The buckwheat and chocolate cake is a soft sheet cake enriched with generous spoonfuls of cranberry jam, which pairs wonderfully with buckwheat. It’s very easy to make: after whipping the eggs with sugar, oil and melted chocolate, just fold in the flour and the batter is ready.
A rustic and indulgent dessert that appeals to both adults and children. If you prefer, you can substitute the cranberry jam with raspberry jam.
If you like buckwheat, try these other recipes of mine:
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4.6 oz dark chocolate
- 4 eggs (at room temperature)
- 2/3 cup granulated sugar
- 1 tablespoon instant coffee
- 6 2/3 tbsps vegetable oil
- 1 3/4 cups buckwheat flour
- 1 teaspoon baking powder
- 1 cup cranberry jam
- to taste powdered sugar
Steps
To prepare the buckwheat and chocolate cake, chop the dark chocolate and melt it in the microwave or in a bain-marie.
Preheat the oven to 338°F (conventional, no fan) and line a baking pan (approx. 10 x 10 in) with parchment paper.
Whip the eggs with the sugar until pale and frothy. Continuing to whisk, add the instant coffee, then drizzle in the oil, and finally add the melted chocolate. Whisk until the mixture is homogeneous.
Mix the buckwheat flour with the baking powder, add it to the egg and chocolate mixture and fold in with a spatula using gentle upward motions.
Transfer the batter to the prepared pan and spread evenly.
Spoon half of the jam in dollops over the entire surface of the cake.
Bake at 338°F for 20-25 minutes; perform the toothpick test.
Remove the buckwheat and chocolate cake from the oven and dust with powdered sugar. Spread the remaining jam over the jam dollops that will have sunk a little during baking.
Let the cake cool and serve cut into squares.
