Poppy Seed Cake Roll with Chocolate Ganache
User Reviews
5
Poppy Seed Cake Roll with Chocolate Ganache
Description
This cake roll begins by beating eggs and sugar vigorously to create volume and lightness in the batter. Vanilla, poppy seeds, and pistachios give distinct nutty flavors and texture. The flour and baking powder are gently folded in to keep the batter airy. Baking in a rimmed sheet pan ensures a thin cake layer that can be rolled while warm without cracking.
Once baked and cooled slightly, the cake is rolled with a spread of cream cheese frosting made from cream cheese, powdered sugar, and heavy cream for a smooth texture. The included syrup, made with rum, water, and sugar, can be brushed onto the cake to add moisture and subtle flavor. The final touch is a generous ganache coating made from semi-sweet chocolate and cream, poured over the rolled cake to add richness and a glossy finish.
This cake roll serves well sliced as an elegant treat, balancing the nuttiness of poppy seeds and pistachios with creamy frosting and rich chocolate. It is a special dessert for celebrations or leisurely teatimes.
Ingredients
For the Cake:
- 4 egg room temp
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2/3 cup all-purpose flour
- 1/4 tsp baking powder
- 2 Tbsp poppy seeds
- 1/2 cup shelled salted pistachios, coursely chopped
For the Syrup:
- 1/4 cup water hot
- 1 Tbsp sugar
- 1/4 cup rum
For the Frosting:
- 8 oz cream cheese softened at room temp
- 3/4 cups powdered sugar
- 1/2 cup heavy cream cold
For Ganache: (visit NatashasKitchen.com for ganache recipe & tutorial)
- 8 oz semi-sweet chocolate chips 1/2 lb or about 1 1/3 cup
- 1 cup heavy whipping cream
You will need:
- parchment paper
- Wire rack - recommended
- 11 x17 rimmed baking sheet
Instructions
How to Make the Cake Roll:
- Preheat Oven to 350˚F. Line the bottom of a large an 11x17 rimmed baking sheet with parchment paper.
- Beat 4 eggs with 1/2 cup white sugar on high speed for 5-7 minutes or until thick and tripled in volume. Fold in 1/2 tsp vanilla.
- Whisk together 2/3 cup flour with 1/4 tsp baking powder and 2 Tbsp poppy seeds, then fold the flour mixture into the batter. Fold together with a spatula (not with the mixer) scraping from the bottom to make sure no flour pockets are left. Fold just until all of the flour is incorporated. Don't over-work it since the volume of the eggs helps it rise.
- Spread batter evenly onto your prepared baking sheet. Bake at 350˚F for 13-15 min or until top is golden.
- Once the cake comes out of the oven, remove it from the baking pan, place a sheet of parchment or wax paper over it and roll the cake roll loosely (rolling it while it's still warm helps prevent cracks). Let the rolled cake cool to room temp, then you can remove the backing and lay it flat again keeping the same side up as before so you are rolling in the same direction after it's frosted.
How to Make the Syrup:
- In a small bowl or measuring cup, combine 1/4 cup hot water with 1 Tbsp sugar and stir to dissolve. Stir in 1/4 cup rum then set aside to cool to room temp while you work on the frosting.
How to Make the Cream Filling:
- Beat 8 oz softened cream cheese with 3/4 cup powdered sugar until smooth (1 min).
- While the mixer is on, beat in 1/2 cup cold heavy whipping cream. Turn the mixer up to high speed and continue to beat 3 minutes or until cream is thick and spreadable. Refrigerate frosting until ready to spread.
Assembly:
- Brush the top of your unrolled cake roll (the side that will be the inside once it's rolled up) evenly with the syrup. Let it soak it up for 5 minutes.
- Spread your cream filling evenly over the top of the cake and start rolling your cake from the same side as before, keeping a tight(-ish) roll without squeezing out the frosting.
- Once the cake is done, follow the recipe and tutorial for chocolate ganache and how to glaze the cake with minimal waste on NatashasKitchen.com.
- Sprinkle the chopped pistachios down the top center of the roll before the chocolate is set so they stick. Refrigerate the finished roll until ganache is set (at least 1 hr is best).
User Reviews
Overall Rating
5
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