Chocolate Poppy Seed Cake

This cake is heavy without being dry; everyone in my family loves it, and visitors do too!

• Preparation Time: 35 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 35 mins
• Calories: 418 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup butter
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 ¼ cups white sugar
• 1 cup buttermilk
• 4 egg whites
• 4 egg yolks
• 2 tablespoons baking powder
• ¼ cup poppy seeds
• ¾ cup miniature dark chocolate chips
• cinnamon sugar to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.

Step 2

Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.

Step 3

Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.

Step 4

Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.

Step 5

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.