Chocolate Orange Poppy Seed Layer Cake Recipes

ORANGE AND POPPY SEED CAKE

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
• In a large mixing bowl, add flour, baking powder, salt, sugar, poppy seeds and orange zest. Stir briefly to combine.
• In a separate bowl, add orange juice, oil, eggs and vanilla. Whisk briefly just to break up the egg yolks.
• Add wet ingredients to dry ingredients, along with the yogurt and milk, and gently mix until combined - but be careful not to over mix. Spoon batter into prepared tin.
• Bake cake for approximately 35-40 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
• To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add sugar, 1 cup at a time, and continue to beat until smooth.
• Add orange juice and mix until frosting is creamy. Taste and add extra orange juice if needed. Generously frost the top of the cake. Scatter over fresh orange zest.

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 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.

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.

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.

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.

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.