Bittersweet Chocolate Orange Poppy Seed Layer Cake Recipes

ORANGE & POPPY SEED CAKE WITH CHOCOLATE SAUCE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm springform cake tin or line a similar-size cake tin with baking paper. Using an electric mixer, combine 200g butter and 200g sugar in a large bowl. Beat until light and creamy, about 2 mins, then add the eggs, one at a time, beating well after you add each one. Tip in the flour and baking powder, mix for a few secs, then add the orange juice, zest of 2 oranges and poppy seeds. Stir everything together, then pour into the cake tin. Bake for 50 mins, then remove from the oven. Cool completely in the tin.
• Meanwhile, make the candied orange zest by combining the remaining zest (finely sliced), 25g sugar and 100ml water in a small pan. Bring to the boil and cook for 5 mins until thick. Remove the zest with a slotted spoon onto a sheet of non-stick baking paper.
• For the sauce, heat the cream in a small pan until nearly boiling. Put the chocolate and remaining butter into a bowl, then pour the hot cream over it and leave for 1 min to melt. Stir together until smooth, then let it sit until the cake is cool (if it hardens, just reheat gently). Drizzle the sauce over the cake, sprinkle with the candied zest and serve.

ORANGE POPPY BUNDT CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour a 10- to 15-cup bundt pan.
• In a large bowl, whisk together flour, baking powder, salt, and baking soda and set aside. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium until light and fluffy, 3 to 5 minutes. Add the orange zest. Then beat in the eggs and egg yolks 1 at a time. Beat in the poppy seeds and vanilla extract. Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour mixture.
• Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 45 to 50 minutes. Transfer to a rack to cool for 15 minutes, then flip the cake out and let it cool completely.
• For the glaze: In a medium bowl, whisk together the confectioners' sugar and orange zest and juice. Drizzle the cake with the glaze to serve.

CHOCOLATE ORANGE POPPY-SEED LAYER CAKE

Steps:

• Make the filling: In a bowl, stir together the sour cream, heavy cream and the granulated sugar (first 3 ingredients), and let the mixture stand, covered with plastic wrap, at room temperature for 24 hours. In a metal bowel set over barely simmering water melt the chocolate, stirring until it is smooth and let it cool. Whisk the 8 ounces chocolate, the 2 tsp zest and the Grand Mariner into the cream mixture and chill the filling, covered, for 1 hour.
• Make the cake: Line a buttered jelly roll pan, 15 1/2 by 10 1/2 inches x 1 inch with wax paper, butter the paper, and dust the pan with flour, shaking out the excess. In a small bowel, stir together the buttermilk, the poppy seeds, and the zest and into another bowl sift together the flour, the baking soda, and the salt. In another bowl with an electric mixer cream together the butter and the sugars until the mixture is light and fluffy and beat in the egg yolks and the vanilla, beating until just combined. Add the flour mixture alternately with the buttermilk mixture to the butter mixture, beginning and ending with the flour mixture and beating well after each addition until the batter is just combined. In another bowl with cleaned beaters beat the egg whites until they just hold stiff peaks, stir one fourth of them into the batter to lighten it, and fold in the remaining whites gently but thoroughly. Pour the batter into the prepared pan, spreading it evenly, and bake the cake in the middle of a preheated 350F oven for 20-25 minutes or until the top is golden and the cake springs back when touched lightly. Let the cake cool in the pan on a rack, invert it onto the rack and remove the wax paper carefully. With a serrated knife cut the cake crosswise into 3 equal pieces.
• Make the glaze: In a heavy saucepan melt the chocolate with the butter and the cream over low heat, stirring until the mixture is smooth, and let the glaze cools to room temperature
• Assemble the cake: On a rack set over a jelly-roll pan arrange one of the cake layers, spread it with one third of the filling, and top the filling with another cake layer. Spread the cake with half the remaining filling and top it with the remaining cake layer. Spread the remaining filling onto the top and sides of the cake and chill for 30 minutes, or until filling is set. Pour the glaze evenly over the cake, smoothing it over the sides, and chill the cake for 30 min or until the glaze is set.

