Chocolate Buckwheat Cake

ADAPTED FROM Roxana Jullapat’s MOTHER GRAINS
Makes one 9-inch cake

Ingredients:

For the sponge:

• 1 teaspoon instant yeast

• 3/4 cup lukewarm (98 to 105 degrees) water

• 1 tablespoon buckwheat honey

• 1/2 cup buckwheat flour
  

  For the cake batter:

• 3/4  cup (135 g) chocolate chips

• 8 tbs (115 g) unsalted butter, cut into 1/2 inch chunks

• 1/4 cup (25 g) Dutch-processed cocoa powder

• 1/2 cup (100 g) granulated sugar

• 1 tbs vanilla extract

• Pinch of kosher salt

• 4 large eggs, separated

• Confectioners sugar for dusting

• Whipped cream, for serving (optional)

Instructions:

1. To make the sponge, sprinkle the yeast over the warm water and stir. Whisk in the honey and buckwheat flour. Cover and let rest at room temp for 1 hour. Th sponge is ready when the surface looks frothy with large bubbles on top. 

2. Preheat the oven to 350 degrees. Lightly coat a 9 inch spring form pan with non-stick spray. 

3. Melt the chocolate and butter in a heat resistant bowl, set over a pot of barely simmer simmering water. Remove the bowl from the heat when melted. Quickly whisk in the cocoa powder, half of the granulated sugar, the vanilla and salt. 

4. Add the egg yolks, one at a time, whisking vigorously after each addition. Add the sponge and mix to combine. Set this mixture aside. 

5. In a stand mixer fitted with the whisk attachment, beat the egg whites with the remaining 1/4 cup of sugar until soft peaks form. Gently fold the whipped whites into the chocolate mixture with a rubber spatula. 

6. Transfer the batter to the prepared pan and bake for 45 minutes, rotating after 25 minutes. A toothpick inserted in the middle should come out clean. Remove the cake from the oven and let it cool completely before unfolding. Dust with powdered sugar and serve with whipped cream, if desired.