Written by Rae
This cake has a scant two tablespoons of buckwheat in it, so in my opinion, it can hardly be called a buckwheat cake. It’s more like an almond flour cake with a little bit of buckwheat. Am I being a nitpicker, or what? However, chocolate “buckwheat” cake sounds so much more charming, and I do believe the buckwheat adds a little something to the cake.
I like buckwheat because it has an earthy and rich flavor. It pairs well with chocolate, and honestly just about any thing, such as nuts or fruit. It also adds a bit of a grainy texture. It’s color, texture and taste make it very rustic, which is one of the things I love about using buckwheat. Not only that, it’s gluten free and some actually consider it a superfood (for reasons unknown to me).
I found this recipe on David Lebovitz’s blog while searching for a buckwheat cake. I followed the recipe exactly, except I used coconut sugar instead of sugar cane or regular sugar. This makes the cake slightly healthier.
The cake turned out to be really, really good. It is rich and chocolaty, but still really light because of the egg whites; after all, the dessert is mainly melted chocolate/butter and eggs. I would say it could be a great dessert or a cake used for coffee, tea, or dare I say, breakfast! It has a really nice crumb. The coconut sugar adds a slightly different flavor to the cake, which some people might notice. I can only describe this flavor as golden or red. It looks like brown sugar but the taste is less sugary and tastes like it came from a plant. You’ll just have to try it for yourself. I apologize for the fact that I didn’t re-flip the cake over onto it’s top side, but I honestly didn’t see the point if it was just going to be devoured. It was just as tasty no matter which side was on top 🙂
Here’s a link to the recipe.
Here’s the recipe from Lebovitz’s blog:
6 ounces (170g) bittersweet or semisweet chocolate, chopped
1/2 cup (115g) unsalted butter, cubed
4 large eggs, separated
1/2 cup (100g) unrefined or granulated sugar I used coconut sugar 1:1 substitute
1/3 cup (80ml) plain whole-milk yogurt
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup (75g) almond or hazelnut flour
1/4 cup (35g) buckwheat flour
1. Preheat the oven to 350ºF (180ºC.) Butter an 8-inch (20cm) cake pan and line the bottom with a round of parchment paper.
2. In a large, heatproof bowl set over a pan of simmering water, melt the chocolate and butter until smooth, then remove from the heat and let cool slightly.
3. In a medium bowl, whisk together the egg yolks, half of the sugar, yogurt, vanilla, and salt, the whisk them into the melted chocolate. Stir in the almond or hazelnut flour, and the buckwheat flour.
4. In the bowl of a stand mixer, or by hand, whip the egg whites until they form soft peaks. Gradually whip in the other half of the sugar until the whites are in firm peaks. Fold one-third of the whipped egg whites into the chocolate mixture to lighten it, then fold in the remaining chocolate mixture just until it’s completely combined.
5. Scrape the batter into the pan, level the top, then bake for 25 to 30 minutes; the cake will feel relatively set, but the center of the cake should still be soft. Let cool for 10 minutes, then remove from the cake pan.