We discovered this AMAZING soufflé-like, gluten-free cake featuring only buckwheat flour, in Bon Appétit‘s February 2021 Healthyish Issue. A friend, super baker, and regular subscriber of the magazine told us about the feature on Ancient Grains (all the things we grow), and we had to find a copy. What we discovered was a treasure trove of inspirational recipes featuring not only buckwheat, but spelt, cornmeal, oats, einkorn, and other ancient grains.
We adapted this Chocolate Buckwheat Cake recipe from Roxana Jullapat, a grain-head, and co-owner of L.A. bakery Friends & Family. If you know anything about our family, buckwheat is no question our favorite fruit (that’s right it has grain-like seeds, but it’s more closely related to rhubarb and sorrel). Because we grow organic buckwheat on our farm and keep honey bees, the dark buckwheat honey the bees produce + the dark, stone-ground whole buckwheat we mill all on our farm was like heaven to put together in this bake. The result – an absolute, decadent treat with a silky rich texture. The kind of moist, richness and light, airy crumb that just a sliver will satisfy the sweet craving.
Ingredients
Sponge
- 1 tsp instant yeast
- 1/2 cup (63 g) organic whole buckwheat flour
- 1 Tbsp raw honey, preferably buckwheat honey
Cake
- butter to oil pan
- 4 large eggs
- 3/4 cup (135 g) bittersweet chocolate chips
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1/4 cup (25 g) Dutch-process unsweetened cocoa powder, sifted
- 1Tbsp vanilla extract
- Pinch of kosher salt
- 1/2 cup (100g) granulated sugar, divided
- 2 Tbsp powdered sugar and/or whip cream
Equipment: 9-inch springforam pan and sifter
-Prep/Cook Time-
Prep – 20 minutes
Yeast activation – 60 minutes
Bake 40-50 minutes
-Cook Type-
Bake at 350 degrees
Instructions
SPONGE Place 3/4 cup lukewarm (98-105 degrees) water in a medium bowl and sprinkle yeast over. Whisk in buckwheat flour and honey. Cover with 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 Place a rack in middle of oven; preheat to 350 degrees. Coat pan with butter or 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 or saucepan and set over a medium, larger saucepan of simmering water (do not let the bowl touch water). Melt chocolate, stirring occasionally, until smooth. Remove from heat and whisk in cocoa powder, vanilla, salt, and 1/4 cup (50 g) granulated sugar. Add egg yolks one at a time, whisking until smooth after each addition. Stir in sponge.
Add remaining 1/4 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 cook in pan. run a paring knifes around edges of cake, then unmold and place on a plate. Dust with powdered sugar just before serving or top with whipped cream!
Treat yo self! This decadent soufflé-like, gluten-free cake can be made one day ahead without the powdered sugar topping. Store tightly wrapped at room temperature. Such a treat is best served with whip cream, fresh Turkish coffee, and fun family or friends! Buckwheat and Chocolate never tasted so good!
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