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“This is my favorite gluten-free cake,” writes Roxana Jullapat in her cookbook Mother Grains (out April 2021). “I always make it when I’m cooking for friends who avoid wheat. The crumb is light and airy, and its intense chocolate flavor shines alongside buckwheat’s earthy tobacco undertones.” Serve as a warm or room-temperature dessert with a sprinkle of confectioners’ sugar and a generous dollop of whipped cream.

Ingredients

8 – 10 Servings

Sponge

1

tsp. instant yeast

½

cup (63 g) buckwheat flour

1

Tbsp. honey, preferably buckwheat

Cake

Nonstick vegetable oil spray

4

large eggs

¾

cup (135 g) bittersweet chocolate chips

½

cup (1 stick) unsalted butter, cut into pieces

¼

cup (25 g) Dutch-process unsweetened cocoa powder, sifted

1

Tbsp. vanilla extract

Pinch of kosher salt

½

cup (100 g) granulated sugar, divided

2

Tbsp. powdered sugar

special equipment

A 9″-diameter springform pan

Preparation

Sponge

Step 1

Place ¾ cup lukewarm (98°–105°) water in a medium bowl and sprinkle yeast over. 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.

Cake

Step 2

Place a rack in middle of oven; preheat to 350°. Coat 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.

Step 3

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.

Step 4

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.

Do ahead: Cake (without powdered sugar) can be made 1 day ahead. Store tightly wrapped at room temperature.

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How would you rate Chocolate Buckwheat Cake?

  • Super light and airy. But like the other reviews felt it was not chocolate-y enough and on the bland side. I will try again amping the amount of chocolate (and using some semi sweet chocolate too). Or make a ganache topping.

    • Jazz

    • Montréal QC

    • 1/17/2021

  • I found a hair in mine.

    • bone apple teeth

    • Memphis, TN

    • 1/17/2021

  • Good rise, interesting/fun texture, but pretty bitter (and I am someone who prefers subtlety to cloying). I used Ghirardelli 60 percent cacao chips. I don’t think this is likely to be a crowd pleaser.

    • bone apple teeth

    • Memphis, TN

    • 1/17/2021

  • I thought the texture was interesting and appealing and I am on the hunt for good gluten free cake recipes. But the cake was not as chocolate-y and rich as I had hoped. The flavor was rather bland. Has anyone tweaked the recipe to turn up the flavor?

    • Melissa

    • Maine

    • 1/17/2021

  • Delicious! Made this exactly according to the recipe and it turned out perfect. Light and airy but full of flavor. The only thing that was different is the sponge did not get “frothy” on top the way the recipe described, but that may be because I didn’t use gluten-free buckwheat flour. I let it rest for around an hour and ten minutes and it turned out perfect.

    • Kayley H

    • Los Angeles, California

    • 1/13/2021

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