Chocolate Buckwheat Cake
A small unfrosted chocolate cake makes a welcome change from a dessert that needs assembling in layers. David Lebovitz’s Chocolate-Buckwheat Cake uses buckwheat and almond or hazelnut flour, with yogurt in the batter. He adapts the recipe from Aran Goyoaga’s Small Plates and Sweet Treats.
For an afternoon gathering, we would put the cake on the table whole and let a simple pot of coffee set the pace. No elaborate finishing station is necessary. Small plates and a sharp serving knife make this an easy dessert to share after a savory lunch, especially when the rest of the meal already demanded attention.
The recipe’s separated eggs and whipped whites make it worth reading through before beginning. Lebovitz also gives specific guidance on the cake’s center at the end of baking. Follow his complete method rather than judging doneness by the dark surface alone.
Recipe credit: David Lebovitz. Read the full Chocolate-Buckwheat Cake recipe, adapted from Aran Goyoaga. Our coffee-table serving idea is original editorial commentary; the recipe belongs to its credited creators.