Try this chocolate poppy seed cake with a luscious vanilla buttercream layer, coffee-dipped biscuits, and a decadent dark chocolate glaze.
What would you want more when it comes to cakes? This chocolate poppy seed cake or Romanian Tosca cake has it all!
An aromatic base made with egg whites and lots of crunchy poppy seeds, a vanilla buttercream layer, a bit of coffee, and a thick layer of chocolate on top of everything. It is sooooo good!
I don't know about you, but when it comes to baking, I like to have a little bit of something more to do sometimes. I love the simplest, easiest cake recipes like Romanian Biscuit Salami, Easy Apricot Cake or Blackberry Crumble Pie, as well, they are always the first choice.
But from time to time, I like to try a new cake recipe or make something more elaborate, like this poppy seed chocolate cake, this Egyptian Hazelnut Cake, or a fondant-decorated cake.
Tips for making Romanian Tosca
The most important tip is to use a digital kitchen scale (the Amazon affiliate link opens in a new tab). I wouldnโt try making the Tosca cake without a scale; precision is key, and measuring by cups isnโt accurate enough for this recipe.
Make in advance: The cake base and vanilla pudding must cool fully before assembling. I usually prepare them a day ahead to save time. Let the poppy seed base cool in the tin, and if leaving overnight, cover it with plastic wrap or foil to keep it from drying out.
For the vanilla buttercream pudding, I used a pudding powder that needs to be cooked, not the instant kind. It's basically cornstarch with vanilla flavoring, so you can substitute it with 40g (โ cup) cornstarch and 1 teaspoon pure vanilla extract.
Let the pudding cool completely at room temperature, not in the fridge. Once it's cooked, take the butter out so both can reach the same room temperature - this is key for a smooth buttercream. If their temperatures differ, the buttercream may curdle.
To prevent skin from forming, cover the pudding surface with plastic wrap while it's still hot.
Assemble the chocolate poppy seed cake directly in the tin you used for baking the cake. Once it is set, cut it in the tin and carefully lift the pieces out of the tin.
Chocolate Poppy Seed Cake - Romanian Tosca
Equipment
- Baking dish approximately 21x32 cm/ 9x13 inches
Ingredients
Poppy seed layer (Note 1):
- 8 egg whites large
- a pinch of salt
- 200 g granulated sugar 1 cup/ 7 oz
- 150 g poppy seeds 1 ยผ cups / 5.5 oz
- 50 g all-purpose flour โ + 1 tablespoon/ 1.7 oz
- 1 packet baking powder 16 g/ 0.5 oz
Vanilla buttercream layer:
- 8 egg yolks large
- 150 g granulated sugar ยพ cup/ 5.5 oz
- 300 ml milk 1 cup + 2 tablespoons
- 1 packet vanilla pudding powder Note 2
- 300 g unsalted butter 1 ยผ cup/ 10.5 oz
- 200 ml strong coffee ยพ cup
- about 24-26 simple butter biscuits for instance Leibniz
Chocolate glaze:
- 200 g dark chocolate 7 oz
- 100 g unsalted butter โ cup + 1 tablespoon/ 3.5 oz
- 100 ml heavy cream โ cup + 2 tablespoons
Instructions
Poppyseed layer:
- Preheat the oven to 180ยฐC/ 350ยฐF. Line the baking dish with parchment paper.
- Separate 8 eggs. Set the yolks aside for the buttercream.
- Beat the egg whites with a pinch of salt until stiff. Slowly add the sugar and continue beating until the egg whites are stiff and glossy. Fold in the poppy seeds.8 egg whites + a pinch of salt + 200 g granulated sugar/ 1 cup + 150 g poppy seeds/ 1 ยผ cups
- Add dry ingredients: Mix flour and baking powder in a small bowl. Fold them into the egg white-poppy mixture.50 g all-purpose flour/ โ + 1 tablespoon + 1 packet baking powder
- Bake the Tosca cake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let it cool completely in the baking dish. In the meantime, make the vanilla buttercream.
