High Altitude Poppy Seed Pound Cake With Whipped Chocolate Frosting Recipes

HIGH-ALTITUDE POPPY SEED POUND CAKE WITH WHIPPED CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350°F. Line a 9-​by-​5-​inch loaf pan with parchment paper, letting it fold over the sides for easier removal.
• To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the ½ cup butter, cane sugar, almond flavor, and vanilla extract. Mix on low until no chunks of butter remain.
• Add the eggs and milk and mix on low until combined, scraping down the sides so there are no butter chunks.
• In a separate bowl, add the cake flour and sea salt, and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture and continue to mix on low until you have a smooth batter. Add the poppy seeds and mix until combined, scraping down the sides of the bowl as needed.
• Grease the loaf pan well with canola oil cooking spray. Pour the batter into the prepared pan and spread out evenly. Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing.
• To make the icing: Melt the dark chocolate in a double boiler. Remove from the heat. In the bowl of a stand mixer fitted with the paddle attachment, add the ¼ cup butter, powdered sugar, melted dark chocolate, and heavy whipping cream. Mix on low until combined, and then speed up the mixer to high for 1 minute or until light and fluffy.
• Spread the icing over the top of the cake.
• Store in an airtight container or a cake dome for up to 3 days.
• Gluten-Free Variation:
• Replace the cake flour with 1 cup plus 3 tablespoons (184 g) gluten-​free flour blend and ¼ cup plus 1 tablespoon (28 g) coconut flour.

POPPY SEED CHIFFON CAKE WITH CHOCOLATE WHIPPED CREAM ICING

Steps:

• Set oven to 350 degrees.
• Prepare a 10-inch ungreased tube pan.
• In a small bowl, soak the poppy seeds in boiling water for about 25-30 minutes.
• In a large bowl, sift together flour, sugar, baking powder and salt.
• Make a "well" in the middle, and add/pour in the oil, poppy seeds (with water) vanilla, egg yolks and baking soda.
• Beat until smooth (about 5 minutes).
• In another bowl, beat the egg whites until stiff peaks form.
• Pour the egg yolk mixture over the egg whites in the bowl; GENTLY fold to combine (do not beat).
• Pour the batter into the tube pan.
• Bake for 1 hour or until cake tests done.
• Invert pan to cool completely before icing.
• For icing: whip cream.
• Add in the sugar, vanilla and cocoa; beat/blend until combined.
• **NOTE** Store the whipped cream icing in the fridge, and frost the cake JUST before serving.