times. In total, you will have 3 layers (see my notes). While the layers cool, prepare the cream.

Step 6

For the cream, mix the butter, condensed milk, and cocoa in a bowl. Whip until light brown, like the color of cocoa with milk.

Step 7

The layers are dense, so for better soaking, it’s advisable to poke them with a knife or make slight cuts in several places, about 1 cm deep, not all the way through! Spread the cream on the layers and decorate as desired. Place the cake in the refrigerator to soak for at least overnight.