When it comes to desserts that impress, the poppy seed cake roll with chocolate ganache is a standout. This delightful treat combines the nutty flavor of poppy seeds with a rich chocolate coating, creating a perfect balance of taste and texture. It’s a wonderful addition to any dessert table, bringing both elegance and a touch of homemade warmth to your gathering. Whether for a special occasion or a weekend indulgence, this cake roll is sure to be a hit.
Steps
- Preheat your oven to 350°F and line the bottom of an 11×17-inch rimmed baking sheet with parchment paper.
- Beat the eggs with sugar on high speed for 5-7 minutes until thick and tripled in volume, then fold in vanilla.
- Combine flour, baking powder, and poppy seeds, then gently fold this mixture into the egg batter using a spatula to ensure no flour pockets remain.
- Spread the batter evenly on the prepared baking sheet and bake for 13-15 minutes until the top is golden brown.
- After baking, remove the cake from the pan, cover with parchment or wax paper, and roll it loosely while still warm, then let it cool to room temperature.
- For the syrup, dissolve sugar in hot water, add rum, and let it cool to room temperature.
- To make the cream filling, beat softened cream cheese with powdered sugar until smooth, then gradually add cold heavy cream and beat until thick and spreadable; refrigerate until needed.
- Unroll the cooled cake, brush the top with syrup, and let it soak for 5 minutes.
- Spread the cream filling evenly over the cake, then roll it tightly from the same side as before.
- Prepare and apply chocolate ganache as instructed in the ganache tutorial, ensuring minimal waste.
- Sprinkle chopped pistachios along the top center of the roll before the chocolate sets, then refrigerate the cake until the ganache is firm, about 1 hour.
Ingredients
- 4 eggs (can be cold or at room temperature)
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2/3 cup all-purpose flour (properly measured)
- 1/4 teaspoon baking powder
- 2 tablespoons poppy seeds
- 1/2 cup salted pistachios, shelled
- 1/4 cup hot water
- 1 tablespoon granulated sugar
- 1/4 cup rum
- 8 ounces cream cheese, softened to room temperature
- 3/4 cup powdered sugar
- 1/2 cup cold heavy whipping cream
- 8 ounces (about 1 1/3 cups) semi-sweet chocolate chips
- 1 cup heavy whipping cream
- Parchment paper
- Wire rack (recommended)
- 11×17 inch rimmed baking sheet
FAQ
- Can I use a different type of nut instead of pistachios?
- Absolutely! You can substitute pistachios with any other nuts of your choice, such as almonds or walnuts, to suit your taste preferences.
- Is it possible to make this cake roll alcohol-free?
- Yes, you can simply omit the rum from the syrup or replace it with an equal amount of vanilla extract or any non-alcoholic flavoring of your choice.
- How can I prevent the cake roll from cracking when I roll it?
- Rolling the cake while it’s still warm helps to prevent cracks. Make sure to use parchment or wax paper to assist with the rolling process and handle it gently.
- Can I prepare the cake roll in advance?
- Certainly! You can make the cake roll a day ahead. Just ensure it’s wrapped well and stored in the refrigerator until you’re ready to serve it.
- What can I do if I don’t have a wire rack for cooling the cake?
- If you don’t have a wire rack, you can cool the cake on a flat surface lined with parchment paper. Just be sure to allow air circulation to prevent any sogginess.
Tips
- When folding the flour mixture into the egg batter, use a spatula and gently scrape from the bottom to ensure all flour pockets are incorporated without over-mixing, which helps maintain the cake’s airy texture.
- Roll the cake while it’s still warm with parchment or wax paper to prevent cracking, and let it cool completely before unrolling and frosting for the best results.
- Allow the syrup to soak into the cake for at least 5 minutes to enhance the flavor and moisture of the cake roll.
- Sprinkle the chopped pistachios on top before the chocolate ganache sets to ensure they adhere properly and provide a delightful crunch.
Equipment
- Wire rack
- 11×17 rimmed baking sheet
- OXO Bent Icing Knife
