Buckwheat Chocolate Layer Cake w/ Salted Dark Chocolate Frosting
Some cakes are just meant to be....like a classic chocolate cake. There are days when nothing else will do, only a no-frill chocolate cake with gooey frosting. Decadent, yes, but simple and comforting.
Just the kind of cake I wanted to share with some of my amazing friends when we met for a fun-filled, Sunday afternoon! Here's the twist in the story ( there always is, right?) I wanted to make it gluten-free, so this Buckwheat Chocolate Layer Cake w/ Salted Dark Chocolate Frosting happened!
Buckwheat flour is my favorite alternate flour to bake with. Then adapting my most dependable old chocolate layer cake recipe into a gluten-free one, using buckwheat, was a no-brainer. Not a single ingredient was altered. Nor was any measurement touched. And it worked! So beautifully that this has really become my go-to gluten-free chocolate cake recipe.
I strongly suggest keeping a close eye on the baking time though. Mine were done in about 22 minutes. This is not the cake you can risk overbaking.
Despite all that frosting and the jam filling, the cake is not achingly sweet. I did choose a jam that's got a sour note to it and there is cocoa in the frosting and in the batter. Over the years, I have dialed down on the sugar used in the cake from 1 1/2 cups ( yes, I'm shuddering too!) to 3/4 of a cup. Trust me, it only makes the chocolate flavor stand out more.
The cake is soft, moist and so luxurious. Look at that crumb....! The deep, rich, dark chocolate flavor comes through beautifully. The frosting is creamy velvety smooth. And yet it doesn't feel too heavy at all. So go ahead have two slices, and enjoy.... It's a chocoholic's dream come true!
So if there is one no-fail chocolate cake recipe you need, this is it, folks! Whether you choose to make it with all-purpose or buckwheat flour...this really is it. I hope you will try this and enjoy it as much as we do.
If you're looking for more buckwheat flour recipes, here are some for you to browse through:
Recipe
Buckwheat Chocolate Layer Cake w/ Salted Dark Chocolate Frosting
Ingredients
Cake
- 1.5 cups Buckwheat flour
- 1/2 cup Cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 3 Eggs
- 3/4 cup Brown sugar
- 3/4 cup Oil
- 2 tsp Vanilla extract
- 2/3 cup Yogurt
Simple Syrup
- 4 Tbsp Sugar
- 1/2 cup Water
- 1-2 Tbsp Rum optional
Frosting
- 1 1/4 cup Dark chocolate I used half 55% half 70%
- 2 Tbsp Salted Butter I used Amul
- 1/2 cup Cream
- 1/4 cup Icing sugar
- 2 Tbsp Cocoa optional
- 1-2 Tbsp Rum optional
Filling
- 4 Tbsp Cape gooseberry Jam You can use any other jam of your choice, bitter orange marmalde or raspberry jam will be wonderful here
Instructions
Cake
- Pre heat the oven to 180C. Grease two 8" round cake pans.
- Sift all the dry ingredients together - buckwheat, cocoa, baking powder, baking soda, salt; in a large bowl.
- In another large bowl, beat the eggs and brown sugar very well, using an electric mixer, until doubled in volume.
- Add the oil and vanilla extract, mix well.
- Reduce the speed to low, and add the flour mixture in three batches alternating with the yogurt, beginning and ending with flour mixture. Your batter will be thick.
- Divide the batter equally between the prepared pans and bake for about 25 minutes or until a skewer inserted in the center comes out clean.
- Let cool in the pans for 10-15 minutes. Turn the cakes out on a cooling rack. Let cool completely.
Simple syrup
- Bring the sugar and water to a boil. Let it cook for a couple minutes. Take it off the heat. Let it cool, then add rum (if using)
Frosting
- Combine butter and cream in a heavy bottomed pan. Heat them gently, until the butter melts. Take off the heat. Add the chocolate. Stir it in gently, until the mixture is smooth and shiny.
- Whisk in the icing sugar. At this point, you can add in a couple tablespoons of cocoa powder, if you like a deeper chocolate taste - We do, so I did add the cocoa. Stir in rum, if using.
- Let cool completely. It should get thick enough to spread easily.
Assembling the cake
- Place one cake layer, right side down, on a platter. Brush over the simple syrup liberally. Spread a third of the frosting over the top. Carefully spread the jam on top of the frosting.
- Brush some of the simple syrup on the second cake layer's bottom. Carefully place this layer on top of the first, right side up. Spread the remaining frosting all over the cake, covering the sides and the top.
- Using a butter knife, make some swirl patterns on top and serve!
Hi Natasha! I had pinned this page to be able to make the cake, but upon returning to look at the recipe, it doesn't seem to be on the page anymore. Can you help? It looks delicious!
Natasha Author
Hi Erin, thank you for your interest in this recipe! Its one of my most loved one! Please refresh your page and see if you can see the recipe card. Maybe there was a glitch. Do let me know please.
Erin
That worked, thanks so much!
Natasha Author
That's great! Happy baking!
This sounds delicious and I have lots of buckwheat flour! What kind of yogurt do you use...Greek or regular?
Thanks!
Natasha Author
Thank you for your interest in this recipe, Donna! You can use Greek yogurt, its my go -to for baking. But regular yogurt will work as well.
Happy baking! xx
Hi Tasha,
How can i make this eggless
Thank you
Natasha Author
Hi Shireen, I haven't tried this recipe without eggs. But you can use flax egg, that is 1 tbsp flax powder + 3 tbsp water ( mix the two and keep aside for a few minutes until gelatinous) as a substitute for 1 egg.
Hope this helps. Happy baking 🙂
Hi Natasha, Im planning to make this in a few weeks, just wanted to ask if its ok go bake it in one mould (i dont have 2 same moulds nor enought time to bake two) and then making two layers out of it? Will it be too crumbly to cut because the lack of gluten or will it be fine? Thank you 💕
Natasha Author
Hi Shilpa, yes you can make this cake in one pan and then slice it into 2 layers. I prefer the 2 pans because I don't slice cakes very well:)
It won't be crumbly because we have eggs here for structure. Please make sure the cake is completely cooled before slicing. Maybe even refrigerate the cooled cake for an hour or so to make the job easier. Hope this helps. Happy baking! xx
Natasha, This recipe looks so amazing. I’ll be making it for a friend’s birthday tomorrow but wanted to ask you to include Fahrenheit degrees for those of us in the USA who are following you. Would you bake this at 350 like most other cakes?
Thank you. Dawne
Natasha Author
Hi Dawne, thank you so much! I hope your friend has a lovely birthday with this special treat from you. Yes, you'd bake this at 350 F! I'll definitely be looking into adding unit conversions for my recipe cards 🙂
Hi Natasha,
Your blog has become a new found love. Have tried both sweet and savoury treats. And they are worth noting down in one’s cooking diaries. Can you suggest few good options for chocolate ( baking ) thank you
Vandita
Natasha Author
Hi Vandita, thank you very much for your kind words. Really appreciate it. So for baking, I like Callebaut, Cocao Barry, Regal, Cocoacraft and Mason & co. Hope this helps.:)