Poppyseed Sponge Cake with Vanilla Frosting and Chocolate Ganache
This Poppyseed Sponge Cake features a fluffy, poppyseed-studded cake, a smooth, sweet vanilla buttercream, and a rich dark chocolate ganache.
Servings: 12
Calories: 564kcal
Equipment
- Fine Mesh Strainer or sifter
- Offset spatula to frost the cake
- Cake turntable optional, but it makes frosting the cake a lot easier
- Cake carrier optional, but makes storage much easier
Ingredients
Poppyseed Sponge Cake
- 137 grams all-purpose flour
- 20 grams cornstarch (see note)
- 3 grams salt
- 2 grams baking powder
- 7 large eggs at room temperature
- 200 grams granulated sugar
- 25 grams poppyseed
Vanilla Buttercream
- 227 grams softened unsalted butter
- 3 grams salt
- 360 grams powdered sugar
- 238 grams heavy cream at room temperature
- 4 grams vanilla extract
Chocolate Ganache
- 100 grams heavy cream
- 100 grams dark chocolate chopped if using a whole bar
Instructions
Poppyseed Sponge Cake
- Prepare two 9" cake pans by lining the bottoms with parchment paper (trace around the bottom of the pan to get the right size). DO NOT grease the sides of the pans. Set aside for now.
- Move the oven rack to the middle position and heat the oven to 350°F.
- In a medium bowl, whisk together 137 grams all-purpose flour, 20 grams cornstarch, 3 grams salt, and 2 grams baking powder. Set the mixture aside for now.
- Add 7 large eggs to the bowl of a stand mixer (or to a large bowl). Beat on medium-high speed for 1-2 minutes until foamy. Add 200 grams granulated sugar, a little bit at a time, while continuing to beat the eggs until fluffy and hold a medium peak, about 8-10 minutes.
- Sift half of the flour mixture over the whipped eggs, and gently fold the flour in with a spatula, making sure that there are no streaks of flour remaining. Repeat with the second half of the flour mixture. Sprinkle 25 grams poppyseed over the batter and fold in with a spatula until evenly distributed.
- Divide the batter evenly between the two prepared cake pans (using a kitchen scale is the most precise way to do this) and bake for 22-27 minutes until the cakes are golden brown on the top and the tops spring back when gently poked. Place the cakes on a wire rack to cool completely, about an hour.
- Remove the cakes from the pans by running a paring knife or offset spatula around the edges of the pan, then turning the pan upside down over a cutting board or other flat surface. Peel off the parchment paper carefully.
Vanilla Buttercream
- Place 227 grams softened unsalted butter and 3 grams salt in the bowl of your stand mixer. Beat on medium-high speed until it appears paler and fluffy, about 3-4 minutes. Add 360 grams powdered sugar and turn the mixer on low speed until the sugar is mixed in. Increase the mixer to medium-high speed and mix until fluffy, another 3-4 minutes. Add 238 grams heavy cream, a few tablespoons at a time, while continuing to mix. Note that there will likely come a point when the mixture appears broken and/or curdled. Don't worry, and just keep mixing. It will come back together. Add 4 grams vanilla extract and mix for another minute.
Chocolate Ganache
- Heat 100 grams heavy cream over medium-high heat in a small saucepan until steaming (alternatively, you can heat it on high heat in the microwave in a large microwave-safe measuring cup or medium bowl). Remove the saucepan from heat and add 100 grams dark chocolate. Cover the saucepan and let sit for about 5 minutes until the chocolate is melted. Stir gently until the mixture is uniform. Let cool for about 15 minutes before pouring onto the cake.
Cake Assembly
- Place one of the cakes on a platter or cake board, using a dab of frosting to prevent it from sliding around, if desired. To make frosting easier, place the cake onto a cake turntable. Scoop about ¼ of the frosting onto the top of the cake and use an offset spatula to spread it evenly. Place the second cake on top.
- Scoop approximately ⅓ to ½ of the remaining frosting onto the top of the second cake. Use an offset spatula to spread the frosting evenly over the top and sides of the cake. Note that this layer of frosting should be quite thin, and it doesn't matter if there are crumbs in it. Place the entire cake in the fridge or freezer to chill for at least 15 minutes.
- Once the crumb coat of frosting on the cake is set, scoop all of the remaining frosting onto the top of the cake (make sure to clean your offset spatula if there are crumbs on it). Carefully and evenly spread the frosting over the top and sides of the cake, trying to get it as smooth as possible. When you're done frosting, I recommend chilling the cake again to prevent the warm ganache from melting the frosting.
- Check the consistency of the ganache. If it has thickened so much that it's no longer pourable, gently warm it until it's thin enough to pour. Pour the ganache into the center of the cake, making sure it reaches all of the edges and creates even drips around the cake.
- If you aren't serving the cake right away, carefully cover the cake (I always use a cake carrier for the easiest storage), and refrigerate the cake. Take the cake out of the fridge at least an hour before serving to allow it to come to room temperature.
Notes
Instead of using all-purpose flour plus cornstarch, you can replace both with cake flour. Use a total of 150 grams (1 ¼ cups).
Nutrition
Calories: 564kcal | Carbohydrates: 62g | Protein: 7g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 266mg | Potassium: 160mg | Fiber: 2g | Sugar: 49g | Vitamin A: 1048IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 2mg
