Chocolate & Buckwheat Cake (Gluten-Free)
04 April 2025
Difficulty:
Price: Cheap
The combination of chocolate and buckwheat, do you know it? I discovered it in a tart recipe by Nicolas Paciello, and I loved it! So, I wanted to use it in a cake recipe, which is gluten-free 😊 It's a very simple recipe, a classic cake with a delicious milk chocolate glaze (but you can of course make it with dark chocolate). In short, a perfect cake for a snack/breakfast/dessert 😉
Equipment:
Cake mold
Ingredients:
I used Caraïbes chocolate from Valrhona: code ILETAITUNGATEAU for 20% off site-wide (affiliated).
I used hazelnut flour from Koro: code ILETAITUNGATEAU for 5% off site-wide (non-affiliated).
Preparation time: 30 minutes + 1 hour of baking
For a cake of 22 to 25cm (or like me, a 20cm cake and an individual muffin) :
The cake batter:
110g of butter
100g of sugar
3 eggs
75g of dark chocolate
70g of heavy whipping cream
35g of unsweetened cocoa powder
6g of baking powder
60g of hazelnut flour
120g of buckwheat flour
125g of whole milk
50g of chocolate chips
For soaking: 5 to 6 tablespoons of milk
Mix the softened butter with the sugar. Add the eggs one by one, mixing well after each addition.
Heat the cream, and melt the chocolate. Pour the cream over the melted chocolate, mixing well to obtain a smooth and shiny ganache. Add the ganache to the previous mixture.
Then fold in the sifted dry ingredients (hazelnut flour, buckwheat flour, baking powder, cocoa powder).
Finish with the milk and finally the chocolate chips.
Pour into a buttered and floured mold, or lined with parchment paper.
Bake in the preheated oven at 160°C for about 1 hour, the tip of a knife should come out clean. Soak the cake with milk. Let it rest a few minutes, then unmold and wrap immediately in plastic wrap and let it cool completely.
The glaze:
200g of chocolate (I used milk chocolate)
15g of neutral oil (like grapeseed)
35g of roasted buckwheat seeds (plus a few more for decoration)
When the cake is cold, prepare the glaze: gently melt the chocolate, add the oil, mix well, and add the buckwheat seeds. Pour the glaze over the cake previously placed on a rack. Decorate with a few buckwheat seeds, then let it set before enjoying!
Equipment:
Cake mold
Ingredients:
I used Caraïbes chocolate from Valrhona: code ILETAITUNGATEAU for 20% off site-wide (affiliated).
I used hazelnut flour from Koro: code ILETAITUNGATEAU for 5% off site-wide (non-affiliated).
Preparation time: 30 minutes + 1 hour of baking
For a cake of 22 to 25cm (or like me, a 20cm cake and an individual muffin) :
The cake batter:
110g of butter
100g of sugar
3 eggs
75g of dark chocolate
70g of heavy whipping cream
35g of unsweetened cocoa powder
6g of baking powder
60g of hazelnut flour
120g of buckwheat flour
125g of whole milk
50g of chocolate chips
For soaking: 5 to 6 tablespoons of milk
Mix the softened butter with the sugar. Add the eggs one by one, mixing well after each addition.
Heat the cream, and melt the chocolate. Pour the cream over the melted chocolate, mixing well to obtain a smooth and shiny ganache. Add the ganache to the previous mixture.
Then fold in the sifted dry ingredients (hazelnut flour, buckwheat flour, baking powder, cocoa powder).
Finish with the milk and finally the chocolate chips.
Pour into a buttered and floured mold, or lined with parchment paper.
Bake in the preheated oven at 160°C for about 1 hour, the tip of a knife should come out clean. Soak the cake with milk. Let it rest a few minutes, then unmold and wrap immediately in plastic wrap and let it cool completely.
The glaze:
200g of chocolate (I used milk chocolate)
15g of neutral oil (like grapeseed)
35g of roasted buckwheat seeds (plus a few more for decoration)
When the cake is cold, prepare the glaze: gently melt the chocolate, add the oil, mix well, and add the buckwheat seeds. Pour the glaze over the cake previously placed on a rack. Decorate with a few buckwheat seeds, then let it set before enjoying!
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