Chocolate cake with buckwheat flour
Description
It pairs perfectly with tea and coffee. Buckwheat flour in this surprisingly simple-to-make pastry makes it healthier, strikingly complements the flavor palette, and improves the texture of the finished product, making it soft and fine‑porous. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare a small set of ingredients needed to make a chocolate cake with buckwheat flour.
- 2
Step 2
In a deep bowl, place all the dry ingredients: sifted flour of two types, cocoa powder, granulated sugar, salt, vanilla sugar, and baking powder.
- 3
Step 3
Prepare a homogeneous dry mixture, using a spoon or a whisk for this. Add the sunflower oil and rub the components into a fine crumb.
- 4
Step 4
Pour the water into the resulting crumbs in small portions, kneading the dough with a spoon or spatula.
- 5
Step 5
Thoroughly combine the ingredients, eliminating any lumps in the flour mixture. Pour the batter into the prepared pan and place it in an oven preheated to 180 degrees.
- 6
Step 6
Bake the chocolate cake with buckwheat flour for 40–50 minutes, checking its doneness with a wooden stick. Let the finished cake cool, optionally dust it with powdered sugar and cut it into serving pieces.