Dessertsnatashaskitchen5.0
Poppy Seed Cake Roll with Chocolate Ganache
Imagine taking a big bite of this moist poppyseed roll generously filled with a cream cheese frosting, layered with velvety chocolate ganache and pummeled with salted pistachios. Moist, sweet, tangy, chocolaty and a teensy bit salty. We have a winner!
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 1h🔥 Cook: 20 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●whisk
- ●spatula
- ●pan
- ●bowl
- ●measuring cup
📝 Preparation Steps
1
How to Make the Cake Roll:
2
Preheat Oven to 350˚F. Line the bottom of a large an 11x17 rimmed baking sheet with parchment paper.
Parchment paper
3
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.
eggs (room temp)4cup granulated sugar1/2sugar1 Tbspcups powdered sugar3/4
4
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.
tsp baking powder1/4poppy seeds2 Tbspeggs (room temp)4
5
Spread batter evenly onto your prepared baking sheet. Bake at 350˚F for ⏱️ 13-15 min or until top is golden.
6
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.
7
How to Make the Syrup:
8
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.
cup hot water1/4cup granulated sugar1/2sugar1 Tbspcups powdered sugar3/4cup rum1/4
9
How to Make the Cream Filling:
10
Beat 8 oz softened cream cheese with 3/4 cup powdered sugar until smooth (⏱️ 1 min).
cream cheese (softened at room temp)8 ozcup granulated sugar1/2sugar1 Tbspcups powdered sugar3/4
11
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.
cup cold heavy whipping cream1/2heavy whipping cream1 cup
12
Assembly:
13
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.
14
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.
15
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.
16
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).
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