Decadent Chocolate Orange Poppy-Seed Layer Cake
Indulge in the rich and complex flavors of this Decadent Chocolate Orange Poppy-Seed Layer Cake. Combining the luxurious taste of bittersweet chocolate with a zesty hint of orange and the delightful crunch of poppy seeds, this cake is a perfect dessert for special occasions or a refined treat for everyday enjoyment. The cake layers are moist, fluffy, and filled with a luscious cream that’s been infused with Grand Marnier, creating a delightful contrast to the rich chocolate glaze that coats the entire cake. This showstopper will impress your family and guests alike and is sure to become a favorite.
12-15 servings
Servings
350
Calories
21
Ingredients
Ingredients
sour cream
1 1/4 cups (none)
heavy cream
1 1/4 cups (none)
sugar
1/3 cup (none)
bittersweet chocolate
8 ounces (chopped)
freshly grated orange zest
2 teaspoons (none)
Grand Marnier or orange liqueur
2 teaspoons (none)
buttermilk
1 cup (none)
poppy seeds
1/3 cup (none)
freshly grated orange zest
1/4 cup (none)
all-purpose flour
2 cups (sifted)
baking soda
1 teaspoon (none)
salt
1 teaspoon (none)
unsalted butter
3/4 cup (softened)
unsalted butter
2 tablespoons (softened)
sugar
1 cup (none)
confectioners' sugar
1 cup (none)
large eggs
3, separated (none)
vanilla
1/2 teaspoon (none)
bittersweet chocolate
10 ounces (chopped)
unsalted butter
1/4 cup (none)
heavy cream
1/2 cup (none)
Instructions
1
Preparation (1 day prior): Begin by creating the filling. In a bowl, mix together the sour cream, heavy cream, and sugar. Cover the bowl with plastic wrap and let it stand at room temperature for 24 hours to develop its flavors.
2
Melting Chocolate: At least 1 hour before you bake, melt 8 ounces of bittersweet chocolate in a metal bowl set over a pot of barely simmering water, stirring continuously until smooth. Remove from heat and let it cool slightly before whisking in the orange zest and Grand Marnier. Combine this mixture with the cream mixture and chill in the refrigerator for at least an hour.
3
Cake Preparation: Preheat your oven to 350°F (175°C). Prepare a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan by lining it with buttered wax paper, then dust with flour to prevent sticking.
4
In a small bowl, combine the buttermilk, poppy seeds, and freshly grated orange zest. Set aside.
5
In another bowl, sift together the all-purpose flour, baking soda, and salt.
6
In a mixing bowl, cream together 3/4 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in the egg yolks and 1/2 teaspoon vanilla extract until well combined.
7
Gradually add the flour mixture alternately with the buttermilk mixture to the butter mixture, starting and ending with the flour mix. Mix until just incorporated, being careful not to overmix.
8
Whip the egg whites in a clean bowl until stiff peaks form. Gently fold in a quarter of the whipped egg whites into the batter to lighten it, then fold in the remaining egg whites until fully combined.
9
Pour the batter into the prepared pan, smoothing the top, and bake in the preheated oven for 20-25 minutes, or until golden and springy to the touch. Allow the cake to cool in the pan on a wire rack before inverting it onto the rack to cool completely. Once cool, carefully remove the wax paper and cut the cake into 3 equal horizontal layers using a serrated knife.
10
Glaze Creation: For the glaze, melt 10 ounces of bittersweet chocolate with 1/4 cup unsalted butter and 1/2 cup heavy cream in a small saucepan over low heat, stirring until smooth. Let the glaze cool to room temperature.
11
Assembly: On a rack placed over a jelly-roll pan, position the first layer of cake. Spread 1/3 of the chilled filling over this layer, then add the second layer of cake. Spread half of the remaining filling over the second layer, followed by the final cake layer.
12
Top the assembled cake with the remaining filling, spreading it evenly on the top and sides. Chill the cake for 30 minutes to allow the filling to set.
13
Finally, pour the cooled chocolate glaze over the top of the cake, ensuring it covers the sides smoothly. Chill the cake for another 30 minutes until the glaze is set.
14
Serve cold or at room temperature and enjoy a slice of this delightful dessert.
Nutrition Information
19g
Fat
37g
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert?
The recipe is for a Decadent Chocolate Orange Poppy-Seed Layer Cake.
How many people can this cake serve?
This recipe provides 12-15 servings.
What is the calorie count per slice?
Each serving contains approximately 350 calories.
What is the fat content per serving?
Each slice contains 19g of fat.
How many carbohydrates are in a serving?
There are 37g of carbohydrates per serving.
What is the protein content of the cake?
The cake provides 5g of protein per serving.
How far in advance should I start the filling?
The filling preparation should begin 1 day (24 hours) prior to assembly to develop its flavors.
What ingredients are needed for the initial filling mixture?
You need 1 1/4 cups of sour cream, 1 1/4 cups of heavy cream, and 1/3 cup of sugar.
What type of chocolate is used throughout the recipe?
The recipe calls for bittersweet chocolate for both the filling and the glaze.
How much chocolate is used for the filling?
8 ounces of bittersweet chocolate are used for the filling mixture.
What liqueur is added to the filling mixture?
2 teaspoons of Grand Marnier or another orange liqueur are added to the filling.
At what temperature should the cake be baked?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What pan size is required for the cake?
A 15 1/2 x 10 1/2 x 1-inch jelly-roll pan is required.
How should the pan be prepared to prevent sticking?
Line the pan with buttered wax paper and then dust it with flour.
What is mixed into the buttermilk for the batter?
The buttermilk is combined with 1/3 cup poppy seeds and 1/4 cup freshly grated orange zest.
What dry ingredients are sifted together?
Sift together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt.
How should the butter and sugar be prepared for the batter?
Cream together 3/4 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
When are the egg yolks added to the cake batter?
Beat in the egg yolks after creaming the butter and sugar, along with 1/2 teaspoon of vanilla extract.
How should the flour and buttermilk mixtures be added to the batter?
Gradually add them alternately, starting and ending with the flour mixture, mixing until just incorporated.
How are the egg whites used in the cake batter?
Whip the egg whites until stiff peaks form, then gently fold them into the batter in two stages.
How long does the cake need to bake?
Bake in the preheated oven for 20-25 minutes until golden and springy to the touch.
How is the cake sliced for layering?
Once completely cooled, use a serrated knife to cut the cake into 3 equal horizontal layers.
What are the ingredients for the chocolate glaze?
The glaze contains 10 ounces of bittersweet chocolate, 1/4 cup unsalted butter, and 1/2 cup heavy cream.
How should the glaze be prepared?
Melt the chocolate, butter, and cream in a small saucepan over low heat, stirring until smooth.
How much filling is used for the first cake layer?
Spread 1/3 of the chilled filling over the first cake layer.
Where should the cake be positioned during assembly?
Position the first layer on a rack placed over a jelly-roll pan.
Why should the assembled cake be chilled before glazing?
The cake should be chilled for 30 minutes to allow the filling layers to set properly.
How long should the cake be chilled after applying the glaze?
Chill the cake for an additional 30 minutes until the chocolate glaze is completely set.
How should the cake be served?
The cake is best served either cold or at room temperature.
What flavor profile does this layer cake offer?
It offers a rich bittersweet chocolate flavor with a zesty hint of orange and a delightful crunch from poppy seeds.