This chocolate buckwheat cake is tender and spongy and absolutely delicious. If you started experimenting with unusual flours last year during lockdown, you should definitely give this recipe a try!
Chocolate Buckwheat Cake
From Bon Appetit
Yield: 9-inch cake
For the sponge:
- 1 teaspoon instant yeast
- ½ cup (63 g) buckwheat flour
- 1 tablespoon honey, preferably buckwheat
For the cake:
- Nonstick vegetable oil spray
- 4 large eggs
- ¾ cup (135 g) bittersweet OR semisweet chocolate chips
- ½ cup unsalted butter, cut into pieces
- ¼ cup (25 g) Dutch-process unsweetened cocoa powder, sifted
- 1 tablespoon vanilla extract
- Pinch of salt
- ½ cup (100 g) granulated sugar, divided
- 2 tablespoons powdered sugar
Make the sponge:
- Place ¾ cup lukewarm (98°–105°) water in a medium bowl and sprinkle yeast over it.
- Whisk in buckwheat flour and honey.
- Cover with a kitchen towel or plate. Let sit at room temperature until surface of sponge looks frothy with big and small bubbles across the top, about 1 hour.
Make the cake:
- Place a rack in middle of oven; preheat to 350°F. Coat 9″ springform pan with nonstick spray.
- Separate yolks from eggs over a large bowl to catch egg whites. Place yolks in another small bowl; set egg whites aside.
- Combine chocolate and butter in a medium heatproof bowl and set over a medium saucepan of simmering water (do not let bowl touch water). Melt chocolate, stirring occasionally, until smooth.
- Remove from heat and whisk in cocoa powder, vanilla, salt, and ¼ cup (50 g) granulated sugar.
- Add egg yolks one at a time, whisking until smooth after each addition.
- Stir in sponge.
- Add remaining ¼ cup (50 g) granulated sugar to bowl with reserved egg whites. Using an electric mixer on medium-high speed, beat until soft peaks form, about 4 minutes.
- Fold half of egg whites into batter until smooth, then fold in remaining egg whites until just combined.
- Scrape batter into prepared pan and smooth surface.
- Bake cake, rotating pan halfway through, until a tester inserted into the center comes out clean, 40–45 minutes.
- Let cake cool in pan. Run a paring knife around edges of cake, then unmold and place on a plate.
- Dust with powdered sugar just before serving.
- Cake (without powdered sugar) can be made 1 day ahead. Store tightly wrapped at room temperature.