Chocolate Buckwheat Cake

Name: Chocolate Buckwheat Cake
Yield: 8 - 10 Servings
Ingredients: 1 tsp. instant yeast; ½ cup (63 g) buckwheat flour; 1 Tbsp. honey, preferably buckwheat; Nonstick vegetable oil spray; 4 large eggs; ¾ cup (135 g) bittersweet chocolate chips; ½ cup (1 stick) unsalted butter, cut into pieces; ¼ cup (25 g) Dutch-process unsweetened cocoa powder, sifted; 1 Tbsp. vanilla extract; Pinch of kosher salt; ½ cup (100 g) granulated sugar, divided; 2 Tbsp. powdered sugar; A 9"-diameter springform pan

By Roxana Jullapat

January 12, 2021

Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio

“This is my favorite gluten-free cake,” writes Roxana Jullapat in her cookbook Mother Grains (out April 2021). “I always make it when I’m cooking for friends who avoid wheat. The crumb is light and airy, and its intense chocolate flavor shines alongside buckwheat’s earthy tobacco undertones.” Serve as a warm or room-temperature dessert with a sprinkle of confectioners’ sugar and a generous dollop of whipped cream.

Recipe notes

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