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Buckwheat cake with chocolate

It’s Monday, and this is taken for granted, as the fact that a new week is beginning. Starting a new week with a smile on your face is not so obvious, but here I am, smiling, thanks to old and new friends and a long weekend spent with them. From Friday, with the Couchsurfing Monthly Meeting in Florence, to the medieval market in Siena on Saturday until yesterday, with a whole day dedicated to olive harvesting and good food with good people!

Since this is a food blog, let’s hit the main matter: food. I wanted to bake a cake able to close the lunch with fireworks, as we were going to eat home made pasta and barbecued ribs and sausages. I wanted something rustic and nourishing and I wanted to use buckwheat flour as I bought one pack of it more than one month ago! Following Camomilla‘s wonderful recipe, with just a few changese, I baked a delicious cake with chocolate filling, one of the most gorgeous cake ever eaten, believe me!

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Buckwheat cake with chocolate

Course Cake, Dessert
Cuisine Italian
Author Giulia


Ingredients for the cake:

  • plain flour, 100 gr
  • buckwheat flour, 150 gr
  • almond flour, 100 gr
  • finely chopped hazelnuts, 50 gr
  • eggs, 6
  • sugar, 300 gr
  • baking powder, 1 sachet
  • melted butter, 100 gr
  • icing sugar to serve

Ingredients for the chocolate filling:

  • plain flour, 2 tablespoons
  • unsweetened cocoa powder, 3 tablespoons
  • icing sugar, 2 tablespoons
  • milk, 330 gr
  • tonka bean, 1/2 grated


To make the cake

  • Beat well eggs and caster sugar until you have a light and frothy mixture.
  • Add sieved flours, chopped hazelnuts and baking powder and combine all the ingredients.
  • At last, add melted butter and pour into a cake tin (24 cm wide) previously greased and dusted with flour.
  • Bake in preheated oven to 180°C for about 45 minutes. Remove from the oven and let cool on a wire rack.

To make the chocolate filling

  • I follow my best friend Laura's recipe: it is perfect since the first time I made it, almost 10 years ago. I just added grated Tonka bean as recently I'm addicted to it and, after all, it is amazing with chocolate!
  • To cut a long story short, sieve flour, cocoa powder and icing sugar and pour little by little hot milk over the mixture, stirring to avoid lumps.
  • At this point, I added grated Tonka bean, but this filling is delicious even without it, or with vanilla.
  • Put the mixture on low heat and keep on stirring until it is firm, it requires just a few minutes.
  • Choose the sweetness you prefer adding more or less icing sugar: my filling was quite bitter, as the buckwheat cake is sweet on its own.

Make the cake

  • Slice the cake into three layers and spread chocolate filling over two of them, then dust the surface with icing sugar.
  • Et voilà! A very easy and quick cake, with a rustic and peculiar taste, I'll make it again, and again, and again!
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!

I’ll leave you with some pictures of yesterday’s beautiful day. Have a good week and for those who are in Florence, let’s meet at the  Cavoletto book presentation!

Although the weather was cloudy, we have had mild temperatures and we enjoyed a few sun rays in the afternoon!

Thanks to Roberto, we had the chance to taste just pressed extravirgin olive oil.. what do you think? Was it good or not?

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This Post Has 9 Comments
  1. Oh my, the cake just gorgeous! Looks so scrumptious! hmm…mm…. It’s in my list to do. Thanks. Btw, olive oil is extremely expensive over here. I hope that I can get them cheaper.

  2. I love buckwheat. I love hazelnuts. I love chocolate. I thought half a tonka bean would put one in one’s grave? Maybe if you ate the whole cake by yourself.

  3. I just saw this cake and its another one I would love to try. How much baking powder does one sachet contain? My baking powder comes in a small bottle.

  4. You’re right!! Here in Italy we are used to consider a sachet as a weight unit for baking powder! However, a sachet is 15 grams! By the way, when in London I bought a small bottle of baking powder, I loved the idea to have a whole bottle of it! 😀

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