Moist Buckwheat Chocolate Cake

This delicious mosit gluten-free buckwheat chocolate cake has a deep chocolate flavor and such a creamy frosting that you will find yourself coming back to the pan for another bite!

I love baking with buckwheat flour and this is my second DELICIOUS buckwheat cake recipe (the first one was buckwheat apple cake)!

Since buckwheat flour has a natural elasticity, it often doesn't require any xanthan gum (yay!). These buckwheat oatmeal cookies, for example, are made without gums. However, sometimes xanthan gum is recommended (like in these buckwheat pumpkin muffins and buckwheat shortbread cookies).

Desserts aside, I really enjoy baking buckwheat bread, buckwheat sourdough, and these buckwheat flour flatbreads for my gluten-free household.

Although I know buckwheat is not for everyone, and some people can't stand the flavor. If you are one of those people, maybe you could start with buckwheat desserts instead as the flavor isn't so strong there!

Ingredients

• Milk - adds richness and flavor to the cake.
• Buckwheat flour has a specific flavor you might like or dislike.
• Cocoa powder - I like to use Dutch-process cocoa powder.
• Sugar - the more sugar, the more moist the cake will be, so I don't recommend reducing it.
• Oil - I use sunflower oil but any other neutral oil can be used. Oil helps open up the crumb and create a lighter texture.
• Eggs - add moisture and richness to the cake.
• Baking powder and soda are leavening agents that raise the cake during baking.
• Boiling hot water helps bring out the deep cocoa flavor and activate both baking powder and soda quickly.

See the recipe card for quantities.

Substitutions

• Eggs - use chia or flax eggs instead.
• Sugar - you can use a granulated artificial sweetener or coconut sugar instead.
• Buckwheat flour - you can use other gluten-free flours or a premade mix.
• Milk - use plant-based milk for dairy-free.
• Oil - use any oil you like.

Instructions

Step 1

Start preheating the oven to 320F/160C. Lower heat will allow for the cake to rise more evenly.

Grease a large baking dish and set it aside. Then, sift all of the dry ingredients (other than sugar) into a large mixing bowl.

Step 2

Add the sugar and whisk all of the dry ingredients to incorporate.

Step 3

Add all of the liquid ingredients (other than the hot water) to the bowl with the dry ingredients and whisk until the batter is evenly combined.

Then, add the boiling hot water and whisk once again. Don't be afraid to add the hot water, it won't curdle the eggs!

Finally, pour the batter into the greased baking dish and bake for 40min on the middle oven rack.

Once the cake is done, let it cool completely before preparing the frosting!

Step 4

To make frosting you will need to sift the cocoa powder and the confectioners' sugar together, then add the cold mascarpone cheese.

Mix mascarpone with the dry ingredients using an electric mixer until evenly incorporated (1-2 minutes).

Then, add the cold heavy cream and keep mixing until it reaches the desired consistency. Be careful not to overmix or the cream will curdle!

Frost the cake right away and top with your favorite toppings!

This cake is super moist and so rich that you will want to make more!

Topping ideas

• Crushed nuts (walnuts, almonds, cashews, etc.)
• Fresh berries (raspberries, strawberries, blueberries, canned cherries, etc.)
• Sprinkles or chocolate chips
• Mini marshmallows
• Crumbled cookies or biscuits

Storage

Store this cake in the refrigerator for 3-4 days.

Alternatively, you can freeze the cake before frosting it. To freeze, simply wrap the cake or the slices with plastic wrap and place in the freezer.

To defrost, place the cake into the microwave for a few minutes!

Troubleshooting

My cake domed - a little doming is okay, but if your cake rose significantly in the middle, then try lowering the temperature next time. Chances are the sides set quicker than the middle due to high heat.

FAQ