Preheat the oven to 350°F. Butter three 6-inch cake pans, lining the bottoms with parchment paper.

In the bowl of an electric mixer, beat the butter, sugar, and vanilla paste on medium-high speed until light and fluffy, about 3 to 4 minutes. Add the eggs, one at a time, until well combined.

In a medium bowl combine the flour, baking powder, baking soda, and salt.

Add the flour mixture and milk in alternating batches, beating on low speed in between each addition until just combined. Gently stir in the poppy seeds.

Divide the batter evenly among the prepared pans, smoothing the surfaces. Bake for about 25 minutes, or until a cake tester inserted into the center comes out clean. Let cool in the pans for 5 minutes before turning out onto cooling racks to cool completely.

In a microwave-safe bowl, micorwave the chocolate and cream in 30-second bursts, stirring between each burst, until smooth. Stir in the vanilla paste. Place in the fridge for 30 minutes, or until slightly firmed.

Using an electric stand mixer fitted with the whisk attachment, beat the ganache until light and fluffy.

Place one cake layer on a cake stand or serving plate. Spread with about 1/2 cup of the ganache. Repeat with the remaining two cake layers and ganache. Decorate with fresh fruit or chocolate shavings, if desired.