07 June 2026
Breton Poppy Seed Cake with Chocolate Hazelnut Core
RecipeShare Test Kitchen
A layered Breton-style poppy seed cake with a frozen chocolate-hazelnut core and optional dark chocolate ganache for a rich make-ahead celebration dessert.
Prep time
35 mins
Cook time
50 mins
Total time
85 mins
Servings
10
Recipe Snapshot
Rating4.7
Chef's Tips
Freeze the chocolate-hazelnut disc fully so it stays centered while baking.
Cool the poppy mixture slightly before adding eggs to prevent scrambling.
The flavor improves on day two after the layers settle.
Tools Used
Stand Mixer Or Hand Mixer(opens in a new tab)Saucepan(opens in a new tab)Spatula(opens in a new tab)
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Ingredients
Ingredients
USMetric
Breton Butter Cake Base
Chocolate Core
Poppy Seed Cake Layer
Optional Chocolate Ganache
Instructions
Breton Butter Cake Base
- 1
Preheat oven to 170 C. Grease a 20 cm pan or ring and line the base with baking paper.
- 2
Whip egg yolks and sugar until pale and fluffy.
- 3
Beat in softened butter until smooth.
- 4
Add flour and baking powder, mixing until a soft dough forms.
- 5
Press dough evenly into the pan and smooth the surface.
- 6
Bake 16 minutes until lightly golden. Cool slightly.
- 7
Keep oven on and raise temperature to 180 C.
Chocolate Core
- 1
Spread chocolate-hazelnut spread into an 18 cm disc on baking paper.
- 2
Freeze at least 1 hour until firm.
- 3
Place the frozen disc on the cooled Breton base.
Poppy Seed Cake Layer
- 1
In a saucepan, bring milk and sugar to a boil.
- 2
Stir in ground poppy seeds and semolina; cook about 2 minutes until thick.
- 3
Add creme fraiche and stir 1 minute.
- 4
Remove from heat, add butter cubes, and stir until melted.
- 5
Stir in date syrup or honey and cool until warm, not hot.
- 6
Mix in eggs thoroughly, then add rum if using.
- 7
Pour over the Breton base and chocolate core.
- 8
Bake at 180 C for 30-35 minutes until firm to the touch.
- 9
Cool completely before slicing.
Optional Chocolate Ganache
- 1
Heat cream until just below boiling.
- 2
Pour over chopped dark chocolate and rest 1 minute.
- 3
Stir gently from the center until glossy and smooth.
- 4
Stir in honey.
- 5
Pour over cooled cake and let set before serving.
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Everything you want to know about this recipe.
Breton Poppy Seed Cake with Chocolate Hazelnut Core
Breton Poppy Seed Cake with Chocolate Hazelnut Core
This layered Breton-style poppy seed cake combines three distinct textures: a tender butter base, a soft chocolate-hazelnut center, and a moist poppy seed top layer. It is a strong make-ahead dessert for Purim gatherings or any occasion where you want a sliceable celebration cake.
The optional dark chocolate ganache adds a polished finish, but the cake is excellent without it.
Why This Recipe Works
Why This Recipe Works
The frozen chocolate-hazelnut disc keeps the center defined while baking. The poppy seed layer is cooked briefly on the stove first, so semolina can absorb liquid and create a stable, creamy crumb once baked.
A short first bake for the Breton base prevents sogginess and helps each layer hold its shape.
Ingredients Overview
Ingredients Overview
Freshly ground poppy seeds provide a fuller aroma and softer texture than pre-ground seeds stored for long periods. Semolina thickens the milk mixture and helps the top layer set cleanly.
Date syrup or honey rounds bitterness from poppy seeds and dark chocolate. If using ganache, choose 60-70% dark chocolate for balance.
How to Make It Successfully
How to Make It Successfully
Freeze the chocolate core until fully firm before assembly. Let the poppy mixture cool to warm before adding eggs so they blend smoothly.
Bake until the center feels set when lightly pressed. Cool completely before slicing to keep layers neat.
Tips, Variations, and Storage
Tips, Variations, and Storage
For a less sweet profile, reduce granulated sugar in the poppy layer by 10-15 g. For a deeper aroma, add a little lemon zest to the poppy mixture.
Store airtight up to 1 week at room temperature. The cake usually tastes better on day two and day three.
Portion Guidance for Goals
Portion Guidance for Goals
Serve one thin slice as a standard dessert portion. For richer service with ganache, cut slightly smaller slices and pair with unsweetened tea or coffee.
When to Eat
When to Eat
Best served as a planned dessert after a balanced meal, or in small portions during celebrations. It also works well as a make-ahead weekend bake.
Balance Tip
Balance Tip
Pair one slice with plain yogurt or a protein-forward snack later in the day to keep overall intake balanced, especially when serving ganache.
Nutrition Facts
Nutrition Facts
Serving Size: 1 slice
Calories 52026%
% Reference Intake*
Total Fat 31g44%
Saturated Fat 16g80%
Trans Fat 0g
Cholesterol 130mg
Sodium 170mg
Total Carbohydrates 54g21%
Dietary Fiber 3g
Sugars 34g38%
Protein 8g16%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I make this cake ahead?
Yes. Bake one day ahead and store airtight at room temperature. The flavor and texture usually improve by the next day.
Do I need to use rum?
No. Rum is optional and can be omitted without changing the structure of the cake.
Can I skip the ganache?
Yes. The cake is complete without ganache. Add it only if you want a richer chocolate finish.
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Nadia
· 28 Feb 2026I added the ganache and served small slices. Great celebration cake.
Jesse-Gabriel
· 28 Feb 2026The semolina gives a lovely body. Even better the next day.
Julie
· 28 Feb 2026Deep poppy flavor and a beautiful texture contrast from the chocolate core.
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