Chocolate Poppy Seed Cake with Mocha

Chocolate Poppy Seed Cake with Mocha

Cake

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Cook Time

1 h 45 min

Servings

12

Difficulty

Easy

Prep Time

45 Min

Description

This chocolate poppy seed cake with mocha is an absolute eye-catcher on any coffee table! The combination of moist chocolate base, delicate poppy seed filling, and creamy mocha ganache is simply irresistible. I especially like to bake this cake in winter, when you want to get cozy with a cup of coffee or cocoa. Preparation with the Thermomix® is very easy and guaranteed to succeed. A recipe that is always well received by friends and family!

Ingredients (18 ingredients)

  • 250 g Whole Milk Chocolate Couverture
  • 525 g Heavy Cream
  • 2 TL Espresso Powder
  • 100 g Dark Chocolate Couverture
  • 50 g Butter
  • 4 Stück Eggs (Size M)
  • 150 g Sugar
  • 1 EL Sugar
  • 1 Prise Salt
  • 2 Pck. Vanilla Sugar
  • 250 g Flour
  • 1.5 EL Cocoa Powder
  • 2 TL Baking Powder
  • 4 EL Coffee Liqueur
  • 1 Pck. Cream Stabilizer
  • 125 g Poppy Seed Filling
  • 200 g Lingonberry Preserve
  • Golden Sugar Pearls for Decoration

Preparation (14 steps)

1

Chop whole milk chocolate couverture

Thermomix® Setting
8 sec/Speed 8

Place 250 g whole milk chocolate couverture, in pieces, in the mixing bowl and chop for 8 sec/speed 8. Then transfer to another bowl.

8
2

Heat heavy cream with espresso

Thermomix® Setting
5 min/194°F/Speed 2 90

Place 525 g heavy cream and 2 tsp espresso powder in the mixing bowl and heat for 5 min/90°C/speed 2.

300
3

Melt whole milk chocolate couverture

Thermomix® Setting
2 min/122°F/Speed 2 50

Add the chopped whole milk chocolate couverture to the cream-espresso mixture in the mixing bowl and stir for 2 min/50°C/speed 2 until the couverture has melted. Then transfer to another bowl and let cool (mocha ganache).

120
4

Chop dark chocolate couverture

Thermomix® Setting
8 sec/Speed 8

Place 100 g dark chocolate couverture, in pieces, in the mixing bowl and chop for 8 sec/speed 8. Then transfer to another bowl.

8
5

Melt butter

Thermomix® Setting
3 min/122°F/Speed 2 50

Place 50 g butter in the mixing bowl and melt for 3 min/50°C/speed 2.

180
6

Beat eggs, sugar and vanilla sugar

Thermomix® Setting
3 min/Speed 3,5

Place 4 eggs (size M), 150 g sugar and 2 packets vanilla sugar in the mixing bowl and, with the butterfly whisk inserted, beat for 3 min/speed 3.5.

180
7

Mix flour, cocoa, baking powder and salt

Thermomix® Setting
20 sec/Speed 4

Add 250 g flour, 1 ½ tbsp cocoa powder, 2 tsp baking powder and 1 pinch of salt and mix for 20 sec/speed 4.

20
8

Add melted butter and coffee liqueur

Thermomix® Setting
10 sec/Speed 3

Add the melted butter and 4 tbsp coffee liqueur and mix for 10 sec/speed 3.

10
9

Bake batter

Pour the batter into a greased springform pan (26 cm diameter) and bake in a preheated oven at 175°C top/bottom heat for approx. 25-30 minutes. Do a toothpick test!

10

Let the base cool and cut

After baking, remove the base from the pan and let it cool completely. Then cut the base horizontally once.

11

Whip cream

Thermomix® Setting
2 min/Speed 3,5

Place 200 g heavy cream and 1 packet cream stabilizer in the mixing bowl and, with the butterfly whisk inserted, whip until stiff for 2 min/speed 3.5. Keep an eye on the consistency.

120
12

Fill cake

Spread 125 g poppy seed filling on the bottom base. Spread half of the whipped cream on top. Place the second base on top and spread with the remaining cream. Spread 200 g lingonberry preserve on top.

13

Cover cake with mocha ganache

Spread the cooled mocha ganache on the cake and smooth it out.

14

Decorate cake

Decorate the cake with golden sugar pearls as desired and refrigerate until serving.

Finished cooking? Great! 🎉

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Tags

#Chocolate #Poppy Seed #Coffee #Festive #Cake #Baking

Allergens

  • Cereals containing gluten
  • Eggs
  • Milk
  • Nuts

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