Chocolate Poppy Seed Cake
Medium French Dessert

Chocolate Poppy Seed Cake

Total Time
49 min
22m prep · 27m cook
Servings
4 people
Rating
Difficulty
Medium
24 views

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

Ingredients

  • 0.25 cups poppy seeds
  • 1 cup buttermilk
  • 4 eggs whites
  • 1 cup butter
  • 1.25 cups white sugar
  • 4 eggs yolks
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 tablespoons baking powder
  • 2 teaspoons vanilla extract
  • 0.75 cups miniature dark chocolate chips
  • cinnamon sugar to taste

Instructions

  1. 1

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.

  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.

  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.

  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.

  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.

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Nutrition Facts

Per serving

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