Chocolate Buckwheat Cake

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!

Original recipe

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:

  1. Place ¾ cup lukewarm (98°–105°) water in a medium bowl and sprinkle yeast over it.
  2. Whisk in buckwheat flour and honey.
  3. 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:

  1. Place a rack in middle of oven; preheat to 350°F. Coat 9″ springform pan with nonstick spray.
  2. Separate yolks from eggs over a large bowl to catch egg whites. Place yolks in another small bowl; set egg whites aside.
  3. 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.
  4. Remove from heat and whisk in cocoa powder, vanilla, salt, and ¼ cup (50 g) granulated sugar.
  5. Add egg yolks one at a time, whisking until smooth after each addition.
  6. Stir in sponge.
  7. 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.
  8. Fold half of egg whites into batter until smooth, then fold in remaining egg whites until just combined.
  9. Scrape batter into prepared pan and smooth surface.
  10. Bake cake, rotating pan halfway through, until a tester inserted into the center comes out clean, 40–45 minutes.
  11. Let cake cool in pan. Run a paring knife around edges of cake, then unmold and place on a plate.
  12. Dust with powdered sugar just before serving.
  13. Cake (without powdered sugar) can be made 1 day ahead. Store tightly wrapped at room temperature.

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