Buckwheat Chocolate Pound Cake
Adapted from Chocolate & Zucchini's original recipe, this gluten-free (because of the buckwheat!) French classic pound cake is scrumptious! Tasting much like a chocolate chocolate cookie, simple to make, you will surprise and delight your guests and your tastebuds.
Ingredients
- 3 large eggs
- 2/3 cup sugar
- 2-4 Tbsp muscovado sugar for sprinkling on top
- 6 ounces 170 grams coconut butter (or unsalted butter) melt to near or entire liquid form for ease of mixing into the batter (or not, as I did, and it will just take longer and make the batter thicker)
- 1 1/3 cup buckwheat flour
- 2 tsp baking powder
- 1/4 tsp fleur de sel
- 6 ounces 170 grams of favorite preferred chocolate Belgium milk chocolate was used in my recipe - a large chunk, chopped roughly (or finely)
Instructions
- Preheat the oven to 350 degrees F (or 175 degrees C). Prepare your cake pan. I used my French cake pan 4" x 8". Line with parchment for easy removal, cut to size so you have enough tumbling over the edges of the pan to pull the cake out carefully.
- Mix the butter, eggs and sugar until slightly frothy and foamy with a hand mixer or stand mixer.
- In a separate bowl, mix the dry ingredients with the chocolate. So the flour, baking powder, and salt.
- Then mix the dry ingredients into the wet ingredients until fully combined.
- Pour into your cake pan (again, if the butter wasn't fully liquid, your batter will be a bit thicker and that is okay!).
- Before placing into the oven, sprinkle the muscovado over the top, generously as this will add wonderful texture to the top of the cake.
- Depending upon the size of your pan. If narrower and shorter (like mine), bake for about 35-40 minutes. If the batter is able to spread out a bit more, bake for 25-30 minutes. Simply test with a clean knife to make sure the cake is baked through (but not over baked).
- Remove and let sit for about 10 minutes to cool, and then remove gently, slice and enjoy!
