Chocolate poppy seed cake

8 servings

60 minutes

Chocolate-poppy cake is a true masterpiece of Russian cuisine, combining the rich taste of chocolate with the delicate texture of poppy seeds. The origins of this recipe trace back to traditional village baking, where poppy was used as a symbol of prosperity and abundance. The cake is dense, slightly moist, with a subtle nutty flavor from the poppy seeds, while the cream made from condensed milk and cocoa gives it a sweet velvetiness. Due to its texture, it absorbs well, becoming even more tender after a night in the fridge. This dessert is perfect for cozy home tea gatherings and festive feasts, and its harmonious combination of ingredients makes it a beloved treat for the whole family.

Energy value per serving

• Calories: 613.7
• Proteins: 13.4g
• Fats: 37g
• Carbohydrates: 57.3g

Ingredients

• Poppy: 150 g
• Chicken egg: 4 pc
• Sugar: 1 glass
• Kefir: 1 glass
• Wheat flour: 1 glass
• Butter: 200 g
• Cocoa: 4 tbsp
• Soda: pinch
• Condensed milk: 1 jar

Cooking steps

1. So, a day before baking. We crack the eggs into a bowl and add the poppy seeds. Mix well and place in the refrigerator.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Poppy: 150 g

2. The next day, we turn on the oven to 180 degrees.

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

   Required ingredients:

   • Sugar: 1 glass
   • Kefir: 1 glass
   • Wheat flour: 1 glass
   • Soda:  pinch

4. The cakes will rise better if the batter is left to rest for 10 minutes and baked in a warm pan. Therefore, before baking the first cake, I place the pan in a hot oven for 5 minutes. Then, we grease the pan well with oil (you can place a piece of parchment on the bottom) and pour 1/3 of the batter into the pan.

   Required ingredients:

   • Butter: 200 g

5. Bake for 10-15 minutes until golden brown. Carefully place the cake layer on a rack and repeat the process 2 more times. In the end, you get 3 layers. While the layers cool, prepare the cream.

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

   Required ingredients:

   • Butter: 200 g
   • Condensed milk: 1 jar
   • Cocoa: 4 tablespoons

7. The layers are dense, so for better soaking, they should be pierced with a knife or lightly cut in several places, about one centimeter deep, but not all the way through! We spread the layers with cream and decorate as desired. Place the cake in the refrigerator to soak for at least overnight.