👩🍳 Gradually fold the dry ingredients into the wet mixture until well combined.
5️⃣ Beat Egg Whites & Fold In
🍰 In a clean bowl, beat the egg whites until stiff peaks form. 🎈 Gently fold the beaten egg whites into the batter – this makes the cake extra light & fluffy!
6️⃣ Bake to Perfection
🔥 Pour the batter into the prepared cake pan and smooth the top. ⏳ Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🍫 Make the Chocolate Glaze
🔥 In a small saucepan, heat the heavy cream 🥛 until warm but not boiling. 🍫 Remove from heat and add the chopped chocolate. Stir until smooth. 🧈 Add butter for a glossy finish. Let it cool slightly.
✨ Assemble & Serve
🌟 Pour the chocolate glaze 🍫 over the cooled cake. 🍽️ Let it set for 15 minutes before slicing. 🍓 Serve with fresh berries, whipped cream, or a dusting of powdered sugar!
🥄 Storage Tips
Keep at room temperature for up to 3 days in an airtight container.
Refrigerate for up to 1 week (bring to room temp before serving).
Freeze (without glaze) for up to 3 months.
😋 Enjoy this Hungarian Delight! 🇭🇺
A slice of this Chocolate Poppy Seed Cake 🍰 pairs beautifully with coffee ☕ or tea 🍵. Let me know if you try it! 💕
