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Chocolate Poppy Seed Cake
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
335 minutes
Decadent Bundt cake with poppy seeds and a rich chocolate chip swirl.
Ingredients:
  • 0.25 cup poppy seeds
  • 1 cup buttermilk
  • 4 egg whites
  • 1 cup butter
  • 1.25 cups white sugar
  • 4 egg yolks
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 tablespoons baking powder
  • 2 teaspoons vanilla extract
  • 0.75 cup miniature dark chocolate chips
  • cinnamon sugar to taste
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), then generously grease and flour a Bundt or angel food cake pan.
  • In a small bowl, steep the poppy seeds in buttermilk for 15 minutes. While waiting, whisk the egg whites until medium peaks form.
  • In a large bowl, whisk together butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Sift in flour, baking soda, and baking powder into the bowl and fold gently. Add poppy seeds, milk, and vanilla extract; stir to combine. Carefully fold in beaten egg whites until just mixed.
  • Spread half of the batter in the pan, then add a layer of chocolate chips and cinnamon sugar. Top with the remaining batter and sprinkle more cinnamon sugar on top. Swirl a knife through the batter to distribute the chocolate chips and cinnamon sugar evenly.
  • Bake in a preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing from the pan.

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