"This week i’m sharing with you this delicious chocolate cake that I make all the time for my friends! I thought it needed to finally be shared around so that others can enjoy this. I really really love making it as its so delicious but super simple. I use buckwheat flour when I have it for this cake but you can also just you any other ground up nuts etc (almonds, pecans, hazelnuts, walnuts all work so well! Because there is no gluten in this cake, the thing that makes it is the egg and sugar mixture which gives it air and holds all the flavours together. It’s a good one to make the day of or a day before! I hope you love it as much as I do!
I've added some cottage cheese into it but you don't need to if you would prefer to make it without it."
Soft Chocolate Buckwheat cake
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- Recipe Card
Prep time: 15mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 7 ounces unsalted butter, cut into cubes
- 7 ounces dark chocolate (anywhere between 60%-80%), cut into small pieces
- 8 ounces raw sugar
- 5 eggs
- 4 1/2 ounces buckwheat flour
- 1 shot of espresso
- 3 drops vanilla extract
- pinch of Kosher salt
- 7 ounces cottage cheese (drier type - this is optional)
- 1 tablespoon raw cacao (use more if you like)
Method
Step 1
Preheat the oven to 350°F. Prepare a medium sized spring form cake tin by lining the base with baking paper and buttering the sides.
Step 2
Place a small heatproof bowl over a small pot of boiling water. Add butter and chocolate to small bowl. Use a spatula to lightly mix the butter and chocolate until they completely melt and combine together. Add the espresso, vanilla extract and salt. Mix the ingredients together, then remove the bowl from the pot and set aside.
Step 3
Place the sugar and the eggs into the bowl of a stand mixer and use a whisk attachment to combine the two ingredients. Whisk on a medium-high speed until the mixture is light and frothy and has doubled in size, approximately 5-7 minutes.
Step 4
While the eggs and sugar are whisking, sieve the buckwheat flour into the bowl with the chocolate ingredients. Use a spatula or spoon to mix the buckwheat flour thoroughly with the melted chocolate butter, until there are no flour streaks left.
Step 5
Pour the chocolate buckwheat mixture around the edges of the bowl of the whisked eggs and sugar. Use a spatula to fold the chocolate mixture through lightly, until the two are nearly completely combined. This will will take a few minutes. Try not to over fold so that you keep the mixture quite airy. Add the crumbled cottage cheese into the cake mix and fold through 3 times so that it’s spread throughout the cake batter.
Step 6
Pour the cake batter into the cake tin and place it directly into the oven. Cook until the top surface of the cake has risen slightly and the cake looks firm in the center, about 30-40 minutes.
Step 7
Remove the cake from the oven and let it cool for 15 minutes on a rack before removing the cake tin and transferring it onto a flat plate or board. The cake will very slightly drop and a few cracks will form. Once it’s completely cool, sprinkle the surface with cacao and/or serve it with a sour cream/creme fraiche and berries/or jam!