CHOCOLATE POPPY SEED CAKE

Steps:

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

WHITE CHOCOLATE AND ORANGE POPPY SEED CAKE

Steps:

• For the cake~Preheat oven to 325°F.
• Grease and lightly flour a 13x9-inch cake or bundt pan.
• In a mixing bowl beat the butter and sugar together until fluffy.
• Beat in eggs, one at a time, beating well after each addition.
• Alternately add flour and baking soda along with the sour cream and water.
• Once combined mix on low until well blended and smooth.
• Fold in chopped chocolate, poppy seeds and orange rind.
• Pour into prepared pan and bake for 50-60 minutes.
• Once done, remove and let cool on a wire rack.
• Remove cake from pan and allow to cool completely.
• For the Glaze: Melt chocolate and orange juice together in a microwave or small saucepan.
• Stir in icing sugar and mix until smooth.
• Drizzle over cake and quickly sprinkle the top with the candied orange peel and chocolate curls.

POPPY SEED CAKE

Steps:

• In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

BITTER ORANGE & POPPY SEED CAKE

Steps:

• Heat oven to 160C/fan 140C/gas 3. Butter a deep, medium-sized loaf tin (about 20 x 10cm, measured from the top), then line the base with a rectangle of non-stick baking paper. Put the marmalade into a small pan, heat gently until melted (or use a microwaveproof jug or bowl, then cook on High for 30 secs). Beat in the yogurt, then let cool for a few mins.
• Put the remaining cake ingredients into a large bowl and beat with an electric hand whisk until smooth. Quickly beat in the yogurt and marmalade mix, then pour into the prepared tin. It will be quite runny. Leave the mix mounded in the middle of the tin rather than levelling the top, to help it rise and crack in the middle.
• Bake for 1 hr-1 hr 10 mins until golden and well-risen; a skewer should come out clean. Take a look at the cake after 45 mins; if it has taken on a lot of colour, loosely cover with baking paper. Meanwhile, heat the orange juice and marmalade in a small pan over a gentle heat until the marmalade melts (or use the microwave as before). Set aside to cool, stirring now and again, until you have a thick, but still runny, glaze. When the cake is ready, cool in the tin for 10 mins, then turn onto a rack. Spoon the topping over the cake while it's just warm. The cake is best served the day it's made, but will keep for up to 3 days tightly wrapped in an airtight container. Will freeze for up to 1 month, un-glazed.

ORANGE-POPPY SEED CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, beat cake mix, 1 tablespoon orange peel, water, 1/2 cup orange juice, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan.
• Bake as directed on box for 12-cup fluted tube pan. Cool 15 minutes; remove from pan to cooling rack or heatproof serving plate. Cool completely, about 2 hours.
• In small bowl, mix powdered sugar, 1/4 teaspoon orange peel and 1 tablespoon orange juice. Stir in additional orange juice, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down sides. Garnish with additional orange peel. Store loosely covered.

ORANGE POPPY-SEED CAKE WITH BERRIES AND CRèME FRAîCHE

Steps:

