Chocolate, Nut and Poppy Seed Cake
4 servings
80 minutes
Chocolate cake with nuts and poppy seeds is a true symphony of flavors that combines airy texture, the crunch of nuts, the richness of chocolate, and the subtle spiciness of poppy seeds. This dessert has European roots inspired by baking traditions that value ingredient harmony. Layers of dough enriched with various additions create a mosaic effect, making each piece unique. Tender butter and eggs give softness to the pastry while the combination of nuts and chocolate creates a rich flavor profile. Poppy seeds used in cooking since ancient times add a special texture and a light nutty note. This cake is perfect for cozy tea gatherings, family meetings or festive treats, especially when decorated with icing and nuts. Moderately sweet yet rich in flavor, it will appeal to lovers of balanced desserts.
1
Cut the chocolate into cubes, about 0.5 by 0.5 cm. Chop the nuts. Cream the butter with sugar.
- Chocolate: 50 g
- Walnuts: 50 g
- Butter: 150 g
- Sugar: 150 g
2
Add eggs and mix.
- Chicken egg: 4 pieces
3
Add baking powder and flour, knead a soft dough.
- Baking powder (raising agent): 2 teaspoons
- Wheat flour: 250 g
4
Divide the dough into 3 equal parts.
5
Add nuts to one part and mix.
- Walnuts: 50 g
6
Add chocolate to the other part and mix.
- Chocolate: 50 g
7
Add poppy seeds to the third one and mix.
- Poppy seeds: 30 g
8
Grease the mold (I have a mold measuring 11x23 cm and 5 cm high) with oil.
- Butter: 150 g
9
Lay out the dough with nuts.
10
Place the dough with chocolate on it, do not mix.
11
Place the dough with poppy seeds on top, do not mix. Put it in a preheated oven at 180 degrees.
12
Bake for about 1 hour.
13
Optionally, you can decorate the cupcake with icing and sprinkle it with nuts or chocolate.
- Walnuts: 50 g
- Chocolate: 50 g
