Poppy seed paste Chocolate cake

Ingredients:

• 1 1/2 cups all-purpose flour

• 1/2 cup cocoa powder

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup Hasho Poppy Seed Paste

• 1/2 cup sugar

• 2 large eggs

• 1/2 cup buttermilk

• 1/2 cup vegetable oil

• 1 teaspoon vanilla extract

• 1/2 cup boiling water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. In a large bowl, mix together the poppy seed paste, sugar, eggs, buttermilk, oil, and vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.

5. Slowly pour in the boiling water and stir until the batter is well combined.

6. Divide the batter evenly between the two cake pans.

7. Bake for 30-35 minutes, or until a toothpick comes out clean.

8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.