The best delicious Poppy Seed Chocolate Chip Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Poppy Seed Chocolate Chip Cake recipe today!
Hello my friends, this Poppy Seed Chocolate Chip Cake recipe will not disappoint, I promise! Made with simple ingredients, our Poppy Seed Chocolate Chip Cake is amazingly delicious, and addictive, everyone will be asking for more Poppy Seed Chocolate Chip Cake.
What Makes This Poppy Seed Chocolate Chip Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Poppy Seed Chocolate Chip Cake.
Ready to make this Poppy Seed Chocolate Chip Cake Recipe? Let’s do it!
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2 1/2 c Flour 4 lg Eggs — separated
2 ts Baking powder 1 c Buttermilk — at room temp.
1 ts Baking soda 1 c Semisweet chocolate chips —
1/4 ts Salt -coarsely chopped
1 c Unsalted butter — at room 1 1/2 oz Unsweetened chocolate —
-temp -grated
1 c Sugar 1/4 c Poppy seeds
4 tb Sugar Powdered sugar — for
2 ts Vanilla extract -garnish
1 ts Ground cinnamon
Preheat the oven to 350. Grease a 10″ bundt pan with butter. Sift
the flour, baking powder, baking soda and salt together in a small
bowl. Beat the butter, sugar, vanilla, and cinnamon in a medium size
mixing bowl with an electric mixer on medium speed until blended,
about 2 minutes. Stop the mixer once or twice to scrape the bowl
with a rubber spatula. Add the egg yolks to the butter mixture and
beat on medium speed until blended, about 10 seconds.
Scrape the bowl once during the mixing and again at the end. The
batter will not be smooth at this point. Fold in one third of the
dry ingredients with a rubber spatula. Then fold in half the
buttermilk, another third of the dry ingredients, the remaining
buttermilk and the remaining dry ingredients. Beat the egg whites in
another medium size mixing bowl with an electric mixer on medium high
speed until frothy, about 30 seconds. Gradually add the remaining 3
tbsp sugar and continue beating until the whites form soft peaks,
about 30 seconds more. Stir one third of the whites into the batter
to loosen it, then fold in the rest of the whites with a rubber
spatula. Fold in the chocolate chips, grated chocolate and poppy
seeds. Scoop the batter into the pan and distribute it evenly. Bake
the cake on the center rack until it is golden, about 1 hour. Let the
cake cool completely in the pan. Sift powdered sugar over the top
before serving.
Yields
12 servings
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