Vanilla buttercream:
- Pudding mixture: Place the egg yolks and the sugar in a saucepan and mix well. Add the milk and the vanilla pudding powder (or corn starch and vanilla extract) and whisk very well to prevent getting clumps.8 egg yolks + 150 g granulated sugar/ ยพ cup + 300 ml milk/ 1 cup + 2 tablespoons + 1 packet vanilla pudding powder
- Cook pudding: Heat the mixture gently while whisking constantly until it begins to thicken. It will take about 10 minutes, but please whisk continuously, or it will clump. Cover the pudding with plastic foil directly over the surface; this way it will not form a โskin."
- Room temperature: Let the vanilla pudding reach room temperature. Take the butter out of the fridge and let it reach room temperature as well.300 g unsalted butter/ 1 ยผ cup
- Make buttercream: Cut the soft butter into small cubes. Gradually add the butter cubes to the vanilla pudding and mix well to incorporate.
- Spread the buttercream evenly over the cooled base in the baking dish.
Biscuit layer:
- Soak biscuits in coffee: Brew a cup of strong coffee. Dip the biscuits one by one into the coffee, but don't let them get soaked; they should be just barely wet. Arrange the biscuits on top of the vanilla buttercream.200 ml strong coffee/ ยพ cup + about 24-26 simple butter biscuits
Chocolate glaze:
- Melt chocolate: Finely chop and place it in a small heatproof bowl. Add the chopped butter and the heavy cream. Melt the chocolate on bain-marie, stirring often until everything is melted and mixed.200 g dark chocolate/ 7 oz + 100 g unsalted butter/ โ cup + 1 tablespoon + 100 ml heavy cream/ โ cup + 2 tablespoons
- Spread chocolate glaze: Let the chocolate glaze cool for a few minutes and pour it over the biscuits while still warm. Spread it evenly on the cake and place the cake in the fridge for at least half an hour until the glaze sets.
- Cut the cake into small squares while still in the tin. Carefully lift the squares out of the baking dish and serve.
Notes
- Measurements: I would not attempt baking this cake without a digital kitchen scale (the Amazon affiliate link opens in a new tab). Precision is vital for each baking step, and cup measuring would just not do here.
- Pudding powder that needs to be cooked. It can be replaced with the same amount of corn starch (40 g/ 1.4 oz/ โ cup) and 1 teaspoon of pure vanilla extract.
Nathalie says
Looks great! Can I use chia seeds as a substitute for poppy seeds?
Adina says
Hi Natalie. No, they are not a good substitute; they absorb moisture and will not do for this recipe.
Carol Anne says
I am wondering 2 things. First of all, the baking powder in Canada comes in containers that are fairly large so I would like to know how many teaspoons in a packet?
Other question- Do the poppy seeds need to be soaked or ground? This recipe is something I really want to make so I look forward to your response! ๐ฐ๐ฐ๐
Adina says
Hi. There are 16 g of baking powder in a packet. I've just measured that with an American measuring teaspoon and I had exactly 3 3/4 teaspoons. The poppy seeds are not ground or soaked.happy baking!
Nat says
Looks amazing! Do you think the cake could be made with more layers? Like Poppy seed biscuit - cream - poppy seed biscuit - cream - chocolate glaze?
Adina says
Hi Nat. I think it should work.
Sissi says
I love poppy seed cakes as long as they are moist and creamy and this one looks certainly the way I love them! And there is a chocolate layer too!!!
Monica says
Oh gosh, all the cakes look wonderful. I love the layers...so special!
Chris Scheuer says
This cake is gorgeous, in addition to sounding delicious! You're such a straight cutter too!
grace says
what beautifully contrasting layers! each one is delicious, too, so this is pretty much the best cake ever!
Angie@Angie's Recipes says
My husband will love this cake because he is crazy for poppy!
Alina says
I'll have to make this cake really soon! I feel exactly the same way about baking, it's always a pleasure, not a burden ๐ And I always need a little mess to function properly haha. I just thought today that my house is never as clean as I'd like it to be, but usually I try not to pay so much attention to every dirty little spot and just do something I like instead. Have a great weekend, dear!