This was fabulous. I made half the recipe in a 6 inch springform. I probably over baked a tad and next time would start to check at 25 min instead of 30. It is moist and chocolate-y without being too heavy, just dense enough
Amy
Boston, MA
3/6/2022
Possibly the best BA recipe so far! I followed the recipe and got a super tasty, light and airy cake. I just bumped up the chocolate chips to a full cup "by accident" ;-), and accidentally spilled one egg white in my yolks while separating. Will make again, and again, and probably some more!
Alain Gauthier
Nepean ON
3/3/2022
Not reviewing yet, but getting ready to bake. Just checking before I get started: 1/2 cup buckwheat flour is the entire flour amount in the cake??? Is this really correct?
Chicago baker
Chicago
1/7/2022
Best GF cake! It was a big hit even with people who eat gluten. I was a little concerned about making the sponge but it turned out exactly as described in the recipe. Used Guittard chocolate and Ghirardelli cocoa. In think cooking time cook be 35mn instead of 40.
Laurence P
Miami, FL
11/21/2021
I followed the suggestion to add a little finely ground coffee. I don't know if that was the reason, but contrary to many people's comments, we found it had plenty of chocolate flavor. Used Whole Foods dark chocolate chunks and TJ's cocoa powder. Definitely a keeper.
David
Tucson, AZ
10/12/2021
great recipe
Anonymous
Morganville, NJ
5/27/2021
After reading the reviews, I decided to make this cake and add a tablespoon of espresso and 1/4 tsp of salt to bring out the chocolate flavor and I have it say I think it was delicious! Being an avid baker, I wasn’t deterred by all the steps. It wasn’t difficult, it just took a bit of time. I thought I might have burned the cake because the edges seemed pretty dark when I took it out, but it was perfectly baked. A GF winner for sure!
Ebanas
Rhode Island
4/5/2021
I made this for friends and can’t stop eating the leftovers for every meal. The cake is light with a lovely not too rich chocolate flavor. I used 1/2 unsweetened bakers chocolate and 1/2 bittersweet chocolate with almonds to melt with the butter. The chopped almonds added a nice crunch. To serve I made whipped cream with cherries mixed in for a Black Forest variation!
Stephanie
See AlsoMediterranean Bean SaladSanta Fe
2/22/2021
This was a fun recipe to make (ie, glad I did it once, as someone who enjoys baking), though the end product did not wow. I used Guittard semisweet chips + dutch-process cocoa and thought the chocolate flavor was a little muted, though not bland, and I was so excited for the buckwheat flavor to come through (there's an incredible aroma when you mix the sponge -- I had my family gather around to smell it), but you can't taste that very much either in the final cake. If you're used to fudgy rich chocolatey desserts, this is not it. The texture of the cake is pretty delightfully airy and light and soft and moist, like a cake-mousse cross. I baked mine for 42 minutes and saw that the edges of the cake had pulled away from the pan and were a little burnt. Once it cooled, it had collapsed and slumped.
Lin
Sacramento, CA
2/18/2021
The deep chocolate, combined with the nuttiness of the buckwheat made this light-textured cake a winner. It is a multi-step, involved recipe, so it’s not one I’d choose to whip up quickly, but on days when I want to put on music and lose myself in measuring and mixing my way to a warm chocolate cake, this is a winner.
Michel
Toronto
2/15/2021
I really enjoyed this cake and love what buckwheat can do in baked goods. Other reviewers complained that this was not chocolatey enough, but I used 70+% dark chocolate and dutch process cocoa and found the chocolate flavor to be really deep and pronounced. This is a grown up cake - sleek, classy, rich, unadorned. I've been enjoying it alone or with some coffee mascarpone cream and it's great. HOWEVER, I gave this 3 stars for a couple reasons.. first, this was a pretty complicated recipe for a fairly plain cake. Don't get me wrong, I love a good project, but I was a little miffed by the amount of bowls I had to clean.. the sponge, the egg whites, the drys, the wets.. just to have a fairly simple chocolate cake. Second, the cake is not as great the next day.. the delicate souffle-like texture turns kind of dry that was a little disappointing.
Kam
Los Angeles
2/11/2021
I loved this cake but I think that had I used straight buckwheat flour it would have been too bitter. I used buckwheat pancake mix which is all I had. I used one bar of Lindt 70% chocolate and 35 grams of Ghirardelli bitter sweet chocolate chips. Great moist chocolatey cake easily lasting 2 days.
Anonymous
Ithaca NY
2/2/2021
You would never know you are missing gluten in this cake. It is a bitter dark chocolate cake and it is delicious. I need to make some whipped cream, as I didn't have that, or powdered sugar but it is still a beautiful cake. Bravo!
Nancy I
Santa Barbara, CA
1/27/2021
Excellent, interesting texture but flavor was meh at best. Overall, pretty disappointing.
Brooke
Omaha, NE
1/26/2021
MMMM! Okay, so if you love the flavor of real chocolate- that earthy bitterness with some slight sweetness, matched with the flavor of buckwheat flour and yeasty flavor, this cake is for you. It WAS a crowd pleaser and sooooo good on its own. I served it with ice cream but most preferred it on its own. also had some with coffee for breakfast and so so good. MAKE IT.
Leslie C
Everett wa
1/24/2021
