Poppy Seed Cake Roll with Chocolate Ganache

This poppy seed cake roll is made with a light sponge cake, filled with a smooth cream cheese frosting, and topped with a rich chocolate ganache and chopped pistachios. A perfect dessert for holidays, special occasions, or afternoon tea. Moist, easy to slice, and full of texture and flavor, this cake roll is a great choice for anyone looking for a layered cake with creamy filling and elegant presentation.

This elegant cake roll features a light sponge cake infused with poppy seeds, filled with a smooth cream cheese frosting, brushed with a rum syrup, and finished with a rich chocolate ganache and crunchy pistachios. It’s a beautiful dessert for holidays, celebrations, or anytime you want to impress.

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Ingredients

For the Cake:

• 4 large eggs, room temperature
• ½ cup granulated sugar
• ½ tsp vanilla extract
• ⅔ cup all-purpose flour
• ¼ tsp baking powder
• 2 Tbsp poppy seeds
• ½ cup salted shelled pistachios, coarsely chopped

For the Syrup:

• ¼ cup hot water
• 1 Tbsp granulated sugar
• ¼ cup rum

For the Cream Filling:

• 8 oz cream cheese, softened
• ¾ cup powdered sugar
• ½ cup cold heavy whipping cream

For the Ganache:

(Refer to NatashasKitchen.com for the full recipe and tutorial)

• 8 oz (about 1⅓ cups) semi-sweet chocolate chips
• 1 cup heavy whipping cream

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You’ll Need:

• 11×17-inch rimmed baking sheet
• Parchment paper
• Wire rack (recommended)

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Instructions

Make the Cake Roll:

1. Preheat the oven to 350°F (175°C). Line your 11×17-inch rimmed baking sheet with parchment paper.
2. Beat the eggs and sugar on high speed for 5–7 minutes, until light, thick, and tripled in volume. Gently fold in the vanilla extract.
3. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and poppy seeds. Fold the dry mixture into the egg batter using a spatula, mixing gently until fully combined without overmixing.
4. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 13–15 minutes, or until lightly golden.
5. Roll the cake: While still warm, remove the cake from the pan. Place a clean piece of parchment or wax paper over the top and gently roll the cake from the short end. Let it cool completely in the rolled position to prevent cracking.

Make the Syrup:

1. Combine hot water and sugar. Stir until sugar dissolves.
2. Add rum and let the syrup cool to room temperature.

Make the Filling:

1. In a mixing bowl, beat cream cheese and powdered sugar until smooth.
2. While mixing, slowly add the cold heavy cream. Increase speed to high and beat for 3 minutes until the mixture becomes thick and fluffy. Refrigerate until ready to use.

Assemble the Cake:

1. Unroll the cooled cake and brush the inside (the side that will be rolled back in) with the rum syrup. Let it absorb for 5 minutes.
2. Spread the cream filling evenly over the cake. Carefully roll the cake back up, keeping it snug but not too tight to avoid squeezing out the filling.
3. Prepare and glaze with chocolate ganache as instructed in the ganache tutorial at NatashasKitchen.com.
4. Sprinkle chopped pistachios down the center while the ganache is still wet so they stick.
5. Refrigerate for at least 1 hour or until the ganache is fully set.

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Tips

• Roll the cake while it’s still warm to avoid cracks.
• Let the syrup fully soak in before spreading the filling.
• Use cold cream for better whipping results.
• Chill the assembled cake roll for clean slices when serving.

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Variations and Substitutions

• Flavor Twist: Substitute rum with orange juice or coffee for a non-alcoholic version.
• Nut-Free: Omit pistachios or replace with toasted coconut flakes.
• Chocolate Options: Use dark or milk chocolate chips for a different ganache flavor.
• Filling Swap: Add a touch of citrus zest to the filling for a bright contrast.

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FAQs

Can I make this ahead of time?
Yes, this cake roll stores well in the refrigerator for up to 2 days. Wrap tightly in plastic wrap to keep it fresh.

Do I have to use alcohol in the syrup?
No, you can use a flavored extract with water or fruit juice as a substitute.

What’s the best way to slice the cake roll?
Use a sharp serrated knife and clean the blade between slices for neat pieces.

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Serving Suggestions

• Perfect as a showstopper dessert for dinner parties or holidays.
• Serve with coffee, espresso, or a glass of dessert wine.
• Add a dollop of whipped cream or fresh berries on the side for a lighter touch.

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Why You’ll Love This Recipe

• Light and airy sponge with a creamy, tangy filling.
• Balanced sweetness with rich chocolate ganache and a hint of rum.
• Impressive presentation with minimal effort.
• A unique twist on traditional cake rolls, with added texture from poppy seeds and pistachios.