HIGH-ALTITUDE POPPY SEED POUND CAKE WITH WHIPPED CHOCOLATE FROSTING

High-Altitude Poppy Seed Pound Cake With Whipped Chocolate Frosting image

This cute loaf cake is flavored with almond extract and floral poppy seeds and topped with a whipped dark-chocolate frosting.

Provided by Mimi Council

Categories Bake Dessert Cake Brunch Poppy Chocolate Dark Chocolate Wheat/Gluten-Free Peanut Free Soy Free Tree Nut Free

Yield Makes one 9-by-5-inch loaf cake

Number Of Ingredients 16

Ingredients

Batter:
½ cup (113 g) salted butter, softened
1½ cups (340 g) cane sugar
1½ teaspoons almond flavor
1 teaspoon vanilla extract
3 large eggs
½ cup (120 ml) milk
1½ cups (212 g) cake flour (for a gluten-free variation, see note)
½ teaspoon fine sea salt
1 tablespoon (10 g) poppy seeds
Canola oil cooking spray
Icing:
1 ounce (28 g) dark chocolate, finely chopped
¼ cup (57 g) salted butter, softened
1 cup (142 g) powdered sugar, sifted
1 tablespoon (15 ml) heavy whipping cream

Steps:

Preheat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper, letting it fold over the sides for easier removal.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the ½ cup butter, cane sugar, almond flavor, and vanilla extract. Mix on low until no chunks of butter remain.
Add the eggs and milk and mix on low until combined, scraping down the sides so there are no butter chunks.
In a separate bowl, add the cake flour and sea salt, and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture and continue to mix on low until you have a smooth batter. Add the poppy seeds and mix until combined, scraping down the sides of the bowl as needed.
Grease the loaf pan well with canola oil cooking spray. Pour the batter into the prepared pan and spread out evenly. Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing.
To make the icing: Melt the dark chocolate in a double boiler. Remove from the heat. In the bowl of a stand mixer fitted with the paddle attachment, add the ¼ cup butter, powdered sugar, melted dark chocolate, and heavy whipping cream. Mix on low until combined, and then speed up the mixer to high for 1 minute or until light and fluffy.
Spread the icing over the top of the cake.
Store in an airtight container or a cake dome for up to 3 days.
Gluten-Free Variation:
Replace the cake flour with 1 cup plus 3 tablespoons (184 g) gluten-free flour blend and ¼ cup plus 1 tablespoon (28 g) coconut flour.