Poppy seed chocolate chip cake

12 servings

Ingredients

Quantity Ingredient
2½ cup Flour
2 teaspoons Baking powder
1 teaspoon Baking soda
¼ teaspoon Salt
1 cup Unsalted butter -- at room temp
1 cup Sugar
4 tablespoons Sugar
2 teaspoons Vanilla extract
1 teaspoon Ground cinnamon
4 larges Eggs -- separated
1 cup Buttermilk -- at room temp.
1 cup Semisweet chocolate chips -- coarsely chopped
1½ ounce Unsweetened chocolate -- grated
¼ cup Poppy seeds
Powdered sugar -- for garnish

Directions

Preheat the oven to 350. Grease a 10" bundt pan with butter. Sift the flour, baking powder, baking soda and salt together in a small bowl. Beat the butter, sugar, vanilla, and cinnamon in a medium size mixing bowl with an electric mixer on medium speed until blended, about 2 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula. Add the egg yolks to the butter mixture and beat on medium speed until blended, about 10 seconds.

Scrape the bowl once during the mixing and again at the end. The batter will not be smooth at this point. Fold in one third of the dry ingredients with a rubber spatula. Then fold in half the buttermilk, another third of the dry ingredients, the remaining buttermilk and the remaining dry ingredients. Beat the egg whites in another medium size mixing bowl with an electric mixer on medium high speed until frothy, about 30 seconds. Gradually add the remaining 3 tbsp sugar and continue beating until the whites form soft peaks, about 30 seconds more. Stir one third of the whites into the batter to loosen it, then fold in the rest of the whites with a rubber spatula. Fold in the chocolate chips, grated chocolate and poppy seeds. Scoop the batter into the pan and distribute it evenly. Bake the cake on the center rack until it is golden, about 1 hour. Let the cake cool completely in the pan. Sift powdered sugar over the top before serving.

Recipe By : All Butter Cookbook From: Meg Antczak Date: 08-27-95 (18:12) (19) (E)Cooking

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