Description
This Poppy Seed Cake Roll with Chocolate Ganache is a delicate and luscious dessert combining a light poppy seed sponge rolled with a creamy cream cheese filling, brushed with rum syrup, and finished with a rich semi-sweet chocolate ganache topped with crunchy pistachios. Perfect for special occasions or a delightful treat to impress guests.
Ingredients
Cake
- 4 eggs (room temperature)
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2/3 cup all-purpose flour
- 1/4 tsp baking powder
- 2 Tbsp poppy seeds
Syrup
- 1/4 cup hot water
- 1 Tbsp granulated sugar
- 1/4 cup rum
Cream Filling
- 8 oz cream cheese (softened at room temperature)
- 3/4 cup powdered sugar
- 1/2 cup cold heavy whipping cream
Chocolate Ganache and Garnish
- 8 oz semi-sweet chocolate chips (about 1 1/3 cups)
- 1 cup heavy whipping cream
- 1/2 cup shelled salted pistachios, coarsely chopped
- Parchment paper (for baking)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (177°C). Line the bottom of an 11x17 inch rimmed baking sheet with parchment paper to prevent sticking and to help with easy removal of the cake.
- Make the cake batter: Beat 4 room temperature eggs with 1/2 cup granulated sugar on high speed for 5-7 minutes until the mixture is thick and has tripled in volume. Gently fold in 1/2 teaspoon vanilla extract. In a separate bowl, whisk together 2/3 cup all-purpose flour, 1/4 teaspoon baking powder, and 2 tablespoons poppy seeds. Carefully fold this dry mixture into the egg mixture using a spatula, folding gently from the bottom to avoid deflating the batter. Do not overmix to keep the batter airy.
- Bake the cake: Spread the batter evenly onto the prepared baking sheet. Bake in the preheated oven at 350°F for 13-15 minutes or until the top is golden and the cake springs back lightly when touched.
- Roll the cake: Remove the cake from the oven and immediately lift it out of the pan using the parchment paper. Place another sheet of parchment paper or wax paper on top of the cake, then gently roll the cake while still warm and pliable, rolling it loosely to avoid cracking. Allow the rolled cake to cool completely on a wire rack. Once cooled, gently unroll it and keep the side facing up the same, ready for filling.
- Prepare the syrup: In a small bowl, combine 1/4 cup hot water and 1 tablespoon sugar, stirring until dissolved. Stir in 1/4 cup rum. Set aside to cool to room temperature.
- Make the cream filling: Beat 8 oz softened cream cheese with 3/4 cup powdered sugar until smooth and creamy, about 1 minute. While continuing to beat, slowly add 1/2 cup cold heavy whipping cream and increase mixer speed to high. Beat for about 3 minutes until the filling is thick, fluffy, and spreadable. Refrigerate until ready to use.
- Assemble the cake roll: Brush the unrolled cake surface evenly with the rum syrup, allowing it to soak for about 5 minutes. Spread the cream cheese filling evenly over the cake. Carefully roll the cake back up from the same edge as before, maintaining a tight but gentle roll to avoid squeezing out the filling.
- Prepare the chocolate ganache: Heat 1 cup of heavy whipping cream until just simmering, then pour it over 8 oz semi-sweet chocolate chips in a bowl. Let it sit for a few minutes, then whisk until smooth and glossy.
- Glaze the cake roll: Pour the chocolate ganache evenly over the rolled cake. Before the ganache sets, sprinkle the coarsely chopped salted pistachios along the top center of the roll so they stick firmly to the ganache.
- Chill and serve: Refrigerate the finished cake roll for at least 1 hour or until the ganache is fully set. Slice and serve chilled for the best texture and flavor.
Notes
- Rolling the cake while it is still warm is critical to prevent cracking.
- Use room temperature eggs for better volume when beating the batter.
- Chilling the cream cheese filling helps it set and spread more easily.
- For a non-alcoholic version, substitute rum with an equal amount of orange juice or water.
- Coarsely chopped pistachios add a nice crunch and contrast to the smooth ganache.
- Use a wire rack for cooling the cake and for glazing to allow excess ganache to drip evenly.
