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Buckwheat cake with chocolate

Course Dessert, Cake
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!
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