• Into a bowl sift together the flour, the salt, the baking soda, and the baking powder and stir in the poppy seeds. In a large bowl with an electric mixer cream the butter with 1 cup of the sugar and the zest until the mixture is light and fluffy. In a small bowl whisk together the yolks, the sour cream, and the vanilla until the mixture is combined well and beat the flour mixture and the yolk mixture into the butter mixture alternately, beginning and ending with the flour mixture and beating well after each addition. In another bowl with cleaned beaters beat the whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the white until they hold soft peaks. Add the remaining 1/4 cup sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Stir about one third of the meringue into the batter to lighten it, fold in the remaining meringue gently but thoroughly, and pour the batter into a buttered and floured 10-inch springform pan, smoothing the top. Bake the cake in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean.
• In a small saucepan combine the juice, the liqueur, the sugar, and the zest, heat the mixture over moderately high heat, stirring, until the sugar is dissolved, and remove the pan from the heat.
• Transfer the zest with a fork to a bowl, pour 1/3 cup of the syrup into the bowl, reserving the remaining syrup, and add the berries to the bowl. Toss the mixture until it is combined well and chill it, covered, for at least 2 hours and up to 24 hours.
• Remove the cake from the oven, transfer it in the pan to a rack, and poke the top immediately all over with a skewer. Brush the top of the cake generously with half the reserved syrup, letting some of it run down between the cake and the side of the pan, and let the cake stand for 10 minutes. Run a thin knife around the edge of the pan, remove the side of the pan, and invert the cake onto the rack. Poke the cake all over with the skewer and brush it generously with the remaining syrup. Re-invert the cake onto another rack and let it cool completely. (The cake may be made 1 day in advance and kept wrapped well in plastic wrap or in an airtight container at room temperature). Just before serving, sift the confectioners' sugar over the top of the cake and serve the cake with the macerated berries and the crème fraîche.

COUNTRY POPPY SEED CAKE

Steps:

• In a large bowl, combine the poppy seeds, pudding and cake mix. Add the oil, eggs, water and almond extract. Beat on low speed until dry ingredients are moistened. Increase speed to medium and beat for 2 minutes. Combine sugar and cinnamon; sprinkle into a greased fluted 10-in. tube pan. , Pour batter into pan and bake at 325° for 1 hour or until a toothpick comes out clean. Allow cake to cool 10 minutes before removing to a wire rack. Combine glaze ingredients and drizzle over cooled cake.

BITTERSWEET CHOCOLATE ORANGE POPPY-SEED LAYER CAKE

Steps:

• Filling:.
• 1 day before: In a bowl, stir together the sour cream, heavy cream and sugar and let the mixture stand, covered with plastic wrap, at room temperature for 24 hours.
• At least 1 hour before: In a metal bowl set over barely simmering water, melt the cocolate, stirring until smooth, and let it cool. Whisk the chocolate, the zest, and the Grand Marnier into the cream mixture and chill the filling, covered, for 1 hour.
• Cake:.
• Line a buttered jelly-roll pan (15 1/2 x 10 1/2 x 1-inch) with wax paper, butter the paper, and dust the pan with flour, shaking out the excess.
• In a small bowl, stir together the buttermilk, poppy seeds, and the zest.
• In another bowl, sift together the flour, baking soda, and salt.
• In another bowl, cream together the butter and sugars with an electric mixer until the mixture is light and fluffy. Beat in the egg yolks and vanilla until the mixture is just combined.
• Add the flour mixture alternately with the buttermilk mixture to the butter mixture, beginning and ending with the flour mixture and beating well after each addition until the batter is just combined.
• In another bowl with cleaned beaters, beat the egg whites until they just hold stiff peaks; stir 1/4th of them into the batter to lighten it.
• Fold the remaining whites gently but thoroughly into the batter. Pour the batter into the prepared pan, spreading it evenly, and bake the cake in the middle of a preheated 350°F oven for 20-25 minutes, or until the top is golden and the cake springs back when touched lightly. Let the cake cool in the pan on a rack.
• Invert the cake onto the rack and remove the wax paper carefully. With a serrated knife, cut the cake crosswise into 3 equal pieces.
• Glaze:.
• In a heavy saucepan, melt the chocolate with the butter and cream over low heat, stirring until the mixture is smooth. Let the glaze cool to room temperature.
• Assembly:.
• On a rack set over a jelly-roll pan, arrange one of the cake layers. Spread it with 1/3 of the filling; top the filling with another cake layer. Spread the cake with half of the remaining filling and top it with the remaining cake layer.
• Spread the remaining filling onto the top and sides of the cake and chill the cake for 30 minutes, or until the filling is set.
• Pour the glaze evenly over the cake, smoothing it over the sides, and chill the cake for 30 minutes or until the glaze is set.